Chef Manager: Lead Kitchen & Menu Innovation

Sodexo; Blanchardstown; On-site; EUR 42,000 - 60,000; Full time

Benefits offered by this job

Wellbeing platform

Employee Assistance Programme

24hr virtual GP

Sodexo Discounts

Pension plan

Learning & development

Bike to Work

Enhanced benefits & leave

Job summary

Sodexo is seeking a Chef Manager to lead the catering operation at ESB Ballycoolin. You will manage day-to-day service, maintain food quality, safety standards, and customer satisfaction while guiding a skilled catering team on site.

Responsibilities include hands-on kitchen work, menu costing, and ensuring adherence to budgets and safety protocols. This role requires strong leadership, communication, and a passion for quality food service.

Qualifications

• Proven experience in a similar Chef Manager role, preferably with at least 2 years' experience.
• Strong knowledge of HACCP, food hygiene and health and safety requirements.
• Experience planning and organising catering operations effectively.

Responsibilities

• Lead the day-to-day catering operation, ensuring service is delivered to agreed standards, specifications and performance targets.
• Work hands-on in the kitchen, supporting daily food preparation and developing food concepts, promotions and healthy eating options.
• Plan and cost menus using Sodexo systems, ensuring menus meet the agreed food offer and budget.
• Manage ordering and stock control through nominated suppliers.
• Monitor food costs, labour, expenses and stock to ensure the operation remains within agreed budgets.
• Respond to customer feedback, complaints and compliments in line with Sodexo procedures.

Skills

Chef management

Menu planning

HACCP & food safety

Cost control

People management

Communication

Education

Professional cookery qualification (7061/7062)

Job description

Sodexo is seeking a Chef Manager to lead the catering operation at ESB Ballycoolin. You will manage day-to-day service, maintain food quality, safety standards, and customer satisfaction while guiding a skilled catering team on site.

Responsibilities include hands-on kitchen work, menu costing, and ensuring adherence to budgets and safety protocols. This role requires strong leadership, communication, and a passion for quality food service.