At Dean Group, we reimagine hospitality with character, not conformity. Founded in Dublin and now growing across Europe and the US, we create hotels shaped by personality, culture, and a heart-led hustle. Each of our hotels, restaurants, bars and gyms tells its own story, brought to life through humble hospitality and genuine human connection. Our people are at the centre of it all. They show up with individuality, warmth and curiosity, shaping who we are and how guests experience our hotels every day. We welcome fresh thinking and imagination, because playing it safe never made anything unforgettable.
We're looking for an experienced and ambitious Head Chef to join the team at Dean Group for an exciting new restaurant concept. This is a unique opportunity to play a key role from the very beginning. If you're a creative leader with a passion for quality, innovation and hospitality, we'd love to hear from you.
Key Areas of Responsibility
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Leadership & Management
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Gross Profit Management & Stock Control
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Kitchen Operations Support
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Menu Development & Innovation
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Food Quality & Consistency
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Guest Satisfaction & Experience
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Collaboration & Communication
Job Purpose
The Head Chef is responsible for leading the kitchen team to deliver exceptional food quality, innovation, and consistency while maintaining profitability and efficiency. This role combines strong leadership with creativity, ensuring menus are inspiring and operations run smoothly in compliance with food safety standards. The Head Chef will manage stock control, foster team development, and work closely with front-of-house teams to deliver an outstanding guest dining experience.
Role Responsibilities
Leadership & Management
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Lead and inspire a team of chefs and kitchen staff, fostering a culture of collaboration, creativity, and excellence.
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Develop and implement kitchen policies, procedures, and standards to ensure smooth operations and compliance with food safety regulations.
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Conduct regular training sessions and performance evaluations to enhance team skills and capabilities.
Gross Profit Management & Stock Control
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Monitor food costs, portion sizes, and wastage to optimise Gross Profit margins.
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Manage inventory processes, including ordering, stock checks, and minimising waste to maximise profitability.
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Ensure effective stock rotation and accurate reporting.
Kitchen Operations Support
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Coordinate food production schedules, ensuring all stations are prepared and adequately stocked for service.
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Oversee kitchen cleanliness, organisation, and equipment maintenance to uphold health and safety standards.
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Ensure efficient service flow between kitchen and front-of-house.
Menu Development & Innovation
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Design and update menus reflecting seasonal ingredients, culinary trends, and guest preferences.
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Develop new recipes, techniques, and presentations to ensure the menu remains exciting and competitive.
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Balance creativity with profitability, ensuring cost control.
Food Quality & Consistency
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Oversee all food preparation and cooking processes to guarantee quality, taste, and presentation.
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Monitor wastage and kitchen expenses to optimise resources.
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Ensure consistent delivery of high standards across all services.
Guest Satisfaction & Experience
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Work closely with front-of-house teams to respond to guest feedback and address concerns.
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Enhance the overall dining experience through consistency and excellence.
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Lead by example, maintaining professionalism and calm under pressure.
Collaboration & Communication
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Communicate effectively with management, colleagues, and staff to foster teamwork.
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Manage team performance, training, and career development fairly and effectively.
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Stay up to date with HR and people management best practices.
Preferred Experience & Skills
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Minimum 4 years' experience at Head Chef or Deputy Executive Chef level.
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Proven leadership ability with excellent team management skills.
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Strong organisational and time management skills with the ability to multitask.
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High level of initiative, versatility, and willingness to learn.
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Calm, reliable, and trustworthy in high-pressure environments.
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Excellent interpersonal and communication skills.
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Strong customer service focus and a passion for delivering outstanding guest experiences.
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Experience with woodfire cooking or wood-fired ovens is highly desirable.
Benefits:
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Global discounted staff room rates across the group
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50% off Food and 25% Beverage across the group
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Accrued Annual Leave with Service
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Friends and Family discount
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Gym Membership Discounts*
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Continual training and development
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Career progression within the Group
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Gratuities *
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Meals on shift
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Bike to work scheme
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Taxsaver for travel
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Refer a friend scheme
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Wellness at work events and access to wellness platform
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Employment Assistance Programme
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Group discounts for cinema tickets, shopping deals etc
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Team appreciation days
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Service recognition
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Regular funfilled activities and gatherings for all teams across the group
Applicable to certain positions
Dean Group owns and operates a number of hotel across Ireland, in certain instances we may feel your skills and experience may suit another role we have available. By submitting your application, you are permitting Dean Group to contact you for other opportunities within the Group
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