Floater Chef - Leinster Area

Trinity Care (IRL); Dublin; On-site; EUR 38,000 - 48,000; Full time

Job summary

Trinity Care is seeking a Floater Chef to cover Leinster and Cavan, delivering high-standard meals across multiple nursing homes. The role requires adherence to HACCP, menu planning, and effective kitchen management across sites.

You will be responsible for food preparation, dietary compliance, stock control, and staff supervision, with travel between homes as needed. A proactive approach to hygiene and safety is essential.

Qualifications

• Experience in professional kitchen operations within care/nursing settings.
• Ability to plan menus and allergen considerations.
• Maintain HACCP and nutrition compliance across sites.

Responsibilities

• Prepare raw and cooked foods to high standards.
• Cook and present meals per dietary requirements.
• Manage stock, costs, and wastage; food safety records.
• Label, chill, and store food per policy.
• Travel between nursing homes as required.
• Lead and develop the kitchen team.
• Prepare monthly stock reports and CPL.
• Liaise with user groups for menus.
• Ensure hygiene and health and safety procedures.

Skills

Food preparation

HACCP compliance

Menu planning

Team leadership

Cost control

Job description

An Exciting opportunity for the right candidate!

Trinity Care, a leading nursing home group are currently recruiting a Floater Chef - Leinster Area and Cavan.

Key Responsibilities:

To produce and present food, to an agreed high standards and specifications, through the effective and efficient utilization of all resources. To be fully responsible for consistently ensuring full compliance with all aspects of the H.A.C.C.P. system within Nursing Homes and that any new developments/recommendations are implemented as and when required.

Key Accountabilities

• Preparation of both raw and cooked food.
• Cooking and presentation of food and in accordance with specific dietary requirements.
• Decanting, portioning and packing of both raw and cooked food.
• Food costs, Disposable and Chemical costs, ordering, stock rotation and the allocation of all foodstuffs and D&C. Minimum wastage.
• Labelling, chilling and storage of food in accordance with the Food Safety Policy.
• Communicate regularly with Residents, adhere to their specific food plans, and deal with their needs as required.
• D.O.N. and Group Catering Manager kept informed of any issues in a timely manner.
• Preparing a minimum of three 4 week cycle menus and allergen listings for same per year. Adhering to the Nutritionists report.
• Regeneration and service of food.
• Up to date and accurate recording of H.A.C.C.P. records, Training and Induction, payroll within budget framework, additional hours recorded on T.M.S.
• Ensure that you maintain the cleanliness and good order of your area of assignment and associated areas to the highest possible standard.
• Ensure efficient and economical use of materials and equipment.
• To adhere to specifications, standards and procedures while at work.
• To consistently practice all hygiene, cook- chill and health and safety procedures.
• To report mechanical defects and needs for repairs.
• To take all necessary steps to ensure the maximum security of your area of assignment and all equipment and supplies contained therein.
• To effectively manage and develop your Team.
• To report immediately any accidents, fire, stock loss, damage, allegations, unfit food and take such action as may be appropriate.
• Provide assistance and advice to staff in packing / plating areas on portion size.
• Monthly stocktaking and preparation of monthly CPL and stock reports.
• Checking the quality of goods received as per specification.
• Liaising with user groups on the compilations of menus and the provision of services.
• Partaking in training courses as and when required.
• To be aware of modern developments in the industry and to assist in their introduction where necessary and changes in food trends.
• Achieving consistent 'best in the class' results in the internal Quarterly Audits, E.H.O., E.I.Q.A., and H.I.Q.A and external audits e.g. Cater Care Ltd.
• To develop and seek ways to improve your skills and lead the Kitchen Team.
• Any other duties relevant to the posts as allocated by the Group Catering Manager.
• To be able to travel between different nursing homes.