Head Chef - Cavan, Ireland

Job Title: Head Chef – Hotel Restaurant
Reports to: Executive Chef/Hotel General Manager
Location: County Cavan, Castel Hotel
Position Type: Full-Time, Permanent
Salary: €45k - €50k DOE

Job Purpose:
The Head Chef is responsible for overseeing the daily kitchen operations of the hotel restaurant, ensuring the preparation and presentation of high-quality meals. This role includes managing a team of chefs, ensuring food safety and cleanliness standards are met.

Key Responsibilities:

1. Leadership & Management:
   Lead, mentor, and supervise kitchen staff, ensuring that each team member adheres to kitchen protocols.
   Develop, train, and motivate kitchen staff to maintain a high level of performance.
   Create and maintain efficient kitchen schedules, ensuring the team operates smoothly during service hours.
2. Menu Planning & Development:
   Develop and update restaurant menus, considering seasonal ingredients and guest preferences.
   Ensure all dishes are prepared with the highest level of quality, consistency, and presentation.
   Collaborate with the Executive Chef and F&B Manager to create seasonal specials or themed menus.
3. Food Preparation & Presentation:
   Oversee the preparation, cooking, and presentation of food, ensuring it meets the standards of the restaurant.
   Manage food orders, and supervise the preparation of meals to ensure speed and accuracy.
   Ensure food quality and presentation are consistent with hotel standards.
4. Inventory & Stock Management:
   Oversee inventory control, including receiving deliveries, storing, and managing ingredients and supplies.
   Work within budget guidelines to minimize waste and ensure cost control.
   Maintain relationships with suppliers to secure the best prices and quality ingredients.
5. Health & Safety:
   Ensure the kitchen adheres to local health and safety standards.
   Implement food safety standards and protocols, ensuring cleanliness and proper food handling.
   Perform regular inspections of kitchen equipment and workspace to ensure safety and maintenance.
6. Cost Control & Budgeting:
   Monitor and control food costs, labor costs, and kitchen-related expenditures.
   Work closely with hotel management to ensure the kitchen operates within its financial parameters.
   Implement strategies for reducing waste while maintaining high-quality service.
7. Customer Service:
   Respond to customer feedback promptly and professionally, ensuring guest satisfaction.
   Maintain a positive working relationship with other hotel departments to ensure smooth operations.

Skills & Qualifications:

• Proven experience as a Head Chef in a high-volume restaurant, preferably within a hotel environment.
• Culinary degree or equivalent professional qualification.
• Strong knowledge of food safety and kitchen hygiene regulations.
• Excellent leadership and team management skills.
• Ability to create, develop, and execute menus.
• Knowledge of budgeting and cost control within a kitchen setting.
• Strong communication skills and attention to detail.
• Ability to work in a fast-paced environment while maintaining quality and consistency.

Desirable Skills:

• Experience with managing a large kitchen staff.
• Knowledge of dietary restrictions and creating diverse menus.
• Experience in catering for large events or conferences.

Physical Demands:

• Ability to stand for extended periods.
• Ability to lift heavy items (e.g., boxes, kitchen equipment).
• Flexibility to work evenings, weekends, and holidays as required by hotel operations.