Executive Head Chef

Job title:

Executive Head Chef

Company

Tallaght Hospital

Job description

Tallaght University Hospital (TUH) is an exciting and dynamic place to work. The team at the Hospital are in the midst of implementing a new hospital that has already delivered on the opening of a new renal unit, day surgery centre, step down facility in the community and the start of building works on a new ICU extension. It is an exciting time to join the TUH team and one of Ireland’s main teaching hospitals with so many plans to enhance patient care. The Hospital believes in investing in their team and offers excellent education and research opportunities.TUH is one of Ireland’s largest acute teaching hospitals, adult, psychiatric and age-related healthcare on one site. The Hospital has 450 adult beds, over 3,500 people on staff and more than 50 different nationalities represented. The Hospital is a provider of local, regional and national specialties. It is also a national urology centre, the second largest provider of dialysis services in the country, a regional orthopaedic trauma centre and a designated trauma unit.TUH is one of the two main academic teaching hospitals of Trinity College Dublin – specialising in the training and professional development of staff in areas such as medicine nursing, health and social care professionals, emergency medicine and surgery, amongst many others. TUH is part of the Dublin Midlands Hospital Group which serves a population of over 1.2 million across seven counties.
TUH Vision and Values
The vision of the Hospital is “People Caring for People to Live Better Lives” through excellent health outcomes supported by evidenced based practice, positive patient and staff experience in an empowering and caring environment. A culture of innovation and quality improvement in everything we do.
Our TUH CARE values – for patients, their families, our community and staff are:

• Collaborate – together and with our academic and care partners
• Achieve – our goals, positive outcomes and wellbeing
• Respect – for patients, each other and our environment
• Equity – for patients and staff

At TUH we view our staff as our most valuable asset and every member of the Team is valued equally. We recognise that a skilled, satisfied and motivated workforce is a prerequisite to high quality care.
A full overview of TUH is available on www.tuh.ie/about uspurpose of the role:
The Executive Head Chef will be responsible to direct staff in the preparation and presentation of food as per the departments Standard Operating Procedures (SOP’S) through the effective and efficient utilization of available resources. Leading a team of chefs in their roles and responsibilities to provide meals for Hospital patients, staff and visitors using the cook-chill / cook-fresh food production processes ensuring compliance with the Food Nutrition and Hydration policy, the International Dysphagia Diet Standardization Initiative (IDDSI) and current food legislation including our Hazard Analysis Critical Control Point (HACCP) food management system.overview of role:
Key Duties and Responsibilities

• Ordering of food and non-food stock through manual / electronic systems
• Supervise , cooking, chilling, holding, serving and allocation of food stocks
• Monitor and check the quality and quantity of supplies on delivery to ensure no defective produce is received
• Apply quality criteria of colour, taste , texture flavor , temperature, portion size and presentation for all meals
• Plan menus in accordance with guidelines and in consultation with Dieticians and Speech and Language Teams
• Introduce new menus and recipes and encourage healthy eating

• Receiving and checking food supplies as required as per departmental guidelines
• Preparation, cooking, chilling, storing and recording of all foods required to meet the needs of the service in line with food legislation, cook chill guidelines, nutritional and hydration guidelines , IDDSI, HACCP and ISO:340
• Implement efficient and effective work methods and systems and identify and agree production schedules that will facilitate productivity of the cook/chill , cook/fresh system
• Supervise plating room and dining room service as required
• Implement and monitor good hygiene practices throughout the department
• Keep aware of catering trends and facilitate catering promotions in the dining room, coffee shop and patients areas
• Practice economy in the department and minimize any incidents of over production , excessive use of energy / water and food waste
• Support promote and actively participate in sustainable energy , water and waste initiatives to create a more sustainable healthy driven service
• Stock control of all food and service items, record and report any discrepancies to the Production and Purchasing Manager
• Responsible for maintaining a high standard of hygiene in your work section
• Report all accidents / incidents promptly to the Production and Purchasing Manager and maintain records
• Ensure the proper use and care of equipment and report any faults to the relevant department
• Responsible for opening and closing procedure of the Catering/Patient Food Services Department

• In conjunction with the menu planning team and in line with Standard Operational Procedure’s (SOP’s) take responsibility for determining the quality and quantities of food stuffs to be produced and assist in menu planning for patients and staff
• Be aware of food waste and report over production issues to the Production and Purchasing Manager
• Responsible for the correct labelling of food items with allergens and nutritional information and training of all chef’s in correct use of labels
• Record all food temperature’s with the use of a calibrated probe thermometer in line with SOP’s and report any non- compliance
• Service of food in plating room, including special diets in a chilled environment, dining room, coffee shop, functions as required
• Responsible for the chilling and rotation for all cook chill food and allocation of lunch and tea to the plating area
• Quality control checks of all foods to ensure compliance for therapeutic meals as per IDDSI guidelines
• Assist in menu planning for therapeutic patients ensuring they are correctly labelled and dated
• Control and Monitor waste and ensure measures are in place to avoid waste as much as possible
• Ensure that all HACCP documentation is adhered to at all stages of the cook chill process
• Co-operate with quality initiatives within the Catering and Patient Food Services department
• Have a flexible approach to performance of duties
• Adhere to all policies and procedures in line with Tallaght University Hospital
• Demonstrate behaviour consistent with the values of the hospital
• Comply with TUH Health and Wellbeing initiative’s and be familiar of TUH Hospital Policies and Procedures
• Adhere to all health and safety regulations
• Any other duties assigned by management

Qualifications & Experience requiredMust have:

• 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)

Or

• Have obtained an equivalent qualification from another jurisdiction

And
Have at least five years satisfactory experience cooking for an institution or other establishment, catering for a large number of persons.Candidates 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
Have satisfactory relevant experience which encompasses demonstrative equivalent skills
Have fluent command and understanding of the English language to include spoken and writtenDesirable:

• Have five year’s satisfactory experience of cooking in a large establishment catering for a minimum of 500 people
• Have a Food Safety qualification
• Be currently employed as a Chef in the Irish Health Service
• Experience in leading a kitchen team in the operation of a hybrid system of cook chill and cook fresh food production

Reward & Recognition

• Remuneration is in accordance with the Department of Health Consolidated Salary Scales, grade code 4211.
• The appointment is whole time, permanent and pensionable.

• The annual leave entitlement is 23 days per year. The leave year runs from 1st April to the 31st of March each year.

• Normal working hours are 39 worked over 7 days. Your contracted hours of work are liable to change between the hours of 6 am to 8 pm over 7 days to meet the requirements for extended day services in accordance with the terms of the Framework Agreement. You will be required to work weekends and public holidays as the service requires.

Application process
Applications can be submitted ‘on-line’ at www.tuh.ie/careers by completing the application form and attaching your CV. Candidates should be aware that, when applying for a post through the ‘On-Line’ Application System (Candidate Manager) they will receive an automated replying acknowledging receipt of their application. Should you for any reason, not receive this automated acknowledgement, you should notify the Human Resources Department, before the closing date, otherwise your application will not be considered.
All candidates should note that, in order to maintain a timely process, the closing date and time for receipt of applications will be strictly adhered to.Informal Enquiries to: Ms Maura Dowling, Production & Purchasing Manager
Telephone (01) 4142977 or email [email protected]
Closing Date: Before close of business on: 23rd July 2024TUH Core Competencies: Core Area Competency Level
Managing the service Quality & Safety of Service 3
Managing the service Delivery of Results 3
Managing Change Problem Solving & Decision Making 3
Managing Change Communications & Influencing 3
Managing Yourself Team player 3
Managing Yourself Planning and Organising 3
Managing People People Management 3
Managing People Leadership 3Please go to for details of the core competencies

Expected salary

Location

Tallaght, Co Dublin

Job date

Thu, 04 Jul 2024 07:16:44 GMT

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