As Head Chef, you will oversee every aspect of our kitchen operations and culinary experiences. From designing innovative menus to ensuring quality food preparation and staff supervision, your role will be central to ensuring every dish meets and exceeds guest expectations. Reporting to the Operations Manager and Directors, you will lead a talented team to uphold the hotel's reputation for excellence and culinary creativity.
Why Join Dooley's Hotel?
* At Dooley's Hotel, we treat our staff as part of the family. By joining our team, you will enjoy:
* Competitive salary and benefits package.
* Opportunities for creative freedom with menu development.
* Employee discounts on food and beverages.
* A supportive work environment that promotes work-life balance.
* The chance to work in a collaborative and friendly atmosphere where fresh, locally sourced ingredients take centre stage.
* Training and development.
Key Responsibilities
Menu Development:
* Design innovative menus featuring locally sourced, seasonal ingredients.
* Collaborate with the team to develop special menus for functions and events.
* Stay informed about culinary trends and integrate them into offerings.
Food Standards & Preparation:
* Guarantee the preparation of all dishes meets our high-quality standards.
* Lead by example during service and assist with food preparation as needed.
* Oversee food storage, handling, and sanitation to comply with health and safety guidelines.
Team Leadership:
* Recruit, train, and supervise kitchen staff while fostering a cooperative work environment.
* Provide clear direction, set team goals, and conduct regular performance reviews.
* Motivate and inspire the kitchen team to excel during high-pressure service periods.
Cost Management:
* Oversee food purchasing, inventory control, and supplier relationships to maintain optimal budget management.
* Minimise food waste while maintaining strict controls on food and labor costs.
* Ensure pricing aligns with departmental financial goals and targets.
Operational Excellence:
* Coordinate with other departments (F&B, Events, Housekeeping) to ensure smooth service during hotel functions and events.
* Oversee kitchen maintenance, enforce safety procedures, and address urgent repairs when required.
* Manage compliance with EHO inspections and relevant health & safety regulations.
Guest Satisfaction:
* Actively engage with guests for feedback to ensure an exceptional dining experience.
* Monitor dining trends and adapt services to meet evolving guest expectations.
Job Types: Full-time, Permanent
Pay: €45,000.00-€50,000.00 per year
Benefits:
* Bike to work scheme
* Employee assistance program
* Employee discount
* Food allowance
* Sick pay
Experience:
* Similar role : 2 years (required)
* Hotel: 3 years (required)
Language:
* English (required)
Work authorisation:
* Ireland (required)
Work Location: In person