CHEF

GOWNAGH VENTURES LIMITED; Carrick-on-Shannon Municipal District; On-site; EUR 65,000 - 90,000; Full time

Job summary

GOWNAGH VENTURES LIMITED seeks an experienced Head Chef / Senior Sous Chef to join for the setup and launch of a new restaurant venture in Carrick-on-Shannon. This hands-on role will lead kitchen operations, shape launch menus, and establish service standards from day one.

Applicants should have a minimum of five years in professional kitchens, strong leadership, and proven experience in menu design, food costing, and HACCP compliance. References are essential.

Qualifications

• Minimum of 5 years of verifiable full-time kitchen experience in a high-quality restaurant.
• Proven track record in kitchen setup, menu design, and multi-station execution.
• In-depth HACCP and Food Safety Management knowledge.
• Strong leadership, organization, and communication skills.
• Culinary qualifications preferred but substantial proven experience will be considered.

Responsibilities

• Lead kitchen leadership and supervise service from the pass during breakfast, lunch, and dinner services.
• Shape launch menus, implement operational standards, and manage food costing.
• Ensure food safety, HACCP compliance, and hygiene across the kitchen and equipment.

Skills

Kitchen leadership

Menu design

Food safety HACCP

Education

5+ years kitchen experience

Job description

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Application Details

In order to work in Ireland a non-EEA National, unless they are exempted, must hold a valid employment permit. Please review the Eligibility and requirements for an employment permit if you are unsure of your eligibility to apply for this vacancy.

Job Description

53.9443588256836;-8.09499645233154;Bridge Street , Carrick-On-Shannon , Co. Leitrim , A unique opportunity has arisen for an experienced, creative, and ambitious Head Chef / Senior Sous Chef to join our team for the setup and launch of an exciting new restaurant venture in Carrick On Shannon. We are developing a fresh, quality-focused dining destination and are seeking a hands-on culinary professional to lead kitchen operations from the ground up. This role offers the opportunity to shape the kitchen layout, design launch menus, implement operational standards, and establish culinary excellence from day one.

Key Responsibilities

Kitchen Leadership & Daily Service: Supervise, train, and mentor junior kitchen staff, leading service from the pass during high-volume breakfast, lunch, and evening services.

Food Safety & Compliance: Implement and maintain full HACCP management systems, allergen documentation, food safety records, and environmental health standards.

Hygiene & Equipment Care: Ensure strict adherence to commercial kitchen hygiene, sanitisation protocols, and preventative maintenance of cooking equipment.

Essential Requirements & Qualifications

Experience: Minimum of 5 years of verifiable, full-time commercial kitchen experience in a fast-paced, high-quality restaurant/cafe or gastro-pub (or minimum 2 years if advertising strictly as Chef de Partie / Commis Chef).

Proven Track Record: Verifiable background in kitchen setup, menu design, food costing, and multi-station line execution (past employer references on company letterhead required).

Compliance Standards: In-depth working knowledge and certification in HACCP and Food Safety Management Systems.

Professional Attributes: Strong organizational, communication, and leadership capabilities with the ability to manage service under pressure.

Culinary Credentials: Formal culinary qualifications are advantageous, but substantial proven commercial experience meeting the statutory years threshold will be considered.

• Sector:

Career Level

• Managerial

#JOB-2471024 - CHEF

Application Method

This programme is for jobseekers that are in receipt of a qualifying social welfare payment and those transferring from a social welfare scheme. Full eligibility details are available here