Head Chef

Retirement Villages Group Ltd; Truro; On-site; GBP 30,000 - 38,000; Full time

Job summary

Retirement Villages Group Ltd in Cornwall is seeking an experienced Head Chef to lead the Roseland Parc kitchen, shaping menus and overseeing a 37.5 hour week across 5 days. This hands-on role requires weekend flexibility and a proactive approach to food quality and resident satisfaction.

You'll manage menus, control costs and budgets, ensure HACCP compliance, and develop your team while fostering a warm, community-focused dining experience for residents and guests.

Qualifications

• 3–6 years' catering or chef experience
• Experience managing a kitchen team
• Food safety level 3 and HACCP knowledge
• Experience with menu costing and managing food budget

Responsibilities

• Lead and support the kitchen team, setting high standards and a positive environment
• Plan and develop menus meeting residents' needs with good choice and value
• Maintain food quality, presentation, consistency and portions
• Cost menus and recipes; manage budgets and reduce waste
• Utilise daily specials and planning to control costs and ingredients
• Ensure food safety, hygiene, allergen, COSHH and HACCP compliance
• Manage rosters and staffing levels
• Collaborate with village team to support events and activities
• Listen to resident feedback and improve the food offering
• Build relationships with residents, colleagues and suppliers
• Coach and develop your team and boost their confidence
• Look for ways to improve kitchen operations while keeping quality and safety at heart

Skills

Kitchen leadership

Menu planning

Cost control

HACCP/COSHH knowledge

Food safety Level 3

Team supervision

Allergen management

Rotas management

Waste reduction

Education

Food Safety Level 3

Experience with food safety management systems

Job description

Here at RVG, we believe everyone should have the opportunity to Age Well. At Roseland Parc, food is a big part of village life. It brings people together, creates a sense of community and plays an important role in residents enjoying their day.

We're looking for an experienced Head Chef to lead our kitchen team and take ownership of the food offering at Roseland Parc. This is a full-time role working 37.5 hours per week, across 5 days out of 7. Flexibility is important, as some weekend working will be required.

This is a hands-on role where you'll have the opportunity to shape menus, develop your team and make sure residents and guests enjoy great food every day.

What You'll Be Doing

• Lead and support the kitchen team, setting high standards and creating a positive, inclusive working environment
• Plan and develop menus that meet the needs and preferences of our residents, while offering good choice and value
• Take responsibility for food quality, presentation, consistency and portion control
• Cost menus and recipes, manage food budgets and actively reduce waste
• Use daily specials and menu planning to help manage food costs and make the most of available ingredients
• Make sure all food safety, hygiene, allergen, COSHH and HACCP requirements are followed
• Manage rotas and staffing levels effectively, ensuring the kitchen is appropriately resourced
• Work closely with the wider village team to support events and activities and make food an important part of village life
• Listen to resident feedback and use it to continually improve the food offering
• Build strong relationships with residents, colleagues and suppliers
• Coach and develop your team, helping them build their skills and confidence
• Look for ways to improve how the kitchen operates, while keeping quality, safety and value at the heart of what you do

What we're looking for

You’ll be an experienced chef with previous experience leading or supervising a kitchen team. You'll be confident managing a busy kitchen, planning menus and rotas, controlling food costs and maintaining high standards of food safety.

You’ll need:

• Around 3-6 years' relevant catering or chef experience
• Previous experience managing or supervising a kitchen team
• Food Safety Level 3
• Experience managing a food safety management system
• Strong knowledge of HACCP, COSHH and food allergen requirements
• Experience with menu planning, recipe costing and managing food bud