Restaurant Head Chef

Job description

Job Title: Head Chef

Location: Westport, County Mayo

Role Type: Full-Time | Permanent | Pre-Opening Opportunity

Reports To: General Manager / Director of Operations

About the Role:

Noel Group is delighted to partner with a prestigious new hospitality client in Westport, County Mayo, to recruit an experienced and passionate Head Chef for an exciting new opening opportunity.

This is a unique chance to lead the culinary direction of a high-end new hotel property on Ireland’s Wild Atlantic Way. We are seeking a hands-on and commercially focused chef leader who can deliver exceptional dining experiences while building and developing a high-performing kitchen team from the ground up.

The successful candidate will oversee all culinary operations, maintain the highest food quality and safety standards, and drive profitability across multiple food outlets.

What’s in it for you?

• Opportunity to lead a brand-new kitchen operation from pre-opening stage
• Join a premium hospitality project in one of Ireland’s top tourism destinations
• Competitive salary package
• Career progression within a growing hospitality group
• Creative input into menu design and concept development
• Supportive leadership team and strong company culture
• Chance to build and mentor your own culinary team

Key Responsibilities

Culinary & Operational Leadership

• Lead, manage, train, and inspire a high-performing kitchen team
• Develop and refine menus that balance creativity, quality, and operational efficiency
• Oversee daily kitchen operations ensuring consistency, presentation, and service excellence
• Maintain high standards across all food outlets during both fine dining and high-volume service periods
• Implement systems for recipe control, purchasing, stock management, and kitchen workflow
• Ensure all kitchen equipment and storage areas are maintained to excellent standards

Financial Management

• Manage food purchasing and inventory to achieve targeted GP and food cost margins
• Reduce waste and improve efficiencies to maximise profitability
• Ensure all menu items are accurately costed and support pricing strategies
• Monitor budgets and labour costs in line with business targets

Team Leadership & Development

• Recruit, train, and develop a strong kitchen brigade
• Implement onboarding and continuous training programmes
• Conduct performance reviews, set KPIs, and provide regular coaching
• Foster a positive, accountable, and professional kitchen culture

Compliance & Food Safety

• Ensure full compliance with HACCP, food safety, and health & safety legislation
• Implement and monitor cleaning schedules and hygiene standards
• Maintain a safe and organised back-of-house environment
• Complete additional duties and projects as required by management

Key Requirements

• Minimum 3 years’ experience as Head Chef or Senior Sous Chef in a luxury hotel or premium hospitality environment
• Proven ability to lead kitchen teams in both fine dining and high-volume settings
• Strong commercial awareness with experience managing food costs and budgets
• Excellent leadership, communication, and people management skills
• Highly organised with strong attention to detail
• Extensive knowledge of HACCP and food safety legislation
• Passion for quality ingredients, innovation, and guest experience
• Pre-opening experience desirable but not essential