Head Chef

Hollybank Trustees Ltd; Ennis; On-site; EUR 55,000 - 75,000; Full time

Benefits offered by this job

Educational programmes

Career growth

Online training

Employee assistance

Recognition programme

Social events

Free meals on duty

Bike to work scheme

Christmas savings club

Job summary

Temple Gate Hotel in Ennis, Co. Clare, Ireland seeks an experienced Head Chef to lead and inspire a great kitchen team and deliver award winning food and service.

You will drive seasonal menus, control costs, and ensure the highest standards of culinary execution across all departments. The ideal candidate will have experience as Head Chef in a large 4- or 5-star property, with a hands-on approach and a passion for quality.

Qualifications

• Experience as Head Chef in a large 4- or 5-star property is advantageous.
• A culinary arts degree or diploma is advantageous, though practical experience will be considered.
• Hands-on in a fast-paced, high-volume kitchen with focus on quality and timing.
• Strong leadership with mentoring and development of staff.

Responsibilities

• Oversee all kitchen operations and staff to meet Great National brand standards.
• Coordinate with Sous Chef on roster scheduling and labour costs; assist recruitment.
• Develop and cost menus; ensure GP targets are achieved.
• Maintain HACCP implementation and hygiene standards; oversee procurement.

Skills

Team leadership

Menu costing

Food safety

Communication

Inventory management

Education

Culinary arts degree

Job description

Location: On site / Ennis, Co. Clare, Ireland
job type: Permanent / Full-time
Sector and subsector: Hospitality | Chefs
Salary: Negotiable salary

A fantastic opportunity has arisen for an experienced, ambitious and aspiring Head Chef to leada great team at the Temple Gate Hotel and Gate 96 restaurant located in Ennis town centre.

Within the role you will drive innovation and play a vital role in our delivery of industry leading service and award winning food.

As Head Chef you will manage all aspects of the kitchen operation including operational, quality and administrative functions and ensure food is of the finest quality and cooked to perfection in all departments.

It is key that you have a great understanding of seasonal / current food trends in the market and have an understanding of menu costing and how to deliver GP.

If you are a true foodie who is very passionate about food and products served to our guests and patrons then we would love to hear from you.

We are proudly certified as a Great Place to Work since November 2023 and are certified as an Outstanding Employer for 2024 as part of Failte Ireland's Employer Excellence Program and we offer structured programs for growth and career advancement as we consider our employees to be our greatest asset.

MAIN DUTIES AND RESPONSIBILITIES:

• Responsible for all aspects of managing the kitchen areas and personnel, ensuring the highest of standards of culinary skills in preparation, cooking and presentation of all food, in line with Great National brand standards.
• Co-ordinate with Sous Chef re roster scheduling, labour costs, assists with recruitment and oversees staff productivity and performance.
• Passionate and creative with developing and implementing new menu ideas for special events and changing with the seasons
• Establish and delegate the physical stock control and rotation and preparing potential food costs.
• Liaise with Management and other departments regarding potential business and possible special requirements for future bookings.
• Delegate the receiving and checking of delivered goods (for quantity and quality) against requisitions and delivery notes.
• Ensure that service from the kitchen is prompt and courteous and delivered through a smooth and efficient operation.
• Drive and promote exceptional team spirit in the kitchen through a motivated, proudand cohesive team who love what they do.
• Assist in producing a maintenance and cleaning schedule allocating specific duties to ensure the hygiene, cleanliness and tidiness of the Kitchen areas.
• Train and supervise in menu planning, ordering, rota compilation and menu costing with the Sous Chef, Chef de Partie's and Commis Chef's. Help plan, create and cost menus and to ensure set food percentage is achieved whilst maintaining standards.
• Ensure that the equipment is functional and well maintained.
• Ensure all staff are smartly and correctly attired in accordance with company policy.
• Ensure that HACCP is implemented and documented efficiently, ensuring that all standards are maintained, manage purchasing and procurement, reduce food and energy wastage in the Kitchens
• Oversee and direct training of new hires and maintain an on-going training program for existing staff
• Help control quality of food produced, portions served, plating and waste.
• Ensure all areas are clean, safe and tidy.
• Promote positive work relationships with suppliers, service personnel and other departments
• Report regularly to the General Manager to review performance, margins etc. and implement required changes.
• Attend and make themselves available for training and communication meetings for which notice will normally be given.

THE IDEAL CANDIDATE

• Prior experience as a Head Chef in a large 4 star deluxe or 5 star property would be advantageous.
• A degree or diploma in culinary arts or a related field is advantageous though practical experience and on-the-job training will be considered
• Is hands on and enjoys working in a fast paced environment with proven ability to control service from the front to ensure maximum results during peak periods with an unrelenting focus on quality.
• Ability to handle multiple tasks efficiently and work in a fast-paced environment.
• People leadership, mentoring, coaching and development experience.
• Ability to build relationships and influence within all levels of the business.
• Excellent communication and collaboration skills to work effectively with all hotel teams and is a confident contributor to the overall hotel strategy
• Demonstrates creativity in food presentation and a passion for creating delightful dishes
• Good time management skills to handle busy service periods and meet deadlines.
• Ability to adapt to changing priorities and handle pressure in a high-volume kitchen.
• Comprehensive knowledge of food safety regulations to maintain a clean and safe kitchen environment. Experience in dealing with EHO audits and relevant regulatory bodies.
• Flexibility to work irregular hours, including evenings, weekends and holidays, as required by business needs.

WHAT WE CAN OFFER YOU

• Company funded educational programmes
• Opportunity for internal career growth, progression & promotion
• Advanced online training programs through our e-learning personal development platform
• Access to Employee Assistance & Wellbeing Program
• Excellent Employee Recognition Programme
• Employee Social Events
• Industry leading complimentary meals on duty
• Bike to work scheme
• Xmas savings club