Situated along the banks of the River Dodder in Milltown, Dublin, The Dropping Well is a landmark gastropub with a storied history and a passion for exceptional hospitality. A proud member of the Chawke Pub Group, our venue is renowned for its elevated pub dining, welcoming atmosphere, beautifully restored interiors, and scenic riverside terrace.
With a dedication to quality ingredients, innovative menus, and warm service, The Dropping Well has become a beloved destination for locals and visitors alike whether it’s for a leisurely weekend brunch, a cosy dinner, or a special celebration.

QUALIFICATIONS:

• Minimum 3 years’ experience in a senior chef or head chef role in a high-volume hospitality setting.
• Proven expertise in Irish and European cuisine with a flair for presentation and taste.
• Strong leadership and team-building abilities.
• Excellent knowledge of food hygiene standards and HACCP procedures.
• Ability to work under pressure and maintain standards during busy service periods.
• Flexible availability, including mornings, evenings, weekends, and holidays.
• Must have previous experience working in Ireland.
• Fluent English.
• References required.

ROLE OVERVIEW:

We are looking for an experienced and creative Senior Chef to lead our kitchen team at The Dropping Well. This is a pivotal role suited to a culinary professional with a passion for excellence, strong leadership skills, and the ability to craft memorable dining experiences that reflect both modern Irish cuisine and traditional pub fare.

KEY RESPONSIBILITIES:

• Culinary Leadership: Take charge of all kitchen operations, from menu planning and food preparation to plating and service standards.
• Menu Innovation: Work closely with the Group Executive Chef to develop seasonal menus that balance innovation with customer favourites.
• Team Management: Lead, inspire, and mentor a team of chefs and kitchen staff, ensuring high performance, consistency, and morale.
• Food Quality & Presentation: Ensure that all dishes leaving the kitchen meet our standards of taste, presentation, and portion control.
• Health & Safety Compliance: Maintain the highest standards of hygiene, HACCP, and kitchen safety in accordance with Irish regulations.
• Cost Control: Manage food cost, waste, stock rotation, and supplier relationships to maintain profitability and quality.
• Collaboration: Work in harmony with the front-of-house team to ensure a seamless guest experience and smooth service flow.