Part-Time Cook: Lead Kitchen, Menu & Service

Retirement Villages; Saffron Walden; On-site; GBP 8,500 - 9,500; Part time

Benefits offered by this job

Competitive pay and benefits

Job summary

Retirement Villages in the UK is seeking a Cook to support the Head Chef in delivering an exceptional dining experience at Debden Grange. This part-time role (15 hours/week) covers Thursdays and Fridays, guiding the kitchen to provide fresh, high-quality meals for residents and guests.

You will lead the kitchen team in food safety, hygiene, and presentation, while helping shape menus and events. A Food Safety Level 3 qualification and supervisory experience are essential.

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.
• Passion for delivering exceptional food and service.
• Organised, reliable, and able to thrive under pressure.
• 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

Leadership

Food Safety Level 3

HACCP & COSHH

Cost control

Education

Food Safety Level 3

Job description

Retirement Villages in the UK is seeking a Cook to support the Head Chef in delivering an exceptional dining experience at Debden Grange. This part-time role (15 hours/week) covers Thursdays and Fridays, guiding the kitchen to provide fresh, high-quality meals for residents and guests.

You will lead the kitchen team in food safety, hygiene, and presentation, while helping shape menus and events. A Food Safety Level 3 qualification and supervisory experience are essential.