ABOUT THE ROYAL ST GEORGE YACHT CLUB

The Royal St. George Yacht Club (“the RSGYC” or “the club”) is one of the premier yacht clubs in Ireland. Located in an historic building on the waterfront in Dun Laoghaire Harbour, the club offers access to a wide range of watersport and social activities to its nearly 2,000 members and provides a unique wedding and corporate events location.

Requirements of the Head Chef

• Proven experience as a Head Chef in a high-quality kitchen
• Strong leadership and team development skills
• Excellent communication, organisation, and time management
• Financial acumen in managing gross profit margins and labour costs
• Up-to-date knowledge of food safety standards and HACCP regulations
• Computer literacy and comfort with stock and ordering systems
• Valid work permit and full legal right to work in Ireland

Responsibilities of the Head Chef

• Lead a professional kitchen team in delivering high-end catering for member’s, corporate and wedding events
• Create and execute seasonal, fresh, and locally sourced menus tailored to client needs
• Maintain the highest standards in food preparation, quality, and presentation
• Work alongside senior management to drive innovation and menu development
• Manage stock levels, food purchasing, and supplier relationships efficiently
• Train, supervise, and support kitchen staff to ensure smooth daily operations
• Control kitchen costs and labour
• Ensure full HACCP compliance, food safety, and cleanliness at all times
• Schedule staff rosters in line with business needs and labour budgets

Salary commensurate with experience
Job Type: Full-time
Work Location: In perso

• Lead a professional kitchen team in delivering high-end catering for member’s, corporate and wedding events
• Create and execute seasonal, fresh, and locally sourced menus tailored to client needs
• Maintain the highest standards in food preparation, quality, and presentation
• Work alongside senior management to drive innovation and menu development
• Manage stock levels, food purchasing, and supplier relationships efficiently
• Train, supervise, and support kitchen staff to ensure smooth daily operations
• Control kitchen costs and labour
• Ensure full HACCP compliance, food safety, and cleanliness at all times
• Schedule staff rosters in line with business needs and labour budget