Senior Chef

Overview

Post Title: Senior Chef

Post Status: Permanent

Department: Catering

Location: Beaumont Hospital & Affiliated Sites  

Reports to: Executive Chef and Catering Management Team.

Salary: This is a 5 over 7 post, the post holder will on a rotational basis work Sundays and Bank Holidays and will receive premium pay in excess of the salary listed. Appointment will be made on Senior Chef Scale (€50,441 to €53,083 ) at a point in line with Government pay policy. Hours of work: 39 hours

Closing Date: 12 noon on 08/12/2025(The Hospital reserves the right to close the competition early should a substantial number of applications be received.)Position summary:

In-conjunction with the Executive Chef this post holder will develop a culture of excellence in food production.  The post holder will ensure that food production is delivered efficiently, effectively and safely to over 800 in-patients and approx 2,000 staff per day.  The Senior Chef will consistently develop and review menus to keep in line with National Standards, individual Patient dietary needs in consultation with the Nutrition and Dietetics Department.  The Senior Chef will ensure the team they are leading provide the highest level of HACCP control.  The post holder will support, guide and train all other Chefs within the Department.  This post holder will demonstrate flexibility, flare and a passion for food.

Responsibilities

Principal Duties and Responsibilities

• To manage the core staff in the function on a day to day basis.
• To ensure food production targets in terms of volume and quality are delivered on a daily basis.
• To develop and review menus.
• Responsibility for all food ordering to meet the requirements of the menus.
• As a senior member of the Catering Management Team, work alongside the Executive Chef, the Catering Manager and others to develop the Department as a centre of excellence.
• In conjunction with the Executive Chef bring forward ideas for change in the Department that will support service delivery

General Duties

The Chef Senior will be involved in conjunction with the Executive Chef and other senior members of staff in:

• Ordering and checking of foodstuffs and materials.
• Preparation of both raw and cooked food.
• Cooking of food to a high standard.
• Portioning and packing of both raw and cooked food.
• Rotation and allocation of foodstuffs.
• Labelling, chilling and storage of food.
• Regeneration and services of food.
• Record-keeping.
• Maintaining to the highest possible standard of cleanliness and good order of their area of assignment in line with Hospital policy.
• Efficient and economical use of materials and equipment.
• Adhering to specifications, standards and procedures while at work.
• Practicing all hygiene and health and safety procedures, including HACCP.
• Reporting mechanical defects and need for repairs.
• Taking all necessary steps to ensure the maximum security of their area of assignment and all equipment and supplies contained therein.
• Reporting to management immediately any accidents, fire, stock loss, damage, unfit food and take such action as may be appropriate.
• Organising and allocating work in the Catering Department to the relevant staff including the duty roster where necessary.
• Checking quality of goods received as per specification.
• Implementing cost control measures aiming to achieve maximum utilisation of resources.
• Liaising with user groups on the compilation of menus and the provision of services.
• Assisting with special functions as required.
• Attending training courses and assisting with training and induction when required.
• Providing assistance and advice to staff in packing/plating areas on portion size.
• Indenting / stocktaking for kitchen supplies.
• Checking meals at service and dispatch point for quality, quantity, and presentation.
• Operating computer system and remaining aware of modern developments in the industry.
• Any other duties relevant to the post as may be allocated by Catering Management.

Health and Safety

The Chef Senior will in conjunction with the Executive Chef and other senior members of staff:

• Take overall responsibility for health and safety in the kitchen including:
• Ensuring that all equipment is apt and in good working order.
• Ensuring that all staff are adequately trained.
• Ensuring that all staff practice health and safety