Catering Manager

Candidates must have at the latest date of application:

1. Statutory Registration, Professional Qualifications, Experience, etc

Eligible applicants will be those who on the closing date for the competition:

(i) Hold the Bachelors of Arts. NFQ Level 7 in Hospitality Management awarded by

Technical University Dublin.

https://www.tudublin.ie/study/undergraduate/courses/hospitality-managementtu745/?

courseSubjects=Culinary%2C%20Hospitality%2C%20Tourism&keywords=

OR

(ii) Hospitality Studies (Higher Certificate) (Level 6) awarded by the Munster Technical

University.

https://www.cit.ie/course/cr657

OR

(iii) A Diploma in Dietetics.

OR

(iv) An equivalent qualification.

OR

(v) Be currently employed in the HSE or funded agency as a Catering Officer.

AND

(vi) Candidates must have at least three year’s satisfactory experience in the direction and control of the catering arrangements for an institution or other establishment catering for a minimum of 200 persons per day.

OR

(vii) A total of at least five year’s satisfactory experience in the direction and control or in assisting in the direction and control of the catering arrangements for an institution or other establishment catering for a minimum of 200 persons per day.

AND

(b) All candidates must have the requisite knowledge and ability (including a high standard of suitability and management ability) for the proper discharge of the duties of the office.

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

Character

Each candidate for and any person holding the office must be of good character.

Post-Specific Requirements

The catering manager must:

• Have an in-depth knowledge and experience of Catering Services.
• Be able to demonstrate experience in management within a busy catering service.
• Must have an in-depth knowledge of Hazard Analysis & Critical Control Point (HACCP), HIQA Guidelines and must be aware of the Environmental Health Regulations and Food Safety Guidelines.
• Must be able to demonstrate experience of delivering on concurrent and new projects.