Chef - Irish Naval Service

Cpl; Cork; On-site; EUR 80,000 - 90,000; Full time

Benefits offered by this job

Naval Base Haulbowline, Cork

Overseas service allowance

Annual salary increments

Job summary

The Naval Service seeks a Direct Entry Chef to join the ship's Logistics Team, preparing and serving nutritious meals at sea and ashore while maintaining hygiene and safety standards.

You will be involved in menu planning, stock control, provisioning for operations of varying duration, and you may mentor junior chefs. Based at the Naval Base, Haulbowline, Cork, with a competitive salary and allowances.

Qualifications

• Citizenship requirement: Irish citizen or legally entitled to work in Ireland.
• Medical, physical, and security clearance standards must be met.
• Age must be 18–39 years on the date of application.
• Qualifica tions (or national equivalent): FETAC Level 6, QQI Level 6, NTCB Level 6 in Culinary Arts or national equivalent.

Responsibilities

• Food planning, preparation and delivery to ship's company with nutritional standards.
• Maintain high hygiene, safety and efficiency standards at sea and shore facilities.
• Participate in menu planning, stock control and provisioning for varying operations.
• Support training, supervision and mentoring of junior and trainee chefs.
• Assist in emergency response, including fire-fighting and damage control exercises.

Skills

Culinary Arts

Education

FETAC Level 6 in Culinary Arts

QQI Level 6 in Culinary Arts

NTCB Level 6 in Culinary Arts

Job description

Join the Naval Service as a Direct Entry Chef

We are now recruiting qualified Chefs to join as Direct Entry personnel. In this role, you will be a key member of the ship's Logistics Team, supporting operations at sea and ashore by preparing and serving nutritious meals that sustain morale and wellbeing under challenging conditions.

About the Role:

• As a Naval Service Chef, you will play a vital role in food planning, preparation, and delivery to the ship's company, ensuring nutritional standards and variety.
• Operate as part of a well-structured kitchen team, maintaining high standards of hygiene, safety, and efficiency, both at sea and in shore-based facilities.
• You will participate in menu planning, stock control, and provisioning for operations of varying duration.
• Support the training, supervision, and mentoring of junior and trainee chefs.
• Assist in emergency response situations, including fire-fighting and damage control exercises as part of the ship's wider crew duties.

Requirements:

• Citizenship: Irish citizen or legally entitled to work in Ireland
• Character & Fitness: Must meet medical, physical, and security clearance standards
• Age: 18-39 years on the date of application
• Qualifications (or national equivalent):
  • FETAC Level 6 in Culinary Arts
  • QQI Level 6 in Culinary Arts
  • NTCB Level 6 in Culinary Arts
  • Or a national equivalent to any of the above

Salary & Benefits:

Basic salary: €44,860 with annual increments

Naval Service Allowance: €20,570

Additional allowances for overseas service: Starting at €15,000

Please note: You will be based at the Naval Base, Haulbowline, Cork. The recruitment process includes a Fitness Test, Interview, Medical Examination and Garda Vetting. All assessments are conducted at the Naval Base, Haulbowline, Cork.