Head Chef

Sodexo Ireland; Dublin; On-site; EUR 53,000 - 63,000; Full time

Job summary

Sodexo Ireland is seeking an experienced Head Chef for their prestigious location in North Wall Quay, Dublin. The ideal candidate will lead a high-performing kitchen, delivering exceptional food experiences and outstanding hospitality.

This full-time, permanent role offers a salary between €53,000 and €63,000 per annum plus benefits. Responsibilities include culinary leadership, team development, financial management, and ensuring compliance with food safety regulations.

Qualifications

• Proven experience leading a kitchen team in corporate dining or high-volume foodservice.
• Strong culinary skills and passion for customer experience.
• Experience in hospitality services for senior clients.

Responsibilities

• Lead day-to-day kitchen operation ensuring exceptional food quality.
• Deliver catering and hospitality services per service standards.
• Manage food costs, labour budgets, and kitchen expenditure.

Skills

Leadership

Culinary skills

Cost management

Communication

HACCP knowledge

Education

Professional Chef Qualification (City & Guilds 706/1 & 706/2 or equivalent)

Food Safety/HACCP certification

Job description

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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

North Wall Quay, Dublin
Contract: Full-Time, Permanent
Salary: €53,000 - €63,000 per annum plus Sodexo benefits

We are looking for an experienced Head Chef to lead a high-performing kitchen operation, delivering exceptional food experiences, outstanding hospitality, and operational excellence within a prestigious corporate setting.

• Culinary & Operational Leadership
  • Lead the day-to-day kitchen operation, ensuring exceptional food quality, presentation, and service delivery.
  • Deliver catering and hospitality services in line with agreed service standards, KPIs, and client expectations.
  • Develop innovative and seasonal menus that enhance the customer experience.
  • Maintain the highest standards of food preparation, production, presentation, and service.
• Team Leadership & Development
  • Lead, motivate, and develop a team of chefs and kitchen staff.
  • Conduct daily team briefings and foster a positive, collaborative working environment.
  • Support training, coaching, and continuous professional development within the team.
  • Promote a culture of accountability, engagement, and excellence.
• Financial & Commercial Management
  • Manage food costs, labour budgets, and kitchen expenditure to achieve financial targets.
  • Ensure all dishes and menus are accurately costed to deliver strong gross profit margins.
  • Monitor stock levels, purchasing, and supplier performance.
  • Identify opportunities to grow revenue and enhance the overall catering offer.
• Client & Hospitality Excellence
  • Build strong relationships with clients and key stakeholders.
  • Deliver outstanding hospitality services for senior leadership meetings, events, and corporate functions.
  • Respond proactively to customer feedback and continuously improve service delivery.
  • Support business development opportunities and innovative food concepts.
• Compliance & Safety
  • Ensure full compliance with food safety, hygiene, health & safety, and company policies.
  • Maintain all relevant documentation, audits, and compliance records.
  • Conduct regular equipment, safety, and operational checks.
  • Champion best practices across all aspects of the catering operation.

We are seeking a Head Chef who brings:

• Proven experience leading a kitchen team within corporate dining, hospitality, contract catering, or a high-volume foodservice environment.
• Strong culinary skills with a passion for innovation, quality, and customer experience.
• Experience delivering hospitality services for senior clients and corporate events.
• Excellent leadership and people management skills.
• Strong commercial awareness with experience managing food costs, labour budgets, and profitability.
• Knowledge of food safety legislation, HACCP principles, and health & safety compliance.
• Excellent communication and stakeholder management skills.
• A proactive, organised, and solution-focused approach.

Qualifications

• Professional Chef Qualification (City & Guilds 706/1 & 706/2 or equivalent).
• Food Safety/HACCP certification.
• CIEH Training desirable.

Additional Details

• Sector: accommodation and food service activities

Career Level

• Not Required

Candidate Requirements

Essential

• Minimum Experienced Required (Years): 1
• Minimum Qualification: Level 6 (incl Higher Advanced Certificate & National Craft Certificate)

Desirable

• Ability Skills: Administration, Interpersonal Skills
• Competency Skills: Collaboration, Teamwork