Head Chef & Catering Operations Lead

Sodexo Ireland; Ringaskiddy; On-site; EUR 43,000 - 58,000; Full time

Job summary

Sodexo Ireland is seeking an experienced Chef Manager in Ringaskiddy, Co. Cork, to lead our catering operation for Pfizer Ringaskiddy. The role centers on hands‑on leadership, delivering high quality food and service, and ensuring compliance with safety, hygiene and client standards.

You will lead kitchen staff, plan menus, control costs, and drive continuous improvement while maintaining excellent client relationships and delivering consistent results.

Qualifications

• Minimum 1 year experience in kitchen leadership or management.
• Level 6 qualification including Higher Advanced Certificate and National Craft Certificate.

Responsibilities

• Lead and manage the kitchen team to deliver excellent food and service.
• Plan weekly menus and ensure food and supply requirements are ordered on time.
• Maintain the highest standards of food quality, hygiene, preparation, presentation and service.
• Ensure allergen and HACCP documentation is completed accurately and on time.
• Manage food costs, labour costs and expenditure within budgets.
• Ensure stock is correctly stored, organised and rotated.
• Drive Leanpath Waste Management and actively reduce food waste.
• Ensure all food preparation complies with company standards and procedures.
• Maintain Health & Safety, hygiene, COSHH and site requirements compliance.
• Monitor equipment safety and maintenance.
• Support continuous improvement and client satisfaction targets.
• Build relationships with clients and customers; respond to feedback.

Skills

Analytical

Catering

Hospitality

Interpersonal Skills

Education

Level 6 qualification (incl Higher Advanced Certificate & National Craft Certificate)

Job description

Sodexo Ireland is seeking an experienced Chef Manager in Ringaskiddy, Co. Cork, to lead our catering operation for Pfizer Ringaskiddy. The role centers on hands‑on leadership, delivering high quality food and service, and ensuring compliance with safety, hygiene and client standards.

You will lead kitchen staff, plan menus, control costs, and drive continuous improvement while maintaining excellent client relationships and delivering consistent results.