12 Head Chef jobs in Ireland

Head Chef - South Dublin We are looking for a Head Chef for our client in a wonderful 4* hotel. In this position you will manage the team and food production and is carried out to the highest standards. We are looking for a chef that is creative, passionate about delivering an excellent standard of cuisine and is up to date with current trends. The ideal chef will be a strong kitchen manager and come from a large property. Key Duties and Responsibilities: Ensure full adherence to Hygiene and Safety in accordance with the Health and Safety policy. Lead by example in excellent food production Assist in the training of existing and new staff in accordance to standards To pass on all knowledge that will help the property in its day-to-day running Maintain a high level of food quality which will exceed guests expectations with every dish. Collaborate with the senior team in the compilation of creative and innovative menus. Manage all financial aspects of the kitchen Deliver and excellent standard with the team. BURAMB22 Skills: leadership skills customer service managment financials Benefits: See Description

Position: Head Chef Gastro pub, Celbridge Location: McMahons Gastrobar , Celbridge, Co. Kildare Job Type: Full-time Salary: Depends on experience Responsibilities Lead the kitchen and serve as the Gastro Head Chef Menu development creating and refining dishes Inventory management track and control stocks Oversee kitchen operations, ensuring consistency across all areas Uphold high standards of quality, consistency, and profitability Must manage and ensure compliance with HACCP regulations Guide and mentor the kitchen team to deliver an exceptional customer experience in a busy setting Requirements Minimum of 3 years experience as a Head Chef Benefits Bike to work scheme Employee discount On-site parking Bonus (if targets are met)

Were working with a busy, well-regarded 4-star hotel in Kerry that is looking for a talented and driven Head Chef to take the reins of a high-performing kitchen team. This is an ideal move for a strong Sous Chef whos ready to make their mark, stepping into a supportive leadership environment where your creativity and kitchen management skills will be genuinely valued. Whats on offer: Competitive salary €65,000 - €70,000, depending on experience A kitchen team thats well-established and runs smoothly Freedom to help shape menus, develop junior chefs, and take pride in quality-driven service About the role: This is a hands-on Head Chef role in a high-volume environment - covering bar food, weddings, functions, and restaurant service. The successful candidate will bring strong kitchen management ability, a focus on quality and consistency, and the maturity to lead. Who were looking for: A confident Sous Chef looking for their first Head Chef post, or an established Head Chef ready for a new challenge Someone who can manage ordering, HACCP, team development, and service delivery with confidence A solid kitchen manager reliable, well-organised, and easy to work with Must be comfortable in a busy, standards-led 4-star setting If youre ready to take the step up and make your name in a well-run hotel kitchen, wed love to hear from you. Apply with your CV or reach out for a confidential chat. Skills: kitchen management haccp

Head Chef Hotel description Brooks is located on Drury Street within a few minutes walk of Dublin's famed Grafton Street, Temple Bar and Trinity College, Brooks' is a four star designer/boutique hotel catering for guests who value difference and for whom ambiance, décor and quality of service are important. Brooks Hotel requires a Head Chef to join and lead the kitchen team in the hotel. MAIN PURPOSE OF THE JOB:As a culinary leader you will set the direction for Brooks Hotel food offerings in all areas. Success will be achieved by leading the kitchen team to manage the operation of the kitchens, including food preparation and quality, physical maintenance, and inventory functions, to ensure hotel quality standards and revenue goals are met and food and supply costs are controlled. MAIN DUTIES AND RESPONSIBILITES OF THE JOB: Complete forecasts, plans, and departmental production reports for management. Manage all food purchases to ensure that the budgeted food cost % is maintained in accordance with actual revenues. Participate in the preparation of the hotels annual budget and the setting of departmental revenue and performance goals. Communicate the departmental goals to the team, creating action plans to support the successful achievement of these. Monitor performance against the established goals and take corrective action where necessary to ensure successful completion. Design, procure and deliver operational projects in a timely manner, within set budgets with maximum return on investment. Conduct proper food inventory procedures. Determine minimum and maximum stocks for all food, material, and equipment. Develop menu design and concepts for all food and/or bar outlets, and catering events. Monitor competitor and industry trends. Maintain procedures to ensure the security and proper storage of food and beverage products, inventory and equipment. Replenish supplies in a timely manner and minimise waste and pilferage. Ensure that all kitchen equipment and storerooms are in proper operational condition and are cleaned on a regular basis. Complete adherence by the whole team to governmental food safety regulations as well as brand standards and hotel or company policies and procedures. Ensure the security and proper storage of food products (HACCP), inventory and equipment, and replenish supplies in a timely and efficient manner while minimising waste. Ensure that all menu items are prepared and presented according to established recipes and standards. Maximise the effectiveness of the team to ensure that payroll costs are proportionate with forecasted business levels. Maintain updated and accurate costing and documentation of all dishes prepared and sold in the food and beverage operations. Manage day-to-day kitchen activities of the kitchen brigade and stewarding team; plan and assign work and establish performance and development goals for team members. Provide mentoring, coaching, and regular feedback to help manage conflict and improve team member performance. Educate and train team members in compliance with brand standards, service behaviours, and governmental regulations. Identify and communicate development opportunities for team members, and action training to improve performance throughout the department. Lead the team though effective communication and personal example. Ensure your Team have the tools, training, and equipment to carry out job duties. Promote teamwork and quality service through daily communication and coordination with other departments. Support the hotel sales team by participating in planned PR and Promotional events. Assist sales, catering and banquet staff with banquets, parties and other special events. Recommend and/or initiate salary, disciplinary, or other staffing/human resources-related actions in accordance with company rules and policies. Coordinate performance management by managing staff assessments and appraisals on an ongoing basis. Initiate the recruitment process and take an active role in selection and interviewing. Monitor team sentiment to reduce employee turnover and implement ideas that promote employee retention. Comply with all Company policies and procedures as outlined in your Team Member Handbook and new policies and procedures as introduced from time to time. Assist in the documentation of all quality standards and the adherence to these standards. Maintain all assigned areas to the highest standards of cleanliness and tidiness Maintain exceptional standards of personal grooming and appearance Respond properly in any hotel emergency or safety situation Perform other tasks or projects as assigned by hotel management. Who are we? Brooks Hotel is a four-star boutique hotel situated on Drury Street only minutes from Grafton Street and St. Stephen's Green in the fashionable heart of Dublin City. The epitome of a luxurious boutique style hotel, Brooks Hotel has just begun a new and exciting chapter. Our 4* hotel reopened in January 2025 and will boast newly refurbished and a completely redesigned lobby, bar and brasserie for guests to enjoy. Each guest room will feature individually controlled air-conditioning, smart TV, coffee machine, mineral water, and Rituals luxurious bathroom amenities. Our newly launched hotel will provide all day dining menu using local and seasonal ingredients in a relaxed yet sophisticated setting. We offer an extensive cocktail menu, a range of craft Irish gins, whiskeys, and beers, and an expansive wine list. Brooks Hotel will also offer a number of as well as an inhouse cinema. The MHL Hotel Collection is the second largest hotel group in Dublin city with over 1,150 bedrooms across well known 5 & 4 star brands as well as a number of unique and individual hotels in key city locations throughout Ireland. Each of our hotels has its own distinct personality and charm and as unique as our collection is, all of our hotels are united in their commitment to delivering exceptional hospitality to all of our guests. Benefits: Complimentary meals whilst on duty. Employee Assistance Program for employees and friends & family. Increased vacation days on length of service Fortnightly Health and Wellbeing payment Employee Discounts we offer both accommodation and food discounts for employees and family members at MHL Hotels. Career Development we promote development and promotion opportunities within our hotels and to transfer across our 12 hotels. We are committed to the continuous development of all our employees. Training we offer a full training programme for all new employees including a full days Hotel Induction where you are introduced to the policies and procedures of the hotel and meet with our managers. Tax Saver commuter tickets and Bike to Work Scheme we can provide commuter tickets where employees can save on their travel costs, and we offer the Bike to Work Scheme to all employees. Recognition awards for employees & managers, Recommend a Friend recruitment bonus, Birthday present, MHL Awards celebration Social events and Sports events Due to the high level of interest in this role we cannot respond to all candidates. If you do not hear from us in two weeks, you have not been successful in your application. Skills: Culinary Skills Restaurant kitchen Menu Development Food Quality Menu Costing Menu planning Food Management Benefits: Gym Meal Allowance / Canteen Medical Aid / Health Care Paid Holidays Parking Pension Fund

Teamworx are delighted to be recruiting a  Head Chef  for a an award winning  Dublin City Restaurant. What's on offer:  Salary of approx €65- 60K (neg depending on experience)Flexible hoursMeals on Duty The role:  Strong leadershipSound Financial acumen.Implement new Kitchen procedures in line with new menus and food offeringsEnsure food offering is of the highest standard to create new and repeat businessSourcing and dealing with suppliersTraining of new kitchen staffEnsuring all Food and Hygiene standards are adhered to RostersCreate a positive team environment at all timesMinimise wastage at all times The ideal candidate: A minimum of 3 years experiences as a Head or Senior Sous ChefHighend  Grill/ Steak house experiencePrevious experience with menu creation and costingsPrevious experience successfully managing a teamA real foodie with a passion for cooking and keeping up with the latest food trendsMust be sound and have a real passion for food.Attention to details and a good problem solverApply today or call Maurice on 045 898 037 for more info

Teamworx are delighted to be recruiting an experienced and innovative Group Head Chef to lead our client’s professional and highly skilled kitchen teams in two exciting and vibrant Dublin city venues. If you are a passionate and creative Head Chef looking for the next step in your career, this could be the role for you! 

Benefits:

Salary up to €70,000 doeFree Staff Meals while on DutyExcellent Training OpportunitiesStaff Reward & Recognition Initiatives

The Role:

This is a full-time position working an average of 45 hours per week – 5 days over 7 to include weekends and public holidays. Flexibility of a 4 day week may be considered.

Main Duties:

Management of the group's two busy KitchensLeading a team of 12-14 Chef'sWorking closely with the Directors/Owners on the strategic planning and menu development for the GroupManagement of budgets and targets in relation to the kitchen/food service of the venue's as well as payroll costs for kitchen.Staff Training & DevelopmentMenu Development/DesignWorking as an active chef within the group's busy kitchens.Management of the kitchens HACCP system.Ensuring the highest standards are achieved within the department.Stock TakesOrderingRosters Requirements: Must have a minimum of 3-4 years previous experience as a Head Chef working within busy properties.Must have experience in managing kitchen finances and in the financial aspect of managing a busy kitchen.Must be fluent in the English language both written and spoken.Must be HACCP Trained – level 2 or 3 and have experience in managing a kitchens HACCP system.Must have a proven track record in training and development of staff.Must have strong people management skillsExcellent communications skills.Excellent people skills.Must be able to work as part of a team and on own initiative.Apply today or call Sarah Strachan (Head of Hospitality) on 045 898 037 if you have any queries. #retailcareer

Coach House Bar Head Chef Location: Luxury 4-Star Hotel, Meath Salary: From €55,000 per annum We are looking for a dynamic Gastro Bar Head Chef to lead the kitchen in our vibrant bar and dining outlet. As Coach House Bar Head Chef, you will take full responsibility for menu innovation, stock control, and kitchen operations, ensuring quality, consistency, and profitability. The ideal Gastro Bar Head Chef will combine culinary creativity with strong organizational skills and a passion for modern casual dining. You will also ensure full HACCP compliance and lead your team to deliver outstanding guest experiences in a fast-paced setting. If you are a motivated Gastro Bar Head Chef ready to showcase your skills and drive excellence in a luxury environment, apply today! For direct applications or enquiries, please contact: | CPERM22 Skills: Senior CDP Junior Sous Sous Chef Kitchen Management Menu design Costing Budgets

Teamworx are delighted to be recruiting an experienced and innovative Head Chef to lead our client's professional and highly skilled kitchen team. If you have the relevant qualifications, would like to develop your career within a busy and extremely popular property this could be an excellent opportunity for you.

The Role:

This is a full-time position working an average of 45 hours per week - 5 days over 7 to include weekends and public holidays.

Main Duties:

· Management of the food service department of the hotel.

· Lead a team of 12-14 staff within the kitchen

· Working closely with the Food & Beverage Manager, Group Executive Head Chef and Directors/Owners on the strategic planning for the hotel.

· Management of budgets and targets in relation to the kitchen/food service of the property as well as payroll costs for kitchen.

· Staff Training & Development

· Menu Development/Design

· Working closely with the Senior Team on further developing the restaurant & food service within the hotel.

· Working as an active chef within the hotels busy kitchens.

· Management of the kitchens/hotels HACCP system.

· Ensuring the highest standards are achieved within the department.

· Stock Takes

· Ordering

· Rosters

Requirements:

· Must have a minimum of 3-4 years previous experience as a Head Chef working within busy properties.

· 4/5 years’ experience working as a senior chef within 4* hotels within the Irish hospitality industry is essential.

· Must have experience in managing kitchen finances and in the financial aspect of managing a busy kitchen.

· Must be fluent in the English Language both written and spoken.

· Must be HACCP Trained – level 2 or 3 and have experience in managing a kitchens HACCP system.

· Must have a proven track record in training and development of staff.

· Must have strong people management skills

· Excellent communications skills.

· Excellent people skills.

· Must be able to work as part of a team and on own initiative.

· Must be a team player and be able to work with members of the hotels management team on various in-house food related projects.

Benefits:

Salary up to €60,000

· Employee Assistance Programme

· Free Parking

· Free Staff Meals while on Duty

· Group Pension Scheme

· Group Health Insurance (Reduced Rates)

· Excellent Training Opportunities

· Staff Reward & Recognition Initiatives

Apply today or for more information call Sarah Strachan (Head of Hospitality) on 045 898 037#retailcareer

Head Chef for busy 3* Hotel in Co Kerry. Our Client is a high profile property in a central location. We are currently recruiting experienced Head Chef to join the Management team As Head Chef you are responsible for all aspects of managing the kitchen areas and personnel, ensuring the quality preparation of all menu items to the highest standards. Co-ordinates roster scheduling, labour costs, assists with recruitment and oversees staff productivity and performance Hands on and enjoys working in a fast paced environment and ability to control service from the front to ensure maximum results during peak periods. Candidates require extensive Bar Food, bistro style experience. Ability to prioritise, organise and delegate work assignments and to oversee staff performance with prompt follow up where required To ensure that HACCP is implemented and documented efficiently, ensuring that all standards are maintained, reduce food and energy wastage in the Kitchens Property is busy all year and Client is an equal opportunities employer, role is available immediately - current legal status to live in Ireland is required, experience in a similar role required, interviews will be in person at the premises. This position will suit experienced Culinary professional looking for their next career opportunity, ideal candidate will have 3 years experience in a similar role and property as Head Chef. For full details on this exciting new opportunity please contact Richard Lynch.to apply please forward current CV in WORD format to Richard for consultation Skills: Standards and service Kitchen Management Bistro Restaurant Menu development HACCP Head Chef Team leader Benefits: Meal Allowance / Canteen Paid holidays car parking