Head Chef

Noel-Group-52b431cf; Trim; On-site; EUR 50,000 - 61,000; Full time

Benefits offered by this job

Career progression

Professional development

Dynamic environment

Job summary

The Noel Group is partnering with a prestigious client in the hospitality sector to appoint a Head Chef in Trim, Co. Meath. You will lead the kitchen, owning the culinary offering for a major new concept and focusing on premium local produce and guest experience.

The role requires strong leadership, hands-on kitchen management, and collaboration with F&B and Front of House teams. Salary is €55,000 per annum with opportunities for progression.

Qualifications

• Must have experience in Hospitality.
• Must have experience in the same role or be ready to step forward in the career.
• Living in Ireland and have the right to work in ROI.

Responsibilities

• Lead the day-to-day operation of the kitchen and ensure exceptional food delivery.
• Be actively involved in food preparation, cooking, presentation, and service.
• Assist with menu development, focusing on seasonal and locally sourced ingredients.
• Lead, motivate, and develop the kitchen team to achieve high standards.
• Ensure consistency in food quality, presentation, and portion control.
• Plan kitchen operations to support restaurant service and events.
• Train and mentor junior chefs, encouraging continuous improvement.
• Manage food ordering, stock control, and cost management.
• Maintain HACCP, food safety, and health & safety standards at all times.
• Work closely with Food & Beverage and Front of House teams to deliver an outstanding guest experience.
• Support the successful launch and ongoing development of the venue.
• Carry out any other duties as required.

Skills

Hospitality experience

Head Chef / Senior Sous Chef

Leadership

Job description

Head Chef (738459) Trim, Republic of Ireland

Salary: EUR55000 - EUR55000 per annum

The Noel Group is proud to partner with a prestigious client in the hospitality industry to search for a Head Chef in Trim, Co. Meath.

This is an exciting opportunity to lead the launch of a major new food and beverage concept, featuring modern dining, premium local produce, and a strong focus on guest experience. The successful candidate will take ownership of the culinary offering, lead the kitchen team, and help establish a destination dining venue.

• Must have experience in Hospitality
• Must have experience in the same role or be ready to step forward in the career
• Living in Ireland and have the right to work in ROI
• Visa and Relocation packages are not provided.

The Salary & Benefits

• Salary per annum: €55,000
• Opportunities for career progression within the company.
• Access to professional development and training programs.
• A dynamic and supportive working environment.

Key Duties and Responsibilities

• Lead the day-to-day operation of the kitchen and ensure exceptional food delivery.
• Be actively involved in food preparation, cooking, presentation, and service.
• Assist with menu development, focusing on seasonal and locally sourced ingredients.
• Lead, motivate, and develop the kitchen team to achieve high standards.
• Ensure consistency in food quality, presentation, and portion control.
• Plan kitchen operations to support restaurant service and events.
• Train and mentor junior chefs, encouraging continuous improvement.
• Manage food ordering, stock control, and cost management.
• Maintain HACCP, food safety, and health & safety standards at all times.
• Work closely with Food & Beverage and Front of House teams to deliver an outstanding guest experience.
• Support the successful launch and ongoing development of the venue.
• Carry out any other duties as required.

The Ideal Candidate

• Previous experience as a Head Chef or Senior Sous Chef within a busy hospitality environment.
• Strong leadership and team management skills.
• Passion for modern food trends and innovative menu development.
• Strong understanding of food cost control and kitchen financial performance.
• Excellent organisational and time management abilities.
• Ability to perform in a fast-paced, high-volume environment.
• Sound knowledge of HACCP and food safety regulations.
• Commercially aware with a focus on quality and guest satisfaction.
• Excellent communication and interpersonal skills.
• Positive, hands-on leadership style with a strong work ethic.
• Passion for developing teams and creating memorable dining experiences.