Head Chef

Job description

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 à 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 à 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