Apply for the Executive Head Chef role at Hodson Bay Hotel.
The Hodson Bay Hotel offers an exciting opportunity for an Executive Head Chef to lead our award‑winning culinary operations. Our outlets include the Waterfront Bar & Brasserie and the L'Escale Restaurant, where guests enjoy fine dining with locally sourced ingredients from our Yew Point estate. With an investment in facilities and a team from over 50 countries, the Hodson Bay Group is committed to creating a positive working environment for all employees. Hodson Bay Hotel has recently been certified as a Great Place to Work and received the 'Excellent Employer 2025' Award from Failte Ireland Employer Excellence.
Responsibilities
* To establish and implement standards of performance within the food production areas of the Hotel, ensuring services offered are of the highest 4‑star quality and all employees are trained in the delivery of the same.
* With your team, to prepare, cook and present food to a consistently high standard for all food service areas of the Hotel.
* To achieve the agreed catering budget for the Hotel, ensuring that cost of sales is achieved and expenditure is controlled at all levels and liaising with the Purchasing Manager as and when required.
* To carry out effective recruitment of employees within your department, ensuring the right people with the right skills are in the right place at the right time, controlling labour costs to budget.
* To attend Hotel & Head of Department meetings as required, ensuring effective communication at all levels.
* To create an environment that promotes employee morale and encourages the team to have pride and commitment in their area of work, always promoting our Culture of Respect and Core Values of Fun, Passion, Excellence, Honesty & Flexibility.
* To accept ownership and control of departmental budgets and costs, working with the Financial Controller.
* To appraise and assess all employees within the Food Production areas on a regular basis.
* To ensure that all hygiene & HACCP regulations are adhered to at all times.
* To work with the HR department to develop and implement effective training plans for the Department, based on training needs identified.
* To be a flexible and adaptable member of the Management team, working together with the General Manager as a team player to achieve the aims and profile required for the business.
* To ensure that the very highest standards are adhered to at all times by way of thorough training and direction with your staff and daily site inspections.
* To develop and contribute to the development of the Training Manuals (SOP Manuals) for the Kitchen.
* To ensure an excellent standard of customer care and professionalism are achieved at all times.
Your normal working week will be 5 days over a 7‑day roster. The weekly roster includes weekend work.
Requirements
* A minimum of 5 years experience at Senior Chef Level in a 4* Hotel.
* Strong leadership qualities.
* Excellent communication, organisation & people management skills.
* Ability to train new & existing staff.
* Excellent knowledge of culinary development and a strong eye for detail.
* Ability to perform under pressure.
* Fluent in spoken & written English.
* Availability to work 5 over 7 days for both opening and closing shifts.
* A strong level of HACCP.
* Knowledge of budgeting and rostering.
Benefits
* Certified as a Great Place to Work.
* Achieved 'Excellent Employer' Award as part of the Failte Ireland Employer Excellence Programme.
* 39‑hour working week.
* Complimentary use of Hodson Bay Hotel's Gym & 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 & wellness programme.
* Active sports & social club.
Seniority level
Not Applicable
Employment type
Full‑time
Job function
Management and Manufacturing
Industry
Hospitality
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