Find Executive chef Jobs

Executive Chef
Neville Park Hotels —Port Laoise, County Laois
- Weekend availability
- Hospitality
- Culinary experience
- Cooking
- Employee assistance program
Quick apply
11d
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PREM Group —Naas, County Kildare
- Full-time
- Culinary experience
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- Employee assistance program
- Employee discount
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The Johnstown Estate —Johnstown, County Meath
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Fitzwilliam Hotel —DUBLIN 2, County Dublin
- Full-time
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The Murray Pub group —Dublin, County Dublin
- Full-time
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7d
Commis Chef for Fine Dining Restaurant
Fitzwilliam Hotel —DUBLIN 2, County Dublin
- Full-time
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Chef de Partie
Sodexo —DUBLIN 2, County Dublin
- €36,000 a year
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Junior Sous Chef (M/F/X)
Big Mamma —Dublin, County Dublin
- €19 an hour
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Senior Chef de Partie - The Dropping Well
The Dropping Well —Dublin, County Dublin
- €18–€20 an hour
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Chef de Partie for Fine Dining Restaurant
Fitzwilliam Hotel —DUBLIN 2, County Dublin
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Chef de Partie
The Lodge at Ashford —Cong, County Mayo
- Full-time
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13d
Food & Beverage Manager - Hunter's Yard Hotel
Mount Juliet Estate —Kilkenny, County Kilkenny
- Full-time
- Hospitality
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Sous Chef
With Taste Catering —DUBLIN 10, County Dublin
- €42,000–€47,000 a year
- Weekend availability
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11d
Senior Chef De Partie
The Kingsley —Cork, County Cork
- Full-time
- Cooking
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- No degree
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Chef de Partie
Newpark Hotel —Kilkenny, County Kilkenny
- €36,605 a year
- Full-time
- Cooking
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- Food service experience
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13d
Chefs of All Grades
Castlemartyr Resort —Cork, County Cork
- Weekend availability
- Cooking
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Sous Chef
Great National South Court Hotel —Limerick, County Limerick
- Weekend availability
- Culinary experience
- Cooking
- No degree
- Employee discount
- Referral programme
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9d
Sous Chef Nove Malahide
Oliver Dunne Restaurants —Malahide, County Dublin
- Weekend availability
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8d
Restaurant Manager
Oliver Dunne Restaurants —Dublin, County Dublin
- Weekend availability
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Restaurant Manager
Mount Wolseley Hotel, Spa & Golf Resort —Carlow, County Carlow
- €40,000–€42,000 a year
- Full-time
- Microsoft Excel
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- Employee assistance program
- Referral programme
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11d

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Executive Chef

Neville Park Hotels -
Port Laoise, County Laois

Quick apply

Job details

Full-time
11 days ago

Benefits

Bike to work scheme
Employee assistance program

Qualifications

Hospitality
Culinary experience
Cooking
Purchasing
Budgeting
Leadership
Financial acumen
Restaurant experience
Communication skills

Full job description

Executive Chef

Lead the Culinary Vision of One of the Midlands' Leading Hospitality Destinations

At Midlands Park Hotel, we are passionate about creating exceptional guest experiences through outstanding food, innovation and genuine Irish hospitality. We are seeking an ambitious, creative and commercially minded Executive Chef to lead our culinary team and drive excellence across all food operations within the hotel.

This is an exciting opportunity for a talented culinary leader who thrives in a fast-paced environment, enjoys developing high-performing teams, and is passionate about creating memorable dining experiences while delivering strong commercial results.

As Executive Chef, you will lead and inspire a diverse kitchen brigade across our restaurants, bars, banqueting and events operations. You will be responsible for culinary innovation, food quality, team development, operational performance and profitability, ensuring Midlands Park Hotel continues to be recognised as a leading food destination in the region.

What's In It For You?

We believe that great people deserve great support and opportunities.

Benefits & Rewards

Bonus Share Scheme
Personal and Professional Development Opportunities including QQI Level 4, 5 and 6 programmes
Leadership Development Programmes
Emotional Intelligence, Lean Management, Personal Effectiveness and Supervisory Management Training
Maternity Employer Contribution
Paternity Employer Contribution
Paid First Day of School Leave for Junior Infants
Financial Wellbeing Planning
Employee Assistance Programme
Bike to Work Scheme
Complimentary Meals While on Duty
Discounted Rates at Sister Properties:
- Riverside Park Hotel
- Newtown Park Hotel
- Crown Quarter
Team Engagement Events including:
- Summer Social Events
- Department Team Building Activities
- Team Christmas Lunch
- Annual Christmas Party

What Success Looks Like

In this role, you will:

Consistently deliver exceptional food quality and guest satisfaction across all dining outlets.
Lead and develop a highly engaged, motivated and high-performing culinary team.
Create innovative menus that reflect current trends while enhancing the hotel's reputation.
Achieve departmental profitability, food cost and labour targets.
Maintain the highest standards of food safety, hygiene and kitchen operations.
Collaborate with departmental leaders to deliver exceptional guest experiences.
Develop future culinary leaders through coaching, mentoring and succession planning.
Drive continuous improvement and innovation throughout the food operation.

About You

We are looking for an inspiring culinary professional who combines creativity, commercial awareness and strong leadership skills.

The Ideal Candidate Will Have:

A minimum of 5 years' experience in a senior culinary leadership role within a quality hotel, restaurant or hospitality environment.
Previous experience as an Executive Chef or Senior Sous Chef within a high-volume operation.
Proven success in leading, motivating and developing kitchen teams.
Strong financial acumen with experience managing food costs, labour budgets and purchasing controls.
Exceptional culinary skills with a passion for innovation and menu development.
Extensive knowledge of HACCP, food safety legislation and compliance requirements.
Excellent communication and interpersonal skills.
A collaborative leadership style with the ability to build strong relationships across departments.
Strong organisational, planning and problem-solving abilities.
The flexibility to work evenings, weekends and public holidays as required.

Reporting Structure

Reports directly to the General Manager
Leads and manages the hotel's culinary brigade
Works closely with the Operations Manager, Food & Beverage Management Team, Sales & Events Team and Senior Leadership Team

Key Areas of Responsibility

Culinary Leadership & People Development

Lead, inspire and motivate the culinary team to consistently deliver exceptional food experiences.
Foster a culture of creativity, accountability, teamwork and continuous improvement.
Recruit, train and develop culinary talent throughout the department.
Conduct THRIVE reviews and regular performance discussions.
Mentor emerging leaders and support succession planning initiatives.
Lead daily kitchen briefings and operational meetings.
Promote a positive and inclusive working environment.

Culinary Excellence & Innovation

Develop innovative, seasonally driven menus across all hotel food outlets.
Ensure consistency, presentation and quality standards are maintained at all times.
Introduce new ideas, menus and concepts that enhance guest satisfaction and commercial performance.
Stay informed of industry trends, culinary innovations and changing guest preferences.
Conduct regular menu reviews and evaluate product performance.
Drive a culture of creativity and continuous product improvement.

Commercial & Financial Performance

Deliver departmental profitability and productivity targets.
Manage food cost percentages, labour budgets and purchasing controls.
Monitor supplier relationships and negotiate value while maintaining quality standards.
Support annual budgeting and forecasting processes.
Analyse sales performance and identify opportunities to maximise revenue.
Minimise waste through effective stock management and production planning.
Drive initiatives that improve efficiency and overall profitability.

Operational Excellence & Food Safety

Ensure all Standard Operating Procedures are consistently followed.
Maintain the highest standards of HACCP compliance, food safety and hygiene.
Ensure all kitchen equipment is operating effectively and maintained appropriately.
Monitor operational readiness and service quality across all food outlets.
Implement best practices in food preparation, storage and service.
Ensure compliance with all health, safety and legislative requirements.
Support and lead service delivery during busy operational periods and key events.

Collaboration & Strategic Contribution

Work closely with the General Manager and Senior Leadership Team to deliver the hotel's strategic objectives.
Collaborate with Food & Beverage, Sales and Events teams to develop compelling food offerings and guest experiences.
Support the delivery of weddings, conferences, banquets and special events.
Contribute to business planning, departmental strategy and continuous improvement initiatives.
Identify opportunities for growth, innovation and operational efficiencies.
Champion culinary excellence and best practice throughout the business.

Why Join Midlands Park Hotel?

This is an exciting opportunity for a passionate and ambitious culinary leader to take ownership of the food vision and culinary direction of one of the Midlands' most respected hospitality destinations.

You will have the opportunity to influence menus, develop talented teams, drive innovation and enhance the guest experience while working within a progressive organisation that values people, excellence and continuous development.

If you are a dynamic Executive Chef who thrives on creativity, leadership and delivering exceptional culinary experiences, we would love to hear from you.

Apply today and become part of the Midlands Park Hotel leadership team.

Quick apply

Refine Your Search

executive chef jobs

Executive Chef

Executive Sous Chef

Banqueting Head Chef

Sous Chef for Fine Dining Restaurant

Senior Chef

Commis Chef for Fine Dining Restaurant

Chef de Partie

Junior Sous Chef (M/F/X)

Senior Chef de Partie - The Dropping Well

Chef de Partie for Fine Dining Restaurant

Chef de Partie

Food & Beverage Manager - Hunter's Yard Hotel

Sous Chef

Senior Chef De Partie

Chef de Partie

Chefs of All Grades

Sous Chef

Sous Chef Nove Malahide

Restaurant Manager

Restaurant Manager

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