Head Chef

About the Role

Head Chef, Carechoice Dungarvan

At CareChoice, we are committed to revolutionizing the healthcare experience. With a legacy of over two decades in the Nursing Homes Sector, we are embarking on a journey to become the most trusted and respected Nursing Home brand in Ireland.

We are now looking for Full Time Head Chef for Carechoice Dungarvan. We provide the highest standards of home care possible and are looking for someone who can contribute to our luxurious, high end service, delivering the best quality food to our residents.

Key Responsibilities

• Food preparation and production to the agreed meal plan with consideration for all residents dietary requirements
• Working within household budgets and reaching targets
• Carry out regular stock takes
• Sourcing, screening and retaining suitable suppliers
• Ordering goods using the purchase order system
• Checking incoming goods to verify quality and quantity
• Allocation of duties, appropriately
• Rostering
• Responsibility for HACCP in all Mini-kitchens throughout Nursing home

Requirements

• Experience working in the kitchen of a nursing home and with food textures
• Ability to lead by example and demonstrate a strong ‘team ethos’ being positive and motivational at all times
• Ability to work in a fast paced environment
• Be able for the physicality demands of the job
• Conduct induction and sign off for new employees
• Encourage, train and guide a team while maintaining a happy environment
• Be passionate about elder care and contribute to their happy living environment

Specific Duties

Documentation

• HACCP Compliance – Check and record completion of HACCP records and documentation to ensure full compliance.
• Audits – Head Chef is responsible for carrying out Internal Audits to ensure the adherence and compliance of all HACCP and company standards
• It is the responsibility of the Head Chef to identify any non- compliance of HACCP on the outcome of any Internal Audits, EHO Audits and External Food Safety Company Audits. Corrective actions must be applied and completed on the CareChoice Corrective Action Register and provided to the Director Of Nursing and Group Catering Manager.
• Attendance of Resident Committee Meetings - actioning and documenting resident feedback.

Financial

• Efficiently and effectively control the operation of the central kitchen under the direction of the DON/SM.
• Assist in maximizing revenues, cost percentages and menu structure through the efficient management of the agreed budgets. Conduct annual review of performance against budget.
• Monitor catering deliveries and ensure they are strictly in accordance with volumes/amounts ordered and at the rates agreed. Highlight any discrepancies immediately and bring to the attention of the General Services Manager and the Director of Nursing.
• Carry out stock takes when required.
• Stock takes to be completed on the last day of the month and submitted to the Finance Department.
• All invoices and charges must be closed off and sent to the Finance Department by end of month before Finance cut off point which is last day of each month.
• Ensure equipment is regularly maintained to minimise the risk of equipment down time.
• Immediately report defective kitchen materials and equipment to maintenance department through FLEX and inform General Services Manager or Director of Nursing as appropriate.

Staff Management

• Assist General Services Manager in the recruitment and selection of central kitchen staff in accordance with agreed Carechoice procedure.
• Manage central kitchen staff roster to ensure adequate cover at all times
• Train and monitor central kitchen staff in the preparation and presentation of menu dishes and in all aspects of their role in with Carechoice.
• Ensure that central kitchen staff have adequate supply of working tools and utensils to carry out their duties to meet and exceed all standards.
• Maintain open and honest communication with central kitchen staff with a view to engendering excellent employee relations within the team.
• Identify central kitchen employees with potential for promotion and work with the General Services Manager and HR to assist in implementing development plans
• Communicate all Carechoice Policies to central kitchen staff (including HR, Health and Safety, Food Safety) and ensure they are adhered to by staff.
• Ensure all central kitchen staff are able to carry out their duties to Carechoice standards and in line with all HSE & HIQA regulations through regular formal and informal training, and coaching
• Provide all relevant detail on central kitchen staff performance to General Services Manager who will conduct performance appraisal meetings.
• Ensure the agreed disciplinary and grievance procedures are adhered to at all times
• Ensure all employee counselling is documented and passed to General Services Manager

Menu Development

• Plan a varied menu for all meal periods, being innovative in the selection of ingredients and the development of wholesome and nutritious meals, and paying special attention to seasonal availability
• Ensure that all residents, regardless of dietary restrictions, are presented with a variety of appealing meal options
• Keep up to date with developments in catering including menu development and cooking techniques.
• Ensure that staff are adequately trained to effect good portion control and pleasing presentation of dishes.
• Organise and oversee the planning of special events e.g. annual Christmas parties, etc.
• Seek feedback both formally (through surveys) and informally from Residents, family members and clinical staff regarding menu choice and quality of food.

Food Safety

• Ensure that the highest possible standard of personal hygiene is maintained by all employees in the central kitchen
• Ensure and enforce compliance of uniform policy for all kitchen and catering staff – ensuring the use of correct PPE such as hair covering, beard snoods etc as applicable.
• Ensuring all kitchen and catering staff adhere to food safety legislation and wear correct footwear (safety shoes) and no jewellery is worn including facial jewellery.
• Ensure food hygiene is maintained by our suppliers and in the storage and preparation of food in accordance to HACCP and legal standards.
• Ensure all HACCP records are maintained in line with obligations.
• Train all staff who handle food to Level 1 HACCP standards
• Carry out regular internal audits of the kitchen and mini-kitchens as appropriate
• Facilitate visits/inspections by regulators (HSE, HIQA, etc). Ensure that any actions required are completed within specified timeframes

Details

Location: Dungarvan, Waterford

Closing date: 24 Aug 2026