Executive Head Chef Location: Athlone, Co.
Westmeath, Ireland Job Type: Full Time Salary: 70,******,000 per annum Our client is part of a people-centric hotel group with over 700 employees from more than 50 countries, offering a collaborative, supportive, and growth-focused environment for motivated leaders.
This is a hands-on, senior leadership role for a passionate chef who thrives on creating exceptional culinary experiences while leading a high-performing kitchen team.
You will set the tone for all food production, drive innovation across the outlets, and ensure the delivery of award-winning dining experiences every day.
The culinary outlets include: Waterfront Bar Brasserie, recently upgraded with extensive investment in facilities L Escale Restaurant, offering fine dining with a focus on local produce, including ingredients grown on our own Yew Point estate What s In It For You Full-time, permanent role with a 39-hour working week across a 5/7-day roster, including weekends Career development opportunities within Hodson Bay Group Meals provided during shifts Complimentary use of the hotel s gym and swimming pool Free on-site parking Discounts across Hodson Bay Group properties Recognition schemes, including Manager of the Quarter Health, wellness, sports, and social programmes Requirements Minimum 5 years experience at Senior Chef level in a 4-star hotel Strong leadership and people management skills Excellent communication and organisational abilities Ability to train new and existing staff High level of HACCP knowledge and culinary expertise Experience in budgeting, rostering, and cost control Ability to perform under pressure while maintaining attention to detail Fluent written and spoken English Flexibility to work opening and closing shifts across 5 days of a 7-day roster The Role 5/7-day roster including weekends and opening/closing shifts.
The candidate can manage the roster for the department and have control over their own hours leading all food production operations across the hotel s culinary outlets Ensuring the highest standards of quality, presentation, and consistency in all dishes Managing budgets, cost of sales, and controlling departmental expenditure Recruiting, training, and developing kitchen staff Conducting daily inspections to maintain hygiene and HACCP compliance Collaborating with the General Manager and wider management team to achieve business objectives Developing training manuals (SOPs) and embedding departmental standards Promoting a positive, motivating, and collaborative team culture This is a pivotal leadership role with the opportunity to shape the culinary vision and day-to-day operations of an award-winning hotel, while fostering a high-performance, motivated, and professional team.
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