Executive Head Chef

Dean Group (Ireland); Leinster; On-site; EUR 80,000 - 110,000; Full time

Benefits offered by this job

Global staff discounts

Free staff transport service

Subsidised after-hours taxi service

Meals on shift

Gym membership discounts

Annual leave accrual with service

Team events and training

Job summary

Dean Group seeks an Executive Head Chef to lead the culinary operation across its Glasson Lakehouse property. The role drives menu innovation, quality, and profitability while guiding a high-volume kitchen team in a premier hospitality setting.

Responsibilities include policy development, training, and cross-department collaboration to ensure guest satisfaction and efficient service. Strong HACCP and budgeting experience are essential.

Qualifications

• 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.

Responsibilities

• Lead and inspire the kitchen team with creativity and excellence.
• Develop and implement kitchen policies, procedures, and performance standards.
• Conduct training sessions and evaluations to improve skills.
• Oversee probationary reviews and ongoing performance management.
• Help implement new menus showcasing seasonal ingredients and trends.
• Oversee food preparation to ensure quality, taste and presentation.
• Monitor food costs, inventory levels and wastage to maximise efficiency.
• Collaborate with front-of-house to review guest feedback and maintain hospitality standards.
• Coordinate production schedules and ensure stations are stocked for service.
• Oversee kitchen cleanliness, organisation and equipment maintenance.

Skills

Head Chef experience

Menu development

Cost control

Team leadership

HACCP knowledge

Budgeting

Time management

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:

• Global discounted staff room rates across the group
• Complimentary bus service to and from the hotel
• Subsidized after-hours taxi service
• 50% off Food and 25% Beverage across the group
• Accrued Annual Leave 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 for travel
• Refer a friend scheme
• Wellness at work events and access to wellness platform
• Employment Assistance Programme
• Group discounts for cinema tickets, shopping deals etc
• Team appreciation days
• Service recognition
• Regular fun-filled activities and gatherings for all teams across the group

*Applicable to certain positions

Dean Group owns and operates a number of hotel across Ireland, in certain instances we may feel your skills and experience may suit another role we have available. By submitting your application, you are permitting Dean Group to contact you for other opportunities within the Group

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