Overview Applications are invited for the position of Executive Chef in the Catering Department of St. Vincent's University Hospital. Informal Enquiries or Role Specific Enquiries to: Lorna Masterson Please download the below job description for this position, as this will not be available online after the vacancy close date. Applications for St. Vincent's University Hospital job vacancies will only be accepted through SVUH Careers Page. Any applications submitted after the vacancy has closed will not be accepted. You will receive a confirmation email within 2 working days that your application has been received. We highly recommend that you contact us by emailing if you do not hear from us. Closing date of applications: 27/05/2026. To be considered for this role you will be redirected to and must complete the application process on our careers page. To start the process, click the Apply button below to Login/Register. Key Responsibilities Quality of Catering and Services To oversee the preparation, cooking and presentation/service of food meets a consistently high standard for patients, restaurants, snack bar areas, offsite locations, and hospitality. Ensuring a 360-degree management of food production, from developing costed and dietetically reviewed recipes, to production & waste logs. Includes co-develop inventory and order forms that meet procurement compliance requirements. Collaborate with clinical teams including dieticians, Speech and Language Therapists to develop varied menus that meet therapeutic, medical and dietary requirements (e.g. IDDSI frameworks, renal diets, high energy, cultural and religious needs, etc). Lead in the planning of menus in line with national hydration and nutrition guideline and standards, Ensure team and production can respond to surge needs including emergencies and challenge to business continuity. Develop audits, controls and quality improvement plans for services. Example food safety management, Health and Safety, team training and development. Ensure in compliance with JCI, HIQA, HSE EHO, ECAT and internal audits. To implement efficient and effective work methods and systems and to identify and agree production schedules which will facilitate the achievement of high levels of productivity. To oversee inventory, procurement and delivery schedules and advise admin team on order needs. To monitor and check the quality of supplies upon delivery to ensure that only superior produce is accepted. Act accordingly to address and record with supplier compliance protocols. Ensuring team and production can respond to surge needs including emergencies and challenge to business continuity. Work with stakeholders to ensure inventory and ordering are in line with needs. To communicate the unavailability of dishes, the composition of dishes and other relevant information to stakeholders. Support Executive Chef in implementing standards that ensure compliance with JCI, HIQA, FSAI, EHO, ECAT and so forth. To practice economy in the kitchen and to minimise any incidence of over production, excessive use of energy and food spoilage due to poor stock rotation. To develop and control measures designed to ensure adherence to budget allocation. To assist in the design of purchasing specifications when necessary. Foster innovation and seasonal promotions in staff restaurant. Support initiatives to improve patient meal satisfaction and nutrient intake. To apply the quality criteria of colour, taste, texture, flavour, temperature, portion size and presentation to all prepared meals. To prepare food as needed and to provide cover in the event of staff shortages. To apply the quality criteria of colour, taste, texture, flavour, temperature, portion size and presentation to all prepared meals. Team Management and Development To lead, direct, control and organise all staff within your direct span of control and to ensure that the required operation standards are achieved and maintained. Support Executive Chef in insuring the development and training of kitchen staff in new systems, methods and procedures of food preparation, cooking and presentation. Ensure robust governance of team while aligning staff skill sets with service requirements. Mandatory Training: Work with team and designated manager to ensure your mandatory training and that of team is up to compliance. Team Development: Update and manage training and onboarding plans. Work with designated manager on training plans, induction, probationary and use of team development programs. To set a good example for staff regarding punctuality, attendance, attitude and application to work. Manage teams' roster and ensure aligned to production and service needs. To maintain fair discipline and to foster a spirit of co-operation and pride in the daily work lives of staff members. To assist in the preparation of staff rotas which will provide adequate cover in the most effective manner. To ensure HR policies and procedures are in place with your team with regard training & development, leave, absenteeism management, contracts of employment and so forth. Food Safety, Health and Safety Management To practice high standards of personal hygiene at all times in terms of grooming and wearing of proper attire. Ensure infection control and hand hygiene standards are in place. To always maintain the required standards of operational hygiene within the kitchen, that meet an Acute Level 4 Hospital standard. To ensure that agreed operational specification, i.e. cleaning schedules are adhered to. To implement, monitor and audit food hygiene regulations and HACCP Systems. Ensuring that they are strictly adhered to within the requirements. Implement and monitor infection control and hand hygiene standards. Implement FSAI updates and EHO recommendations. To ensure that adequate safety measures are in operation and to maintain equipment and appliances in good condition. Co-manage the repairs and maintenance program along with capital replacement needs with internal and external stakeholders. Co-manage the deep cleaning program with internal and external stakeholders. Ensure standards are in place, recorded and assessed. Co-manage the daily to monthly internal cleaning program and ensure standards are in place, recorded and assessed. To be fully conversant with the Health and Safety at Work Act, 1989 and to ensure that staff under your direct control are fully aware of their responsibilities under the law, and that they comply with all safety regulations and attend fire lectures periodically. To always ensure the security of food stocks. To report all accidents and near misses immediately. Communication To maintain a harmonious work relationship amongst a multi-disciplinary team. To provide the kitchen team with a thorough understanding of their jobs and standards of performance and to clarify their duties and responsibilities. To communicate positive attitudes, sincere interest and responsiveness to others needs and to interact in a positive way with management, teams and customer. To promote a good public relations image by communicating directly with patients and customers when required. Professionally versed in use of email, and using word, excel and software to communicate. Actively contribute to quality improvement program. Change and Innovation Ability to participate in developing change management and execute agreed change. Stays abreast of changes in regulations, accreditation and operational demands. Current in food trends, and creative approach to implementing. Supports senior management in reviewing wide variety of menus for patients, staff and hospitality events. Our Requirements Please refer to the job description or candidate information booklet attached to this advertisement. What We Offer Please refer to the job description or candidate information booklet attached to this advertisement. To be considered for this role you will be redirected to and must complete the application process on our careers page. To start the process, click the Apply button below to Login/Register.
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