Role Overview:
We are currently recruiting a Relief Chef for our creches in Dublin City Centre, Dublin 17 and the Dublin 15 area.
As part of our team, you will be responsible for preparing and cooking our delicious healthy meals and snacks for our children.

What We Offer:

• Job security
• Up to 33 days annual leave pro rata including bank holidays and Christmas
• Access to WellBee – Our staff wellbeing programme
• Access to Wellhub- A digital wellbeing platform which supports our teams wellbeing
• Access to a confidential Employee Assistance Programme
• Ongoing training and development including HACCP, Manual Handling and First Aid
• Enhanced employee benefits including: Bike to Work, Travel Tax Saver Scheme, supplier discounts
• Employee gifts: cinema tickets, care packs and so much more
• Staff appreciation programme
• Staff wellbeing
• Staff recognition programme: Employee of the Quarter, Employee of the Year
• Be part of an award winning team

Role Responsibilities:

• Overall responsibility for the kitchen’s daily operations
• Adapt meals to cater for different allergies and dietary requirements
• Liaising with the relevant companies for food orders
• Creating new menus
• Monitoring and controlling stock levels
• Ensuring correct stock rotation procedures are followed
• Implementation of health and safety procedures in the kitchen

Required Qualifications:

• Minimum 1-2 years professional cooking experience
• HACCP Certified (Desirable although HACCP Training is provided)
• Excellent attention to detail
• A good standard of English is essential

Applicants must be willing to provide written references and be Garda Vetted by the company (Police Clearance will also be required if the applicant has lived outside of Ireland for more than 6 consecuetive months since over the age of 18).
Proof of eligibility to work in the EU must be provided.

• Overall responsibility for the kitchen’s daily operations
• Adapt meals to cater for different allergies and dietary requirements
• Liaising with the relevant companies for food orders
• Creating new menus
• Monitoring and controlling stock levels
• Ensuring correct stock rotation procedures are followed
• Implementation of health and safety procedures in the kitche