Head Chef

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

Benefits offered by this job

Sodexo benefits

Job summary

Sodexo Ireland is seeking an experienced Head Chef to lead a high-performing kitchen operation in a prestigious corporate setting at North Wall Quay, Dublin. You will drive culinary excellence, hospitality, and financial discipline to deliver exceptional food experiences and strong gross margins.

The role requires proven leadership, menu development, cost control, and compliance with HACCP and safety standards, with responsibilities spanning team development, client liaison, and continuous

Qualifications

• Proven experience leading a kitchen team in corporate dining, hospitality, or high-volume catering.
• 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.

Responsibilities

• Lead day-to-day kitchen operation, ensuring exceptional food quality and service.
• Deliver catering and hospitality services in line with service standards and KPIs.
• Develop innovative and seasonal menus that enhance the customer experience.
• Maintain high standards of food preparation, production, presentation and service.
• 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.
• 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.
• Build strong relationships with clients and 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.
• 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.

Skills

Leadership

Culinary skills

Financial management

Hospitality

HACCP knowledge

Education

Level 6

Higher Advanced Certificate

National Craft Certificate

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

Location: 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.

This is an exciting opportunity for a talented culinary professional who combines creativity, leadership, and strong financial management skills with a genuine passion for food and customer service.

What You Will Be Doing

• 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.

What We Are Looking For

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.

• Sector: accommodation and food service activities

Career Level

• Managerial

Candidate Requirements

Essential

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

Desirable

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