We are seeking an experienced and passionate Head Chef to lead the culinary team at our vibrant gastro pub. The ideal candidate will have a strong background in kitchen management, a creative approach to menu development, and a commitment to delivering exceptional food quality and presentation. The Head Chef will be responsible for overseeing all kitchen operations, ensuring compliance with health and safety regulations, and driving the culinary vision of the pub.
As we move into the off season this candidate will be able to use the quiet months to plan for future

Key Responsibilities:

• Menu Development and Execution:
• Create and design seasonal menus that reflect the gastro pub’s concept and customer preferences.
• Develop innovative and appealing dishes using fresh, local, and sustainable ingredients.
• Ensure consistency in taste, quality, and presentation of all dishes served.
• Kitchen Management:
• Oversee all aspects of kitchen operations, including inventory management, ordering, and cost control.
• Implement and maintain standard operating procedures for food preparation, cooking, and storage.
• Manage and mentor kitchen staff, including sous chefs, line cooks, and kitchen assistants.
• Quality Control:
• Monitor food quality and consistency, ensuring all dishes meet high standards.
• Conduct regular kitchen inspections to ensure compliance with health and safety regulations.
• Address and resolve any issues related to food quality or customer satisfaction promptly.
• Financial Management:
• Develop and manage the kitchen budget, controlling food costs and minimizing waste.
• Analyze sales and food cost reports to make informed decisions on menu pricing and portion control.
• Work with the management team to achieve financial targets and profitability.
• Team Leadership:
• Lead, motivate, and inspire the kitchen team to achieve excellence.
• Conduct regular training sessions to enhance the skills and knowledge of kitchen staff.
• Foster a positive and collaborative work environment.
• Health and Safety:
• Ensure compliance with all health and safety regulations, including food handling and sanitation standards.
• Maintain a clean and organized kitchen, adhering to hygiene and safety protocols.
• Implement and oversee food safety programs and procedures.
• Staff Engagement:
• Collaborate with front-of-house staff to ensure seamless service and a positive dining experience.

Qualifications:

• Proven experience
• Culinary degree or equivalent professional experience.
• Strong knowledge of culinary trends, techniques, and best practices.
• Excellent leadership, communication, and organizational skills.
• Ability to work under pressure and manage multiple tasks simultaneously.
• Strong financial acumen and experience managing budgets and controlling costs.
• Passion for food, creativity, and a commitment to quality.
• Knowledge of health and safety regulations and food safety standards.
• Ability to work flexible hours, including evenings, weekends, and holidays

Job Type: Full-time
Pay: €45,000.00-€55,000.00 per year

Licence/Certification:

• HACCP Certification (preferred)

Work Location: In perso

• Menu Development and Execution:
• Create and design seasonal menus that reflect the gastro pub’s concept and customer preferences.
• Develop innovative and appealing dishes using fresh, local, and sustainable ingredients.
• Ensure consistency in taste, quality, and presentation of all dishes served.
• Kitchen Management:
• Oversee all aspects of kitchen operations, including inventory management, ordering, and cost control.
• Implement and maintain standard operating procedures for food preparation, cooking, and storage.
• Manage and mentor kitchen staff, including sous chefs, line cooks, and kitchen assistants.
• Quality Control:
• Monitor food quality and consistency, ensuring all dishes meet high standards.
• Conduct regular kitchen inspections to ensure compliance with health and safety regulations.
• Address and resolve any issues related to food quality or customer satisfaction promptly.
• Financial Management:
• Develop and manage the kitchen budget, controlling food costs and minimizing waste.
• Analyze sales and food cost reports to make informed decisions on menu pricing and portion control.
• Work with the management team to achieve financial targets and profitability.
• Team Leadership:
• Lead, motivate, and inspire the kitchen team to achieve excellence.
• Conduct regular training sessions to enhance the skills and knowledge of kitchen staff.
• Foster a positive and collaborative work environment.
• Health and Safety:
• Ensure compliance with all health and safety regulations, including food handling and sanitation standards.
• Maintain a clean and organized kitchen, adhering to hygiene and safety protocols.
• Implement and oversee food safety programs and procedures.
• Staff Engagement:
• Collaborate with front-of-house staff to ensure seamless service and a positive dining experience