Culinary Development Manager €90k

Kildare, Full Time

Culinary Development Manager €90k

We are currently looking for a Culinary Development Manager for our client. Culinary Development Manager will be responsible for developing and ensuring consistent delivery of a commercial culinary food service strategy, that is in line with contract, budgetary and operational agreements and delivers management and development of the culinary team. Responsible as an advocate to drive cultural change in compliance of Health, Safety, Food Hygiene and COSHH regulations. Provide high quality service to customers and clients in line with a food service offer that meets our contractual and reputational objectives.

Duties & Responsibilities

  • Design, manage and own the strategic plan for improving the overall food service experience at Intel 

  • Commercially plan and cost in line with contractual agreement all culinary services, on a quarterly in advance basis 

  • Develop and deliver rotational menus, special events and hospitality requests that will deliver the commercial requirements of the contract while meeting customer expectations  

  • Ensure that all products and ingredients are purchased in line with our partnership plan, purchasing standards & sustainability commitments

  • Deliver a food offer that is source complaint and in consistent full operational use, Ensuring recipes are checked and utilised across the kitchen team, Utilising the format and tools that are agreed for the contract delivery 

  • Implement relevant robust systems to prevent waste and prevent the loss of equipment 

  • Use customer feedback to identify recurring issues and propose solutions, with follow up action taken in a timely manner

  • Create a strategic plan to deliver a culture of Food and Workplace Safety & ensure that all operations meet excellent standards, taking personal ownership to act as an advocate, with exemplary personal behaviours

  • You and your team proactively create, and you present strategic commercially viable recommendations that are innovative, utilising equipment in place and identifying future trend led opportunities

  • To lead with sector nutritional support, an improved strategic plan for the development of health and wellbeing food service provision that is both commercial and meets changing customer needs

  • Ensure delivery of consistent customer experience expectations with front of house chef presence across all services

  • Leads and inspires team members across all roles and all levels

  • Is responsible for leading a succession planning programme with development and performance management of the team, delivered through a documented strategic people plan 

  • Develop and lead the strategic plan to ensure all required training has been completed, correctly documented and delivers cultural change  

  • Address, drive and action team performance consistently in a timely and formal manner through company standard procedures  

  • Deliver proactive labour management in line with contractual agreement targets and using agreed format

  • Ensure effective rota planning to deliver labour efficiency, provide appropriate cover and resource to maintain consistent service standards 


  • Is proven to deliver a strategic food service offer in line with the commercial contractual agreement

  • Excellent track record of delivering financial results in line with budget and achievement in all areas of the P&L and commercial menu planning, with seasonality & concept activity which is innovative & creative

  • Has proven ability to inspire, manage and develop a large team, with strong people skills

  • Has a proven desire for the delivery of the highest quality of food service delivery which is also commercially aligned

  • Is passionate and enthusiastic and wants to deliver change at pace

  • Ability to adapt and respond to changing priorities with the ability to work in a fast-paced organisation

  • Excellent knowledge of the service industry 

  • Has a proactive and practical approach and is able to promote best practice in an operational environment

  • Our business operates 24hrs a day, 7 days a week you will be required to work shift patterns that meets business needs 

  • City & Guilds, NVQ or QQI in professional cooking (Level 6 or above)

  • Combined sous chef & head chef role in successful high-end outlets of min 15+ years / Exec chef role + 5 years 

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