Head Chef - Lead a Busy Hotel Kitchen & Team

Louis Fitzgerald Group; Dublin; On-site; EUR 55,000 - 75,000; Full time

Benefits offered by this job

Meals on duty

Complimentary staff parking

Staff and family hotel discounts

Training and development opportunities

Supportive management team

Job summary

The Louis Fitzgerald Hotel in Dublin 22 is seeking a hands-on Head Chef to lead our busy hotel kitchen. You will take full responsibility for daily operations, quality control, menu development and team leadership to deliver exceptional guest dining experiences.

We are looking for a proven leader with strong HACCP knowledge, cost control skills and a passion for staff development. Join a supportive management team committed to high standards and a thriving kitchen operation.

Qualifications

• Minimum proven experience as Head Chef or senior sous chef in a high-volume hotel or hospitality setting.
• Strong leadership, communication and organisational skills.
• Solid knowledge of HACCP, food safety and allergen management.
• Experience with food costing, stock management and labour control.

Responsibilities

• Lead and develop the kitchen team, creating a positive, professional working environment.
• Oversee food preparation, presentation and service across all outlets and functions.
• Maintain high standards of food quality and guest satisfaction.
• Manage kitchen costs, inventory, ordering, wastage and budgeting.
• Develop menus balancing quality, creativity, seasonality and profitability.
• Ensure compliance with HACCP, food safety and health and safety requirements.
• Prepare rosters and manage labour costs to ensure appropriate staffing.
• Collaborate with general manager and F&B teams to ensure smooth service.
• Uphold kitchen standards, organisation and continuous improvement.

Skills

Leadership

Team management

Food quality control

Cost control

Food safety HACCP

Staff development

Job description

The Louis Fitzgerald Hotel in Dublin 22 is seeking a hands-on Head Chef to lead our busy hotel kitchen. You will take full responsibility for daily operations, quality control, menu development and team leadership to deliver exceptional guest dining experiences.

We are looking for a proven leader with strong HACCP knowledge, cost control skills and a passion for staff development. Join a supportive management team committed to high standards and a thriving kitchen operation.