We are inviting applications from suitably qualified individuals for the post of:
Relief Chef to provide leave cover when required
IF YOU ARE ENTHUSIASTIC ABOUT FOOD AND HAVE EXPERIENCE RUNNING A BUSY KITCHEN THEN WE'D LOVE TO HEAR FROM YOU.
Candidates must possess:
· A certificate showing adequate qualification.
· A proven track record showing they have experience of preparing and presenting food to an agreed standard through the effective and efficient utilisation of available resources.
· The ability to lead and motivate your team to achieve.
· Good communication skills,
· A willingness to participate in the development of the service
· A willingness to work additional days
Selection process will involve short listing of applicants for interview based on the criteria for the position as outlined in the job description and person specification.
To apply please email C.V. and Letter of Application to
Closing date for receipt of applications 5pm on Monday 27th October 2025
Late applications will not be accepted.
Satisfactory references and police vetting are required.
For more information, contact
Sligo Social Services is an equal opportunities employer and welcomes suitably qualified applicants from all sections of society.
Main tasks and responsibilities
· Be familiar with and work within the policies and procedures of Sligo Social Service at all times.
· To participate in supervision with supervisor on a regular basis
· Participate in the reviewing of the service so as to ensure it continues to respond to the needs of the recipients of the service.
· Be familiar with and ensure that the service adheres to all relevant policies, procedures and regulations associated with the running of a catering service.
· Participate in the development of new policies & procedures as necessary.
· Ensure training is kept up to date, where relevant, in line with regulations.
· Attend meetings, seminars and workshops both within the organisation and elsewhere outside working hours as necessary.
· To carry out any other duties allocated by your line manger
Relationships
· Responsible for the efficient performance of all duties.
Main Purpose of job
· To prepare and present food to an agreed standard through the effective and efficient utilisation of available resources.
· To direct staff in assisting this function.
Duties
Quality of Catering
· To ensure the ordering, preparation, cooking and presentation of food to a consistently high standard for meals recipients and others, in accordance with the approved recipes and the catering requirements.
· To monitor and check the quality and quantity of supplies upon delivery so as to ensure that only superior produce is accepted.
· To apply the quality criteria of colour, taste, texture, flavour, temperature, portion size and presentation to all prepared meals.
· To plan menus with the other Chefs and Co-ordinator
Productivity
· 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 assist in the preparation of staff rotas, which will provide adequate cover in the most effective manner in consultation with the Co-ordinator.
Cost Control
· 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 ensure stocktaking sheets filled out on a daily basis.
· To look after stock requirements.
· To assist in measures designed to ensure adherence to budget allocation.
Supervision
· To organise all staff within your direct span of control and to ensure that the required operational standards are achieved and maintained.
· To ensure the training of kitchen staff in new systems, methods and procedures of food preparation, cooking and presentation.
· To set a good example for all staff with regard to punctuality, attendance, attitude and application to work.
· To foster a spirit of co-operation and pride in the daily work lives of staff members.
Hygiene
· To practice high standards of personal hygiene at all times in terms of grooming and wearing or proper attire.
· To maintain the required standards of operational hygiene within the kitchen at all times.
· To ensure that agreed operational specification, i.e. cleaning schedules are adhered to.
· To be aware of good hygiene regulations and to ensure that the staff strictly adhere to the requirements.
· To comply with and oversee the implementation of HACCP within the meals on wheels kitchen.
Safety and Security
· To ensure that adequate safety measures are in operation and to maintain equipment and appliances in good condition.
· 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 when arranged.
· To ensure the security of food stocks at all times.
· To report all accidents and near misses immediately.
· To lock kitchen and premises.
Interpersonal Skills
· To maintain a harmonious work relationship amongst all staff and volunteers.
· To communicate positive attitudes, sincere interest and responsiveness to others' needs and to interact in a positive way with management, staff and volunteers.
· To promote a good public relations image by communicating with volunteers.
· To take calls from service users and note their needs and requirements and any complaints they may have.
Adherence to Policy
· To have a complete understanding of Sligo Social Services policy in respect of personnel matters, catering, fire, hygiene, health and safety, security, energy conservation, smoking etc. and to comply with these policies.
· To ensure that your essential training is kept up to date and to participate in any required training.
· To assist in the practical support and implementation with regard to staff training and to identify the need for additional training.
General
· To undertake such other duties as may be required form time to time and to act for other senior staff as required.
This job description is a guide to the general range of duties and responsibilities and not intended to be either restrictive or definitive. It will be subject to periodic review with the employee concerned.
Job Type: Part-time
Pay: €15.00-€20.00 per hour
Benefits:
* Additional leave
* Bike to work scheme
* Company pension
* Sick pay
* Wellness program
Experience:
* Chef: 1 year (preferred)
* HACCP: 1 year (preferred)
Work Location: In person