Part-Time Kitchen Leader & Menu Innovator

Retirement Villages; Tregony; On-site; GBP 19,000 - 23,000; Part time

Job summary

Retirement Villages is recruiting a Chef to join the brand new Bistro at Roseland Parc, delivering a high-quality dining experience for residents and guests. This part-time role (30 hours per week) involves supporting the Head Chef, supervising kitchen staff, and helping to create menus that balance freshness with cost control.

You will ensure food safety, HACCP and COSHH compliance, and lead by example under pressure while fostering a welcoming, customer-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

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

Team leadership

Menu development

Food safety management

HACCP knowledge

COSHH knowledge

Education

Food Safety Level 3 qualification

Job description

Retirement Villages is recruiting a Chef to join the brand new Bistro at Roseland Parc, delivering a high-quality dining experience for residents and guests. This part-time role (30 hours per week) involves supporting the Head Chef, supervising kitchen staff, and helping to create menus that balance freshness with cost control.

You will ensure food safety, HACCP and COSHH compliance, and lead by example under pressure while fostering a welcoming, customer-focused service.