Job Title: Head Chef Location: Claregalway, Co.
Galway Role Type: Full-time | Senior Management | Permanent Reports To: Company Directors / Senior Management Team About the Role: We are currently recruiting an experienced and commercially minded Head Chef for a well-established, high-volume hospitality venue in Claregalway.
This role oversees food operations across a busy gastro-style offering alongside a strong functions and events business.
The successful candidate will lead the kitchen team, drive food quality and consistency, and use food as a strategic tool to increase sales, reputation, and repeat business.
This is a hands-on leadership role requiring strong operational control, creativity, and a sharp focus on margins, hygiene, and guest experience.
What's in it for you?
Opportunity to lead a large, professional kitchen operation Strong support from ownership and senior management Creative freedom to develop menus and food concepts Stable, long-term role within a reputable hospitality business €60,000 per annum salary.
The chance to make a real impact on food-led growth and reputation Key Responsibilities Kitchen Leadership & Operations Lead and manage a skilled kitchen brigade in a fast-paced, quality-driven environment Create a positive, professional kitchen culture through training, mentoring, and clear leadership Manage staff rotas, performance, and productivity Menu Development & Food Strategy Design, cost, and update seasonal la carte, function, and event menus Use menu innovation to drive footfall, customer loyalty, and bookings Adapt menus to suit key trading periods, promotions, and upselling opportunities Food Quality & Consistency Maintain consistently high standards in food presentation, taste, and portion control Ensure quality and consistency across all service styles, from casual dining to large events HACCP, Hygiene & Compliance Implement and monitor HACCP systems and food safety procedures Maintain full compliance with EHO and internal hygiene standards Ensure all kitchen documentation is accurate and up to date Cost Control & Gross Profit Achieve GP targets through effective purchasing, portion control, and waste management Maintain accurate recipe costing and menu pricing Identify and reduce hidden costs and inefficiencies Supplier & Stock Management Manage supplier relationships to ensure quality, consistency, and value Monitor deliveries, stock rotation, and storage to minimise waste Functions & Events Plan and deliver high-quality food for functions and large-scale events Work closely with FOH and events teams to meet budgets and client expectations Business Contribution Use food as a driver of sales growth, reputation, and repeat business Collaborate with management on promotions, offers, and food-led initiatives Contribute to marketing, branding, and community engagement through food Key Requirements Minimum 3 years' experience as a Head Chef or Senior Sous in a high-volume environment Proven experience managing both la carte and function catering Strong knowledge of HACCP, food safety, and kitchen compliance Commercially astute with a clear understanding of GP, margins, and menu pricing Creative menu developer with a passion for quality and seasonality Confident leader with the ability to motivate and retain teams under pressure Skills: Team Managemenr/ Organisation/ Time management