Executive Head Chef

Dean Group

Glassan

On-site

EUR 70,000 - 90,000

Full time

2 days ago

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Benefits offered by this job

Global staff discounts

Complimentary hotel transport service

Subsidised after-hours taxi

50% off food & 25% off beverages

Annual leave accrual with service

Friends and family discount

Gym membership discounts

Continual training and development

Career progression within the Group

Gratuities

Meals on shift

Bike to work scheme

Taxsaver travel

Refer a friend scheme

Wellness at work events

Job summary

Dean Group's Glasson Lakehouse is seeking an Executive Head Chef to lead a busy kitchen with creativity, quality and profitability at the centre. You will drive menu development, ensure HACCP compliance, manage GP targets and mentor a high‑performing team across all outlets.

We look for 4–5 years in senior culinary leadership, strong cost control, and a track record in delivering exceptional guest experiences in premium hospitality.

Qualifications

Minimum 4–5 years' experience as a Head Chef or senior culinary leader in a high‑volume, premium hospitality environment.
Proven ability in menu development, cost control and delivering consistent quality.
Strong leadership skills with experience in training and developing teams.

Responsibilities

Lead and inspire the kitchen team with creativity, collaboration and excellence.
Develop and implement seasonal menus aligned with brand standards.
Oversee food preparation, taste, and presentation to ensure consistent quality.
Monitor food costs, inventory, and waste to maximise profitability.
Collaborate with front‑of‑house to address guest feedback promptly.
Coordinate production schedules and maintain kitchen cleanliness and safety.

Skills

Head Chef experience

Menu development

Cost control

Leadership

HACCP & food safety

Budgeting

Team mentoring

Education

Culinary qualification

Tools

Stock management software

Job description

At Dean Group, we reimagine hospitality with character, not conformity. Founded in Dublin and now growing across Europe and the US, we create hotels shaped by personality, culture, and a heart‑led hustle. Each of our hotels, restaurants, bars and gyms tells its own story, brought to life through humble hospitality and genuine human connection. Our people are at the centre of it all. They show up with individuality, warmth and curiosity, shaping who we are and how guests experience our hotels every day. We welcome fresh thinking and imagination, because playing it safe never made anything unforgettable.

We're currently seeking a Executive Head Chef to join the team at Glasson Lakehouse. If you have proven skillsets to manage kitchen operations in a busy hotel then we would love to hear from you.

Key Areas of Responsibility

Leadership & Management
Menu Execution
Food Quality & Consistency
Guest Satisfaction & Experience
Kitchen Operations Support
Gross Profit Management & Stock Control
Collaboration & Communication

Job Purpose

The Executive Head Chef is responsible for overseeing and managing all aspects of the culinary operation, ensuring the highest standards of food quality, menu innovation, and kitchen efficiency. This role leads and inspires the kitchen team to deliver exceptional dining experiences while contributing to the strategic growth and success of the property. The Executive Head Chef combines creativity with strong management skills, ensuring consistency, profitability, and compliance with food safety standards.

Role Responsibilities

Leadership & Management

Lead and inspire the kitchen team, fostering a culture of creativity, collaboration, and excellence.
Develop and implement kitchen policies, procedures, and performance standards.
Conduct training sessions and evaluations to continuously improve skills and capabilities.
Oversee probationary reviews and ongoing performance management in line with company standards.

Menu Execution

Help implement new menus that showcase seasonal ingredients, culinary trends, and guest preferences alongside brand standards.
Where required, assist with creating innovative dishes and presentation styles to ensure menus remain fresh, competitive, and profitable.

Food Quality & Consistency

Oversee all food preparation and cooking processes to ensure quality, taste, and presentation standards are consistently met.
Monitor food costs, inventory levels, and wastage to maximise efficiency and reduce expenses.

Guest Satisfaction & Experience

Work closely with front‑of‑house teams to review guest feedback and address concerns promptly.
Lead by example in high-pressure situations, maintaining professionalism and upholding hospitality standards.

Kitchen Operations Support

Coordinate food production schedules, ensuring all stations are stocked and ready for service.
Oversee kitchen cleanliness, organisation, and equipment maintenance in line with safety standards.

Gross Profit Management & Stock Control

Monitor portion control, GP targets, and stock rotation to achieve profitability goals.
Assist in ordering, conducting stock checks, and reducing waste through effective planning.

Collaboration & Communication

Build strong relationships with suppliers and vendors to ensure quality ingredients and value.
Communicate effectively across departments to promote teamwork and ensure smooth operations

Preferred Experience & Skills

Minimum 4-5 years' experience as a Head Chef or senior culinary leader in a high‑volume, premium hospitality environment.
Proven track record in menu development, cost control, and delivering consistent quality.
Strong leadership skills with experience in training, mentoring, and developing teams.
Excellent understanding of HACCP, food safety, and kitchen compliance.
Commercial awareness with experience in budgeting and GP management.
Highly organised, with excellent time management and problem‑solving skills.
Creative flair with a passion for food innovation and guest satisfaction.

Benefits: