Chef II

Chef Grade II

Permanent - To form a panel for Full-Time and Part-Time posts 

Catering

Beaumont Hospital & Affiliated Sites   

Executive Chef, Senior Chefs and Catering Management Team

Appointment will be made on Chef II with Qualification Scale (€42,486 - €48,853) at a point in line with Government pay policy

To form a panel for Full-Time and Part-Time posts

The post holder will on a rotational basis work Sundays and Bank Holidays and will receive premium pay in excess of the salary listed.

08/07/2026 @ 12.00 noon

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.

• →Requisitioning, receiving and checking of all foodstuffs
• →Rotation and allocation of foodstuffs detailing any differences
• →Overseeing the labelling and storage of all foods
• →Rotation / preparation / cooking / regeneration / portioning and packing of both raw and cooked food
• →Checking for meals at all service points throughout the site for quality, quantity and presentation
• →Ensure efficient and economical use of materials and equipment in relation with waste management policy
• →Implementing cost control measures aiming to achieve maximum utilisation of resources
• →To stock take when necessary
• →To assist with special functions as required
• →To train new chefs and agency workers on systems used and equipment

• 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 policy
• To report immediately any accidents or incidents involving patients, staff or members of the public to the Head Chef / Head of Department
• To ensure a safe environment for himself/herself, colleagues and visitors.
• To report mechanical defects and need for repairs
• To instruct assigned staff in safe working practices
• Assist in co-ordinating of the food safety system
• Promote the highest standard of cleanliness and hygiene as outlined by HACCP
• Reporting of any non-conformance and supporting necessary corrective action with all aspects
• To cooperate fully with on-going developments relating to food hygiene legislation and technology associated with catering

• The 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 practice
• Evidence 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 required
• To 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 Chef
• To be involved in the induction and training of newly appointed staff
• To 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 complex
• Co-operation with periodic medical checks as requested
• Operation 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 returns
• Collation of patient’s meal numbers and details
• To be familiar with all Hospital policies, practices and procedures and to adhere to Departmental and policies at all times
• To take all necessary steps to ensure the maximum security of your area of assignment and all equipment and supplies contained therein
• Any other duties relevant to the post as may be allocated by Catering Management or Executive Chef
• Any 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 complex
• To perform such other duties appropriate to the post as may be assigned from time to time by the Manager or a nominee
• To ensure confidentiality in all matters of information obtained during the course of employment
• To present and act in a professional manner at all times and ensure colleagues do likewise

• Management of Food Hygiene
• Introductory Course in Supervision
• A course in Food Cost Control
• A course in Health & Safety
• Good working knowledge of nutrition and special diets
• Experience in Food Safety Practices
• Knowledge of Health and Safety Practices

www.beaumont.ie/hr

Liz O’Byrne

Catering Business Lead

elizabethobyrne@beaumont.ie   

 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.