Restaurant Head Chef – With Accommodation Full Time

We are seeking a highly skilled and passionate Head Chef to join the team the team of a prestigious hotel in Cavan. Reporting directly to the Executive Chef, the ideal candidate will have a proven track record in fine dining and kitchen management. Strong administrative skills are essential, as you will be responsible for managing rosters, payroll systems, and ensuring smooth day-to-day operations. Computer literacy and attention to detail are key.

The position offers a competitive salary ranging from €55,000 to €65,000, based on experience. If you’re ready to elevate your career in a renowned luxury setting, we want to hear from you!

Key Responsibilities:

1. Kitchen Operations:

   • Assist the Executive Chef in overseeing daily kitchen operations of multiple food outlets, ensuring all dishes are prepared to the highest quality and presented according to restaurant standards.
   • Supervise, train and coordinate the activities of all kitchen staff, including line cooks, prep cooks, and dishwashers.

2. Food Preparation & Presentation:

   • Ensure that all food is prepared and presented according to the restaurant’s recipes, portion sizes, and plating standards.
   • Oversee the preparation and cooking of food during service, ensuring consistency and quality.

3. Staff Management & Training:

   • Assist in the training and development of kitchen staff, including new hires and existing team members.
   • Conduct regular performance evaluations and provide feedback to staff to improve skills and performance.
   • Create and maintain a positive and collaborative work environment.

4. Menu Development & Planning:

   • Collaborate with the Exec Chef in planning and developing menu items, including seasonal specials and new dishes.
   • Assist in creating and updating recipes, ensuring they meet quality and cost control standards.

5. Inventory & Supplies Management:

   • Manage inventory levels of food and kitchen supplies, ensuring adequate stock while minimizing waste.
   • Assist in ordering and receiving supplies, verifying quality and quantity upon delivery.

6. Health & Safety Compliance:

   • Ensure that all kitchen operations comply with health, safety, and hygiene regulations.
   • Monitor and enforce proper sanitation practices, including food storage and handling procedures.

7. Quality Control:

   • Conduct regular checks on food quality, including taste, temperature, and presentation.
   • Address and resolve any quality issues promptly, ensuring guest satisfaction.

8. Operational Support:

   • Support the Head Chef in managing kitchen staff schedules and ensuring adequate coverage during peak periods.
   • Step in for the Head Chef during their absence, assuming full responsibility for kitchen operations.

Qualifications:

• Minimum of 3-5 years of experience in a similar role, with a strong background in a high-volume, fast-paced kitchen environment.
• Proven leadership and team management skills, with the ability to motivate and guide kitchen staff.
• Strong knowledge of cooking techniques, food safety, and sanitation practices.
• Excellent organizational and multitasking abilities, with a keen attention to detail.
• Ability to work under pressure and maintain composure during busy service periods.
• Effective communication skills and a collaborative approach to teamwork.

CPERM22