Part-Time Chef de Partie: Lead Kitchen & Menu

Retirement Villages; Saffron Walden; On-site; GBP 9,000 - 12,000; Part time

Benefits offered by this job

Competitive pay

Benefits package

Job summary

Retirement Villages is seeking a Chef De Partie to support the Head Chef at Debden Grange, delivering a high-quality dining experience for residents and guests. This part-time role (15 hours/week, Thursdays and Fridays) requires a Food Safety Level 3 qualification, strong HACCP/COSHH knowledge, and a collaborative approach to menu development and cost-conscious catering.

You’ll lead by example, train staff, and help maintain a welcoming, resident-focused service.

Qualifications

• Minimum 3 years’ relevant industry experience, with at least 1 year in a supervisory role.
• Food Safety Level 3 qualification (essential).
• Strong knowledge of food safety management systems, HACCP, and COSHH.
• A passion for delivering exceptional food and service.
• Organised, reliable, and able to thrive under pressure.
• A team player who leads by example and embraces our values.

Responsibilities

• Support the Head Chef with day-to-day operations and delivery of the restaurant and village catering services
• Lead and inspire the kitchen team to uphold high standards of food safety, hygiene, and presentation
• Contribute to menu development, specials, and events, balancing creativity with cost control
• Monitor food and beverage quality, profitability, and customer satisfaction
• Ensure compliance with food safety, HACCP, COSHH, and allergen management
• Train, coach, and supervise staff, fostering a collaborative and positive working environment
• Build strong relationships with residents and guests, ensuring a welcoming, customer-focused service

Skills

Food Safety Level 3

Supervisory experience

Team leadership

HACCP knowledge

COSHH knowledge

Job description

Retirement Villages is seeking a Chef De Partie to support the Head Chef at Debden Grange, delivering a high-quality dining experience for residents and guests. This part-time role (15 hours/week, Thursdays and Fridays) requires a Food Safety Level 3 qualification, strong HACCP/COSHH knowledge, and a collaborative approach to menu development and cost-conscious catering.

You’ll lead by example, train staff, and help maintain a welcoming, resident-focused service.