Head Chef We are seeking a passionate and experiencedHead Chefto lead and take full ownership of our kitchen operations. This role is ideal for a culinary professional who thrives in a dynamic environment, is confident in driving food vision and standards, and is ready to manage every aspect of a busy, high-quality kitchen. The Head Chef will be fully responsible for menu development, kitchen leadership, food quality, team management, and operational efficiency. You will play a key role in shaping the culinary direction of the venue, ensuring excellence in both taste and presentation, while maintaining high standards of hygiene and organisation. Key Responsibilities: Lead all kitchen operations, with full accountability for food quality, consistency, GP's and overall kitchen performance. Design and develop seasonal, innovative menus that align with Monks standards and customer expectations. Oversee daily food preparation and service, ensuring high-quality presentation and taste. Recruit, train, and manage kitchen staff, fostering a positive and productive team culture. Plan staff rotas and ensure efficient scheduling in line with operational needs. Monitor inventory levels, manage supplier relationships, and control food costs without compromising quality. Maintain a clean, safe, and compliant kitchen environment, upholding all food safety and HACCP standards. Ensure equipment is properly maintained, arranging for repairs or replacements as necessary. Drive continuous improvement in kitchen processes, team performance, and culinary creativity. Take initiative in improving workflows, reducing waste, and enhancing guest satisfaction. Qualifications: Proven experience as a Head Chef (or Senior Sous stepping up) in a high-volume Irish kitchen environment. Strong leadership skills with the ability to manage and inspire a diverse kitchen team. Deep knowledge of Irish and international culinary trends, techniques, and presentation with a keen focus on seafood. Excellent understanding of food safety, hygiene, and allergen management regulations. Culinary qualification or equivalent hands-on experience. A proactive, solution-focused attitude with a genuine passion for food and hospitality.