Part-Time Chef de Partie: Lead Kitchen & Menu

Retirement Villages; Saffron Walden; On-site; GBP 17,000 - 19,000; Part time

Benefits offered by this job

Competitive pay

Training & development

Job summary

Retirement Villages is seeking a Chef De Partie to support the Head Chef in delivering an exceptional dining experience at Debden Grange. This part-time role covers 15 hours per week on Thursdays and Fridays, with responsibility for kitchen operations in the Head Chef's absence.

You will lead a kitchen team, uphold food safety and hygiene standards, contribute to menu development, and help manage costs while delivering high-quality, sustainable meals for residents and guests.

Qualifications

• Minimum 3 years’ relevant kitchen experience with supervisory exposure.
• Strong knowledge of food safety management, HACCP and allergen handling.
• Ability to manage costs while delivering quality dishes.
• Excellent teamwork and communication under pressure.

Responsibilities

• Support the Head Chef with day-to-day kitchen operations and village catering services.
• Lead and inspire the kitchen team to maintain high food safety, hygiene and presentation standards.
• Contribute to menu development, specials and events with cost control in mind.
• Monitor food quality, profitability and resident/customer satisfaction.
• Ensure compliance with safety, HACCP, COSHH and allergen management.
• Train, coach and supervise staff fostering a positive working environment.
• Build relationships with residents and guests to provide a welcoming service.

Skills

Team leadership

Food safety knowledge

Organised under pressure

Customer-focused service

Education

Food Safety Level 3

Job description

Retirement Villages is seeking a Chef De Partie to support the Head Chef in delivering an exceptional dining experience at Debden Grange. This part-time role covers 15 hours per week on Thursdays and Fridays, with responsibility for kitchen operations in the Head Chef's absence.

You will lead a kitchen team, uphold food safety and hygiene standards, contribute to menu development, and help manage costs while delivering high-quality, sustainable meals for residents and guests.