Corporate Catering Chef Manager – Daytime M-F, Dublin

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

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