We have a fantastic opportunity for a Head Chef in the excellent 4 Star Claregalway Hotel.
Objectives of the Role:
As Head Chef, you will lead the kitchen team across our gastro bar and function offerings, ensuring consistently high food quality, profitability, and compliance with all hygiene and HACCP standards. You will be a key player in using food to drive sales, reputation, and footfall, through inventive menus, strategic cost control, and a sharp focus on customer experience.
Key Duties and Responsibilities:
1. Leadership & Team Management
* Oversee all kitchen operations, managing a skilled brigade in a high-volume, quality-driven setting.
* Build a motivated, efficient, and professional kitchen culture through leadership, training, and mentoring.
* Manage rotas, timekeeping, and performance to ensure optimal team productivity
* Manage Green Team in kitchen department
2. Menu Design & Food Strategy
* Design, update, and cost seasonal à la carte and event menus aligned with market trends and guest expectations.
* Use menu innovation as a tool to grow footfall, customer loyalty, and function bookings.
* Adapt offerings to drive key times and upsell opportunities.
3. Food Quality & Consistency
* Maintain excellent standards in food presentation, portion control, and taste.
* Ensure consistency across service – from bar snacks to plated banquets – at all times.
4. HACCP, Hygiene & Compliance
* Implement and monitor HACCP procedures and daily hygiene practices.
* Lead internal hygiene audits, documentation, and EHO compliance efforts.
* Maintain all kitchen records including temperature logs, allergen files, cleaning schedules, and safety checks.
5. Gross Profit & Cost Control
* Achieve and exceed gross profit targets by managing purchasing, stock control, portion sizes, and wastage.
* Identify and eliminate hidden GP losses across all service lines.
* Maintain accurate recipe costing and menu pricing aligned to margins.
6. Supplier & Merchant Management
* Negotiate with suppliers to ensure consistent quality and value for money.
* Monitor deliveries and stock rotation to reduce spoilage and inflationary impact.
* Build reliable supplier relationships while remaining open to new sourcing opportunities.
7. Function & Event Catering
* Collaborate with events and FOH teams to plan and deliver high-standard food for functions and large-scale bookings.
* Prepare tailored menus for different event styles and budgets, maintaining profitability and guest satisfaction.
8. Business Contribution & Food-Led Growth
* Use food as a strategic lever to drive increased sales, repeat custom, and word-of-mouth growth.
* Work with the Directors to develop promotions, offers, and experiences that attract new customers and fill quieter trading periods.
* Support local marketing and community engagement through food initiatives and signature dishes.
Key Requirements:
* Minimum 3 years' experience as a Head Chef or Senior Sous in a similar high-volume environment.
* Demonstrated ability to manage both gastro and function catering simultaneously.
* Expert in HACCP, food safety, and kitchen compliance standards.
* Strong commercial awareness of food margins, menu pricing, and GP targets.
* Creative and confident menu designer with a passion for flavour and seasonality.
* Proven leader and motivator of teams under pressure.
Performance Metrics (KPIs):
* Weekly GP % meets target
* 5-star hygiene rating maintained
* Strong customer food reviews and repeat business
* Food sales and footfall increase via menu strategy
* Minimal kitchen waste and tight stock control
* Positive staff retention and team development
Salary: Depends on Experience
Job Type: Full-time
Benefits:
* Food allowance
* On-site gym
* On-site parking
Ability to commute/relocate:
* Claregalway, County Galway: reliably commute or plan to relocate before starting work (preferred)
Experience:
* Head Chef: 3 years (required)
Work authorisation:
* Ireland (required)
Work Location: In person