Chef II

Overview

Post Title:

Chef Grade II

Post Status:

Temporary Part-Time

Department:

Catering

Location:

Beaumont Hospital & Affiliated Sites   

Reports to:

Executive Chef, Senior Chefs and Catering Management Team

Salary:

Appointment will be made on Chef II with Qualification Scale (€42,065 - €48,369) at a point in line with Government pay policy

Hours of work: 

Part-Time, 19.5 hours per week

The post holder will on a rotational basis work Sundays and Bank Holidays and will receive premium pay in excess of the salary listed.

Closing Date:

04/03/2026 @ 12.00 noon

 

Please note the hospital reserves the right to close the competition early should a substantial number of applications be received.

 

 

 

Job Summary:

To assist with the preparation, cooking, production and quality service of all meals to patients, residents, visitors & staff in Beaumont Hospital and St Josephs. All tasks must be carried out in accordance with Hospital Policy and Statutory Standards.

Responsibilities

Principal Duties & Responsibilities:

• Requisitioning, receiving and checking of all foodstuffs
• Rotation and allocation of foodstuffs detailing any differences
• Overseeing the labelling and storage of all foods
• Rotation / preparation / cooking / regeneration / portioning and packing of both raw and cooked food
• Checking for meals at all service points throughout the site for quality, quantity and presentation
• Ensure efficient and economical use of materials and equipment in relation with waste management policy
• Implementing cost control measures aiming to achieve maximum utilisation of resources
• To stock take when necessary
• To assist with special functions as required
• To train new chefs and agency workers on systems used and equipment

 

 

Health and Safety:

• Maintain a safe work environment in co-operation with the Hospital Management Team and with reference to the Safety, Health and Welfare at Work Act, 2005: in that respect report any accidents / near misses and document according to policy
• To report immediately any accidents or incidents involving patients, staff or members of the public to the Head Chef / Head of Department
• To ensure a safe environment for himself/herself, colleagues and visitors.
• To report mechanical defects and need for repairs
• To instruct assigned staff in safe working practices
• Assist in co-ordinating of the food safety system
• Promote the highest standard of cleanliness and hygiene as outlined by HACCP
• Reporting of any non-conformance and supporting necessary corrective action with all aspects
• To cooperate fully with on-going developments relating to food hygiene legislation and technology associated with catering

 

 

General

• The Chef will monitor and keep up-to-date with developments of catering practices and all other relevant matters to ensure maintenance of knowledge and skill base in order to facilitate contemporary professional practice
• Evidence of on-going education will be required. Such evidence may be assured by the attendance and participation at in-service training programmes, subject to the approval of the Head of Department. From time to time, mandatory participation in in-service training programmes will be required
• To be aware of current developments and issues in health care by reading current literature and keeping abreast of new developments, attending ‘in-house’ seminars, lectures and courses when possible and as appropriate in consultation with your head of Department.
• To assume responsibility for his/her own professional development and safe work practice.
• To participate, as required, in teaching/training of staff/students of own or other disciplines.
• Teaching and supervision of junior/new staff members and other health care workers, as appropriate, is an inherent part of the work of the Chef
• To be involved in the induction and training of newly appointed staff
• To attend and participate in such meetings and events as may be required from time to time assigned to him/her in relation to any other area of the Hospital complex
• Co-operation with periodic medical checks as requested
• Operation of computer system, manual and electronic recording of all data pertaining to the Catering Operation including HACCP and