Executive Chef - Lead Kitchens, Create Menus, 7-3 Schedule

Sodexo Ltd; Dublin; On-site; EUR 65,000 - 90,000; Full time

Benefits offered by this job

Wellbeing support

Employee Assistance Programme

Virtual GP

Discount scheme

Pension plan

Learning & development

Bike to Work

Enhanced benefits & leave

Job summary

Sodexo Ltd in Dublin 7 is seeking an Executive Chef to lead two kitchens and seven outlets, delivering high standards of food quality and service. You will drive menus, manage budgets and ensure compliance with safety and HACCP standards.

You\'ll coach a diverse kitchen brigade, develop fresh concepts and build strong client relationships while supporting local suppliers and sustainability initiatives across the site.

Qualifications

• Previous experience as Executive Chef leading large catering/hospitality operations.
• Relevant professional chef qualification (706/2, NVQ Level 2 or equivalent) and Food Hygiene Certificates.
• Experience developing new menus and innovative food concepts.
• Strong knowledge of food safety, hygiene and allergen management.
• Proven ability to manage budgets, food costs, labour and stock.
• Strong leadership, coaching and development of a high-performing team.

Responsibilities

• Lead and manage kitchen brigade across 2 kitchens and 7 outlets.
• Develop and refresh menus to meet customer expectations and growth.
• Oversee daily operations, ensuring timely service and Sodexo standards.
• Manage budgets, costs, labour, stock and profitability.
• Ensure compliance with food safety and health legislation.
• Coach and develop the kitchen team into a high-performing unit.
• Strengthen client relationships and support local SME suppliers.

Skills

Leadership

Budgeting

Menu development

Food safety knowledge

Communication skills

Team coaching

Education

Professional chef qualification (706/2, NVQ Level 2 or equivalent)

Job description

Sodexo Ltd in Dublin 7 is seeking an Executive Chef to lead two kitchens and seven outlets, delivering high standards of food quality and service. You will drive menus, manage budgets and ensure compliance with safety and HACCP standards.

You\'ll coach a diverse kitchen brigade, develop fresh concepts and build strong client relationships while supporting local suppliers and sustainability initiatives across the site.