Head Chef Opportunity
This is a full-time, permanent position averaging 45 hours per week. You will be rostered 5 days out of 7, including weekends and public holidays.
Key Responsibilities:
* Oversee the overall operation of our food service department.
* Lead and manage a team of 12 kitchen staff, comprising chefs and kitchen porters.
* Collaborate with senior management on strategic development and long-term planning for the property.
* Take charge of kitchen budgets, food costs, and payroll control.
* Develop menus in line with our hotel's standards and brand.
* Work closely with senior management to enhance our hotel's food and restaurant offering.
* Maintain a hands-on presence in the kitchen as part of daily operations.
* Manage and uphold our HACCP program.
* Ensure exceptional standards of food quality, hygiene, and overall kitchen performance.
* Support training, mentoring, and development of the kitchen team.
* Oversee stock control, ordering, and stock-taking.
* Prepare and manage departmental rosters in line with business needs.
Requirements:
* A minimum of 3-4 years' experience as a Head Chef within a high-volume establishment.
* 4-5 years' senior chef experience in 4-star hotels within the Irish hospitality industry.
* Proven experience managing kitchen finances and commercial aspects of a busy operation.
* Fluent written and spoken English.
* HACCP certification (Level 2 or 3) and hands-on experience managing HACCP systems.
* Demonstrated experience in staff training and development.
* Strong leadership and people-management skills.
* Excellent communication abilities.
* Ability to work effectively as part of a wider management team, as well as independently.
* A collaborative team player who can contribute to ongoing food-related projects.