Executive Chef

Sodexo Ireland; Fingal; On-site; EUR 61,000 - 75,000; Full time

Benefits offered by this job

Sodexo employee benefits package

Airport lounge environment

Job summary

Sodexo Ireland seeks an Executive Chef at Dublin Airport to lead the culinary vision and food strategy across the Dublin Airport lounge operation. You will drive premium menus, ensure quality and presentation, and partner with airline clients to deliver exceptional passenger experiences.

Applicants must hold a valid passport and be able to complete Garda Vetting and Aviation Security Clearance; a minimum English level of B2 is required.

Qualifications

• Lead culinary vision and food strategy across the Dublin Airport lounge operation.
• Develop innovative menus and culinary concepts tailored to client requirements and brand expectations.
• Ensure recipes, portions, quality and presentation meet standards across locations.

Responsibilities

• Lead culinary leadership and strategy for premium lounge dining.
• Drive seasonal menus, product introductions and contemporary concepts.
• Collaborate with Account Management and airline clients on menu development.
• Coach and train kitchen teams to deliver consistent quality and efficiency.
• Ensure food specifications, photography, and SOPs are kept current and communicated.

Skills

Culinary Leadership

Menu Development

Food Costing

Quality Assurance

Team Coaching

Job description

Application Details

In order to work in Ireland a non-EEA National, unless they are exempted, must hold a valid employment permit. Please review the Eligibility and requirements for an employment permit if you are unsure of your eligibility to apply for this vacancy.

Job Description

Full time5 days over 7€68,000 per annumOpportunities for professional developmentPlus our Sodexo employee benefits packageAirport Lounge Executive ChefDublin Airport - Full timePlease note: Due to airport security requirements, applicants must hold a valid passport with at least 6 months' validity remaining, have a minimum B2 level of English, and be able to successfully complete Garda Vetting and Aviation Security Clearance. Employment is conditional upon meeting all of these requirements.

As an Executive Chef you'll:

Culinary Leadership & StrategyLead the overall culinary vision and food strategy across the Dublin Airport lounge operation.Drive the development and evolution of a premium food proposition that delivers exceptional passenger experiences.Develop innovative menus and culinary concepts tailored to individual airline client requirements and brand expectations.Ensure all F&B products consistently meet agreed specifications for presentation, portion size, quality and appearance.Maintain consistently high culinary standards across all lounge locations.Partner with Head Chefs to ensure successful delivery of menus and food concepts across the operation.Drive seasonal menu development, new product introductions and contemporary culinary concepts.Ensure the food proposition remains relevant to changing customer expectations, market trends and premium hospitality standards.Menu Development & Client EngagementPartner with Account Management and airline clients to develop compelling menus and premium food concepts.Support Head Chefs with menu presentations and client tasting sessions.Lead or support client tastings, providing expert culinary guidance and helping clients reach final menu decisions.Create tasting sheets and supporting culinary materials for client presentations.Develop and maintain food specification books for all lounge menus, ensuring these are kept current whenever changes are made.Ensure photography of new dishes is captured, documented and incorporated into food specifications.Ensure updated dish specifications and images are communicated effectively to lounge management and kitchen teams.Support the sourcing and introduction of new products into the lounge operation.Culinary Standards, Training & QualitySupport and coach Head Chefs in menu development, recipe creation, food costing, presentation standards and operational excellence.Deliver chef training and menu launch programmes across the lounge estate.Conduct culinary audits and quality assurance reviews to ensure agreed standards are consistently achieved.Identify opportunities to improve food quality, consistency, efficiency and value.Support the development of SOPs, culinary training materials and operational best practice.Ensure kitchen teams understand and consistently follow recipes, specifications and presentation standards.Work closely with operational teams to address quality issues and implement sustainable improvements.

• Sector: accommodation and food service activities

Career Level

• Not Required