Head Chef - Community Kitchen Leader & Menu Innovator

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

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.