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Avoca operates in 13 Store locations, Central Bakery & Kitchen, Central Stores and Weaving Production Mill across the country. After all this time, the ethos of Avoca remains the same. We cherish our time-honoured traditions, which have been lovingly passed down through several generations. Today, there are third generation weavers working at the Mill. Our skills might be steeped in a long and rich tradition, but our attitude is to look to the future. Now heralded as one of Ireland's most exciting retail stores, there are Avoca ceramics, clothing, perfumes, soaps and more from our own design studio. We have a host of award-winning cafes and restaurants, Food Markets crammed with artisanal ingredients from near and far, as well as a best-selling range of Avoca cookbooks. There are also gardens to explore at many of our stores, as well as florists and garden centres. The list goes on. And all of this from a modest handwaving mill, established in a rural Irish village in 1723.
The Avoca Head Chef is responsible for overseeing all kitchen operations and food production activities. This is a hands-on, operational role that also carries significant commercial responsibility. It requires strong leadership in food production, recipe development, and adherence to the Avoca Food Brand standards.
Working in partnership with the General Manager, the Head Chef will lead efforts to deliver on key business objectives, including revenue targets, trading profit, and financial performance. The role will support and implement strategic initiatives that drive revenue, manage margins and income, control overheads, and achieve key financial metrics such as Annual Operating Income (AOI) and Margin Contribution (MC).
Collaboration with support teams and in-store staff is essential to ensure effective execution of food operation programs across all sites. The Head Chef will also support the implementation of people-focused initiatives, including employee engagement, recognition programs, and the communication of Avoca's mission, vision, and core values.
Maintaining the highest standards in food operations is critical. The Head Chef is responsible for ensuring that all practices meet Food Safety, Health & Safety, and commercial requirements. Managing a team of chefs, they will uphold quality and consistency to deliver an outstanding customer experience and meet group-level performance goals.
They will also play a key role in embedding systems, procedures, and processes that support the financial health of the business, enable long-term sustainability, and drive future growth with clear profit margins.
The Avoca Head Chef will report directly to the site's General Manager.
Key Duties and Responsibilities:
* Lead the Chef teams in all food-related operations across the store.
* Manage and oversee all aspects of Food Production, Food Retail, and the broader Food business, ensuring alignment with the Avoca brand's heritage and values.
* Ensure all Avoca Food staff operate efficiently and in full compliance with food safety, quality standards, legal regulations, and business excellence principles.
* Implement and maintain effective inventory controls, including FIFO procedures, shelf-life monitoring, temperature checks, and adherence to HACCP protocols.
* Support Senior Management in consistently delivering high-quality food offerings to Avoca customers.
* Stay informed on new products, recipes, preparation methods, and evolving HACCP requirements.
* Ensure full compliance with health and safety standards and food management systems (HACCP), including procedures related to food preparation, allergens, product receiving, storage, and sanitation.
* Manage kitchen staff, including oversight of personnel matters, supervision of junior chefs, timekeeping, holiday scheduling, compliance with working time legislation, and performance evaluations.
* Utilize the OPX system effectively to input menus and calculate costs for new recipes or dishes.
* Develop and manage kitchen rosters to ensure adequate staffing levels, working closely with recruitment to address any staffing gaps.
* Prepare and manage departmental budgets, operating within the approved financial framework.
* Provide input and leadership in discussions with Avoca Management on key initiatives and operational improvement
Additional Skills:
* In-depth expertise in food service operations and business management
* Minimum of 5 years' experience as a Chef in the food and beverage industry
* Proven track record in managing kitchen and food operations effectively
* Comprehensive knowledge of food-related processes and systems, including planning, production, inventory control, stock and labour management, HR compliance, commercial operations, and customer relations
* Skilled in resource allocation and team leadership, with the ability to delegate tasks to Chefs and Team Leaders efficiently
* Strong understanding of quality management systems, procedures, and food production standards
* Demonstrated initiative and ability to collaborate with colleagues at all organizational levels and across diverse cultures
* Excellent conflict resolution and decision-making capabilities
* Highly developed problem-solving, organizational, analytical, and critical thinking skills
* Capable of managing diverse teams within a dynamic and complex food retail environment
* Solid understanding of people development, financial oversight, project management, and industry trends
Requirements:
* Recognized qualification in Food or Culinary Arts (preferred)
* Food Safety Level Certification (preferred)
* Proven success in Retail, Food Service, Kitchen, or Beverage operations with a national or international brand
* Experience working within cross-functional organizations and navigating complex reporting structures
* Minimum of 5 years' leadership experience with a strong background in people management
* Ability to multitask and meet tight deadlines
* Self-motivated with the ability to work independently
* Excellent communication and interpersonal skills
* Confident, analytical thinker with a strategic mindset
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