A fantastic opportunity has arisen for an experienced, ambitious and aspiring Head Chef to lead a great team at the recently purchased Temple Gate Hotel located in Ennis town centre.
Within the role you will drive innovation and play a vital role in our delivery of industry leading service and award winning food.
As Head Chef you will manage all aspects of the kitchen operation including operational, quality and administrative functions and ensure food is of the finest quality and cooked to perfection in all departments.
It is key that you have a great understanding of seasonal / current food trends in the market and have an understanding of menu costing and how to deliver GP.
If you are a true foodie who is very passionate about food and products served to our guests and patrons then we would love to hear from you.
We are proudly certified as a Great Place to Work since November 2023 and are certified as an Outstanding Employer for 2024 as part of Failte Ireland’s Employer Excellence Program and we offer structured programs for growth and career advancement as we consider our employees to be our greatest asset.

• Responsible for all aspects of managing the kitchen areas and personnel, ensuring the highest of standards of culinary skills in preparation, cooking and presentation of all food, in line with Great National brand standards.
• Co-ordinate with Sous Chef re roster scheduling, labour costs, assists with recruitment and oversees staff productivity and performance.
• Passionate and creative with developing and implementing new menu ideas for special events and changing with the seasons
• Establish and delegate the physical stock control and rotation and preparing potential food costs.
• Liaise with Management and other departments regarding potential business and possible special requirements for future bookings.
• Delegate the receiving and checking of delivered goods (for quantity and quality) against requisitions and delivery notes.
• Ensure that service from the kitchen is prompt and courteous and delivered through a smooth and efficient operation.
• Drive and promote exceptional team spirit in the kitchen through a motivated, proud and cohesive team who love what they do.
• Assist in producing a maintenance and cleaning schedule allocating specific duties to ensure the hygiene, cleanliness and tidiness of the Kitchen areas.
• Train and supervise in menu planning, ordering, rota compilation and menu costing with the Sous Chef, Chef de Partie’s and Commis Chef’s. Help plan, create and cost menus and to ensure set food percentage is achieved whilst maintaining standards.
• Ensure that the equipment is functional and well maintained.
• Ensure all staff are smartly and correctly attired in accordance with company policy.
• Ensure that HACCP is implemented and documented efficiently, ensuring that all standards are maintained, manage purchasing and procurement, reduce food and energy wastage in the Kitchens
• Oversee and direct training of new hires and maintain an on-going training program for existing staff
• Help control quality of food produced, portions served, plating and waste.
• Ensure all areas are clean, safe and tidy.
• Promote positive work relationships with suppliers, service personnel and other departments
• Report regularly to the General Manager to review performance, margins etc. and implement required changes.
• Attend and make themselves available for training and communication meetings for which notice will normally be given.