Kitchen Hygiene Supervisor
Kitchen Hygiene Supervisor
The Diamond Coast are looking for a Full Time Kitchen Hygiene Supervisor to join their team.
About The Diamond Coast
Located in Enniscrone, The Diamond Coast Hotel commands a prime location overlooking the breathtaking Enniscrone championship golf course, dune lands and stunning five kilometres of golden beaches, perfect for water sports, swimming and long walks. The luxury accommodation at the Diamond Coast Hotel comprises of 99 well appointed, spacious and tastefully decorated guest rooms. Many guest rooms enjoy views over Enniscrone Golf Course and the stunning dunes.
The Coral Restaurant at the Diamond Coast Hotel offers a warm welcome, excellent cuisine, great wines, relaxing surroundings and friendly hotel staff to attend to your every need. Additional facilities include a crystal adorned banqueting suite perfect for your wedding day, seating up to 400 guests, meeting rooms and Stir Bistro.
About Windward Management
Diamond Coast Hotel is managed by Windward Management.
Windward Management is a team of highly experienced hotel operators and investors with a hotel portfolio of approx. 2,000 keys* in Ireland and Continental Europe. Founded in 2007, Windward is a leading hospitality management company, managing and operating hotels on behalf of their owners.
Join us today as a Kitchen Hygiene Supervisor!
About this role
Position Title: Kitchen Hygiene Supervisor
Department: Kitchen
Reporting to: Executive Head Chef
Key Duties & Responsibilities
1. Hygiene & Food Safety
· Oversee daily hygiene standards throughout all kitchen areas, food preparation spaces, stores and associated facilities.
· Ensure cleaning procedures meet company standards, HACCP requirements and applicable food safety legislation.
· Monitor cleaning records, temperature records where applicable, chemical controls and hygiene documentation.
· Conduct routine hygiene inspections and ensure deficiencies are addressed promptly.
· Assist the Executive Chef with internal audits, external inspections and environmental health officer visits.
· Maintain accurate, audit-ready hygiene records and report significant issues to the Executive Chef.
· Ensure cleaning chemicals, equipment and protective equipment are stored and used safely.
2. Kitchen Porter Team Supervision
· Supervise, support and coordinate the daily activities of the kitchen porter team.
· Assist the Executive Chef with kitchen porter rosters, ensuring appropriate staffing levels for operational requirements.
· Monitor attendance, punctuality, task allocation and overall team performance.
· Organise daily duties and ensure all team members understand their responsibilities.
· Support the induction, training, coaching and development of new and existing team members.
· Promote teamwork, accountability, professionalism and high standards of work.
3. Cleaning Schedules & Operational Standards
· Develop, implement and maintain daily, weekly and periodic deep-cleaning schedules.
· Ensure cleaning schedules are completed, recorded and signed off correctly.
· Coordinate deep cleaning of kitchen equipment, extraction areas, floors, walls, drains, stores and other designated areas.
· Monitor the condition and cleanliness of dishwashing equipment, waste areas and kitchen facilities.
· Liaise with the Executive Chef regarding maintenance issues, equipment defects and areas requiring additional attention.
· Ensure cleaning duties are planned around food production, service requirements and operational priorities.
4. Health, Safety & Compliance
· Work as part of the kitchen HACCP and Health & Safety teams to maintain safe working practices.
· Ensure staff follow correct procedures for chemical handling, manual handling, waste disposal and the use of cleaning equipment.
· Monitor the safe storage of cleaning products and compliance with applicable chemical safety requirements in Ireland.
· Identify hygiene and safety risks, report incidents and support corrective actions.
· Assist in maintaining a clean, organised and safe working environment for all kitchen employees.
5. Communication & Continuous Improvement
· Work closely with the Executive Chef, Head Chef and wider kitchen team to maintain consistent operational standards.
· Communicate hygiene issues, staffing concerns and outstanding cleaning tasks effectively.
· Identify opportunities to improve cleaning systems, working practices and team productivity.
· Maintain appropriate records and provide regular updates to the Executive Chef.
· Support the development and implementation of standard operating procedures across the kitchen department.
Key Skills & Experience
· Previous experience in kitchen hygiene, kitchen porter supervision or a similar hospitality role.
· Strong understanding of food hygiene, HACCP principles and cleaning procedures.
· Ability to supervise, motivate and organise a team.
· Strong attention to detail and commitment to maintaining high standards.
· Good organisational skills, including the ability to assist with staff rosters and cleaning schedules.
· Effective communication, coaching and problem-solving skills.
· Ability to demonstrate procedures and ensure compliance with established standards.
· Basic IT skills, including Microsoft Office and electronic record-keeping systems.
· A proactive, practical and hands-on approach to daily operations.
· Ability to work independently while collaborating with the wider kitchen management team.
