Head Chef
We are seeking an experienced and motivated Head Chef to lead the day-to-day operations of an established restaurant as it enters an exciting new chapter under new ownership in North Roscommon.
The Head Chef will be responsible for the leadership and management of the kitchen, ensuring the consistent delivery of high-quality food, maintaining excellent hygiene standards, controlling costs, and supporting the kitchen team to deliver a quality dining experience. Reporting to the General Manager, the Head Chef will take ownership of the kitchen operation, working closely with the management team to maintain standards, improve efficiency, and support the continued success of the business.
This role offers an exciting opportunity for a creative chef to bring fresh ideas to the kitchen, contribute to menu development, and refresh the offering where appropriate while building on the restaurant’s established reputation and the standards valued by existing customers.
Key Responsibilities
- Oversee the day-to-day running of the kitchen and support the effective operation of the restaurant.
- Lead and support the kitchen team to deliver consistent food quality and service standards.
- Prepare and present high-quality dishes in line with the restaurant’s menu and expectations.
- Work closely with the General Manager and Front of House team to ensure effective communication and service delivery.
- Contribute to menu planning, specials, and seasonal changes.
- Maintain high standards of food hygiene, cleanliness, and compliance with HACCP requirements.
- Ensure compliance with health and safety procedures and promote safe working practices.
- Manage food ordering, stock control, storage, and waste levels.
- Monitor food costs, portion control, and support agreed food GP targets.
- Manager kitchen rotas and staffing requirements.
- Support the training and development of kitchen team members.
- Maintain a positive, organised, and professional kitchen environment.
Skills and Experience
The successful candidate will have:
- Minimum 2 years previous experience as a Head Chef, Sous Chef, or senior chef in a busy kitchen environment.
- Strong knowledge of food preparation, cooking techniques, and kitchen operations.
- Experience leading and supporting a kitchen team.
- A good understanding of menu planning, food presentation, and maintaining consistent standards.
- Experience with food costs, stock control, portion control, and waste management.
- Knowledge of HACCP procedures and food safety requirements.
- Good communication skills and the ability to work effectively with both kitchen and front-of-house teams.
- A hands-on approach and willingness to be involved in the daily running of the kitchen.
- The ability to work independently, use initiative, and contribute positively to the wider restaurant operation.
Qualifications and Training
- HACCP Food Safety training (essential).
- Food Allergen Awareness training.
- Relevant professional cookery qualification or equivalent experience.
- Manual Handling training (desirable).
Salary 50,000 – 55,000
Pay: €50,000.00-€55,000.00 per year
Benefits:
- Employee assistance program
- On-site parking
- Sick pay
Work Location: In person
