My client, a well-established and highly regarded hospitality group, is seeking a talented and passionate Head Chef with strong Italian cuisine experience to join their team based in Dublin 2.

Position Overview:

As the Head Chef, you will take full responsibility for the day-to-day running of a busy city centre kitchen, leading a small team of up to four. This is a full-time, permanent position offering a competitive salary of €47,500 per year plus tips, based on a 45-hour working week. The current schedule operates Wednesday to Sunday, with plans to expand to a 7-day operation with earlier opening hours in the near future.

You will be hands-on in service while also managing all core kitchen operations including stock control, ordering, HACCP compliance, and staff scheduling. The menu is focused and streamlined, with some elements prepared off-site, allowing you to focus on execution, quality, and consistency. You will also have the opportunity to contribute to menu development, bringing your own creativity and Italian culinary expertise to the offering.

This role would suit either an experienced Head Chef or a strong Sous Chef ready to step up into their first Head Chef position.

This is a permanent role, which will involve working for my client directly on a permanent basis, this is not an agency or short term role. I am assisting my client in finding suitable candidates to work for them directly.

Requirements:

• Min 3+ years experience as a Head Chef or strong Sous Chef in a high-volume kitchen
• Strong background in Italian cuisine is essential
• Experience managing kitchen operations including stock, ordering, and HACCP
• Ability to lead, motivate, and develop a small team
• Excellent organisational and communication skills
• Passion for food, quality, and consistency

Responsibilities:

• Lead the kitchen team and oversee daily kitchen operations
• Ensure high standards of food quality, presentation, and service
• Manage stock control, ordering, and supplier relationships
• Maintain full HACCP compliance and kitchen hygiene standards
• Prepare and manage staff rosters for a team of up to four
• Work closely with management and contribute to menu development
• Drive consistency and efficiency in a fast-paced environment

Benefits:

• Competitive salary of €47,500 per year + tips
• Staff meals provided on duty
• Employee discounts across group venues
• Opportunities for career progression within a growing hospitality group
• Support with training and development
• Creative input into menu development
• Strong team culture and supportive management structure
• Central kitchen support to assist with prep and consistency
• Work-life balance with structured roster (currently 5-day operation)

If you feel like you fit the above requirements and are currently seeking an exciting new challenge, please forward your CV for immediate consideration and confidential call back to discuss the role in more detail.

Your CV will never be sent to anybody without your permission.