Head Chef

Department: Kitchen
Reports To: General Manager / Deputy General Manager

Purpose of the Role

To lead and manage all culinary operations, ensuring the highest standards of food preparation, hygiene, cleanliness, and guest satisfaction. The Head Chef is responsible for food quality, team development, kitchen organization, and cost control, while fostering a positive and professional kitchen environment.

OUR VALUES AT THE HEART OF YOUR ROLE

What Guides Us Each Day and at the core of everything we do is:

Care – Caring for our guests and for each other is at the heart of everything we do.
Always Getting Better – We challenge ourselves to improve everyday.
Doing the Right Thing – We do the right thing even when no one is watching.
Energy & Drive – We bring positive energy and drive in our role.

Benefits 

• Free Gym and Pool Membership- Your health is your wealth! Our team will create a personalised plan for you. 


• Learning & Development - We will create a learning pathway for you with QQI accredited courses to help you in your career. 


• Educational Assistance Policy- For those who want to go to 3rd level we will help fund you in your career. 


• EAP (Employer Assistance Programme) - This is an online platform that you and your family will have access too, giving you nutrition guides, podcasts, mindfulness and mediation apps and much, much more. 


• Team Engagement Events - Studies show the importance of friendship at work, we help you create strong connections with those you work with by organising events where you can get to know those you work with. 


• Bike to Work Scheme


• Freebies - Free Car Park, Free Meals, Free Uniform, and Free Tea & Coffee.

Main Responsibilities

Operational Excellence

• Ensure all kitchen staff are trained to perform their roles in accordance with the hotel’s standards of performance and hygiene.


• Monitor and uphold the highest levels of food quality, presentation, and consistency across all kitchen operations.


• Manage guest dietary requirements and special requests, providing alternatives where needed (e.g., VIPs, allergies, custom menus).


• Implement and maintain HACCP standards and procedures throughout the kitchen, ensuring all team members are trained accordingly.


• Maintain an organized and clean kitchen, including the green room and staff food preparation areas.


• Ensure all mise en place and prep work is completed to high standards and in a timely manner.


• Regularly update menus to reflect seasonal produce and current food trends, ensuring creativity and cost-efficiency.


• Keep recipe specifications and costings updated and aligned with menu changes.

Team Leadership

• Supervise, mentor, and train all chefs, kitchen porters, and support staff.


• Foster a culture of professionalism, teamwork, accountability, and pride in service.


• Ensure staff have the correct tools, equipment, and ingredients to perform their roles effectively.


• Conduct regular team meetings and maintain clear communication channels across departments.

Financial Accountability

• Maximize departmental revenue by controlling waste, portion sizes, and food costs.


• Assist in the management of departmental budgets, including stock control and purchasing.


• Ensure security of all kitchen assets: cash, stock, equipment, and food.


• Support the promotion of F&B offerings to enhance guest experience and drive upselling.


• Provide feedback and leads to the Sales & Events teams when relevant.

Guest Experience

• Work in close collaboration with Restaurant, Bar, Room Service, and Conference teams to ensure seamless food service.


• Ensure prompt attention to guest feedback or complaints, maintaining a proactive and solution-focused approach.


• Be aware of all ongoing hotel and corporate promotions, tailoring food offerings to complement these events.

Flexibility & Teamwork

• Demonstrate a flexible approach to duties in order to support the smooth running of the hotel.


• Be willing to work across departments during peak times or when business needs dictate.


• Assist in any area of hotel operations as directed by management.