Head Chef

Retirement Villages Group; United Kingdom; Remote; GBP 32,000 - 42,000; Full time

Job summary

Retirement Villages Group is seeking an experienced Head Chef for Roseland Parc. This full-time role (37.5 hours per week) spans 5 days with some weekend work, managing day-to-day kitchen operations and leading a dedicated team.

You will shape menus, develop staff, and ensure high-quality, well-presented food within budget, while upholding food safety standards and resident satisfaction.

Qualifications

• 3–6 years' catering or chef experience.
• Experience managing or supervising a kitchen team.
• Food Safety Level 3 qualification.
• Experience with menu planning and cost control.

Responsibilities

• Lead and support the kitchen team, setting high standards and creating a positive, inclusive working environment.
• Plan and develop menus that meet residents' needs and preferences, offering good choice and value.
• Cost menus and recipes, manage food budgets and actively reduce waste.
• Use daily specials and menu planning to manage food costs and ingredients.
• Ensure all food safety, hygiene, allergen, COSHH and HACCP requirements are followed.
• Manage rotas and staffing levels, ensuring the kitchen is resourced.
• Collaborate with the wider village team for events and activities, making food a local highlight.
• Listen to resident feedback and use it to improve the food offering.
• Build strong relationships with residents, colleagues and suppliers.
• Coach and develop the team, helping them build skills and confidence.

Skills

Team leadership

Menu planning

Cost control

Food safety

Allergen handling

Education

Food Safety Level 3

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

As Head Chef, you’ll be responsible for the day-to-day running of the kitchen, making sure we deliver food that is high quality, varied, well presented and within budget.

You’ll:

• 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