45 Kitchen Manager jobs in Ireland
Kitchen Manager
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Job Description
Beneavin Campus Nursing Home require a Kitchen manager on a full time permanant basis.
General Duties -
· Responsible for the effective operation of the kitchen and dining room. Provide advice and assistance in relation to portion size and plating.
· Ensure a high standard of quality, quantity and specification is maintained in respect of goods received and meals prepared.
· Responsible for ordering, checking and storing of supplies for the kitchen ensuring that the most competitive price is obtained at all times for goods purchased.
· Ensure that supplies in the storing room are rotated on a regular basis and stocktaking is undertaken on a regular basis.
· Liaise with Director of Nursing and other relevant personnel in respect of the planning and costing of menus.
· Ensure that menus are varied and of good quality. Cater for any special diets.
· Labelling, chilling and storage of foodstuffs.
· Make sure that meals are of a high quality.
· Serving food.
· Implement cost control measures aiming to achieve maximum utilisation of resources.
· Deal with complaints in an amicable manner and make Director of Nursing aware of same.
· Ensure that each resident is treated with the utmost dignity at all times.
Maintenance of kitchen/dining area
· Ensure that a high standard of cleanliness in line with statutory regulations is maintained in the area of food storage, preparation and service of meals and equipment.
· Take all necessary steps to ensure the maximum security of your area of assignment and all equipment and supplies contained therein.
· Ensure that all equipment is checked on a regular basis and if defective reported immediately for repairing.
Record Keeping
· Maintain up-to-date records, as dictated by Belmont House policies and procedures.
· Report any mechanical defects and repair requirements.
Supervisory Responsibility
· In conjunction with Director of Nursing identify the training needs of the catering personnel and assist as requested in the service education of staff. Ensure that all staff are adequately trained with regard to health and safety regulation.
· In conjunction with Director of Nursing ensure full compliance of the HACCP system within the kitchen and ensure that any new developments are fully implemented.
· Implement Health and safety policy and ensure that all personnel are familiar with the emergency and other Operational procedures and guidelines.
· Build and maintain good interpersonal relationships in all areas of work.
· Orientation of new employees to the kitchen/dining room and their duties. Ensure all employees allocated to the area are made aware of what is expected from them.
· Ensure employees are effectively and efficiently deployed in kitchen/dining areas.
· Monitor employee performance; ensure it is within the agreed professional standards.
· Rostering of employees, maintaining records in relation to weekly rotas, daily routines. Ensure employees are efficiently deployed.
· Ensure that leave is planned within the kitchen and dining room area to avoid locums.
Comply with Policies/Procedures
· Maintain familiarity and comply with all Nursing Home policies and procedures in relation to your duty as Cook.
· Comply with all safety regulations in accordance with the Safety, Health and Welfare at Work Act 2005 and maintain a hazard-free environment. Also, read and understand the Food Safety Policy.
· Adhere to specifications, standards and procedures, including HACCP.
· Wear proper health and safety clothing and footwear.
· Report all incidents, including accidents, fire, stock loss, damage, unfit food to Director of Nursing and take such actions as may be appropriate.
Code of Conduct
· Maintain a high standard of work performance, attendance and punctuality at all times.
· Maintain good working relationships with colleagues.
· Maintain good personal hygiene practices.
On-going Training/Meetings
· Participate in Performance Review System and in-service training.
· Train other staff, if requested.
· Keep up to date in respect of modern developments in cooking, and food trends and assist in their introduction where necessary.
· Attend meetings, as and when directed.
· This list is not exhaustive. Catering Staff will be required to perform such other duties as appropriate to the post, as may be assigned to you from time to time by a designated person. You will be required to assist with special functions, from time to time.
Key Tasks & Schedule
· Responsible for purchasing, preparation, cooking & service of all food stuffs to meet the requirements dietary & otherwise for our residents.
· Checking all deliveries of food stuffs and temperature recording of perishable food.
· To ensure a continued availability of freshly baked cakes & biscuits.
· Menu planning in conjunction with the matron / proprietors and dietician so as to ensure our residents nutritional needs are met.
· The daily checking and recording of the fridge & freezer temperatures and the prompt reporting of any malfunctions so as to ensure corrective action can be taken.
· To ensure our HACCP plan is fully implemented and adhered to.
· The kitchen equipment is kept in a clean and safe condition.
· That all food is correctly stored and rotated properly.
SKILLS, KNOWLEDGE & QUALIFICATIONS
Required:
* City & Guilds & 2, or equivalent (achieved or working towards)
* Basic Food / Hygiene Certificate (H.A.C.C.P. certification)
* Ability to communicate effectively at all levels. English language ability must be such that the staff member is competent to communicate effectively with residents in relation to speaking, listening, reading and writing.
Team player
* Ability to work on own initiative
* Excellent English verbal & written
* Must provide Garda Vetting clearance in line with H.I.Q.A. requirements
Desired:
* Intermediate Food / Hygiene Certificate
* Previous supervisory experience
* Experience of Food Preparation
Job Types: Full time, Permanent
Benefits:
- Company events
- Food allowance
- On-site parking
INDH
Job Types: Full-time, Permanent
Application question(s):
- Do you hold EU citizen?
Experience:
- Chef: 1 year (required)
Work authorisation:
- Ireland (preferred)
Work Location: In person
Assistant Kitchen Manager
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Job Description
We are currently seeking an Assistant Kitchen Manager to join our team at The Tram Cafe Production Kitchen. This role is vital in supporting the Kitchen Manager to ensure smooth daily operations.
Key Responsibilities Include:
Training & Staff Retention:
· Oversee Training of new employees and constantly monitor the development of existing staff.
· Be able to spot training needs within the team and provide guidance and support where necessary such as refresher training or development in unskilled areas.
· Training new and current staff on HACCP records (food deliveries, cooking/cooling, fridge temps, transport, hot hold chart)
People Management:
· Excellent leadership, communication, and problem-solving skills.
· Ability to lead, motivate, and manage a team effectively.
· Possess excellent people management skills and be able to handle issues as they arise.
· Conduct regular check-ins/ performance reviews with staff both informally and formally.
Compliance with Company Procedures & Policies:
· Ensure the team are compliant with all company procedures and policies as outlined in the company handbook.
· Implement new procedures and policies as they arise.
Documentation & Meeting Deadlines:
· Prepare weekly rosters and monitoring time keeping, keeping labour costs as low as possible.
Communication and Reporting:
· Maintain open and consistent communication with the Kitchen Manager regarding:
· Kitchen staffing or operational challenges
· Food costing and portion control
· Stock levels, wastage, and purchasing needs
· Menu changes, specials, and seasonal offerings
· Communicate anything that may occur during the shift; equipment breakdown, recipe changes, ordering, etc. to upper management
· Properly execute any procedures or instructions as per shift
· Point of contact between team and kitchen manager.
Operational Duties
Day-to-day running of the floor:
· Make sure all employees on both shifts are working efficiently and to the best of their ability.
· Carry out daily handovers with both team supervisors during the shift overlap.
· Delivery intake – ensuring all products are delivered and signing in deliveries
· Monitor daily stock levels of ingredients and supplies.
· Place orders with approved vendors to maintain adequate inventory.
· Oversee stock is rotated and minimize food wastage.
· Equipment daily checklist.
· Label machine monitoring and ensuring all labels are accurate.
Recipes:
· Strong knowledge of food costing and purchasing processes
· Experience using Procure wizard and recipe centre.
· Collaborate with the Kitchen Manager on menu development, recipe standardization, and portion control to achieve target food costs.
· Support menu planning by analysing food costs, portion sizes, and supplier pricing.
HACCP:
· Making sure all staff are HACCP trained, and all are practicing good food safety and hygiene standards.
· Overseeing all HACCP forms are completed and signed off daily.
Cleaning:
· Overseeing Cleaning rota is up-to-date and is being followed by staff members
· Organising deep cleans.
· Making sure KP's are working quick, and all kitchenware is being cleaned properly
Additional:
· Present themself in a clean and presentable manner.
· Any other tasks as reasonably requested by the Kitchen Manager.
Requirements:
- Must be fully flexible (evenings, weekends and holidays), with the ability to attend 6:00am morning shifts as required.
- Must be able to reliably commute to Glasnevin, Dublin 11.
Experience & Skills:
Proven experience in a kitchen management role (3 years minimum)
Proven experience in recipe and menu development.
Worked previously with Procure Wizard or similar food costing/ordering systems (experience with Procure Wizard is a strong advantage).
Formal culinary training or equivalent experience is desirable.
- Strong people management skills
Excellent communication and problem-solving skills.
Strong leadership, conflict resolution, and team-building skills
- Skilled in recipe centre development and in Procure Wizard or similar food costing/ordering systems (experience with Procure Wizard is a strong advantage).
Solid understanding of food costing
HACCP Level 2 & 3
Job Types: Full-time, Permanent
Pay: €40,000.00-€45,000.00 per year
Benefits:
- Bike to work scheme
- Company events
- Employee discount
- Food allowance
- On-site parking
- Sick pay
- Store discount
Ability to commute/relocate:
- Dublin 11, CO. Dublin: reliably commute or plan to relocate before starting work (preferred)
Experience:
- Kitchen management: 3 years (required)
Work Location: In person
General / Kitchen Manager
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Manager to join our vibrant Galway Team
We are seeking an experienced Manager to lead our dynamic dining establishment that brings together the bold, vibrant flavours of Mexican cuisine and the sizzling perfection of smash burgers.
This is a hands-on leadership role requiring strong operational oversight, team development, and a dedication to delivering exceptional guest experiences.
What does the job involve?
- Operations & Leadership
Oversee daily restaurant operations, kitchen service, ensuring efficiency, cleanliness, and compliance with health and safety regulations.
Lead by example in maintaining a vibrant, customer-centric atmosphere that reflects the fusion of Mexican and American street food cultures.
Manage inventory, ordering, and vendor relationships for both fresh Mexican ingredients and burger essentials.
Ensure food quality and consistency by collaborating with the kitchen team on recipe standards and presentation.
Maintain and enforce HACCP protocols to ensure food safety and hygiene standards are consistently met across all kitchen operations.
- Team Management
Recruit, train, schedule, and supervise front-of-house and back-of-house staff.
Foster a positive and respectful work culture that reflects our diverse menu and clientele.
Provide coaching and performance feedback to build a high-performing team.
Financial Oversight
Monitor and manage labor costs, food costs, and other operating expenses to ensure profitability.
Prepare sales reports, track KPIs, and implement initiatives to meet revenue targets.
Oversee POS systems and daily cash reconciliation.
- Customer Experience
Ensure guests receive excellent service, addressing concerns with professionalism and urgency.
Monitor dining trends and feedback to evolve the menu and improve service.
Build relationships with regular patrons and cultivate a welcoming, inclusive environment.
Qualifications/ Requirements
1+ years of restaurant management experience, ideally in fast-casual settings.
1+ years of Kitchen experience
Familiarity with both Mexican and American cuisine is a plus.
Excellent organizational and multitasking abilities.
HACCP Level 1&2
Flexible availability, including nights and weekends.
Job Type: Full-time
Pay: €28,000.00-€45,000.00 per year
Benefits:
- Food allowance
Work Location: In person
Kitchen Manager/Chef
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Job Description
Job Title: Kitchen Manager / Chef
Location: Roscrea, Co. Tipperary
Employer: E53 Coffee
About Us
At E53 Coffee, we take pride in serving fresh, high-quality food with attention to detail in both flavour and presentation. Our kitchen is fast-paced and dynamic, and we are now looking for a Kitchen Manager / Chef to oversee daily operations, manage orders, and contribute to cooking and food preparation.
The Role
As Kitchen Manager / Chef, you will be responsible for leading the smooth running of our kitchen, preparing dishes to a high standard, and coordinating food orders with suppliers. This role requires a balance of culinary skills, organisational ability, and strong leadership to keep the kitchen running efficiently.
Key Responsibilities
- Oversee day-to-day kitchen operations in a fast-paced environment.
- Prepare and cook dishes to a consistently high standard.
- Manage stock levels and place orders with food suppliers and delivery companies.
- Ensure excellent presentation and consistency of all dishes leaving the kitchen.
- Maintain high standards of cleanliness, organisation, and food safety.
- Lead and support the kitchen team during busy service times.
What We're Looking For
- Previous experience in a professional kitchen is essential.
- Strong cooking and food preparation skills.
- Excellent organisational skills with experience ordering from suppliers.
- Ability to work under pressure and manage a team effectively.
- High standards of food hygiene and safety.
- Reliability, leadership, and a hands-on attitude.
Why Join Us?
- Be part of a growing café with a focus on quality and creativity.
- Opportunity to lead and shape a professional kitchen team.
- Supportive and team-focused working environment.
- Staff discounts on food and beverages.
- Flexible working hours.
Job Type: Full-time
Pay: From €40,000.00 per year
Benefits:
- Employee discount
- Food allowance
Application question(s):
- Would you be able to interview between Tues - Fri between 10-4
- Any experience?
Work Location: In person
Head Chef/Kitchen Manager
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The Willows Pub sits at the heart of the Dundrum/Ballinteer community. Already a much-loved spot for drinks and gatherings, we're now looking to make it the neighbourhood's go-to destination for food worth staying for.
We're seeking a Head Chef to lead a small kitchen team and shape a food offering that blends classic Irish comfort dishes with modern gastropub flair. This is a hands-on leadership role for someone who thrives on consistency, cares about provenance, and understands the value of building trust with regulars.
Key Responsibilities:
- Lead, inspire, and develop a small kitchen team.
- Design and deliver a menu that balances traditional Irish favourites with modern touches.
- Ensure consistency, quality, and cost control across all dishes.
- Champion local produce and community relevance in menu planning.
- Manage day-to-day kitchen operations, including ordering, stock management, and HACCP compliance.
- Contribute to building The Willows' reputation as the local choice for great food.
About You:
- Proven experience as Head Chef or Senior Sous in a quality pub, restaurant, or hotel.
- Passionate about Irish food traditions with a creative edge.
- Strong leadership, organisation, and communication skills.
- Hands-on, proactive, and commercially aware.
We offer:
- The chance to shape and grow a food-led business in a thriving local pub.
- Supportive ownership with a clear vision.
- Competitive salary and opportunity for growth.
Job Type: Full-time
Pay: €34,593.66-€55,000.00 per year
Benefits:
- Bike to work scheme
- Company events
- Company pension
- Food allowance
- On-site parking
- Sick pay
Application question(s):
- Would you be ready to start working by the end of september?
Experience:
- Head Chef or Sous Chef: 4 years (required)
Language:
- English to an advanced level (required)
Work authorisation:
- Ireland (required)
Work Location: In person
Head Chef/Kitchen Manager
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Job Description
Seven Wonders is a and vibrant cafe chain seeking someone passionate about food and leading a small team at our production kitchen.
The position is Monday to Friday from 5:30am - 1:30pm.
Daily duties include the coordination and cooking of ingredients for our stores.
Applicants should have at least 2years' experience in a similar role and must be legally entitled to work full time all year. Good organisational skills are necessary.
Please email your CV.
Job Type: Full-time
Pay: From €17.00 per hour
Work Location: In person
Head Chef/Kitchen Manager
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Job Description
Head chef / kitchen manager needed for a site catering unit
Monday to Friday 6.30am-2.30pm
Canteen serving breakfast and lunch.
must be able to run kitchen independently, have knowledge of menu planing and costing.
Job Type: Full-time
Pay: €18.00-€20.00 per hour
Expected hours: 40 per week
Benefits:
- On-site parking
Work Location: In person
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Head Chef/Kitchen Manager
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We're seeking a passionate Head Chef to develop menus, inspire our team, and elevate our culinary experience
As Head Chef, you will be responsible for the management of the kitchen Department and kitchen team
Key Responsibilities:
- Plan menus and design dishes based on seasonality and availability of ingredients
- Create daily specials to compliment our menu
- Manage and supervise kitchen staff, ensuring the highest standards of food quality and hygiene are maintained
- Ensure that all dishes are prepared and cooked to the highest standard and presented beautifully
- Manage and train all staff on menu knowledge, from allergens to cooking temperatures
- Maintain accurate records of food costs and wastage
- Understand and carry out stock counts and calculate GP% for all dishes
- Order and manage stock levels
- Create weekly rosters in line with budget requirements
- Competent in microsoft word and excel
- Be responsible for the maintenance of all kitchen equipment, fire systems and ancillary areas used by the kitchen
- Ensure that health and safety standards are met in the kitchen at all times
Requirements:
- Proven experience as a Head Chef, at least 4 years experience in this role.
- Excellent knowledge of cooking techniques, ingredients, and cuisines
- Strong leadership and management skills, lead by example and encouragement
- A creative approach to menu design and dish presentation,
- Ability to work well under pressure
- Excellent communication and interpersonal skills
- Food Hygiene Level 3 or higher qualification
- Availability to work flexible hours, including evenings and weekends
If you are a talented and experienced Head Chef looking for a new challenge, please apply with your CV and a cover letter explaining why you would be the perfect candidate for this role.
Job Types: Full-time, Permanent
Pay: €59,000.00-€63,000.00 per year
Work Location: In person
Woodfired Pizza Kitchen Manager
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Job Description
We are looking for an experienced, enthusiastic and motivated Kitchen Manager in our City Centre location. Wood Fired Pizza making experience will be a huge advantage.
Essential Duties and Responsibilities include the following:
- Managing daily operations of the Kitchen and efficiently controlling timings for orders.
- Preparation and cooking of fresh pizzas on a 'make to order' basis.
- Management of Quality Control and HACCP compliance.
- Ensure cleanliness and tidiness of the kitchen area and that cold room and all workstations comply with health and safety regulations.
- Ensure staffing levels are maintained. Assist General Manager with roster when required.
- Stock control and management of weekly stock take on a Sunday (ensure this is completed on time)
- Organisation of corporate orders
- Assisting in the hiring, training and appraising of kitchen staff.
- Managing kitchen team members and monitoring overall staff morale - communication with general management if any issues arise
- Work as a team and assist each other by being on time for their shift, supporting other workstations during shift, and motivate staff
- Management of closing duties, including kitchen cleaning & ordering
- Enhance the company's image by complying with uniform and appearance standards.
- Ensuring that work areas are kept safe and clean and that they comply with health, safety and security standards at all times.
- Contribute to an atmosphere of teamwork, energy and fun.
Why work with us?
This is a permanent, secure position. We are a serious company that values our employees. Staff morale is important to us as is sustaining a long lasting relationship with our employees. We are a progressive company that are on a continuing growth path so further development and opportunities are always available for the right employees.
Job Type: Full-time
Pay: €33,000.00-€34,000.00 per year
Application question(s):
- Do you have Kitchen Management experience?
Work Location: In person
Head Chef/Kitchen Manager
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Job Description
As Head Chef, you will oversee every aspect of our kitchen operations and culinary experiences. From designing innovative menus to ensuring quality food preparation and staff supervision, your role will be central to ensuring every dish meets and exceeds guest expectations. Reporting to the Operations Manager and Directors, you will lead a talented team to uphold the hotel's reputation for excellence and culinary creativity.
Why Join Dooley's Hotel?
- At Dooley's Hotel, we treat our staff as part of the family. By joining our team, you will enjoy:
- Competitive salary and benefits package.
- Opportunities for creative freedom with menu development.
- Employee discounts on food and beverages.
- A supportive work environment that promotes work-life balance.
- The chance to work in a collaborative and friendly atmosphere where fresh, locally sourced ingredients take centre stage.
- Training and development.
Key Responsibilities
Menu Development:
- Design innovative menus featuring locally sourced, seasonal ingredients.
- Collaborate with the team to develop special menus for functions and events.
- Stay informed about culinary trends and integrate them into offerings.
Food Standards & Preparation:
- Guarantee the preparation of all dishes meets our high-quality standards.
- Lead by example during service and assist with food preparation as needed.
- Oversee food storage, handling, and sanitation to comply with health and safety guidelines.
Team Leadership:
- Recruit, train, and supervise kitchen staff while fostering a cooperative work environment.
- Provide clear direction, set team goals, and conduct regular performance reviews.
- Motivate and inspire the kitchen team to excel during high-pressure service periods.
Cost Management:
- Oversee food purchasing, inventory control, and supplier relationships to maintain optimal budget management.
- Minimise food waste while maintaining strict controls on food and labor costs.
- Ensure pricing aligns with departmental financial goals and targets.
Operational Excellence:
- Coordinate with other departments (F&B, Events, Housekeeping) to ensure smooth service during hotel functions and events.
- Oversee kitchen maintenance, enforce safety procedures, and address urgent repairs when required.
- Manage compliance with EHO inspections and relevant health & safety regulations.
Guest Satisfaction:
- Actively engage with guests for feedback to ensure an exceptional dining experience.
- Monitor dining trends and adapt services to meet evolving guest expectations.
Job Types: Full-time, Permanent
Pay: €45,000.00-€50,000.00 per year
Benefits:
- Bike to work scheme
- Employee assistance program
- Employee discount
- Food allowance
- Sick pay
Experience:
- Similar role : 2 years (required)
- Hotel: 3 years (required)
Language:
- English (required)
Work authorisation:
- Ireland (required)
Work Location: In person