Executive Chef | Luxury Flagship Hotel Pre-Opening

SDA - Kitchen; Dublin; On-site; EUR 90,000 - 130,000; Full time

Benefits offered by this job

Free meals on duty

Employee discounts for friends & F

Food & beverage discounts

Christmas gifts and employee parties

Life assurance

Job summary

Sofitel Dublin Airport Hotel is seeking an Executive Chef to lead the pre-opening kitchen, ensuring exceptional food and guest experiences. You will manage a large team across multiple outlets, develop menus, and align operations with brand standards while monitoring budgets and cost controls.

The role requires a minimum of 10 years of Executive Chef experience, Food Hygiene Level 4, Health and Safety certificates, and fluency in English. 5-star hotel background is highly advantageous.

Qualifications

• Excellent communication and interpersonal skills.
• Strong leadership and motivational abilities.
• Proven experience as Executive Chef with 10+ years in luxury/hospitality.
• Experience in budgeting, costings, and P&L responsibilities.
• Holder of Food Hygiene Level 4 certificate and Health & Safety certificates.
• Experience in a 5-star hotel is a significant advantage.

Responsibilities

• Manage and inspire a large kitchen team across multiple outlets and events.
• Develop menu design and concepts aligned with trends.
• Balance financials with culinary excellence and guest satisfaction.
• Complete payroll reports, forecasts, and assist in annual budget preparation.
• Maintain stock control and ensure safe, compliant operations.
• Coach and train the team to uphold high standards and brand guidelines.

Skills

Communication

Leadership

Team management

Budgeting

Brand standards

English proficiency

Attention to detail

Problem solving

Education

Food Hygiene Level 4 certificate

Health and Safety certificates

Job description

Sofitel Dublin Airport Hotel is seeking an Executive Chef to lead the pre-opening kitchen, ensuring exceptional food and guest experiences. You will manage a large team across multiple outlets, develop menus, and align operations with brand standards while monitoring budgets and cost controls.

The role requires a minimum of 10 years of Executive Chef experience, Food Hygiene Level 4, Health and Safety certificates, and fluency in English. 5-star hotel background is highly advantageous.