Part-Time Kitchen Lead: Craft Fresh Menus & Delight Guests

Retirement Villages Group; Saffron Walden; On-site; GBP 12,000 - 18,000; Part time

Job summary

Retirement Villages Group is hiring a part-time Cook at Debden Grange to support the Head Chef in delivering fresh, sustainable dining for residents and guests. This role runs 15 hours per week on Thursdays and Fridays, with a focus on high standards of food safety, menu development, and cost-conscious operation.

You will supervise the kitchen team, ensure HACCP/COSHH compliance, train staff, and foster a welcoming, customer-focused dining experience within our village community.

Qualifications

• Minimum 3 years’ industry experience with at least 1 year in a supervisory role.
• Food Safety Level 3 qualification is essential.
• Strong knowledge of HACCP, COSHH and food safety management systems.
• Organised, reliable and able to work under pressure.
• Team player who leads by example and aligns with 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

Supervisory experience

Food safety knowledge

Team player

Education

Food Safety Level 3 qualification

Tools

HACCP knowledge

COSHH compliance

Food safety management systems

Job description

Retirement Villages Group is hiring a part-time Cook at Debden Grange to support the Head Chef in delivering fresh, sustainable dining for residents and guests. This role runs 15 hours per week on Thursdays and Fridays, with a focus on high standards of food safety, menu development, and cost-conscious operation.

You will supervise the kitchen team, ensure HACCP/COSHH compliance, train staff, and foster a welcoming, customer-focused dining experience within our village community.