Executive Head Chef - Creative, High-Volume Hotel Kitchens

Dean Group; Glassan; On-site; EUR 70,000 - 90,000; Full time

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

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.