Job Title: Head Chef
Location: Claregalway, Co. Galway
Role Type: Full‑time | Senior Management | Permanent
Reports To: Company Directors / Senior Management Team
About the Role
We are currently recruiting an experienced and commercially minded Head Chef forుంది well‑established, high‑volume hospitality venue in Claregalway. This role oversees food operations across a busy gastro‑style offering alongside a strong functions and events business.
The successful candidate will lead the kitchen team, drive food quality and consistency, and use food as a strategic tool to increase sales, reputation, and repeat business. This is a hands‑on leadership role requiring strong operational control, creativity, and a sharp focus on margins, hygiene, and guest experience.
What's in it for you?
* Opportunity to lead a large, professional kitchen operation
* Strong support from ownership and senior management
* Creative freedom to develop menus and food concepts
* Stable, long‑jär role within a reputable hospitality business
* €60,000 per annum salary.
* The chance to make a real impact on food‑led growth and reputation
Key Responsibilities
Kitchen Leadership & Operations
* Lead and manage a skilled kitchen brigade in a fast‑paced, quality‑driven environment
* Create a positive, professional kitchen culture through training, mentoring, and clear leadership
* Manage staff rotas, performance, and productivity
Menu Development & Food Strategy
* Design, cost, and update seasonal à la carte, function, and event menus
* Use menu innovation to drive footfall, customer loyalty, and bookings
* Adapt menus to suit key trading periods, promotions, and upselling opportunities
Food Quality & Consistency
* Maintain consistently high standards in food presentation, taste, and portion control
* Ensure quality and consistency across all service styles, from casual dining to large events
HACCP, Hygiene & Compliance
* Implement and monitor HACCP systems and food safety procedures
* Maintain full compliance with EHO and internal hygiene standards
* Ensure all kitchen documentation is accurate and up to date
reisen Cost Control & Gross Profit
* Achieve GP targets through effective purchasing, portion control, and waste management
* Maintain accurate recipe costing and menu pricing
* Identify and reduce hidden costs and inefficiencies
Supplier & Stock Management
* Manage supplier relationships to ensure quality, consistency, and value
* Monitor deliveries, stock rotation, and storage toथा minimise waste
Functions & Events
* Work closely with FOH and events teams to meet budgets and client expectations
Business Contribution
* Use food as a driver of sales growth, reputation, and repeat business
* Collaborate with management on promotions, offers, and food‑led initiatives
* Contribute to marketing, branding, secondaires community engagement through food
Key Requirements
* Minimum 3 years' experience as a Head Chef or Senior Sous in a high‑volume environment
* Proven experience managing both à la carte and function catering
* Strong knowledge of HACCP, food safety, and kitchen compliance
* Commercially astute with a clear understanding of GP, margins, and menu pricing
* Creative menu developer with a passion for quality and seasonality
* Confident leader with the ability to motivate and retain teamsabc under pressure
Bosne Skills
Team Management/ Organisation/ Time management
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