Head Chef - 4* Hotel in Co.
Kildare We are partnering with a well-established 4-star hotel in Co.
Kildare to recruit an experienced and creative Head Chef to oversee and lead a skilled kitchen brigade.
This is an excellent opportunity for someone looking to further their career within a busy, high-quality hospitality environment.
About the Role This is a full-time, permanent position averaging 45 hours per week, rostered 5 days over 7, including weekends and public holidays.
Key Responsibilities Oversee the full operation of the hotel's food service department.
Lead and manage a team of 12 kitchen staff, including chefs and kitchen porters.
Collaborate with the Food & Beverage Manager and the Directors/Owners on strategic development and long-term planning for the property.
Take responsibility for kitchen budgets, food costs, and payroll control.
Create and develop menus in line with the hotel's standards and brand.
Work closely with senior management to enhance the hotel's food and restaurant offering.
Maintain a hands-on presence in the kitchen as part of the daily operations.
Manage and uphold the property's HACCP programme.
Ensure exceptional standards of food quality, hygiene, and overall kitchen performance.
Support training, mentoring, and development of the kitchen team.
Oversee stock control, ordering, and stock-taking.
Prepare and manage departmental rosters in line with business needs.
Requirements A minimum of 3-4 years' experience as a Head Chef within a high-volume establishment.
4-5 years' senior chef experience in 4-star hotels within the Irish hospitality industry.
Proven experience managing kitchen finances and the commercial aspects of a busy operation.
Fluent written and spoken English.
HACCP certification (Level 2 or 3) and hands-on experience managing HACCP systems.
Demonstrated experience in staff training and development.
Strong leadership and people-management skills.
Excellent communication abilities.
Ability to work effectively as part of a wider management team, as well as independently.
A collaborative team player who can contribute to ongoing food-related projects within the hotel.
Benefits Free onsite parking Group pension scheme Excellent training and development pathways Staff reward and recognition initiatives Complimentary meals during shifts Employee Assistance Programme Skills: Menu Development Team Leadership Food Safety & HACCP Stock Control Cost Management Quality Assurance Kitchen Operations