We are Dean Group.
Dive into our company culture, where genuine individuals are celebrated and fun is integral.
We specialise in design led, premium hotels, with a focus on art, culture and people.
Always leading from the front, we grow careers internally, seeking the best and brightest.
Driven by our ethos, our team collaborates with enthusiasm, pushing boundaries for both colleagues and customers.
We are currently seeking an experienced Executive Head Chef to join the team in Glasson Lakehouse.
If you are passionate about exceptional customer service and have previous experience in a busy hotel then we would love to hear from you
Key Areas of Responsibility
Menu Development & Culinary Creativity
Kitchen Operations Management
People Leadership & Team Development
Probation & Performance Management
Quality Control & Food Safety
Guest Satisfaction & Experience
Gross Profit Management & Stock Control
Collaboration & Communication
Job Purpose
The Executive Head Chef is responsible for leading and managing all culinary operations across the resort, ensuring excellence in food quality, creativity, and consistency.
This role blends culinary innovation with strategic leadership to deliver outstanding dining experiences across all outlets - including restaurants, weddings, banqueting, and events.
The Executive Head Chef will inspire, coach, and develop a high-performing team, fostering a positive and professional kitchen culture.
With strong people management, financial acumen, and operational discipline, the role ensures the smooth, profitable, and compliant running of all kitchen functions in alignment with the resort's vision and service values.
Role Responsibilities
Leadership & People Management
Lead, mentor, and motivate the kitchen team to achieve excellence in performance, creativity, and teamwork.
Foster a respectful, inclusive, and empowering work environment that supports staff engagement and retention.
Set clear expectations, provide ongoing feedback, and conduct regular one-to-one meetings with sous chefs and section leaders.
Oversee recruitment, onboarding, and succession planning to build a strong and stable kitchen team.
Manage probation reviews, performance evaluations, and corrective action processes in line with company policy.
Identify high-potential talent and create structured development plans to support career progression.
Champion a culture of continuous learning, safety, and professional pride.
Menu Development & Culinary Innovation
Design and evolve seasonal menus that reflect creativity, balance, and alignment with guest preferences and resort identity.
Develop signature dishes and event menus that showcase local, sustainable ingredients and elevate the resort's culinary reputation.
Collaborate with the Group Executive Chef on menu costings, GP targets, and innovation strategies.
Conduct tastings, feedback sessions, and data reviews to refine and optimize menus for both quality and profitability.
Food Quality & Consistency
Oversee all food preparation, cooking, and presentation to maintain consistent quality, flavour, and visual appeal.
Implement clear quality control systems and regularly audit product standards across all kitchen outlets.
Ensure portion control, temperature checks, and recipe compliance to guarantee consistency and reduce waste.
Lead regular kitchen briefings and tastings to reinforce standards and encourage creativity.
Guest Satisfaction & Experience
Work closely with the Front-of-House, Events, and Weddings teams to ensure a seamless and exceptional guest experience.
Engage with guests during key services and events, using feedback to drive continuous improvement.
Uphold hospitality excellence by setting the tone for calm, professional service even during high-volume or high-pressure periods.
Contribute to the resort's reputation for quality and innovation through memorable dining experiences.
Kitchen Operations & Safety
Oversee the daily running of all kitchens, ensuring efficiency, cleanliness, and organization.
Ensure all operations comply with HACCP, food safety, and hygiene regulations.
Conduct internal audits and maintain accurate documentation for health, safety, and compliance.
Coordinate kitchen maintenance schedules and support proactive equipment upkeep.
Plan and execute food production schedules in line with service and event requirements.
Gross Profit Management & Stock Control
Monitor GP performance, food costs, and labour efficiency to meet financial objectives.
Conduct regular stock checks, manage supplier orders, and ensure accurate inventory tracking.
Negotiate with suppliers to secure quality produce at optimal value, prioritizing local and sustainable sourcing.
Utilize menu engineering and waste reduction initiatives to optimize profitability without compromising quality.
Collaboration & Communication
Build strong working relationships with internal teams - including Operations, Events, FOH, and Finance - to support efficient service delivery.
Communicate effectively across departments to coordinate menus, events, and operational priorities.
Represent the culinary department at management meetings, contributing to strategic planning and decision-making.
Partner with HR and senior management to align kitchen operations with broader business and people strategies.
Preferred Experience & Skills
Minimum 5 years' experience as an Executive Head Chef or senior culinary leader in a premium hospitality or resort environment.
Proven success in people management, team leadership, and building a positive kitchen culture.
Demonstrated expertise in menu development, cost control, and operational excellence across multiple outlets.
Strong commercial awareness with hands-on experience in budgeting, GP analysis, and supplier negotiation.
Excellent understanding of HACCP, food hygiene standards, and health & safety compliance.
Strategic thinker with exceptional organizational and problem-solving skills.
Creative culinary flair with a genuine passion for innovation, local sourcing, and guest satisfaction.
Confident communicator who thrives in a fast-paced, high-volume environment while maintaining precision and composure.
Benefits:
Global discounted staff room rates across the group
50% off Food and 25% Beverage across the group
Accrued Annual Leave with Service
Friends and Family discount
Gym Membership Discounts*
Continual training and development
Career progression within the Group
Gratuities *
Meals on shift
Bike to work scheme
Taxsaver for travel
Refer a friend scheme
Wellness at work events and access to wellness platform
Employment Assistance Programme
Group discounts for cinema tickets, shopping deals etc
Team appreciation days
Service recognition
Regular fun-filled activities and gatherings for all teams across the group
Applicable to certain positions
Dean Group owns and operates a number of hotel across Ireland, in certain instances we may feel your skills and experience may suit another role we have available.
By submitting your application, you are permitting Dean Group to contact you for other opportunities within the Group
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