Each candidate must on the latest date for receiving completed application forms for the office -:
a)    Have obtained the London City & Guilds Examination No 706/1 & 706/2/NCCB or such qualifications as may be approved by the Minister for Health.

b)    Have at least five years satisfactory experience in cooking for an institution or other establishment catering for a large numbers

c)    Experience in the operation of a cook chill system would be desirable.


2.    Age Restrictions In Relation To Applications
Age restriction shall only apply to a candidate where he/she is not classified as a new entrant (within the meaning of the Public Service Superannuation (Miscellaneous Provisions) 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 applications for the office occurs.

3.    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 as would indicate a reasonable prospect of ability to render regular and efficient service.

4.    Be of good character.

5.    Garda Vetting is sought for all employees and prospective employees of Tallaght Hospital.  Given the specialised nature of the services provided, your appointment will be subject to satisfactory Garda Vetting and re-vetting in circumstances where the Hospital deems it appropriate. The Hospital will then process the necessary documentation to endeavour to obtain satisfactory Garda clearance for you.  You are obliged to disclose previous and any criminal convictions acquired during the course of your employment.  Should the Hospital obtain information from the Garda Vetting Unit to indicate that your Garda clearance report is not satisfactory and / or if you have supplied the hospital with false or misleading information in relation to your Garda clearance status, the Hospital reserves the right to withdraw or terminate this contract in accordance with Tallaght Hospital Garda Vetting policy.


1.    The appointment is full time, permanent and pensionable.
2.    Remuneration:
Remuneration is in accordance with the salary scale approved by the Department of Health & Children. Current remuneration with effect from 1st January 2018 is: 

€30,465 by 13 increments to €42,181 per annum
3.    Pension arrangements and retirement age
There are three superannuation schemes currently in operation for staff in Tallaght Hospital:

(a)     Voluntary Hospital Superannuation Scheme (Non-New Entrant)  
(b)     Voluntary Hospital Superannuation Scheme (New Entrant)
(c)     Single Public Service Pension Scheme

Please read carefully the summary of the criteria for the three superannuation schemes below. This will assist you in identifying which scheme membership is applicable to your employment circumstances.

(a)    If you have been continually employed in the public service prior to the 1st April 2004 and you have not had a break in service of more than 26 weeks, you will be included in the Voluntary Hospital Superannuation Scheme (Non-New Entrant) with a Minimum Retirement Age of 60 and a Maximum Retirement Age of 65.

(b)    If you have been continually employed in the public service post the 1st April 2004 and you have not had a break in service of more than 26 weeks, you will be included in the Voluntary Hospital Superannuation Scheme (New Entrant) with a Minimum Retirement Age of 65. There is no Maximum Retirement Age.

(c)    If you have commenced employment in the public service as a new entrant or you are a former public servant, returning to the public service after a break of more than 26 weeks, you will be included in the Single Public Service Pension Scheme effective from the 1st January 2013 with a minimum retirement age of 66 (rising to 67 and 68 in line with state pension changes).  The maximum retirement age under this scheme will be age 70.

4.    Duties:
    The Executive Head Chef will perform such duties as are outlined in this job description.

5.     Hours of work:
Normal working hours are 37 worked over 7 days. Your contracted hours of work are liable to change between the hours of 8 am to 8 pm over 7 days to meet the requirements for extended day services in accordance with the terms of the Framework Agreement.  

6.    Probation:
The successful candidate will be appointed initially for a probationary period of 6 months. During the probationary period progress or otherwise will be monitored and at the end of the probationary period the service will (a) be certified as satisfactory and confirmed in writing or if not satisfactory, the probationary period may be extended by 3 months. 

7.    Annual Leave:
    The annual leave entitlement is 23 working days per year. The leave year runs from 1st April to the 31st of March each year.

8.      Sick Leave:
Payment of salary during illness will be in accordance with arrangements as approved from time to time by the Department of Health and Children.

9.     Termination of Office:
The employment may be terminated at any time by one months’ notice on either side except where circumstances are dictated by the Minimum Notice and Terms of Employment Act 1973/91. The Management’s right under this paragraph shall not be exercised save in circumstances where the Management is of the opinion that the holder of the office has failed to perform satisfactorily the duties of the post or has misconducted himself/herself in relation to the post or is otherwise unfit to hold the appointment.

The person chosen will:

•    Maintain throughout the Hospital awareness of the primacy of the patient in relation to all Hospital activities.
•    Demonstrate behaviour consistent with the Values of the Hospital.
•    Be responsible for the line management of all staff within the main kitchen area
•    Report to the Production & Purchasing Manager 

Main Purpose of the Job:

To direct staff in preparation and presentation of food to an agreed standard through the effective and efficient utilisation of available resources.

1.    Service

The chosen candidate will: -

•     Supervise cooking, chilling & holding of food.

•     Report and record all accidents and mishaps immediately

•     Requisition of foodstuffs and materials

•    Monitor and check the quality and quantity of supplies upon delivery so as to ensure that only superior produce is accepted.

•    Apply Quality criteria of colour, taste, texture flavour, temperature, portion size and presentation to all prepared meals.

•    Assist in the planning of menus in accordance with national guidelines and in consultation with the Dietician’s and Speech and Language Teams

•    Introducing new recipes and encouraging healthy eating

•    To prepare food and provide assistance to chefs when required to do so.

•    Implement effective and efficient work method and system and identify and agree production schedules that will facilitate the achievement of high level of productivity of our cook/chill system.

•    Supervise Plating room and Dining room service as required. 

•    Assist in the preparation of staff rotas.

•    Practice economy in the kitchen and minimise any incidences of over production, excessive use of energy and food spoilage due to poor stock rotation.

•    Assist the accounts/supplies controller with stocktaking.

•    Assist in measure design to ensure adherence to budget allocation.

•    Implement and monitor good hygiene practices throughout the operation.

•    Be aware of modern developments and assist in their introduction

•    Be aware of catering trends in industry and facilitate promotions in the dining room and coffee shop

•    Assist in the commissioning of application software to support the operational and management systems.

•    Reporting mechanical defects and need for repairs.

•    Support, promote and actively participate in sustainable energy, water and waste initiatives to create a more sustainable, healthy driven efficient health service.

2.    Information Technology & data

•    Make the most effective and efficient use of developments in information technology for both patient care and administrative support in a manner which integrates well with systems throughout the organisation.

•    Collect, interpret and present data and information on the Department’s activities, staffing and expenditure, as required.

3.    Health & Safety 

•    All employees must comply with the Safety, Health and Welfare at Work Act, 2005.
•    Comply with relevant Health and Safety responsibilities as outlined in Hospital Polices, Protocols and Procedures relevant to your area. 
•    Take reasonable care to protect your own safety, health and welfare and that of any other person who may be affected by your acts or omissions at work.

4.    Hygiene / Infection prevention and control  

•    All employees have responsibility for Hygiene awareness.  Hygiene is defined as “The practice that serves to keep people and environments clean and prevent infection.”
•    All employees also have a responsibility under their terms of employment to prevent transmission of infection and to follow the hospital infection     control policies and guidelines as outlined in the Infection Control     Manual. 
•    All employees must be aware that they work in an area where there is     potential for transmission of infection.
•    All employees have a responsibility to follow hand hygiene guidelines as this is the single most important intervention to prevent the transmission of infection 

5.    Quality, safety and risk management

•    Support the delivery of the Quality, Safety and Risk Management Programme, including the appropriate identification and management of risks and incidents throughout the hospital.

6.    Confidentiality

•    You will be aware of the confidential nature of Hospital work and in particular, the right of patients to confidentiality.  To this end, you will not discuss workings of the Hospital or its patients or disclose any information of a confidential nature except as required to do so in the course of your work. No records, documents or property of the Hospital may be removed from the premises of the Hospital without prior authorisation. You must return to the Hospital upon request and, in any event, upon the termination of your employment, all documents or other property of the Hospital which are in your possession or under your control.

7.    Data Management

•    Ensure compliance with the obligations required by the Data Protection Act 2003.

8.    Development of Hospital Groups

•    The Hospital Structure is currently under review and therefore, reporting relationships may change. The development of Hospital Groups may require the post-holder to adopt a different reporting relationship and additional accountabilities.  Full consultation will take place in advance of any such change.

NOTE:    The extent and speed of change in the delivery of health care is such that adaptability is essential at this level of appointment.  The incumbent will be required to maintain, enhance and develop their knowledge, skills and aptitudes necessary to respond to a changing situation. The Job Description must be regarded as an outline of the major areas of accountability at the present time, which will be reviewed and assessed on an on-going basis.


Applications can be submitted ‘on-line’ at www.tallaghthospital.ie 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.

Closing Date: Before close of business on:  Application date Extended to 25th June 2018

Informal enquiries to Ms. Maura Dowling , Production and Purchasing Manager, Catering Patient Food Services Department - Telephone (01) 4142977 or email maura.dowling@amnch.ie

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