Chef Manager: Lead Kitchen, Elevate Menus & Service

Sodexo Group; Ireland; Remote; EUR 34,000 - 41,000; Full time

Benefits offered by this job

Career development opportunities

Employee benefits package

Staff discounts

Pension plan

Wellbeing support

24hr virtual GP service

Bike to work scheme

Job summary

ESB Ballycoolin hosts a Sodexo catering operation where a Chef Manager leads day-to-day activities, driving high standards in food quality, service and safety. You will oversee staff, menus, and costs while maintaining customer satisfaction.

This hands-on management role blends culinary excellence with strong organisation, team development and client relationship skills to continuously improve the service. A 37.5-hour week, competitive pay, and growth opportunities are offered.

Qualifications

• Proven experience in a similar Chef Manager role, preferably with at least 2 years' experience.
• Professional cookery qualification such as 7061/7062 or equivalent.
• Strong knowledge of HACCP, food safety, and health and safety requirements.
• Excellent people and communication skills; ability to build a strong team.
• Hands-on approach with culinary passion and drive for quality.

Responsibilities

• Lead day-to-day catering operation to meet standards and targets.
• Work hands-on in the kitchen supporting daily prep.
• Plan and cost menus using Sodexo systems within budget.
• Manage ordering and stock control with nominated suppliers.
• Monitor food costs, labour, expenses and stock within budgets.
• Ensure HACCP, food safety and health & safety standards.
• Ensure food is served at correct temperatures and quality.
• Build positive relationships with client and team.
• Support training and development of catering staff.

Skills

Chef management

Menu planning

HACCP

Food safety

Budgeting

People management

Customer service

Communication

Education

Professional cookery qualification (7061/7062)

IOSH certification desirable

Job description

ESB Ballycoolin hosts a Sodexo catering operation where a Chef Manager leads day-to-day activities, driving high standards in food quality, service and safety. You will oversee staff, menus, and costs while maintaining customer satisfaction.

This hands-on management role blends culinary excellence with strong organisation, team development and client relationship skills to continuously improve the service. A 37.5-hour week, competitive pay, and growth opportunities are offered.