Job Description

Job Purpose

To manage the smooth running of kitchen operations at the peace and reconciliation centre in Ballycastle, leading the kitchen team in delivering nutritious, high-quality meals for a range of guests. The Lead Chef is responsible for menu planning, staff coordination, cost control, and ensuring full compliance with food safety standards. They also ensure all meals meet dietary requirements and are prepared safely and efficiently, while fostering a positive and inclusive kitchen environment.

Key Tasks

Meal Preparation & Delivery

Plan and prepare balanced, nutritious meals for groups of 30-150+ people. Ensure meals are delivered on time and in accordance with daily schedules. Cater for a wide range of dietary needs including allergies, religious, and lifestyle-based diets.

Kitchen Management

Oversee all kitchen operations including food preparation, hygiene, and equipment maintenance. Manage stock levels, place orders, and monitor food budgets. Maintain accurate records for food safety, temperature checks, and allergen information.

Team Leadership

Supervise, train, and support kitchen staff and volunteers. Create staff rotas and ensure adequate cover for all shifts. Foster a positive, respectful, and efficient working environment.

Health & Safety

Ensure compliance with all food hygiene and health & safety regulations. Conduct regular risk assessments and maintain a clean, safe kitchen environment. Lead on allergen management and ensure all staff are trained appropriately. Promptly report any identified health and safety risks or hazards that could affect staff, volunteers or guests.

Engagement & Contribution

Work collaboratively with centre staff to support the overall guest experience. Contribute to sustainability initiatives, such as reducing food waste.

Other

To take part in training and performance management procedures. Be familiar with the Corrymeela Community Charter.

Essential Criteria:

Level 3 Food Safety and Hygiene for Catering or equivalent. Minimum 3-5 years of experience in a professional kitchen, ideally in a residential or high-volume catering environment. Demonstrating ability to plan, prepare, and deliver nutritious, balanced meals for groups of 30-150+ people. Familiarity with dietary requirements, including allergies, religious, and lifestyle-based diets. Demonstrating flexibility to adapt menus based on availability, dietary needs and schedules. Experience supervising kitchen staff and creating rotas. Strong understanding of food safety, hygiene, and allergen management. Excellent organisational skills - able to manage stock, budgets, and kitchen logistics. Leadership and team-building skills - able to motivate and support kitchen staff and volunteers. Good communication skills - able to liaise with centre staff, group leaders, and suppliers.

Desirable Criteria

NVQ Level 3 in Professional Cookery or equivalent. First Aid certification.

To apply: Please contact the Finance Office at Corrymeela directly for an application pack on: 02820 762626 or email: finance@corrymeela.org

Closing date for completed application packs is Friday 18th July 2025 @noon.

Job Types: Full-time, Permanent

Pay: From 32,916.00 per year

Benefits:

Company pension
Schedule:

Monday to Friday Weekend availability
Work authorisation:

United Kingdom (required)
Work Location: In person

Application deadline: 18/07/2025
Reference ID: LC/06/25