Head Chef: Lead Menus, Team & Kitchen Excellence

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

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.