Head Chef: Lead Kitchen, Menu Design & Team Growth

Retirement Villages Group; Tregony; On-site; GBP 38,000 - 46,000; Full time

Job summary

Retirement Villages Group is seeking a Head Chef for Roseland Parc to lead the kitchen team and own the village food offering. This full-time, hands-on role (37.5 hours weekly, 5 days out of 7) requires flexibility for weekend work and a focus on high-quality, varied, well-presented meals within budget.

You will shape menus, develop your team, and ensure residents and guests enjoy great food every day, while maintaining food safety standards and efficient cost management.

Qualifications

• 3-6 years' relevant catering or chef experience.
• 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 budg

Responsibilities

• Lead and manage the kitchen team, maintaining high standards and a positive working environment.
• Plan and develop menus to meet residents' needs with good choice and value.
• Ensure food quality, presentation, consistency and portion control.
• Cost menus and recipes, manage food budgets and reduce waste.
• Utilise daily specials to manage costs and ingredients.
• Adhere to all food safety, hygiene, allergen, COSHH and HACCP requirements.
• Manage rotas and staffing to keep the kitchen well resourced.
• Collaborate with the wider village team for events and activities.
• Act on resident feedback to continually improve the food offering.
• Foster relationships with residents, colleagues and suppliers.
• Coach and develop the team; seek continuous improvement in operations.

Skills

Leadership

Menu planning

Cost control

Food safety management

Team supervision

Job description

Retirement Villages Group is seeking a Head Chef for Roseland Parc to lead the kitchen team and own the village food offering. This full-time, hands-on role (37.5 hours weekly, 5 days out of 7) requires flexibility for weekend work and a focus on high-quality, varied, well-presented meals within budget.

You will shape menus, develop your team, and ensure residents and guests enjoy great food every day, while maintaining food safety standards and efficient cost management.