Executive Chef
Allscreens Nationwide Ltd
Get more replies from employers
Send a job-specific resume in minutes.
Benefits offered by this job
Job summary
Sodexo at Dublin Airport is seeking an Executive Chef who will lead the culinary vision for the lounge operation and drive a premium food proposition for diverse airline clients. You will work with Head Chefs across locations, develop menus, oversee quality, and mentor culinary teams to deliver exceptional guest experiences.
You’ll manage costings, specifications, tastings, and supplier relationships, while staying ahead of trends and maintaining HACCP and health & safety standards in a premium
Qualifications
- Proven experience in senior culinary leadership.
- Strong background in menu development and food concept creation.
- Experience presenting to clients and stakeholders.
- Knowledge of HACCP, safety and health standards.
- Ability to coach culinary teams and drive quality.
Responsibilities
- Lead culinary vision and food strategy across Dublin Airport lounge operation.
- Develop premium menus and concepts tailored to airline clients.
- Ensure F&B products meet specifications for presentation, portions and quality.
- Maintain high culinary standards across lounge locations and partners.
- Collaborate with Head Chefs to deliver menus and concepts.
- Drive seasonal menu development and innovative concepts.
- Align food proposition with customer trends and premium hospitality standards.
- Develop and maintain recipes, costings, and food specifications.
- Support tenders with culinary expertise and presentations.
- Coach and train kitchen teams; conduct culinary audits and QA reviews.
- Identify opportunities for quality improvement and efficiencies.
- Stay current with industry trends and communicate insights.
Skills
Job description
Please 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.
- Lead 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.
- Partner 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.
- Support 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.
- Develop and maintain recipes, food specifications, costings and other culinary documentation.
- Support menu costing and commercial reviews to ensure the food proposition delivers both quality and value.
- Collaborate with Procurement and Product teams to identify suitable products, suppliers and opportunities for innovation.
- Support airline tenders by contributing culinary expertise, menu concepts, presentations, tastings and proposal materials.
- Work closely with the Global Executive Chef and senior stakeholders on strategic culinary initiatives and tender presentations.
- Balance premium quality and guest expectations with commercial and operational requirements.
- Maintain a strong understanding of emerging food trends, consumer preferences and developments within premium hospitality.
- Monitor competitor activity and wider industry developments to ensure the lounge food proposition remains innovative and market-leading.
- Continuously review the food offering against industry best practice and changing passenger expectations.
- Use feedback from clients, customers and colleagues to identify opportunities for improvement.
- Champion creative thinking and a culture of continuous improvement.
- Drive innovation across menus, products, presentation and the overall guest experience.
- Bring new ideas, inspiration and culinary trends into the lounge environment while ensuring they are commercially and operationally viable.
- Proven experience as an
Executive Chef or senior multi-site culinary leader within hospitality, contract catering, hotels, airline catering or a similar premium environment.
- Strong experience in menu development, culinary innovation and food concept creation.
- Experience working with clients and senior stakeholders, including presentations and tastings.
- Strong commercial awareness, including menu costing, specifications and food value management.
- Excellent knowledge of contemporary food trends and premium hospitality.
- Proven ability to coach, develop and inspire culinary teams.
- Strong understanding of HACCP, food safety and Health & Safety requirements.
- Excellent communication, presentation and organisational skills.
- A creative, commercially minded and solutions-focused approach.
- A passion for exceptional food, guest experiences and consistently high standards.
Working with Sodexo is more than a job; it’s a chance tobe part of something greater.
Belong in a company and team that values you foryou.
Act with purpose and have an impact through your everyday actions.
Thrive in your own way.
We also offer a range of perks, rewards and benefits for our colleagues and their families:
- Unlimited access to an online platform offering wellbeing support
- An extensive Employee Assistance Programme to help with everyday issues or life's larger problems, including legal and financial advice, support with work or personal issues impacting your wellbeing
- Access to a 24hr virtual GP Service
- Sodexo Discounts Scheme, offering great deals 24/7 across popular high street retailers (also open to friends and family)
- Save for your future by becoming a member of the Pension Plan
- Opportunities to enable colleagues to grow and succeed throughout their career at Sodexo, including a variety of learning and development tools
- Bike to Work Scheme to help colleagues to do their bit for the environment whilst keeping fit
- Sodexo UK and Irelands enhanced benefits and leave policies
At Sodexo, our purpose is to create a better every day for everyone to build a better life for all. As the global leader in services that improve the Quality of Life, we operate in 55 countries, serving over 100million consumers each day through our unique combination of On-Site Food and FM Services, Benefits & Rewards Services and Personal & Home Services.
We are committed tobeingan inclusive employer. We are a forces friendly employer. We welcome and encourage applications from people with a diverse variety of experiences, backgrounds and identities. We encourage our employees to get involved with our Employee Networks such as Pride, Sodexo Parents & Carers, Sodexo Disability, Ability network, SoTogether, Generations and Origins.
We’re a Disability Confident Leader employer. We’re committed to changing attitudes towards disability, and making sure disabled people have the chance to fulfil their aspirations. We run a Disability Confident interview scheme for candidates with disabilities who meet the minimum selection criteria for the job.
Sodexo reserves the right to close this advert early if we are in receipt of a high number of applications
'/%3e%3cpath%20d='M101.744%2012.4726L102.894%2016.1947L99.0021%2013.2201L101.744%2012.4726ZM105.3%208.40937H100.488L99.0026%203.59473L97.5116%208.41047L92.7%208.40385L96.5965%2011.3834L95.1055%2016.1942L99.0021%2013.2196L101.408%2011.3834L105.3%208.40992V8.40937Z'%20fill='white'/%3e%3cdefs%3e%3clinearGradient%20id='paint0_linear_5593_1381'%20x1='90'%20y1='9.44471'%20x2='99'%20y2='9.44471'%20gradientUnits='userSpaceOnUse'%3e%3cstop%20stop-color='%2300AD70'/%3e%3cstop%20offset='0.998594'%20stop-color='%2300B67A'/%3e%3cstop%20offset='1'%20stop-color='%23DCDCE6'/%3e%3c/linearGradient%3e%3c/defs%3e%3c/svg%3e){kind=small}
