Executive Head Chef

at  Hodson Bay Hotel Group

The Hodson Bay Hotel has an exciting opportunity for an Executive Head Chef to lead our award-winning Culinary operations.
Our outlets include the Waterfront Bar & Brasserie which has seen extensive investment in facilities. Our L’Escale Restaurant offers guests a fine dining experience with opportunity to create culinary delights using local produce including our own grown ingredients from our Yew Point estate, adjacent to the hotel. The hotel also has an outdoor dining experience ’52 @ The Bay’ which offers great food with lake views. The renowned Hodson Bay Hotel offers a cutting-edge opportunity for a dynamic Executive Head Chef to bring these outlets to the next level.
The Hodson Bay Hotel is part of the Hodson Bay Group. With over 700 employees from over 50 countries worldwide, Hodson Bay Group is committed to creating a positive working environment where our people feel they are a valued part of a team delivering excellent service to our guests.
Hodson Bay Hotel has been recently certified as a Great Place to Work, and we have also received the ‘Excellent Employer 2024’ Award from Failte Ireland Employer Excellence.
If your passion for creating great dining experience, then we want to heat from you!
Responsible to: General Manager/Managing Director

Main Duties

• To establish and implement standards of performance within the food production areas of the Hotel, ensuring services offered are of the highest 4-star quality and all employees are trained in the delivery of same.
• With your team, to prepare, cook and present food to a consistently high standard for all food service areas of the Hotel.
• To achieve agreed Catering budget for the Hotel, ensuring that cost of sales is achieved and expenditure controlled at all levels and liaising with the Purchasing Manager as and when required.
• To carry out effective recruitment of employees within your department, ensuring the right people with the right skills, are in the right place at the right time, controlling labour costs to budget.
• To attend Hotel & Head of Department Meetings as required ensuring effective communication at all levels.
• To create an environment that promotes employee morale and encourages the team to have pride and commitment in their area of work always promoting our Culture of Respect and Core Values of Fun, Passion, Excellence, Honesty & Flexibility.
• To accept ownership and control of departmental budgets and costs working with the Financial Controller.
• To appraise and assess all employees within the Food Production areas on a regular basis.
• To ensure that all hygiene & HACCP regulations are adhered to at all times.
• To work with the HR department to develop and implement effective training plans for the Department, based on training need identified.
• To be a flexible and adaptable member of the Management team, working together with the General Manager as a team player to achieve the aims and profile required for the business.
• To ensure that the very highest standards are adhered to at all times by way of thorough training and direction with your staff and daily site inspections.
• To develop and contribute to the development of the Training Manuals (SOP Manuals) for the Kitchen.
• To ensure an excellent standard of customer care and professionalism are achieved at all times.

Your normal working week will be 5 days over a 7-day roster. The weekly roster includes weekend work.

REQUIREMENTS:

• A Minimum of 5 years experience at Senior Chef Level in a 4* Hotel
• Possess Strong Leadership qualities
• Excellent communication, organisation & people management skills
• Ability to train new & existing staff
• Have an excellent knowledge of culinary development and a strong eye for detail
• Possess the ability to perform under pressure
• Fluent in spoken & written English
• Availability to work 5 over 7 days for both opening and closing shifts
• A strong level of HACCP
• Knowledge of Budgeting and Rostering

• To establish and implement standards of performance within the food production areas of the Hotel, ensuring services offered are of the highest 4-star quality and all employees are trained in the delivery of same.
• With your team, to prepare, cook and present food to a consistently high standard for all food service areas of the Hotel.
• To achieve agreed Catering budget for the Hotel, ensuring that cost of sales is achieved and expenditure controlled at all levels and liaising with the Purchasing Manager as and when required.
• To carry out effective recruitment of employees within your department, ensuring the right people with the right skills, are in the right place at the right time, controlling labour costs to budget.
• To attend Hotel & Head of Department Meetings as required ensuring effective communication at all levels.
• To create an environment that promotes employee morale and encourages the team to have pride and commitment in their area of work always promoting our Culture of Respect and Core Values of Fun, Passion, Excellence, Honesty & Flexibility.
• To accept ownership and control of departmental budgets and costs working with the Financial Controller.
• To appraise and assess all employees within the Food Production areas on a regular basis.
• To ensure that all hygiene & HACCP regulations are adhered to at all times.
• To work with the HR department to develop and implement effective training plans for the Department, based on training need identified.
• To be a flexible and adaptable member of the Management team, working together with the General Manager as a team player to achieve the aims and profile required for the business.
• To ensure that the very highest standards are adhered to at all times by way of thorough training and direction with your staff and daily site inspections.
• To develop and contribute to the development of the Training Manuals (SOP Manuals) for the Kitchen.
• To ensure an excellent standard of customer care and professionalism are achieved at all times