Healthcare Kitchen Lead Chef - Daytime, No Evenings

Windmill Healthcare Group; Clarinbridge; Presencial; EUR 32.000 - 42.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Competitive salary

Daytime hours, no evenings

Free Garda Vetting

Induction and ongoing training

Career progression across Windmill

Free on-site parking

Supportive resident-focused team

Descripción de la vacante

Windmill Healthcare Group is seeking an experienced Chef for the Clarinbridge Care Centre in Co. Galway. You will work with the Head Chef to deliver nutritious, high-quality meals for residents, ensuring HACCP compliance and resident-centred service.

You will manage day-to-day kitchen operations, plan menus, and mentor staff while adhering to food safety standards and budget considerations. Evening work is not required, supporting a healthy work-life balance.

Formación

• Two years' experience in a similar role.
• Healthcare or institutional catering experience is an advantage.
• Strong HACCP knowledge and allergen management.
• Commitment to nutritious, high-quality meals for residents.

Responsabilidades

• Oversee day-to-day kitchen operations.
• Prepare and cook meals to a high standard, meeting dietary and cultural needs.
• Plan and review menus to support resident nutrition and choice.
• Follow HACCP and allergen labeling requirements.
• Maintain hygiene, safety and IPC standards in the kitchen.
• Keep accurate kitchen records and stock control.
• Lead, train and develop the kitchen team.
• Engage with residents and families about menu choices.

Conocimientos

Communication

Interpersonal

Organisational

Problem-solving

HACCP

Allergen mgmt

Food costing

Stock mgmt

Staff training

Flexibility

Nutrition focus

Food safety cert

Descripción del empleo

Windmill Healthcare Group is seeking an experienced Chef for the Clarinbridge Care Centre in Co. Galway. You will work with the Head Chef to deliver nutritious, high-quality meals for residents, ensuring HACCP compliance and resident-centred service.

You will manage day-to-day kitchen operations, plan menus, and mentor staff while adhering to food safety standards and budget considerations. Evening work is not required, supporting a healthy work-life balance.