Daytime Regional Chef Manager – South West Ireland

The Q Cafe Company; Kerry Pike; On-site; EUR 40,000 - 60,000; Full time

Benefits offered by this job

Uniforms supplied

Safety Shoes Supplied

Meals whilst on duty

Life assurance scheme

PRSA pension scheme

Free parking

Job summary

The Q Cafe Company is seeking a Regional Support Chef Manager to oversee kitchens across the South West region (Limerick, Cork, Kerry). Working five over seven days, daytime hours, 40 hours per week, you will provide culinary expertise and support to units during staff shortages or peak periods.

You will ensure smooth kitchen operations, maintain high standards of food preparation, supervise staff, manage menus and budgets, and uphold HACCP and health and safety requirements.

Qualifications

• Proven experience as a Chef in various culinary environments.
• Knowledge of cooking techniques, ingredients and cuisines.
• Ability to work under high pressure.
• Strong organizational and time management skills.
• Excellent communication and interpersonal abilities.
• Flexible schedules, including weekends and holidays.
• Healthcare environment experience is an advantage but not essential.

Responsibilities

• Prepare and cook food to the highest standard.
• Supervise and direct kitchen and service staff as required.
• Work with, and order products within agreed budgets as set out by the company.
• Follow and implement menu cycles on a monthly basis.
• Operate HACCP and Health and Safety procedures in line with legal requirements.

Skills

Chef experience

Culinary knowledge

High pressure work

Organization

Communication

Flexible schedule

Job description

The Q Cafe Company is seeking a Regional Support Chef Manager to oversee kitchens across the South West region (Limerick, Cork, Kerry). Working five over seven days, daytime hours, 40 hours per week, you will provide culinary expertise and support to units during staff shortages or peak periods.

You will ensure smooth kitchen operations, maintain high standards of food preparation, supervise staff, manage menus and budgets, and uphold HACCP and health and safety requirements.