Head Chef – Leopardstown
Head Chef up to €60000 + Benefits
Levy | Horse Racing Ireland
The Role
As Head Chef at Leopardstown, you will lead the culinary vision and day-to-day food operations across the racecourse. Working with Levy’s market-leading food philosophy, you’ll be responsible for delivering outstanding quality dishes across one of Ireland’s top racecourses.
Key Responsibilities (including but not limited to)
Culinary Leadership & Strategy
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Lead the overall culinary team in line with Levy standards and brand values.
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Develop menus that are innovative, commercially sound and operationally scalable for large-volume events.
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Drive continuous improvement, creativity and food innovation across all offers.
Operational Excellence
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Oversee kitchen operations at one of Ireland’s premium racecourse.
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Ensure consistent delivery of high-quality food, presentation and service at scale.
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Plan and resource kitchens effectively to meet fluctuating event demands.
People Leadership & Development
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Lead, motivate and develop a growing kitchen team.
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Build a strong talent pipeline through training, mentoring and succession planning.
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Foster a positive, inclusive and high-performance kitchen culture.
Financial & Commercial Control
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Work closely with senior kitchen team to manage food costs, gross profit, labour and stock management.
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Assist in purchasing, supplier relationships and cost control in line with Levy and Compass Group standards.
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Drive waste reduction and sustainable practices across the operation.
Food Safety, Compliance & Standards
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Ensure full compliance with food safety, hygiene, health &safety and HACCP requirements.
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Maintain audit readiness and up hold Levy’s quality and safety standards at all times.
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Ensure all equipment, kitchens and storage areas are maintained to the highest standards.
Stakeholder Collaboration
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Work closely with the operations managers to deliver seamless event experiences.
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Support client tastings, menu presentations and bespoke event proposals.
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Represent Levy and HRI with professionalism at all times.
About You
Essential
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Proven experience as a Head Chef or Sous Chef within a large-scale, high-volume environment.
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Strong background in fine dining restaurant or similar venue.
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Exceptional leadership and people-management skills.
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Strong and proven cost and margin control.
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In-depth knowledge of food safety, HACCP and compliance.
Desirable
