About this role
Location: Cork, Ireland Salary: Up to €50,000 plus Sodexo benefits Contract Type: Full Time, Permanent We are looking for an experienced and passionate Chef Manager to lead the catering operation on site and ensure the delivery of a high-quality food service for our client and customers. This is a hands-on leadership role, combining kitchen management with operational responsibility. You will lead the catering team, oversee food preparation and service, manage costs and stock, and ensure the highest standards of food safety, hygiene and customer service are consistently maintained. Key Responsibilities Lead the day-to-day catering and kitchen operation, ensuring a consistently high standard of service. Work hands-on in the kitchen, supporting food preparation and service. Lead, motivate and develop the catering team, ensuring appropriate training and staffing levels. Plan and cost menus in line with the agreed food service offer and company standards. Introduce new food concepts, promotions, healthy eating initiatives and sustainable food options. Manage ordering, stock control and the use of raw materials to minimise waste and maintain food costs. Ensure food is prepared, presented and served to the required quality and temperature standards. Maintain full compliance with HACCP, food safety, health & safety, COSHH and company procedures. Ensure the kitchen, stores and catering areas are clean, safe and well maintained. Monitor kitchen equipment and ensure any faults are reported and rectified promptly. Manage catering costs, including labour, stock and other expenditure, within agreed budgets. Liaise with the Account Manager, chefs, management and client representatives regarding catering requirements. Deliver catering for special functions and events where required. Respond professionally to customer feedback, complaints and requests. Drive continuous improvement and identify opportunities to enhance the customer experience and catering offer. About You The successful candidate will have: A proven track record in a Chef Manager or similar senior kitchen/catering role, ideally with at least 2 years' experience. A professional cookery qualification such as 7061/7062 or equivalent. Strong knowledge of food safety, hygiene and HACCP. Excellent organisational and time-management skills. Experience managing and developing a catering team. Strong menu planning, stock control and food cost management experience. Excellent customer service and communication skills. The ability to work effectively in a busy, hands-on environment. A flexible and positive approach with a strong commitment to delivering high standards. Desirable IOSH qualification. Experience with cash handling and processing. Experience supporting monthly billing processes. Strong stock-taking and menu management experience.