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
Compensation: Competitive salary
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