Executive Chef
Lead the Culinary Vision of One of the Midlands' Leading Hospitality Destinations
At Midlands Park Hotel, we are passionate about creating exceptional guest experiences through outstanding food, innovation and genuine Irish hospitality. We are seeking an ambitious, creative and commercially minded Executive Chef to lead our culinary team and drive excellence across all food operations within the hotel.
This is an exciting opportunity for a talented culinary leader who thrives in a fast-paced environment, enjoys developing high-performing teams, and is passionate about creating memorable dining experiences while delivering strong commercial results.
As Executive Chef, you will lead and inspire a diverse kitchen brigade across our restaurants, bars, banqueting and events operations. You will be responsible for culinary innovation, food quality, team development, operational performance and profitability, ensuring Midlands Park Hotel continues to be recognised as a leading food destination in the region.
What's In It For You?
We believe that great people deserve great support and opportunities.
Benefits & Rewards
- Bonus Share Scheme
- Personal and Professional Development Opportunities including QQI Level 4, 5 and 6 programmes
- Leadership Development Programmes
- Emotional Intelligence, Lean Management, Personal Effectiveness and Supervisory Management Training
- Maternity Employer Contribution
- Paternity Employer Contribution
- Paid First Day of School Leave for Junior Infants
- Financial Wellbeing Planning
- Employee Assistance Programme
- Bike to Work Scheme
- Complimentary Meals While on Duty
- Discounted Rates at Sister Properties:
- Riverside Park Hotel
- Newtown Park Hotel
- Crown Quarter
- Team Engagement Events including:
- Summer Social Events
- Department Team Building Activities
- Team Christmas Lunch
- Annual Christmas Party
What Success Looks Like
In this role, you will:
- Consistently deliver exceptional food quality and guest satisfaction across all dining outlets.
- Lead and develop a highly engaged, motivated and high-performing culinary team.
- Create innovative menus that reflect current trends while enhancing the hotel's reputation.
- Achieve departmental profitability, food cost and labour targets.
- Maintain the highest standards of food safety, hygiene and kitchen operations.
- Collaborate with departmental leaders to deliver exceptional guest experiences.
- Develop future culinary leaders through coaching, mentoring and succession planning.
- Drive continuous improvement and innovation throughout the food operation.
About You
We are looking for an inspiring culinary professional who combines creativity, commercial awareness and strong leadership skills.
The Ideal Candidate Will Have:
- A minimum of 5 years' experience in a senior culinary leadership role within a quality hotel, restaurant or hospitality environment.
- Previous experience as an Executive Chef or Senior Sous Chef within a high-volume operation.
- Proven success in leading, motivating and developing kitchen teams.
- Strong financial acumen with experience managing food costs, labour budgets and purchasing controls.
- Exceptional culinary skills with a passion for innovation and menu development.
- Extensive knowledge of HACCP, food safety legislation and compliance requirements.
- Excellent communication and interpersonal skills.
- A collaborative leadership style with the ability to build strong relationships across departments.
- Strong organisational, planning and problem-solving abilities.
- The flexibility to work evenings, weekends and public holidays as required.
Reporting Structure
- Reports directly to the General Manager
- Leads and manages the hotel's culinary brigade
- Works closely with the Operations Manager, Food & Beverage Management Team, Sales & Events Team and Senior Leadership Team
Key Areas of Responsibility
Culinary Leadership & People Development
- Lead, inspire and motivate the culinary team to consistently deliver exceptional food experiences.
- Foster a culture of creativity, accountability, teamwork and continuous improvement.
- Recruit, train and develop culinary talent throughout the department.
- Conduct THRIVE reviews and regular performance discussions.
- Mentor emerging leaders and support succession planning initiatives.
- Lead daily kitchen briefings and operational meetings.
- Promote a positive and inclusive working environment.
Culinary Excellence & Innovation
- Develop innovative, seasonally driven menus across all hotel food outlets.
- Ensure consistency, presentation and quality standards are maintained at all times.
- Introduce new ideas, menus and concepts that enhance guest satisfaction and commercial performance.
- Stay informed of industry trends, culinary innovations and changing guest preferences.
- Conduct regular menu reviews and evaluate product performance.
- Drive a culture of creativity and continuous product improvement.
Commercial & Financial Performance
- Deliver departmental profitability and productivity targets.
- Manage food cost percentages, labour budgets and purchasing controls.
- Monitor supplier relationships and negotiate value while maintaining quality standards.
- Support annual budgeting and forecasting processes.
- Analyse sales performance and identify opportunities to maximise revenue.
- Minimise waste through effective stock management and production planning.
- Drive initiatives that improve efficiency and overall profitability.
Operational Excellence & Food Safety
- Ensure all Standard Operating Procedures are consistently followed.
- Maintain the highest standards of HACCP compliance, food safety and hygiene.
- Ensure all kitchen equipment is operating effectively and maintained appropriately.
- Monitor operational readiness and service quality across all food outlets.
- Implement best practices in food preparation, storage and service.
- Ensure compliance with all health, safety and legislative requirements.
- Support and lead service delivery during busy operational periods and key events.
Collaboration & Strategic Contribution
- Work closely with the General Manager and Senior Leadership Team to deliver the hotel's strategic objectives.
- Collaborate with Food & Beverage, Sales and Events teams to develop compelling food offerings and guest experiences.
- Support the delivery of weddings, conferences, banquets and special events.
- Contribute to business planning, departmental strategy and continuous improvement initiatives.
- Identify opportunities for growth, innovation and operational efficiencies.
- Champion culinary excellence and best practice throughout the business.
Why Join Midlands Park Hotel?
This is an exciting opportunity for a passionate and ambitious culinary leader to take ownership of the food vision and culinary direction of one of the Midlands' most respected hospitality destinations.
You will have the opportunity to influence menus, develop talented teams, drive innovation and enhance the guest experience while working within a progressive organisation that values people, excellence and continuous development.
If you are a dynamic Executive Chef who thrives on creativity, leadership and delivering exceptional culinary experiences, we would love to hear from you.
Apply today and become part of the Midlands Park Hotel leadership team.
