Post Title:Chef Grade IIPost Status:PermanentDepartment:CateringLocation:Beaumont Hospital & Affiliated SitesReports to:Executive Chef, Senior Chefs and Catering Management TeamSalary:Appointment will be made on Chef II with Qualification Scale (€ 41,565 - €47,869) at a point in line with Government pay policyHours of work:Full-Time and Part timeClosing Date:06/10/2025 @ 12.00 noonPlease note the hospital reserves the right to close the competition early should a substantial number of applications be received.Job Summary:To assist with the preparation, cooking, production and quality service of all meals to patients, residents, visitors & staff in Beaumont Hospital and St Josephs. All tasks must be carried out in accordance with Hospital Policy and Statutory Standards.ResponsibilitiesPrincipal Duties & Responsibilities:Requisitioning, receiving and checking of all foodstuffsRotation and allocation of foodstuffs detailing any differencesOverseeing the labelling and storage of all foodsRotation / preparation / cooking / regeneration / portioning and packing of both raw and cooked foodChecking for meals at all service points throughout the site for quality, quantity and presentationEnsure efficient and economical use of materials and equipment in relation with waste management policyImplementing cost control measures aiming to achieve maximum utilisation of resourcesTo stock take when necessaryTo assist with special functions as requiredTo train new chefs and agency workers on systems used and equipmentHealth and Safety:Maintain a safe work environment in co-operation with the Hospital Management Team and with reference to the Safety, Health and Welfare at Work Act, 2005: in that respect report any accidents / near misses and document according to policyTo report immediately any accidents or incidents involving patients, staff or members of the public to the Head Chef / Head of DepartmentTo ensure a safe environment for himself/herself, colleagues and visitors.To report mechanical defects and need for repairsTo instruct assigned staff in safe working practicesAssist in co-ordinating of the food safety systemPromote the highest standard of cleanliness and hygiene as outlined by HACCPReporting of any non-conformance and supporting necessary corrective action with all aspectsTo cooperate fully with on-going developments relating to food hygiene legislation and technology associated with cateringGeneralThe Chef will monitor and keep up-to-date with developments of catering practices and all other relevant matters to ensure maintenance of knowledge and skill base in order to facilitate contemporary professional practiceEvidence of on-going education will be required. Such evidence may be assured by the attendance and participation at in-service training programmes, subject to the approval of the Head of Department. From time to time, mandatory participation in in-service training programmes will be requiredTo be aware of current developments and issues in health care by reading current literature and keeping abreast of new developments, attending 'in-house' seminars, lectures and courses when possible and as appropriate in consultation with your head of Department.To assume responsibility for his/her own professional development and safe work practice.To participate, as required, in teaching/training of staff/students of own or other disciplines.Teaching and supervision of junior/new staff members and other health care workers, as appropriate, is an inherent part of the work of the ChefTo be involved in the induction and training of newly appointed staffTo attend and participate in such meetings and events as may be required from time to time assigned to him/her in relation to any other area of the Hospital complexCo-operation with periodic medical checks as requestedOperation of computer system, manual and electronic recording of all data pertaining to the Catering Operation including HACCP and all other statutory and organisational records.To complete duty rotas and weekly returnsCollation of patient's meal numbers and detailsTo be familiar with all Hospital policies, practices and procedures and to adhere to Departmental and policies at all timesTo take all necessary steps to ensure the maximum security of your area of assignment and all equipment and supplies contained thereinAny other duties relevant to the post as may be allocated by Catering Management or Executive ChefAny other duties as may be assigned to the officer from time to time, including deputising and/or providing cross cover for other officers when required, and such duties as may be assigned to him/her in relation to any other area of the Hospital complexTo perform such other duties appropriate to the post as may be assigned from time to time by the Manager or a nomineeTo ensure confidentiality in all matters of information obtained during the course of employmentTo present and act in a professional manner at all times and ensure colleagues do likewiseThe job description is an outline of the post as it is currently perceived by the hospital and will be subject to review and amendment. This job description will therefore be subject to change in light of the various strategies for the hospital and the development of the ClinicalDirectorate model and any future developments that arise and will evolve and change over time.QualificationsSelection Criteria:Selection criteria outline the qualifications, skills, knowledge and/or experience that the successful candidate would need to demonstrate for successful discharge of the responsibilities of the post.Applications will be assessed on the basis of how well candidates satisfy these criteria.Mandatory:Professional Qualifications, Experience, EtcEligible applicants will be those who on the closing date for the competition:Have obtained a Professional Cookery award at minimum Level 6 onNational Framework of Qualifications (NFQ) or equivalent maintained by the Quality and Qualifications Ireland (QQI).Or(ii)Have obtained an equivalent qualification to (i) from another jurisdiction.Or(iii)Be currently employed as a Chef in the Irish Health Service.AndCandidates must possess the requisite knowledge and ability, including a high standard of suitability and professional ability, for the proper discharge of the duties of the office.Desirable:Management of Food HygieneIntroductory Course in SupervisionA course in Food Cost ControlA course in Health & SafetyGood working knowledge of nutrition and special dietsExperience in Food Safety PracticesKnowledge of Health and Safety PracticesIf an appointee has previously been employed in the Civil or Public Service and that appointee is entitled to or in receipt of a pension from the Civil or Public Service or where a Civil/ Public Service pension comes into payment during the appointee's re-employment that pension will be subject to abatement in accordance with Section 52 of the Public Service Pensions (Single Scheme and other Provisions) Act 2012.Please note: In applying for this position you are acknowledging that you understand that the abatement provisions, where relevant, will apply. It is not envisaged that the employing Department/ Office/ Body will support an application for an abatement waiver in respect of appointments to this positionSupplementary information:The HospitalManagement Unit:Other ( Please specify ):Informal Enquiries ONLY to:(Please note NO APPLICATIONS will be accepted via the Informal Email)Name:Jill O'NeilTitle:Head of CateringEmail address:A short listing exercise may be carried out on the basis of information supplied in your application. The criteria for ranking and or short listing are based on the requirements of the post as outlined in the eligibility criteria and skills, competencies and/or knowledge section of this job specification. In the event of a high volume of applications additional shortlisting criteria may be utilised.