We are currently recruiting an experienced Head Chef to join our growing Kitchen team here at our Banqueting Department at Kilkea Castle.

We are committed to leading the emerging trend of creating and delivering an individual and tailored experience for each guest. A commitment at every interaction with the guest to identify and anticipate their needs, likes and dislikes to guarantee an exquisite and wonderful dining experience across the various outlets on our resort. 

The success of this experience rests critically on the impeccable service provided by a professional team, driven by the commitment to create something special and unique for each guest. A team trained and experienced in the most innovative practices of the culinary industry.

Under the general guidance of the Executive Chef & General Manager, to provide the highest food quality consistent with cost control and profitability margins of the hotel’s kitchen to maximise guest satisfaction and food profitability.

 The Head chef oversees the daily operations of the hotel Fine Dining Restaurant Kitchen to include hiring, training and overseeing kitchen staff, and ensuring a high-quality, cost-effective product.

Key Responsibilities will include:

• Attract and retain staff, maintain a cooperative relationship with all team members, optimize staff productivity and serve as a replacement in team members absence.
• Train staff to use new recipes, cooking techniques and equipment and oversee all food preparation, delivery of food supplies, ordering, waste management and supervise overall kitchen operations during service.
• Maximise guest satisfaction by providing the highest food quality consistent with cost control and profitability margins of the hotel kitchen
• Assure adherence to hotel standards of food quality, preparation, recipes, and presentation.
• Ensure proper staffing and adequate supplies for all stations.
• Oversee all food production.
• Maintain product consistency by conducting inspections of seasonings, portions, and food appearance and follow-up appropriately.
• To ensure SOPs for all dishes are set and implemented.
• Oversee inventory disbursement of all food supplies.
• Control and order all fresh products and all food supplies.
• Control all dry storage items required by the kitchen and related departments to ensure correct quality and stock.
• Monitor and facilitate communications between kitchen production and service staff.
• Ensure proper safety, hygiene and sanitation are followed.
• Co-ordinate operation of kitchen with other food and beverage departments.
• Together with General Manager and Sales Manager, makes suggestions for sales promotions with food and beverage and to increase sales.
• Ensures readiness and compliance in case of last-minute changes to reservations.
• Ensure that prices and portions are offered in accordance with food and beverages profit objectives.
• To forecast and plan busy periods of business to ensure the smooth running.

Human Resources    

• Compile the rostering of all kitchen staff, as well as planning all holiday requirements for the department.
• Screen, interview and select potential employees in conjunction with the HR Department.
• Check that staff meet and exceed internal customer service expectations through regular training and encouraging staff using Hotels Standards of service.
• Identify training needs and ensure staff receive training, including skills training to produce consistent results.
• To have a complete understanding of the hotel’s policies and procedures and to comply with the regulations contained within.

 Work closely with the Human Resources department on the following Human Resources related task.

- Performances appraisals

- Probation Reviews

- Coaching

- Counselling

- Discipline and grievance

Employee Relations    

• Foster and develop effective employee relations between kitchen production and restaurant service, as well as with other departments within the hotel.
• Keep effective internal communications, including daily briefings with all staff to ensure optimum teamwork and productivity.
• Look for ways to motivate and challenge employees.
• Hold regular departmental meetings to ensure the team remain informed and engaged.
• Manage all Chefs, food production staff and the Kitchen Porter function.
• Utilise leadership skills and motivation to maximise employee productivity and satisfaction.
• Challenge employees to achieve optimum quality while minimising cost.
• Monitor departments overall services interaction with other departments and team work daily and takes action to improve.

Health & Safety 

• Adhere to all health, sanitation and food safety rules and regulations and makes sure that all staff adheres to same.
• Ensure that all potential and real hazards are reported and reduced immediately.
• Fully understands the hotels fire emergency and bomb threat procedures.
• Ensure that emergency procedures are practiced and enforced to provide for the security and safety of guests and employees.
• Ensure that employees work in a safe manner that does not harm or injure self or others.
• Stimulate and encourage a general awareness of health and safety.
• Anticipate possible and probable hazards and conditions and either correct them or take action to prevent them from happening.
• Ensure that the highest standards of personal hygiene dress, appropriate uniforms, appearance and conduct is maintained by all employees in the department.

 Other duties

• Develop guest market-oriented menus and change menus regularly to reflect local, seasonal and national trends.
• Attend restaurant and or catering fairs and conferences regularly to develop food knowledge.
• Monitor industry trends and recommends appropriate action to maintain the competitive status and profitability.
• Monitor competitors pricing and menus.
• Review and follow up on food sales statistics per menu item.
• Recommend better operational practices, procedures and concepts to the General Manager.
• Conduct formal tasting as part of new recipe development and product testing regularly.
• Prepare reports to develop a more informative database for improved management decision making and critical evaluation of work activities and preparation techniques.
• Minimize spoilage, waste and over production.
• Control payroll costs.
• Assist in the review, selection, determination of specifications and pricing of proposed hotel menus.
• Work pro - actively to minimize complaints from guests.
• Inform food and beverage staff of applicable food laws and limitations within policies and guidelines.
• Follow up with General Manager to determine guest’s satisfaction measures these results and establish strategies to improve the food quality.
• Check the restaurant reservations and VIP list.
• Prepare the food production department’s business plan.
• Attend meetings and training as required.
• Assist colleagues to perform similar or related jobs when necessary
• Accept flexible work schedule necessary for uninterrupted service to hotel guests and stakeholders.
• Maintain own working area, material and company property clean, tidy, and in good working order, reports defective material and equipment to the appropriate individual.
• Continuously seek to endeavor and improve the departments efficient operations and knowledge of own job function.
• At all times co-operate with and carry out (within reason) any other duties which may be requested by the General Manger or Senior Management Team as the need arises.

Benefits of the role

Salary/Package will be competitive and dependent on experience

On-site relocation accommodation can be provided        

Complimentary use of Gym facilities 

Management discount for friends and family on Food & Beverage and Rooms  

Complimentary Parking on site 

Uniform provided

Further Career development opportunities 

Complimentary use of the 18 hole Golf course

Employee Assistance Programme

Canteen

As head chef you will have ideally come from a Fine dining background, be talented, creative and have a genuine passion for food. You will also be keen to work alongside and develop the skills of your culinary team of chefs. An ability to display previous achievement in improving a culinary departments food quality and financials will be of benefit.