The Address Sligo are seeking a dynamic, hands-on Head Chef to lead the culinary operations at North Restaurant, based within The Address Sligo.
This is a senior leadership role within our 4-star hotel, responsible for delivering exceptional food quality, driving profitability, maintaining compliance, and developing a high-performing kitchen team.
The successful candidate will take full ownership of menu development, kitchen management, food standards, and financial performance while ensuring strict adherence to HACCP and Health Safety regulations.
Key Responsibilities Culinary Leadership Standards Oversee the preparation, production, and service of food to the highest standards in accordance with HACCP regulations Implement and continuously refine SOPs (Standard Operating Procedures) to ensure consistent delivery of exceptional guest experiences Standardise recipes and ensure all dishes are delivered to agreed specifications Conduct bi-annual menu reviews, introducing innovative dishes aligned with current food trends Promote Irish produce across all menus, supporting local suppliers and seasonal offerings Maintain the highest presentation and quality standards across restaurant, bar, and event offerings Operational Management Lead the daily operations and overall upkeep of the kitchen Implement structured cleaning schedules and ensure all back-of-house areas are maintained to impeccable standards Ensure all electrical and kitchen equipment is safe, compliant, regularly monitored, and properly maintained Maintain HACCP and Health Safety compliance, ensuring all staff follow correct food safety systems Financial Commercial Responsibility Maintain agreed wage percentage targets Maintain and increase food profit margins Monitor and control stock levels; train team members in effective stock management practices Achieve agreed budgetary targets set by senior management Develop and implement a strategic business plan for the upcoming year Team Leadership Development Recruit, interview, and hire new kitchen staff Train, mentor, and motivate the culinary team Foster a culture of accountability, consistency, and excellence Ensure all staff are fully trained in food safety, operational procedures, and brand standards Supplier Sustainability Management Work closely with food suppliers to ensure consistent quality and value Take a hands-on approach to supplier relationships Implement and support the hotel's sustainability strategy Candidate Profile Proven experience as a Head Chef or Senior Sous Chef in a high-volume hotel or restaurant environment Strong commercial awareness with demonstrated success in managing food costs and wage percentages In-depth knowledge of HACCP and Health Safety legislation Experience in menu development and trend-driven culinary innovation Strong leadership, organisational, and communication skills Passion for Irish produce and sustainable food practices Hands-on, proactive approach with the ability to lead by example