Head Chef, Michelin-Starred Restaurant, Dublin 4
A Michelin-starred restaurant in Dublin is seeking a Head Chef to lead the brigade through the busiest, most exciting chapter in its history.
The Opportunity
A small, intimate restaurant with an open kitchen and an established reputation for quiet, produce-driven cooking. The food is modern Irish and modern European, expressed through a tasting menu format. The dining room seats around thirty at lunch and forty at dinner. The coziest tables sit directly in front of the pass, so polish at service is non-negotiable. The chef‑patron remains hands‑on and intends to stay so. The Head Chef coming in runs the kitchen day‑to‑day and executes the food to the standard the star demands. This is a role for an operator who takes pride in delivery, not one chasing menu ownership, at least not to begin with.
What You Will Do
Lead a brigade growing toward six, anchored by the Head Chef and a Senior Sous.
Run every section to a Michelin standard: pastry, larder, butchery, hot.
Own prep, pass discipline, ordering, costing, and team development.
Maintain consistency across four service days and roughly 280 covers per week.
Work shoulder‑to‑shoulder with the chef‑patron through a period of brigade rebuilding.
What Is On Offer
highly competitive package commensurate with experience, plus a meaningful profit share.
four-day working week. Wednesday to Saturday service, three days off every week.
A clean, well-equipped open kitchen at the heart of a celebrated Dublin dining room.
The chance to be part of a Michelin‑starred kitchen.
A genuine seat alongside an experienced chef‑patron at the height of his form.
Who Thrives Here
A detail‑obsessed operator. Either an established Head Chef or a Senior Sous ready to step up. Fundamentals must be airtight across every section. People management has to be a strength, because half the job is shaping the team. Crucially, this is an execution role. Chefs looking for full menu ownership or creative autonomy will not be happy here. Chefs who relish the discipline of running a Michelin‑starred service to a single, considered standard will thrive.
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