Chef Manager

Hollybank Trustees Ltd; Dublin; On-site; EUR 52,000 - 70,000; Full time

Benefits offered by this job

Company pension

Employee benefits package

Job summary

The Hollybank Trustees Ltd in Dublin is seeking a Chef Manager to lead a corporate catering operation, delivering high quality food, service and financial performance. You will combine hands‑on culinary leadership with operational management to create a first‑class workplace dining experience.

Responsibilities include menu development, HACCP compliance, staff scheduling, cost control, supplier management and driving continuous improvement while ensuring customer satisfaction and engaging with

Qualifications

• Previous experience as a Chef Manager, Head Chef or Catering Manager in contract catering or corporate dining.
• Strong leadership and people management skills.
• Proven track record managing budgets and delivering targets.
• Excellent culinary skills with a passion for food innovation.
• Solid knowledge of HACCP and health & safety legislation.

Responsibilities

• Lead the preparation and presentation of high‑quality fresh food.
• Develop innovative and seasonal menus aligned with customer expectations.
• Ensure food quality, presentation and consistency at all times.
• Manage breakfasts, lunches, hospitality and event catering services.
• Lead, train and develop the catering team.
• Schedule staff, manage absence, recruitment and performance reviews.
• Drive cost savings while maintaining service standards.
• Monitor purchasing, stock control and supplier performance.
• Deliver financial reporting and KPI monitoring.
• Build relationships with clients and stakeholders.
• Ensure high levels of customer satisfaction through regular engagement.

Skills

Leadership

Budget management

Food safety HACCP

Culinary skills

Communication

Job description

Location: On site / Dublin, Ireland
job type: Permanent / Full-time
Sector and subsector: Hospitality | Chefs
Salary: Negotiable salary

The Chef Manager is responsible for leading a corporate catering operation, ensuring exceptional food quality, service delivery, financial performance, and team development. The role combines hands‑on culinary leadership with operational and commercial management to deliver a first‑class workplace dining experience.

Working Hours

• Monday to Friday
• Daytime hours: 8:00am - 3:30pm (flexibility required based on business needs)
• Occasional support for hospitality events outside normal operating hours
• A weekend team operates on a 5 over 7 basis; however, the Chef Manager will be expected to provide operational cover on weekends when required.

Key Responsibilities

Food & Service Delivery

• Lead the preparation and presentation of high-quality fresh food.
• Develop innovative and seasonal menus aligned with customer expectations.
• Ensure food quality, presentation, and consistency are maintained at all times.
• Manage breakfast, lunch, hospitality, and event catering services.
• Lead, motivate, train, and develop the catering team.
• Manage staff scheduling, recruitment, absence management, and performance reviews.
• Promote a positive culture focused on teamwork, customer service, and continuous improvement.
• Manage food, labour, and operational costs within agreed budgets.
• Monitor purchasing, stock control, and supplier performance.
• Deliver cost‑saving initiatives while maintaining service standards.
• Complete financial reporting and KPI monitoring as required.
• Build strong relationships with clients and stakeholders.
• Ensure high levels of customer satisfaction through regular engagement and feedback.
• Drive innovation and continuous improvement within the catering offer.

Health, Safety & Compliance

• Ensure full compliance with HACCP, food safety legislation, and company policies.
• Maintain all required food safety and health & safety documentation.
• Lead by example in promoting safe working practices.

Skills & Experience

• Previous experience as a Chef Manager, Head Chef, or Catering Manager within contract catering, hospitality, or corporate dining.
• Strong leadership and people management skills.
• Proven experience managing budgets and delivering financial targets.
• Excellent culinary skills and a passion for food innovation.
• Sound knowledge of food safety, HACCP, and health & safety legislation.
• Strong organisational and communication skills.
• Monday to Friday daytime operation.
• Work‑life balance with limited weekend requirements.
• Opportunity to lead a high‑profile corporate catering site.
• Training and development opportunities.
• Company pension and employee benefits package.

Hours: 39 hours per week, typically 8:00am - 3:30pm Monday to Friday, with flexibility and occasional weekend cover as required.