Head Chef

Here at RVG, we believe everyone should have the opportunity to Age Well. At Roseland Parc, food is a big part of village life. It brings people together, creates a sense of community and plays an important role in residents enjoying their day.We're looking for an experienced Head Chef to lead our kitchen team and take ownership of the food offering at Roseland Parc. This is a full-time role working 37.5 hours per week, across 5 days out of 7. Flexibility is important, as some weekend working will be required.This is a hands-on role where you'll have the opportunity to shape menus, develop your team and make sure residents and guests enjoy great food every day.What You'll Be DoingAs Head Chef, you'll be responsible for the day-to-day running of the kitchen, making sure we deliver food that is high quality, varied, well presented and within budget.You'll:Lead and support the kitchen team, setting high standards and creating a positive, inclusive working environmentPlan and develop menus that meet the needs and preferences of our residents, while offering good choice and valueTake responsibility for food quality, presentation, consistency and portion controlCost menus and recipes, manage food budgets and actively reduce wasteUse daily specials and menu planning to help manage food costs and make the most of available ingredientsMake sure all food safety, hygiene, allergen, COSHH and HACCP requirements are followedManage rotas and staffing levels effectively, ensuring the kitchen is appropriately resourcedWork closely with the wider village team to support events and activities and make food an important part of village lifeListen to resident feedback and use it to continually improve the food offeringBuild strong relationships with residents, colleagues and suppliersCoach and develop your team, helping them build their skills and confidenceLook for ways to improve how the kitchen operates, while keeping quality, safety and value at the heart of what you doWhat we're looking forYou'll be an experienced chef with previous experience leading or supervising a kitchen team. You'll be confident managing a busy kitchen, planning menus and rotas, controlling food costs and maintaining high standards of food safety.You'll need:Around 3-6 years' relevant catering or chef experiencePrevious experience managing or supervising a kitchen teamFood Safety Level 3Experience managing a food safety management systemStrong knowledge of HACCP, COSHH and food allergen requirementsExperience with menu planning, recipe costing and managing food bud