Head Chef

The Address Collective; Sligo; On-site; EUR 60,000 - 75,000; Full time

Job summary

The Address Sligo is seeking a dynamic Head Chef to lead culinary operations at North Restaurant within TheAddress Sligo. This senior role owns menu development, kitchen management, food standards and financial performance while ensuring HACCP and health & safety compliance.

You will recruit, mentor, and motivate the kitchen team, drive profitability, and maintain high standards across restaurant, bar, and events.

Qualifications

• Proven experience as a Head Chef or Senior Sous Chef in a high-volume hotel or restaurant.
• Strong commercial awareness with demonstrated success in managing food costs and wage percentages.
• In-depth knowledge of HACCP and Health & Safety legislation.
• Experience in menu development and trend-driven culinary innovation.
• Strong leadership, organisational, and communication skills.

Responsibilities

• Oversee the preparation, production, and service of food to the highest standards in accordance with HACCP regulations.
• Implement and continuously refine SOPs (Standard Operating Procedures) to ensure consistent delivery of exceptional guest experiences.
• Standardise recipes and ensure all dishes are delivered to agreed specifications.
• Conduct bi-annual menu reviews, introducing innovative dishes aligned with current food trends.
• Promote Irish produce across all menus, supporting local suppliers and seasonal offerings.
• Maintain the highest presentation and quality standards across restaurant, bar, and event offerings.
• Lead the daily operations and overall upkeep of the kitchen.
• Implement structured cleaning schedules and ensure all back-of-house areas are maintained to impeccable standards.
• Ensure all electrical and kitchen equipment is safe, compliant, regularly monitored, and properly maintained.
• Maintain HACCP and Health & Safety compliance, ensuring all staff follow correct food safety systems.
• Maintain agreed wage percentage targets and improve food profit margins.
• Monitor and control stock levels; train team members in effective stock management practices.
• Achieve budget targets set by senior management and contribute to strategic planning.
• Recruit, interview, and hire new kitchen staff; train and mentor the culinary team.
• Foster a culture of accountability, consistency, and excellence; ensure staff are trained in brand standards.

Skills

Leadership

Menu development

HACCP compliance

Food cost management

Staff training

Supplier relations

Irish produce focus

Operational oversight

Budgeting

Job description

The Address Sligo are seeking a dynamic, hands‑on HeadChef to lead the culinary operations at North Restaurant, based within TheAddress Sligo. This is a senior leadership role within our 4‑star hotel, responsible for delivering exceptional food quality, driving profitability, maintaining compliance, and developing a high‑performing kitchen team.

The successful candidate will take full ownership of menu development, kitchen management, food standards, and financial performance while ensuring strict adherence to HACCP and Health & Safety regulations.

Key Responsibilities

Culinary Leadership & Standards

• Oversee the preparation, production, and service of food to the highest standards in accordance with HACCP regulations
• Implementand continuously refine SOPs (Standard Operating Procedures) to ensureconsistent delivery of exceptional guest experiences
• Standardiserecipes and ensure all dishes are delivered to agreed specifications
• Conductbi‑annual menu reviews, introducing innovative dishes aligned with currentfood trends
• PromoteIrish produce across all menus, supporting local suppliers and seasonalofferings
• Maintainthe highest presentation and quality standards across restaurant, bar, andevent offerings

Operational Management

• Leadthe daily operations and overall upkeep of the kitchen
• Implementstructured cleaning schedules and ensure all back‑of‑house areas aremaintained to impeccable standards
• Ensureall electrical and kitchen equipment is safe, compliant, regularlymonitored, and properly maintained
• MaintainHACCP and Health & Safety compliance, ensuring all staff followcorrect food safety systems
• Maintain agreed wage percentage targets
• Maintain and increase food profit margins
• Monitor and control stock levels; train team members in effectivestock management practices
• Achieve agreed budgetary targets set by senior management
• Develop and implement a strategic business plan for the upcoming year
• Recruit, interview, and hire new kitchen staff
• Train, mentor, and motivate the culinary team
• Fostera culture of accountability, consistency, and excellence
• Ensureall staff are fully trained in food safety, operational procedures, andbrand standards

Supplier & Sustainability Management

• Workclosely with food suppliers to ensure consistent quality and value
• Takea hands‑on approach to supplier relationships
• Implementand support the hotel’s sustainability strategy

Candidate Profile

• Provenexperience as a Head Chef or Senior Sous Chef in a high‑volume hotel orrestaurant environment
• Strongcommercial awareness with demonstrated success in managing food costs andwage percentages
• In‑depthknowledge of HACCP and Health & Safety legislation
• Experiencein menu development and trend‑driven culinary innovation
• Strongleadership, organisational, and communication skills
• Passionfor Irish produce and sustainable food practices
• Hands‑on,proactive approach with the ability to lead by example