WE ARE CURRENTLY RECRUITING FOR A FULL TIME HEAD CHEF TO JOIN OUR GROWING TEAM IN OUR FINE DINING 1180 RESTAURANT HERE AT KILKEA CASTLE

Kilkea Castle Hotel is a 140-bedroom resort set on 180 acres of landscape, gardens and ancient woodland. This family-owned and managed estate offers a tranquil spa, a challenging 18-hole championship golf course and a world-class culinary experience. We are Great Place to Work 2024 certified and Georgina Campbell’s Four-Star Hotel of the Year 2024.
Our team members are the heart of our hotel and the core of our success, and we believe that by creating a positive and supportive environment, we can deliver outstanding service to our guests.
Our mission is to provide exceptional guest experiences through excellent service, integrity while ensuring that every guest feels valued, safe, and at home.
Job Title: 1180 Head Chef
Reporting to: Executive Chef/ Assistant General Manager/General Manager
Job Description: Under the general guidance of the Executive Chef & Assistant General Manager, to provide the highest food quality consistent with cost control and profitability margins of the hotel’s kitchen to maximise guest satisfaction and food profitability.
The Head chef oversees the daily operations of the hotel 1180 kitchen to include hiring, training and overseeing kitchen staff, and ensuring a high-quality, cost-effective product.

SKILLS/REQUIREMENTS

• Previous experience in a similar role in a fine dining environment required
• Team management and organisational skills
• Knowledge of food costing
• Ability to keep up to date with industry trends
• Minimum 12 months valid work permit required
• Accommodation available to the right candidate

• Lead and manage all kitchen operations in the 1180 kitchen, ensuring high standards of food quality, presentation, and consistency.
• Oversee inventory, ordering, and waste management to ensure cost-effective operations.
• Collaborate with front-of-house and other departments to ensure seamless service and guest satisfaction.
• Recruit, train, and motivate kitchen staff to maintain a productive and collaborative team environment.
• Design and execute seasonal menus that align with the restaurant’s fine dining standards and profitability goals.
• Adhere to and ensure compliance with health, safety, and hygiene regulations across all kitchen activities.
• Monitor performance, conduct appraisals, and support staff development through coaching and training as well as hold regular departmental meetings.
• Maintain readiness for busy periods and special events through effective planning and communication.
• Forecast and plan busy period of business to ensure smooth running at all times.
• At all times co-operate with and carry out (within reason) any other duties which may be requested by the General Manger as the need arises.