Regional Support Chef Manager — South West Ireland

The Q Cafe Company Limited; Munster; Sur place; EUR 48 000 - 50 000; Plein temps

Avantages offerts par ce poste

Travel allowance

Safety shoes supplied

Meals on duty

Free parking

Résumé du poste

The Q Cafe Company Limited in Kerry is seeking a Regional Support Chef Manager to oversee kitchens across Limerick, Cork and Kerry. This permanent role is on-site, 40 hours per week, with daytime hours and a five-over-seven schedule.

You will lead kitchen teams, ensure high standards of food preparation, manage menus within budget, and implement HACCP and health and safety procedures in line with regulations. Garda Vetting is required, and travel between units is expected.

Qualifications

• Proven experience as a Chef in various culinary environments.
• In depth knowledge of different cooking techniques, ingredients, and cuisines.
• Ability to work efficiently and effectively in high pressure situations.
• Strong organizational and time management skills.
• Excellent communication and interpersonal abilities.
• Availability to work flexible schedules, including weekends and holidays.
• Previous experience in a Healthcare environment an advantage but not essential.

Responsabilités

• Prepare and cook food to the highest standard.
• Supervise and direct kitchen and service staff as required.
• Work with, and order products within agreed budgets as set out by the company.
• Follow and implement menu cycles on a monthly basis.
• Operate the HACCP and Health and Safety procedures in line with legal requirements.

Connaissances

Chef experience

Cooking techniques

Under pressure

Organizational skills

Communication skills

Flexible schedule

Healthcare exp.

Description du poste

The Q Cafe Company Limited in Kerry is seeking a Regional Support Chef Manager to oversee kitchens across Limerick, Cork and Kerry. This permanent role is on-site, 40 hours per week, with daytime hours and a five-over-seven schedule.

You will lead kitchen teams, ensure high standards of food preparation, manage menus within budget, and implement HACCP and health and safety procedures in line with regulations. Garda Vetting is required, and travel between units is expected.