Head Chef Galway Restaurant Full Time NEW

Executive Chef

Job Purpose

The Executive Chef is responsible for the overall management of the hotel kitchen operation, ensuring the delivery of high-quality food standards, compliance with Irish food safety legislation, effective cost control, menu development, staff leadership, and an exceptional guest dining experience across all hotel food outlets, banqueting, and events.

Key Responsibilities

• Executive Chef will lead and manage all hotel kitchen operations and food service areas.
• Executive Chef will ensure consistently high standards of food quality and presentation.
• Executive Chef will develop seasonal menus and innovative food offerings.
• Executive Chef will manage food purchasing, stock control, and supplier relationships.
• Executive Chef will monitor and control food costs, wastage, and kitchen budgets.
• Executive Chef will ensure compliance with HACCP, food safety, and health & safety regulations.
• Executive Chef will lead, train, motivate, and supervise all kitchen staff.
• Executive Chef will prepare staff rotas in line with business levels and labour budgets.
• Executive Chef will maintain high standards of kitchen hygiene and cleanliness.
• Executive Chef will oversee banqueting, weddings, conferences, and special events catering.
• Executive Chef will collaborate with front-of-house and management teams to enhance guest experience.
• Executive Chef will ensure all dietary, allergen, and special food requirements are met.
• Executive Chef will conduct regular stocktakes and maintain accurate kitchen records.
• Executive Chef will drive creativity, menu improvement, and operational efficiency.
• Executive Chef will handle guest feedback and ensure excellent customer satisfaction standards. 

What We’re Looking For:

• Proven experience as a Head Chef or strong Sous Chef in a high-volume, high-quality hotel or restaurant
• Passionate about consistency, quality, and guest satisfaction
• Strong leadership skills with experience building and motivating teams from the ground up
• Excellent knowledge of food trends, costing, and kitchen management systems
• Organised, calm under pressure, and solution-focused