Find Chef manager Jobs in Greystones, Ww

Head Chef
Doherty Hospitality —Dalkey, County Dublin
- €36,755.01–€65,000.00 a year
- Weekend availability
- Cooking
- English
- No degree
Quick apply
2d
Chef Manager
Aramark —Dublin, County Dublin
- No degree
- Food service
- Cash handling
Head Chef/Kitchen Manager
Feeka —Dublin, County Dublin
- €16.00–€18.50 an hour
- Full-time
- Cooking
- English
- Food service
- Store discount
- Annual leave
Quick apply
6d
Head Chef
Dublin Central Mission —Sandymount, County Dublin
- From €43,166 a year
- Weekend availability
- Culinary experience
- Cooking
- Team management
- Annual leave
- Employee assistance program
Quick apply
8d
Head Chef Monday - Friday
CH&CO —Dublin, County Dublin
- €55,000 a year
- Full-time
- Employee assistance program
13d
Restaurant Head Chef - RDS Dublin
Levy —DUBLIN 4, County Dublin
- Up to €55,000 a year
- Full-time
- Cooking
- Leadership
- Restaurant experience
Chef Manager
Aramark Ireland —Dublin, County Dublin
- Full-time
- Culinary experience
- Cooking
- Organisational skills
Quick apply
Head Chef
O'Callaghan Collection —Dublin, County Dublin
- Full-time
- Culinary experience
- Cooking
- Hotel
- Gym membership
Head Chef
Generator Hostels —Dublin, County Dublin
- €37,000–€40,000 a year
- Full-time
- Hospitality
- Annual leave
- Gym membership
Quick apply
14h

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Head Chef

Doherty Hospitality
Dalkey, County Dublin

Quick apply

Job details

Permanent | Full-time
€36,755.01–€65,000.00 a year
2 days ago

Benefits

Bike to work scheme
On-site parking

Qualifications

Food management
Cooking
English
Food preparation
Kitchen management
Leadership
Communication skills

Full job description

Head Chef

Location: The Queens Pub, Dalkey, Co. Dublin

Reports To: General Manager / Operations Manager

Job Purpose

The Head Chef is responsible for leading all kitchen operations, ensuring the consistent delivery of high-quality food while maintaining the highest standards of food safety, hygiene, cost control, and team leadership. The Head Chef will oversee menu execution, stock management, staff development, and compliance with all company policies and Irish food safety legislation.

Key ResponsibilitiesKitchen Leadership

Lead, motivate, and develop the kitchen team.
Create a positive, professional, and high-performing working environment.
Manage kitchen staffing levels and rota planning.
Conduct training, coaching, and performance reviews.
Promote teamwork and effective communication with Front of House management.

Food Quality

Ensure all dishes are prepared and presented consistently to company standards.
Maintain excellent food quality, portion control, and presentation.
Monitor customer feedback and continuously improve food standards.
Ensure all recipes and specifications are followed.

Food Safety & Compliance

Ensure full compliance with HACCP procedures.
Maintain the highest standards of food hygiene and cleanliness.
Ensure compliance with all Food Safety Authority of Ireland (FSAI) regulations.
Maintain temperature records and food safety documentation.
Prepare for internal and external food safety inspections.

Stock & Cost Control

Manage food purchasing and supplier relationships.
Monitor stock levels and minimise waste.
Complete regular stock takes.
Control food costs and achieve GP targets.
Reduce waste through effective ordering and stock rotation.
Ensure all deliveries are checked and recorded accurately.

Kitchen Operations

Organise daily kitchen operations efficiently.
Ensure sufficient preparation for service.
Maintain equipment and report maintenance issues promptly.
Ensure opening and closing procedures are completed correctly.
Support service during busy trading periods.

Health & Safety

Maintain a safe working environment.
Ensure compliance with the Safety, Health and Welfare at Work Act.
Ensure all kitchen staff follow safe manual handling procedures.
Report accidents and hazards immediately.
Promote safe use of kitchen equipment.

Financial Responsibilities

Manage kitchen labour costs.
Monitor food margins and wastage.
Work within departmental budgets.
Support profitability through effective kitchen management.

Person SpecificationEssential

Previous experience as Head Chef or Senior Sous Chef in a busy restaurant, gastropub, or hotel.
Strong leadership and people management skills.
Excellent knowledge of HACCP and food safety legislation.
Strong organisational and planning skills.
Excellent communication skills.
Ability to perform under pressure.
High standards of cleanliness and attention to detail.
Flexibility to work evenings, weekends, and public holidays.
Fluent English.

Key Performance Indicators (KPIs)

Food quality and consistency.
HACCP compliance.
Kitchen audit results.
Food cost percentage.
Labour cost control.
Customer satisfaction.
Waste reduction.
Team retention and development.
Stock accuracy.
Service efficiency.

Working Hours

Hours will be scheduled according to business requirements and may include evenings, weekends, and public holidays.

Company Expectations

The Head Chef is expected to:

Lead by example.
Maintain professional standards at all times.
Support and develop team members.
Deliver exceptional customer experiences through outstanding food quality.
Maintain confidentiality.
Follow all company policies and procedures.
Work collaboratively with the management team to achieve business objectives.

This job description outlines the main responsibilities of the role. It is not exhaustive, and additional duties may be assigned from time to time to meet the operational needs of the business.

Pay: €36,755.01-€65,000.00 per year

Benefits:

Bike to work scheme
On-site parking

Experience:

Chef: 6 years (preferred)

Language:

English (required)

Work authorisation:

Ireland (required)

Location:

Dalkey, County Dublin (preferred)

Work Location: In person

Quick apply

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