Head Chef

Job description

Head Chef – 4* Hotel in Co. Kildare

We are partnering with a well-established 4-star hotel in Co. Kildare to recruit an experienced and creative Head Chef to oversee and lead a skilled kitchen brigade. This is an excellent opportunity for someone looking to further their career within a busy, high-quality hospitality environment.

About the Role

This is a full-time, permanent position averaging 45 hours per week, rostered 5 days over 7, including weekends and public holidays.

Key Responsibilities

• Oversee the full operation of the hotel’s food service department.

• Lead and manage a team of 12 kitchen staff, including chefs and kitchen porters.

• Collaborate with the Food & Beverage Manager and the Directors/Owners on strategic development and long-term planning for the property.

• Take responsibility for kitchen budgets, food costs, and payroll control.

• Create and develop menus in line with the hotel’s standards and brand.

• Work closely with senior management to enhance the hotel’s food and restaurant offering.

• Maintain a hands-on presence in the kitchen as part of the daily operations.

• Manage and uphold the property’s HACCP programme.

• 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 the 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 within the hotel.

Benefits

• Free onsite parking

• Group pension scheme

• Excellent training and development pathways

• Staff reward and recognition initiatives

• Complimentary meals during shifts

• Employee Assistance Programme