Part-Time Kitchen Lead Chef | Menu & Quality Champion

Retirement Villages Group; Tregony; On-site; GBP 18,000 - 24,000; Part time

Benefits offered by this job

Competitive pay and benefits package

Training and professional development

Job summary

Retirement Villages Group is recruiting a part-time Chef for our brand new Bistro at Roseland Parc. The role is 30 hours per week across three days with some evenings and weekends to fit the needs of residents and guests.

You will support the Head Chef, lead the kitchen team, and help shape a fresh, sustainable menu while ensuring high standards of safety, hygiene and service. You’ll also step in to manage the kitchen in the Head Chef’s absence, prioritising cost control and continuous

Qualifications

• 3+ years in the industry with supervisory experience
• Food Safety Level 3 qualification
• Strong knowledge of HACCP, COSHH and food safety management systems

Responsibilities

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

Skills

Team leadership

Food safety management

Menu development

Cost control

Education

Food Safety Level 3

Job description

Retirement Villages Group is recruiting a part-time Chef for our brand new Bistro at Roseland Parc. The role is 30 hours per week across three days with some evenings and weekends to fit the needs of residents and guests.

You will support the Head Chef, lead the kitchen team, and help shape a fresh, sustainable menu while ensuring high standards of safety, hygiene and service. You’ll also step in to manage the kitchen in the Head Chef’s absence, prioritising cost control and continuous