Head Chef - Louis Fitzgerald Hotel

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

Head Chef - Louis Fitzgerald Hotel

Louis Fitzgerald Hotel | Dublin 22

Are you a passionate and experienced Head Chef who thrives in a busy hotel kitchen?

The Louis Fitzgerald Hotel, a busy 4-star hotel in Dublin 22, is looking for an experienced and motivated Head Chef to lead our kitchen team.

This is an excellent opportunity for a hands‑on leader who takes pride in delivering consistently high food standards, developing their team and managing a successful kitchen operation.

About the role

As Head Chef, you will take full responsibility for the day‑to‑day management of the hotel kitchen, overseeing food quality, kitchen operations, team performance and cost control.

Our hotel caters for a variety of dining experiences, including breakfast, lunch, dinner, conferences, banqueting and private events.

Key Responsibilities

• Lead, motivate and develop the kitchen team, creating a positive and professional working environment.

• Oversee daily food preparation, presentation and service across all hotel food outlets and functions.

• Maintain consistently high standards of food quality, presentation and guest satisfaction.

• Manage food costs, stock control, ordering, wastage and kitchen budgets.

• Develop menus that balance quality, creativity, seasonality and profitability.

• Ensure full compliance with HACCP, food safety, allergen management and health and safety requirements.

• Prepare kitchen rosters, manage labour costs and ensure appropriate staffing levels.

• Recruit, train and develop chefs, supporting succession planning and team progression.

• Work closely with the General Manager, Food & Beverage and Conference & Banqueting teams to ensure smooth service delivery.

• Take ownership of kitchen standards, organisation and continuous improvement.

What We're Looking For

• Proven experience as a Head Chef or experienced Senior Sous Chef in a busy hotel or high-volume hospitality environment.

• Strong experience in conference and banqueting operations.

• Excellent leadership, communication and organisational skills.

• Sound knowledge of food costing, stock management and labour control.

• A strong understanding of HACCP, food safety and allergen legislation.

• Ability to remain calm, organised and solutions‑focused during busy service periods.

• A hands‑on approach and genuine passion for developing people.

• High standards, attention to detail and a commitment to delivering an excellent guest experience.

What We Offer

• Competitive salary, dependent on experience.

• Meals on duty.

• Complimentary staff parking.

• Staff and family hotel discounts.

• Training and development opportunities.

• A supportive management team and the opportunity to make a real impact on our kitchen operation.

Louis Fitzgerald Hotel is an equal opportunities employer.

About the company

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