Job Details

Arrow DownBack

Chef

  • Image for Employer
    Sodexo Ireland
  • Image for Job Ref
    Ref: #JOB-2443794
  • Image for Location
    Co. Dublin,
  • Image Position
    No of positions: 1
  • Image Part Time
    Paid Position
  • Image Hours per week
    15 hours per week
  • Image for Euro
    19.00 Euro Hourly
  • Image for Published
    Published On: 20 Apr 2026
  • Image for Closing
    Closing On: 04 May 2026

In order to work in Ireland a non-EEA National, unless they are exempted, must hold a valid employment permit. Please review the Eligibility and requirements for an employment permit if you are unsure of your eligibility to apply for this vacancy. 


Part time
15 hours per week
Saturday and Sunday
€19 per hour
Free parking on site
Meals on shift
Costa coffee on site
Discounted gym access
Free flu vaccination
Opportunities for career development
Plus our Sodexo employee benefits package
Evening Weekend Chef
Dublin 22 - Part time
A recipe for success; Serve incredible food, enjoy incredible perks.

At Sodexo, you'll belong in a team and thrive in service. We know that our talented chefs are the key to delivering exceptional service and tasteful experiences for our clients, customers, and employees.

Build a name with big-brand businesses and corporate clients, delivering high-quality nutritious meals for boardroom lunches, executive events, and daily workplace dining. This role calls for a chef who can blend maintaining excellent standards, while working efficiently in a fast-paced, trend-setting, client-focused environment.

What you'll do
Cook up mouth watering menu items, with a passion for perfection
Ensure the highest standards of food hygiene and health and safety are maintained
Contribute to a positive and innovative kitchen culture
Bring your ideas to the table and cook up new techniques
Ensure all meal service deadlines are consistently achieved.
Take full responsibility for kitchen operations during evening/weekend shifts.
Monitor portion control and presentation standards to ensure consistency.
Ensure all dishes meet quality expectations before leaving the kitchen.
Support delivery of hospitality and special event catering as required.
Maintain allergen awareness and ensure accurate food labelling and communication.
Provide clear instruction, guidance, and support to junior team members.
Assist the Head Chef in the day-to-day management of the kitchen.
Step into leadership responsibilities in the absence of senior chefs.
Promote teamwork, professionalism, and high morale within the brigade. • Maintain effective communication across all levels in line with company policy.
Contribute to the creation and implementation of new menus and food concepts.
Assist in menu planning, costing, and pricing strategies.
Adhere strictly to all food hygiene legislation and company policies.
Ensure full compliance with HACCP and food safety management systems.
Maintain high standards of cleanliness and organisation within the kitchen.
  • Sector:

Career Level

  • Entry Level

Hide Share Button: No

Show Center Title: No