Find Head chef Jobs in Cork County Cork

Executive Head Chef
Cork International Hotel —Cork Airport, County Cork
- Full-time
- Culinary experience
- Cooking
- Relocation assistance
- Referral programme
Quick apply
8d
Head Chef
Curry Time Cork —Cork, County Cork
- €38,220–€40,000 a year
- Full-time
- Microsoft Excel
- Cooking
- English
- Employee discount
Quick apply
4d
Head Chef- CareChoice Montenotte
Carechoice —Cork, County Cork
- Full-time
- No degree
- Leadership
- Kitchen experience
Quick apply
Lead Chef
Aramark —Cork, County Cork
- Hospitality
- Management
- Culinary experience
Head Chef/Business Partner
O'Connors Seafood Restaurant —Bandon, County Cork
- €50,000–€60,000 a year
- Full-time
- Budgeting
Quick apply
Chefs - all levels
Fota Island Resort —Little Island, County Cork
- Weekend availability
- English
- No degree
- Computer skills
Quick apply
Chef of all Levels Brown Brasserie Cork City
The SpitJack —Cork, County Cork
- From €14.50 an hour
- Kitchen experience
- Annual leave
Quick apply
1d

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Executive Head Chef

Cork International Hotel -
Cork Airport, County Cork

Quick apply

Job details

Permanent | Full-time
8 days ago

Benefits

Relocation assistance
Company pension
Referral programme

Qualifications

Culinary experience
Cooking
Menu planning

Full job description

Job title: Executive Head Chef

Reports to: General Manager & Group Executive Chef

Your role is defined in terms of these values, as shown below:

Leadership: A key accountability of this role is to motivate and influence team members to achieve results, by demonstrating excellence in leadership through personal accountability, seeing and articulating a vision and a willingness to make hard decisions.
Strategy: A key accountability of this role is the continued development of skills, knowledge and experience in all things food related, using these skills to develop appropriate strategies and action plans to maximise business potential.
Training and development: A key accountability of this role is the engagement of the kitchen team, optimising their performance through effective recruitment, development, retention and communication.
Financial management: A key accountability of the role is to sustainably plan, drive and maximise revenue, control costs where appropriate and deliver on financial targets.
Sales excellence: A key accountability of the role is to create a culture of proactivity around food related sales development. To work with on and off with the team to harness all available platforms to engage with customers.
Operational excellence: This role is responsible for working with the team of chefs to ensure delivery of operational excellence in line with internal standards.

SCOPE OF WORK:

Responsible for all activities in the hotel Kitchen. Supervision of all working in the kitchen, along with the creation, cooking and teaching, with subsequent delegation, of dishes on menus.

MAIN DUTIES AND RESPONSIBILITIES:

Team / talent :

To ensure there is effective communication in place within Kitchen Team and across all other members of the Hotel Team
To work as a senior member of the management team, driving Kitchen OTP and participating fully in hotel OTP
To role model the culture in all interactions with colleagues and team and ensure all of kitchen team do so also
To continue to drive a culture of continuous improvement across all food operations.
To ensure staff are appropriately trained to deliver to the required food standards
To ensure performance reviews are carried out for the Kitchen Team
To ensure all of the applicable policies and procedures are implemented
To assist with the recruiting of and training of new kitchen team members where required, including new acquisitions
Create appropriate strategies to drive the engagement of Chefs
To hold bi annual workshops for Sous, Junior Sous and Chef de Parties from all kitchens focusing on developing skills, sharing of ideas, financial training
To provide clear leadership to the Kitchen Team
To train and supervise in menu planning, ordering, rota compilation and menu costing with the Sous Chef, Chef de Partie's and Commis Chef's.
To help ensure a good working relationship with suppliers and colleagues in other departments.
All staff of the company are required to make themselves available for training and communication meetings for which notice will normally be given.

Hygiene / HACCP/ health & safety:

To ensure all kitchens have sound HACCP procedures in place and working as required
To ensure that the highest standard of operational hygiene is used at all times in the Kitchen area
To ensure the agreed standard of uniform and personal hygiene is carried out in the Kitchen at all times
To develop cleaning schedules and ensure they are adhered to and ensure there are appropriate daily hygiene in place
To ensure that appropriate pre-employment training and renewal of such training is carried out for all relevant employees and retained in the kitchen for EHO inspection
To ensure all relevant members of the Kitchen Team understand the requirements of an EHO visit and have the information needed is at hand
To ensure internal quarterly hygiene audits are carried out, reports are circulated and actions plans are completed
To carry out quarterly Health & Safety audits and ensure complete compliance with all safety procedures
To ensure that all kitchen equipment, fixtures and fittings are in good working order and to ensure that no item of equipment is miss-used
To assist in producing a maintenance and cleaning schedule allocating specific duties to ensure the hygiene, cleanliness and tidiness of the Kitchen areas.
To ensure all staff are smartly and correctly attired in accordance with company policy.
Ensure that all aspects of Health and Safety, Hygiene, welfare, guest safety, by-laws, fire regulations, emergency procedures etc. are adhered to within the relevant departments.
To ensure all areas are clean, safe and tidy.
Ensure that personal and working standards of cleanliness are adhered to.
To ensure that the equipment is functional and well maintained.

Operations:

To ensure all menus are regularly updated across all areas of the Hotel ensuring offering is seasonal, in line with industry trends, appropriately priced and monitored (ref volume, mix, margin)
To champion the food agenda in The Hotels OTP across all food outlets and offerings ensuring adherence to food brand and hotel brand
To ensure that desired Gross Profits are attained
To ensure that Payroll budget is achieved
Overall management of stock
Completion of all Financial procedures
Finance and take appropriate action
To be responsible for the effective day to day running of the Kitchen
To attend meetings as required
To monitor all dishes prepared from Kitchen and ensure they conform to agreed standard prior to food service
To ensure staff meals are of an appropriate quality, balanced and nutritional
To continue to use social media platforms to drive awareness of hotel food brand & train and make sure all chefs are aware of and participating in this
Maintain high standards of culinary skills in preparation, cooking and presentation of all food, in line with hotel standards.
To establish and delegate the physical stock control and rotation and preparing potential food costs.
Liaise with Management and other departments regarding potential business and possible special requirements for future bookings.
Delegating the receiving and checking delivered goods (for quantity and quality) against requisitions and delivery notes.
To attend weekly Food and Beverage and management meetings
To ensure that service from the Kitchen is prompt and courteous.
Delegate duties to the staff and supervise their work.
Ensure a smooth and efficient operation.
To help plan, create and cost menus and to ensure set food percentage is achieved whilst maintaining standards.
Secure the company's stock and property, ensuring all keys are included in hotel key system in order to provide possible access to all lockable areas, cupboard, fridges, equipment and padlocks at any time.
To ensure all training carried out within the Kitchen is recorded and all training records are up to date.
To help control quality of food produced, portions served, plating and waste.
To comply with any reasonable request by Management
Create new seasonal menus every quarter using data analytics tools (sales report, guest feedback, forecasted supplier pricing)
Take ownership of the kitchen and kitchen porter roster and ensure management cover according to business levels

Opportunity for training and career development with the Trigon Group
Competitive rate of pay
Relocation Assistance
Access to our Company Pension Scheme
Death in Service Benefit
Employee referral bonus
Friends & Family discounts across our restaurants
Special rates in our hotel accommodation
Paid internal and external training days
Access to Trained Mental Health First Aiders
Team Member Social & Wellbeing Events
Team Member Annual Awards, Service Recognition, Monthly Team Member of The Month
Meals on Duty
Assistance with Leap Cards

Quick apply

Refine Your Search

head chef jobs in cork county cork

Executive Head Chef

Head Chef

Head Chef- CareChoice Montenotte

Lead Chef

Head Chef/Business Partner

Chefs - all levels

Chef of all Levels Brown Brasserie Cork City

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