RCSI Hospital Group HQ

Executive Chef

Job Locations Cavan & Monaghan Hospitals
Posted Date 2 weeks ago(22/09/2022 15:50)
Job ID
# of Openings
General Support
Closing Date


The purpose of this post is to oversee and prepare/serve freshly cooked /cooked chilled meals to clients and staff in accordance with policies and statutory standards i.e HIQA standards in respect of the nutritional and hydration policy and ensuring compliance with HACCP.


The post holder will be working as part of a team reporting to and supporting the Catering Manager, Catering Officer and deputising in their absence. The post will supervise Senior Chefs, Chefs Grade II, and catering attendants in the performance of their duties and in compliance with local and statutory standards.


The Catering Department is responsible for the preparation, cooking and service of food for all patients and staff in Cavan General Hospital campus.

Cavan General Hospital Catering Department provides meals to:

  • all inpatients - (265 beds in total) including medical, surgical, maternity, paediatric, oncology, renal dialysis and psychiatric patients
  • mental health services
  • staff/public restaurant
  • community care meals 

Patient meals are served five times a day, 365 days a year, which consists of breakfast, lunch, hot evening meal and supper.


The restaurant is open to staff and the public 365 days a year.  The restaurant serves breakfast, lunch, tea and snacks throughout the day.


We also cater for two offsite units:

  • 365 days of the year unit. This meal service is delivered every day of the year.
  • Monday – Friday unit, with a meal service and food stores, which are delivered to the unit. 

The department is currently catering for 1580 meals per day.


At present the Catering Department comprising of 57 staff - 1 Catering Manager,1 Catering Officer, 6 Chefs and 50 Catering Attendants.

Organisational Context

Cavan & Monaghan Hospital’s Catchment Population of over 120,000 covering Counties Cavan & Monaghan, and parts of Counties Longford, Leitrim, and Meath. Cavan Monaghan Hospital is part of the RCSI Hospitals Group which covers a population in excess of 800,000.


Cavan & Monaghan Hospital provides a range of acute medical, surgical, obstetric, and gynaecological, paediatric services, day care, outpatient, diagnostic and support services.  Emergency services are provided on a 365-day, 24 hour basis.  Multi-disciplinary teams representative of medical, nursing/midwifery, health and social care professionals, management administration and general support staff play a pivotal role in the development, delivery, monitoring and evaluation of these services.  Cavan General Hospital has a total in-patient bed complement of 255 and 102 day beds.  Monaghan Hospital has a total of 54 in-patient beds inclusive of step-down and rehabilitation and 17 day beds. The total staff HSE complement is approximately 1279 in Cavan General Hospital and 159 in Monaghan Hospital.  The hospital is affiliated to the Royal College of Surgeons in Ireland (RCSI) for medical education, to Dundalk Institute of Technology for nursing education and to University College Dublin (UCD), Trinity College Dublin (TCD) and the Institute of Technology for health and social care professional education. 


RCSI Hospital Group comprises 7 hospitals: 

  • Beaumont Hospital
  • Rotunda Hospital
  • Our Lady of Lourdes, Drogheda Hospital
  • Louth County Hospital
  • Connolly Hospital
  • Cavan General Hospital
  • Monaghan Hospital

Key Responsibilities

The Executive Chef will:


General Duties 

  • Oversee the main kitchen and kitchenette areas and practice of hygiene and all Health and Safety procedures, including Hazard Analysis & Critical Control Points (HACCP).
  • Supervise, direct and manage staff in the performance of their duties and ensure total compliance with local and statutory standards.
  • Ensure all aspects of HACCP are fully implemented and maintained.
  • Organise and allocate duty rosters, as required.
  • Requisition of foodstuffs and materials.
  • Liaise with Catering Officer, Senior Chefs, Chefs Grade11 and catering attendants as required on a daily basic.
  • Liaise with department heads and other services in relation to all aspects of the catering service to patients.
  • Liaise with user groups on the compliance of menus and the provision of services.
  • Prepare both raw and cooked food.
  • Cook food to a high standard.
  • Prepare special diets and modified meals as required.
  • Portion and pack both raw and cooked food.
  • Rotate and allocate foodstuffs.
  • Label, chill and store food.
  • Regenerate and service food.
  • Ensure accurate record-keeping / traceability.
  • Reporting mechanical defects and need for repairs
  • Reporting to management immediately any accidents, fire, stock loss, damage, unfit food and take such action as may be appropriate.
  • Ensure the efficient and economical use of materials and equipment.
  • Assist with special functions as required.
  • Provide assistance and advice to staff in packing / plating areas on portion size.
  • Check meals at service and dispatch points for quality, quantity, and presentation.
  • Maintain to the highest standard the cleanliness and good order of their area of assignment and associated areas in line with local and HSE policy.
  • Engage in stocktaking of kitchen supplies.
  • Check quality of goods received as per specification.
  • Implement cost control measures aiming to achieve maximum utilisation of resources.
  • Operate necessary computer systems.
  • Engage in quality improvement projects
  • Be aware of developments in the industry / changes in food trends with a view to assisting with their introduction, as appropriate, and maximise sales
  • Have overall responsibility in the absence of the Catering Manager.
  • Any other duties relevant to the post as may be allocated by their Line Manager.

Education & Training 

  • Attend training courses when required.
  • Identify the training needs of Chefs and other catering personnel working within the kitchen.
  • Fulfil the role of Chef Trainer.
  • Monitor and record training activities for self and staff.
  • Lead on, engage and participate in performance management practices. 

Hazard Analysis & Critical Control Point (HACCP)

  • Ensure full compliance of the HACCP system.
  • Ensure that any new developments are implemented.
  • Be responsible for all HACCP documentation including daily checks, weekly verification and monthly audit of the records.
  • Lead a HACCP team and report on findings / updates.

Risk Management, Infection Control, Hygiene Services and Health & Safety 

  • Adhere to specifications, standards and procedures including Health and Safety Environmental Health/Food Regulation while at work.
  • Take overall responsibility for health and safety in the kitchen including:
    • Practice all hygiene, cook-chill and health and safety procedures.
    • Ensuring that all equipment is apt and in good working order.
    • Ensuring that all staff are adequately trained.
    • Ensuring that all staff practice health and safety procedures.
    • Following up on any health and safety matters that may arise and bring them through to conclusion.
  • Report mechanical defects and needs for repairs.
  • Take all necessary steps to ensure the maximum security of area of assignment and all equipment and supplies contained therein.
  • Report to management immediately any accidents, fire, stock loss, damage, unfit food and take such action as may be appropriate.
  • Have a working knowledge of the Health Information and Quality Authority (HIQA) Standards as they apply to the role for example, Standards for Healthcare, National Standards for the Prevention and Control of Healthcare Associated Infections, Hygiene Standards etc and comply with associated HSE protocols for implementing and maintaining these standards as appropriate to the role.
  • Support, promote and actively participate in sustainable energy, water and waste initiatives to create a more sustainable, low carbon and efficient health service.

The above Job Specification is not intended to be a comprehensive list of all duties involved and consequently, the post holder may be required to perform other duties as appropriate to the post which may be assigned to them from time to time and to contribute to the development of the post while in office. 


Essential Criteria

Candidates must, on the latest date for receipt of applications for the post:  

  1. Professional Qualifications, Experience, etc

(a) Eligible applicants will be those who on the closing date for the competition: 

  • Have obtained a Professional Cookery award at minimum Level 6 on National Framework of Qualifications (NFQ) or equivalent maintained by the Quality and Qualifications Ireland (QQI). 


  • Have obtained an equivalent qualification to (i) from another jurisdiction. 


  • Be currently employed as a Chef in the Irish Health Service.


  • Have at least three years satisfactory experience in cooking for an institution or other establishment, catering for a large number of persons.



(b) Candidates must possess the requisite knowledge and ability, including a high standard of suit

  1. Age

Age restrictions shall only apply to a candidate where he/she is not classified as a new entrant (within the meaning of the Public Service Superannuation Act, 2004).  A candidate who is not classified as a new entrant must be under 65 years of age on the first day of the month in which the latest date for receiving completed application forms for the office occurs. 

  1. Health

A candidate for and any person holding the office must be fully competent and capable of undertaking the duties attached to the office and be in a state of health such as would indicate a reasonable prospect of ability to render regular and efficient service. 

  1. Character

Each candidate for and any person holding the office must be of good character.


Post Specific Requirements

It is recommended that the appointee  have completed the following courses with a recognised training agency:

  • Management of Food Hygiene Course
  • Health & Safety Course
  • Introductory Course in Supervision
  • Food Cost Control
  • Train the Trainer

If the successful candidate has not completed these courses, he/she will be required to do so and the necessary training will be provided.


Salary Scale

As of (1/07/22) 

€46,115, €46,629, €46,876, €47,150, €47,407 €47,542, €47,672, €47,803, €47,937, €48,148, €48,310, €48,704


Skills & Competencies

Professional Knowledge & Experience

For example:

  • Comprehensive knowledge and competence in professional cookery.
  • A good understanding of catering in the healthcare environment.
  • An ability to cater for specific dietary requirements with a knowledge of IDDSI and requirement involved for client meals.
  • An understanding of the
  • Experience cooking for a large number of covers.
  • An ability to produce food to the required standard, using correct methods. Is capable of using and making the best use of cooking equipment.
  • Detailed knowledge and commitment to food hygiene and best practice, including HACCP.
  • An ability to provide safe food management, adhere to standards of personal hygiene, and prepares food professionally in accordance with both local and statutory policies, procedures, protocols and standards.
  • An advanced understanding and ability to adhere to protocols regarding food hygiene and nutrition; ensures that all staff understand and act accordingly.
  • A willingness to undertake training and further learning in order to develop the necessary work skills and improve the standard of service delivery.
  • A willingness to engage with and develop Information Technology skills relevant to the role.

Planning & Organising Skills

For example:

  • The ability to plan strategically and organise effectively, providing focus and direction.
  • Co-ordinates resources to ensure value for money and maximum benefit for the organisation.
  • Balances cost with quality service when planning and decision-making. Manages budgets effectively.
  • Ability to contribute to the development of the service.
  • Effective time management skills including the ability to prioritise multiple tasks and manage workload, in a busy environment.

Managing and Developing (Self and Others)

For example:

  • Effective team and leadership skills; leads by example and adapts leadership style to suit the demands of the situation and the people involved.
  • Creates and maintains a positive working environment for staff.
  • Manages and develops self and others in a busy working environment; recognises the training and development needs of others.
  • Reacts constructively to setbacks, is able to maintain composure and manage situations where challenges / conflict arises.

Commitment to providing a Quality Service

For example:

  • A strong commitment to and ability to lead on the delivery of a high-quality service.
  • Innovation in the provision of the service and works to maintain and improve work standards and practices. Encourages staff to do the same.
  • Ensures that others are treated with dignity and respect.
  • Demonstrates flexibility, adaptability and an openness to change, embraces and promotes the implementation of change. 

Evaluating Information and Judging Situations

For example:

  • Assesses risk: has a strong awareness of actual and potential risks and takes appropriate action. Understands and adheres to protocols relating to risk management.
  • Effective analysis and problem solving skills, takes a long-term perspective.
  • Makes effective decisions with regards to service provision. Explains the rationale behind decisions confidently when faced with opposing or competing demands.
  • Regularly quantifies and evaluates activities against service plans. Recognises how service constraints impact on service delivery. 

Communication & Interpersonal Skills

For example:

  • Communicates effectively and appropriately with a range of people in different circumstances, such as patients/clients, patients’/clients’ families, visitors, peers, staff from other disciplines etc.
  • Displays politeness, patience, courtesy, respect and helpfulness when talking to or

corresponding with others.

  • Has an approachable manner, actively listens and maintains open communication channels.
  • Effective interpersonal skills. Is able to give and receive feedback constructively.
  • Acts with professionalism and demonstrates resilience under pressure.
  • Demonstrates strong negotiation skills; remains firm but flexible when putting forward a point of view.

The ability to act with professionalism and displays resilience under pressure. 


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