Head Chef - Bar Food Operation
We are seeking an experienced and hands-on Head Chef to lead the kitchen in a fast-paced bar food operation. The successful candidate will be responsible for delivering high-quality food, maintaining consistency across the menu, managing kitchen staff, controlling costs, and ensuring the kitchen operates safely and efficiently at all times.
This role requires a strong leader who can balance excellent food standards with practical kitchen management, team development, stock control, and full adherence to food safety procedures, including HACCP.
Key Responsibilities: Head Chef Duties
- Lead the day-to-day running of the kitchen and ensure smooth food service during all trading periods.
- Prepare, cook, and present food to a consistently high standard in line with menu specifications.
- Develop and update bar food menus, specials, and seasonal dishes that suit the venue's style and customer demand.
- Maintain consistency in portion size, presentation, taste, and quality.
- Train, supervise, and motivate kitchen staff to perform effectively and maintain standards.
- Manage staff rotas within budget and according to business needs.
- Ensure all prep is completed efficiently and service is well organised.
- Monitor kitchen performance and address any service or quality issues quickly.
- Work closely with front-of-house management to ensure smooth coordination between kitchen and bar operations.
Kitchen Management Duties
- Oversee all kitchen operations, ensuring the kitchen is clean, organised, and fully functional.
- Manage stock ordering, stock rotation, and supplier relationships.
- Control food costs, minimise waste, and monitor gross profit margins.
- Carry out regular stock takes and maintain accurate records.
- Ensure all equipment is used correctly, maintained properly, and reported promptly if faulty.
- Monitor staffing levels and support recruitment, onboarding, and performance management of kitchen team members.
- Implement and maintain kitchen systems, procedures, and standards.
- Ensure opening and closing kitchen checks are completed daily.
- Maintain a positive, disciplined, and professional kitchen culture.
Food Safety and HACCP Responsibilities
- Ensure full compliance with HACCP procedures and all food hygiene, health, and safety regulations.
- Monitor food storage, labelling, temperature control, cooling, reheating, and cleaning procedures.
- Complete and oversee all required HACCP records, checklists, and monitoring logs.
- Ensure stock is rotated correctly using FIFO principles.
- Maintain high standards of cleanliness and sanitation throughout all kitchen and storage areas.
- Train staff in food safety, allergen awareness, personal hygiene, and safe working practices.
- Ensure allergen information is accurate, up to date, and followed during food preparation and service.
- Prepare for and support environmental health inspections and internal audits.
- Investigate and resolve any food safety issues promptly and effectively.
Skills and Experience Required
- Previous experience as a Head Chef, Sous Chef, or senior kitchen leader in a busy bar, pub, or casual dining environment.
- Strong knowledge of kitchen operations, team leadership, and food cost control.
- Good understanding of HACCP, food hygiene regulations, and allergen management.
- Ability to work under pressure in a fast-paced service environment.
- Excellent organisational, communication, and leadership skills.
- Experience in menu planning, stock management, and staff training.
- Relevant food hygiene qualifications are desirable.
Pay: From €45,311.66 per year
Work Location: In person
