Kitchen Manager - Omos, Abbeyleix, Co. LaoisCommencing - April 2026In Summer 2026, we're opening Omos - a 16-bedroom guesthouse and 40-seat restaurant set on 4.2 acres just outside the heritage town of Abbeyleix, County Laois.The name Omos - meaning honour, duty, and respect, reflects our intention behind the project: to create something lasting and meaningful, something with soul. A guesthouse and restaurant that feel like they belong - that reflect our neighbourhood and community, and that generously welcome curiosity, craft, and discovery.Our 40-seat restaurant is designed to deliver a memorable experience, from multi-course seasonal set menus to occasional private dining and events.As we prepare for our opening in July, we are now recruiting our Kitchen Manager.Reporting directly to our recently appointed Head Chef and part of a small, dedicated kitchen team, our Kitchen Manager is our head of procurement and kitchen operations. Tasked with sourcing and costing ingredients for our menu, organising team rotas, coordinating all back of house operations in a culinary-driven environment and ensuring all health and safety and food safety protocols are adhered to and directing all procurement activities. Your work is what makes the kitchen tickThe ideal candidate will be organised with the ability to manage inventory, have strong culinary knowledge with seasonal ingredients, and a proven ability to develop and manage both team and producer relations. Throughout the seasons you'll be tasked with travelling and connecting with farms and producers, to source the unique ingredients that make our menu special.Why work with usWe're committed to creating a workplace that is nourishing, respectful and inspiring. As part of the Omos team, you can expect:A 4-day work week with Sundays and Mondays offOne dinner service per day, plus lunch service only on SaturdaysA generous salary and benefitsAn amazing daily staff meal and excellent coffeeA high-standard, custom-built space with natural light and premium LED lighting (front and back of house)A dedicated staff lounge with a kitchen and views of the market gardenOn-site showers for your comfortUniforms provided and laundered in-houseA culture grounded in respect, kindness, and professionalismA project surrounded by nature, celebrating Irish craft and contemporary designRegular guest speakers and collaborative eventsKitchen Manager - Key Responsibilities:Manage the full procurement lifecycle: sourcing, supplier relationships, purchasing, cost control, and product quality assurance, keeping within agreed budgetsMaintain accurate inventory levels, ensuring proper rotation, storage, and minimisation of wasteCollaborate with the Owner/ Executive Chef and Head Chef on menu planning and ingredient selection, reflective of seasonality and Omos standardsIdentifying foraging locations and wild food procurement program, collecting and picking produce upon requirementEnsure all health and safety and food safety requirements are in place and all employees are trained on same, with accurate data storage maintained thereafterTrack and analyse kitchen financial performance, including food cost, labour cost, and operational efficiencies and implement plans to address as requiredDevelop, implement and maintain systems for monitoring consistency, quality, and timely serviceAssist with onboarding and continuous development of our kitchen teamDriving measures of continuous improvement.Experience:At least 2 years kitchen leadership experience as a Sous Chef or Head Chef in a similar environment with a demonstrated ability to thrive in a fast paced, detail orientated environmentStrong knowledge of procurement processes, product sourcing, and supplier management-especially for seasonal ingredientsExceptional organisational and communication skillsExperience with people management and engaging a high-performance teamStrong financial acumen and interest, with a proven ability to manage budgets, food costs, and inventory systemsIn-depth understanding of advanced culinary techniques, health and safety and food safety requirements and service standards and accreditation on sameExperience in training or coaching teams in Health and Safety/ Food safety standardsCulinary degree preferred but not required.