My client, a well-established hospitality venue, is now seeking an experienced Head Chef to join their team based in Bray, Co. Wicklow.

Position Overview:

As the Head Chef, you will be responsible for overseeing the full day-to-day operation of a busy kitchen environment, ensuring excellent food quality, smooth service delivery and consistently high standards across daily dining, events and private functions.

This is a permanent full-time position offering a salary starting from €45,000 per year DOE with a 45-hour salaried contract. The business operates 7 days per week, so the successful candidate will work a flexible roster based on business requirements.

The successful candidate will take ownership of menu development, kitchen standards, stock control, cost management, HACCP compliance and team leadership while working closely with management to continuously improve the overall food offering.

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 in a Head Chef or Senior Sous Chef position
• Previous experience within a high-quality hospitality, events, hotel, restaurant or catering environment essential
• Strong leadership skills with experience managing and motivating a team
• Proven experience with menu planning, stock control and cost management
• Strong understanding of HACCP and food safety procedures
• Ability to work well under pressure in a busy kitchen environment
• Excellent organisation and communication skills
• Ability to maintain consistency across daily service and events
• Passion for delivering high-quality food and excellent customer experiences

Responsibilities:

• Manage the daily operation of the kitchen, ensuring high standards of food quality and presentation
• Lead, motivate and develop the kitchen team to achieve excellent standards
• Create and develop menus suited to customer demand, events and functions
• Oversee food preparation and service across all areas of the business
• Ensure consistency in food quality, presentation and portion control
• Manage ordering, stock levels and supplier relationships
• Monitor food costs, reduce waste and maintain profitability
• Maintain HACCP, food safety and health & safety standards
• Manage kitchen schedules and staffing requirements
• Train, mentor and support junior members of the kitchen team
• Work closely with management to improve service standards and customer experience

Benefits:

• Competitive salary starting from €45,000 per year DOE
• Permanent, full-time position
• 45-hour salaried contract
• Opportunity to lead and develop an established kitchen operation
• Creative input into menu development
• Supportive and professional working environment
• Career development opportunities

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.