Job Description – Senior / Head Chef
Location: The Eagle House Pub, Dun Laoghaire, Co. Dublin
Reports To: General Manager / Operations Director
Employment Type: Full-Time
Position Overview
The Senior / Head Chef is responsible for leading all kitchen operations at The Eagle House Pub, ensuring the consistent delivery of high-quality food, excellent kitchen standards, strong financial performance, and full compliance with food safety regulations.
This role requires a hands-on leader who can manage kitchen teams, control costs, develop menus, maintain quality standards, and support the overall success of the business.
Key ResponsibilitiesKitchen Leadership & Team Management
- Lead, motivate, and develop the kitchen team.
- Manage Sous Chefs, Chef de Partie, Commis Chefs, Kitchen Porters, and agency staff where applicable.
- Create a positive, professional, and performance-driven kitchen culture.
- Conduct training, coaching, and performance reviews.
- Manage kitchen rotas in line with business demands and labour budgets.
- Participate in recruitment, onboarding, and retention of kitchen staff.
- Ensure clear communication between kitchen and front-of-house teams.
Food Quality & Service Standards
- Maintain consistently high food quality and presentation standards.
- Ensure all dishes are prepared according to recipes and specifications.
- Monitor portion control and minimise food waste.
- Conduct regular quality checks during service.
- Drive continuous improvements in food offerings and customer experience.
- Ensure smooth kitchen operations during busy service periods.
Menu Development
- Develop seasonal menus, daily specials, and promotional offerings.
- Monitor food trends and customer preferences.
- Work with management to introduce new dishes that support profitability and customer satisfaction.
- Standardise recipes and maintain recipe documentation.
Cost Control & Financial Management
- Manage food costs and kitchen labour costs effectively.
- Monitor gross profit margins and identify opportunities for improvement.
- Conduct regular stocktakes and inventory reviews.
- Control ordering to minimise waste and avoid overstocking.
- Manage supplier relationships and negotiate where appropriate.
- Ensure accurate recording of wastage and stock usage.
Food Safety & Compliance
- Ensure full compliance with:
- HACCP requirements
- Food Safety Authority of Ireland (FSAI) guidelines
- Health & Safety regulations
- Company policies and procedures
- Maintain all food safety documentation and records.
- Ensure kitchen cleanliness meets company and regulatory standards.
- Lead kitchen preparation for environmental health inspections.
- Ensure safe storage, handling, and preparation of food products.
Operational Management
- Manage daily kitchen operations.
- Ensure sufficient stock levels are maintained.
- Coordinate deliveries and supplier schedules.
- Monitor equipment condition and arrange maintenance when required.
- Ensure efficient opening and closing procedures are followed.
- Support management during audits and operational reviews.
Customer Experience
- Maintain high standards of customer satisfaction.
- Respond professionally to food-related customer feedback.
- Work collaboratively with management to improve guest experience.
- Support private events, functions, and special occasions.
Essential Requirements
- Minimum 5 years’ experience as a Senior Chef, Sous Chef, or Head Chef.
- Previous experience managing a busy pub, restaurant, hotel, or hospitality kitchen.
- Strong knowledge of HACCP and food safety regulations.
- Proven experience managing food costs and labour budgets.
- Experience with stock control and supplier management.
- Strong leadership and people management skills.
- Ability to work under pressure in a fast-paced environment.
- Excellent communication skills.
- Fluent English.
- Full legal right to work in Ireland.
Benefits:
- Bike to work scheme
- On-site parking
- Sick pay
Experience:
- Chef: 5 years (preferred)
Language:
Work authorisation:
Location:
- Dún Laoghaire, County Dublin (preferred)
Work Location: In person
