Head Chef. Irlanda

Job Introduction

Head Chef

Upper Newcastle, Galway

€42,000 - €45,000

As a Head Chef at Sodexo in Galway, you are also a dedicated leader and a creative innovator.

Your role will contribute significantly to our mission by ensuring the highest possible standard of taste and presentation in our food offerings. Join Sodexo and be part of something greater. You belong in a team where you can act with purpose and thrive in your own way.

What you’ll do:

Lead the food offer on site, ensuring that Sodexo standards are set, delivered, and enhanced in collaboration with the Executive Chef, General Manager, and Chef team.

Ensure the highest food standards across the kitchen team and oversee the delivery of quality food from the kitchen to the plate.

Manage the day-to-day operational aspects of a kitchen environment, ensuring adherence to all Company Policies, Procedures, and Standards.

Oversee the kitchen team, ensuring they deliver weekly menu preparation, food ordering, and stock taking in line with Company requirements.

Conduct continuous reviews and training of kitchen staff to ensure compliance with COSHH, manual handling, HACCP, and hygiene standards.

Promote a positive attitude towards work and lead by example, directing the team to exceed customer needs.

Ensure food hygiene standards are implemented and maintained, with all records completed in line with company procedures, E.H.O, Q.A, and H.A.C.C.P requirements.

Monitor expenditure and maintain efficient budget control focusing on food cost, staff cost, utilities, and equipment maintenance.

Manage Health & Safety systems in the kitchen, ensuring all staff are aware of their responsibilities.

Deliver excellent customer service, addressing any concerns and seeking solutions that exceed expectations.

Ensure effective delivery of the hospitality requirement to the client in line with Two And You hospitality and costings.

What you bring:

Qualified Chef with 5+ years of experience, including 1-2 years at Head/Sous Chef level.

Experience in 5* high volume hotel/restaurant/event management or high-end contract catering.

Proven track record of leading large chef teams.

Strong IT skills, organisation and planning skills, and excellent interpersonal and communication skills.

Proven leadership and financial skills.

High level of enthusiasm and passion for food, with a keen attention to detail and diligence.