Executive Head Chef
Join to apply for the Executive Head Chef role at Hodson Bay Hotel.
The Hodson Bay Hotel has an exciting opportunity for an Executive Head Chef to lead our award‑winning culinary operations. Our outlets include the Waterfront Bar & Brasserie and the fine‑dining L'Escale Restaurant, where guests experience culinary delights prepared from local produce and ingredients grown on our Yew Point estate.
Responsibilities
* Establish and implement standards of performance within the food production areas, ensuring 4‑star quality and proper staff training.
* Prepare, cook and present food to a consistently high standard across all service areas.
* Achieve the agreed catering budget, control cost of sales, and liaise with the Purchasing Manager as needed.
* Recruit, train and manage department staff while controlling labour costs to budget.
* Attend Hotel & Head of Department meetings, ensuring effective communication at all levels.
* Create an environment that promotes employee morale and encourages pride and commitment, upholding our Culture of Respect and Core Values.
* Take ownership of departmental budgets and costs in partnership with the Financial Controller.
* Appraise and assess employees on a regular basis.
* Ensure hygiene & HACCP regulations are adhered to at all times.
* Work with HR to develop and implement effective training plans based on identified needs.
* Work collaboratively with the General Manager as part of the Management Team.
* Maintain the highest standards through thorough training, direction and daily site inspections.
* Develop and contribute to Training Manuals (SOPs) for the kitchen.
* Deliver excellent customer care and professionalism at all times.
Your normal working week will be 5 days over a 7‑day roster, including weekend work.
Requirements
* Minimum 5 years experience at Senior Chef Level in a 4* hotel.
* Strong leadership qualities.
* Excellent communication, organisation and people‑management skills.
* Ability to train new and existing staff.
* Excellent knowledge of culinary development and a strong eye for detail.
* Ability to perform under pressure.
* Fluent in spoken and written English.
* Availability to work 5 days over 7 for both opening and closing shifts.
* Strong level of HACCP.
* Knowledge of budgeting and rostering.
Benefits
* Great Place to Work certification.
* Excellent Employer award from Failte Ireland Employer Excellence Programme.
* 39‑hour working week.
* Complimentary use of the hotel’s gym and swimming pool.
* Career development opportunities.
* Meals provided while on duty.
* Free parking.
* Hotel discounts across the Hodson Bay Group.
* Motivational benefits (Manager of the Quarter, etc.).
* Health and wellness programme.
* Active sports and social club.
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