Job description

Your role will involve managing within budgetary constraints while adhering to client and company specifications. You will be expected to continuously develop and improve the menu, food & beverage services, food quality, and hygiene standards. Keeping updated with changes in legislation affecting the catering industry is a must. Furthermore, you will be responsible for recruiting, training, developing, and motivating staff..


  • Maintain positive attitudes and team spirit among staff.Continuously train and develop staff skills. Maintain records in line with legislation and company policy.
  • Ensure compliance with legal requirements such as Food Hygiene legislation, Health & Safety at Work, etc.
  • Carry out on-the-job training in areas like Food Safety, Health & Safety, Customer Service in liaison with the Chef Manager, Regional Operations Manager and OCS HR Department.

Skills and Qualifications

Essential Skills

  • Educational Level: 706/1,2 & 3 or equivalent.Professional Qualifications: HND Membership of HCIMA desirable, Intermediate Food Hygiene Certificate.
  • A minimum of 5 years of practical experience in a quality establishment.

Desirable Skills

  • A good chef with flair and imagination. A strong understanding of cost control and catering P&L accounts.
  • A good motivator. Able to react quickly to changing situations.

Further Information

Work time: Monday-Friday 07:30-14:30.

Application Information

To apply please send your CV to or go to:

Vacancy ID
Job Sector
Hotel and Catering
Co Down
£12.75 per hour
No. vacancies
Contract Type
Weekly hours
Published date
Closing date
Monday-Friday 07:30-14:30

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