Job Title: Head Chef
Job Type: Full Time, Permanent
Reports to: Executive Chef
Location: Ballinamore, County Leitrim
Salary: €38,000 per annum
Start Date: May 2025
Note: €150.00 euro weekly bonus.
Job Description: We Temp Chef currently looking for a Head chef required for a 4 star hotel in Ballinamore Co. Leitrim. This is a Fulltime permanent position with March start with a competitive salary of €38,000 per annum.
You are the Executive Chef’s representation in the Kitchen and must enforce all his / her standards and standard operating procedures. You and your team will order, prepare, and serve quality food as per The Executive Chef’s requirements.
You will implement all the HACCP standards.
You are responsible for maintaining organization, cleanliness and sanitation of all work areas and equipment. You have overall responsibility for waste disposal.

CANDIDATE REQUIREMENTS:

• Minimum of 2-3 years of experience as an head Head Chef in a busy 4* property.
• Candidate required to have previously worked in Ireland in a senior role.
• Proven ability to thrive in a high-volume, fast-paced environment while maintaining exceptional culinary standards.
• Strong leadership, motivation, and communication skills.
• A track record of achieving financial targets and managing kitchen budgets.
• Exceptional attention to detail and passion for food service
  Shift work & flexibility are required in this position.
  Salary: 38,000 euros per annum Depending on experience.
  Reports to: Executive Chef

• Effectively lead the culinary team during daily operations from when supplies are ordered to when food is produced and finally served to the guests.
• Approve external orders on MarketMan from the Production Team. Ensure Orders are placed on time daily and for the correct day. Orders need to be approved in the morning and in the afternoon. Cut off for morning orders is 12am and evening orders is 6pm. Ensure food produced in the Production Kitchen is the best it can be. Report & follow up on any sub-standard product concerns immediately to the Production Kitchen Team. Ensure all recipes are being followed..
• Ensure the food leaving the Service Kitchen is the best it can be and served in a timely manner. Ensure cooking practices and dish presentations agreed upon by the Executive Chef are maintained through the use of tools such as MarketMan and online training tools.
• All your team need to understand their roles and what is expected of them. This is achieved by having a good knowledge of the Standards Training Manual. All of the kitchen team must be made aware of the features and uses of MarketMan and Kelsius. They should all be able to log on to Marketman to check a recipe or a dish presentation. Likewise they should be comfortable entered a HACCP Record.
• Responsibly for maintaining organisation, cleanliness and sanitation of all work areas and equipment for the BOH department. Do a daily walkthrough of all areas including the Service Kitchen, Wash Up Areas, Outside Areas & The Production Kitchen. Rectify and follow up on any issues noted. Ensure team members are completing their HACCP records on the Kelsius Tablet. Do a weekly review of Kelsius Records. Bring up with your Team areas which need attention. Follow up on same.
• As Head Chef you have the responsibility for recruitment of the Service Kitchen, Production Kitchen, Delivery Driver & Kitchen Porter Teams. Let HR know of any open positions you need filled and conduct interviews using Team Tailor. Follow the agreed steps from shortlisting to the final issuing of job offers.
• You are responsible for the discipling and performance reviews of those in your team.
• Overall responsibility for waste management. Ensure correct bins are placed out on the correct days. Ensure the outside bin area is kept clean and organised.
• Complete schedules for The Service Kitchen, Production Kitchen, Kitchen Porter Team and Delivery Driver Team. Use weekly forecasts to ensure schedules are accurate to cover the week. Ensure that scheduled hours are not exceeded where possible and to be in control of the departments labour spend.
• Promote good working relations for both BOH & FOH.
• Ensure all equipment is in good safe working order. Log any maintenance issues on Bizimply.
• To be familiar with the menu of the day & reservations of the day.
• To avoid unnecessary wastage by observing proper control methods.
• Attend weekly meetings with Management. Make note of any issues during the week and be prepared to discuss strategies to resolve any issues.
• Along with the Restaurant Manager conduct weekly meetings with your Supervisors and discuss any issues during the week. Follow up on issues the following week.
• Ensure someone is scheduled for monthly inventory counts. Review counts for errors.
• Assist The Executive Chef in menu development.

Other Duties/Responsibilities :

• Follow with the Compliance Manager that all employees have completed their online trainings and that inductions are completed.
• Communicate with the FOH team to ensure guest satisfaction is achieved, through the adjusting of menu items that tailor to individual dietary requirements or preferences and generally that the food served is the best it can be.
• Train any new employees using thestandard training manual.
• Ensure all new employees are entered and shown how to use the Kelsius HACCP System.
• Enter a shift log every day on Bizimply. Ensure those on your team are doing the same in your absence.
• Ensure all HACCP records are kept. Using the Kelsius app, the following records have to be done every day: First Cooks records * Five, Reheating records * Five, Hot holding * Hourly, Service to cool records as required, Kitchen Porter Sign Offs.
• Ensure employee grooming and uniform wearing is maintained.
• Ensure all food has a label. All containers in all fridges have to be labelled and be within best before date standards.
• Must be flexible with regards to hours.
• Must have excellent self-presentation.