Job Title: Banqueting Chef Job Type: Full Time, Permanent Location: Westport, County Mayo Salary: €48,000 per annum Start Date: January 2026 Start Note: Accommodation option available at a subsidised rate. Job Description: An excellent opportunity has arisen for an experienced Banqueting Chef to join the dynamic culinary team at a renowned 5 star hotel With a reputation for outstanding food and flawless weddings, we are looking for someone with flair, leadership, and a dedication to excellence. This is a Fulltime permanent position with January 2026 start with a competitive salary of €48,000 per annum. Are you a passionate chef ready for your next exciting challenge? If you thrive in a fast-paced kitchen and take pride in delivering exceptional banqueting experiences, then we’d love to hear from you. Experience: The ideal candidate will have at least 5 years’ banqueting experience in a 4* or 5* hotel setting and be comfortable leading a team to deliver consistent, high-quality dishes across a variety of events—from intimate gatherings to large-scale weddings. Key Responsibilities: Take ownership of all banqueting operations and work alongside the Head Chef to deliver creative, seasonal menus tailored to each event. Ensure the smooth running of banquet service, from preparation to plating, maintaining our high standards throughout. Uphold and implement all H.A.C.C.P. and food safety standards. Support the training and development of Commis and Demi Chefs, fostering a culture of learning and professionalism. Assist in achieving food GP targets through careful planning, portion control, and waste management. Step up and manage the kitchen in the absence of the Head or Sous Chef when required. Work collaboratively with the wider events and operations team to ensure flawless guest experiences. The Ideal Candidate Requirements: A passionate, driven chef with a keen eye for detail and a deep appreciation for excellent food. Proven experience in high-volume banqueting, ideally within the luxury hotel or events sector. Strong leadership skills and the ability to motivate a team under pressure. Excellent communication and organisational skills. A commitment to consistent quality and continuous improvement. Flexible, reliable, and willing to go the extra mile when needed. Competitive salary and flexible working arrangements. Complimentary meals on duty—fuel your creativity and performance. Training & development opportunities to support your culinary journey. Supportive and inclusive team culture Be part of a growing, passionate team where your talent is recognised and your input matters. Every plate tells a story—and we’re looking for a Banqueting Chef who’s ready to bring that story to life. Benefits: Competitive salary and flexible working arrangements. Complimentary meals on duty—fuel your creativity and performance. Training & development opportunities to support your culinary journey. Supportive and inclusive team culture. Free on-site parking. Schedule: Every weekend Salary: €48,000 per annum Work Type: In location Note: Accommodation option available at a subsidised rate. Job Types: Part-time, Permanent Benefits: Employee assistance program On-site parking

Job Title: Senior Chef Job Type: Full Time, Permanent Location: County Roscommon Salary: €35,000 per annum depending on experience Start Date: January 2026 Start Note: Accommodation options can be provided. Job Description: We Temp Chef are currently looking for a chef de partie for a full time permanent position for 4 star property in County Roscommon, with January 2026 start with a competitive salary of €35,000 per annum. Main Duties: Responsible for service in the various food sections, which include Bar food, Restaurant, and Banqueting. Have experience at a Chef De Partie level in a 4-star establishment or similar standard is essential. Be a good communicator. Be able to work as part of a team. Candidates must have a legal right to work in Ireland. Have a strong knowledge of HACCP. Experience: 5 years experience working as Chef De Partie in a 4/5-star hotel. Extended work experience in a busy restaurant. Strong communication, interpersonal and organizational skills. Excellent knowledge and passion for food & beverage. Ability to work under pressure and keep a cool head. Benefits of working with us: Free meals provided. Discounted Hotel room rates. Career Progression-including opportunities. Reward & Recognition Schemes. Employee Assistance Programme. Accommodation Meals at work discounted hotel stays free parking. Skills: Teamwork French Cuisine, Culinary Skills Main Responsibilities: Adhere to all safety procedures and rules Attend all in house training, including manual handling, fire training, food hygiene training etc. Report and, where possible, take action on incidents of accidents and damage Assist in creating and preparing menu items and specials. Communicate with the Sous Chefs and the Executive Chef regarding menu items, problem situations or shortages. Utilise the computer system in retrieving orders. Work closely with standard recipes and plate presentations in order to maintain standards of quality in production and presentation. Store items properly at the end of the shift. Ensure a clean, neat and organized work area. Respond properly in any hotel emergency or safety situation. Responsible for a section in the kitchen. Ensure the smooth running of the section, ensuring the standards of cuisine and hygiene are maintained. Prepare all ingredients for service to the required standard, ensuring no wastage. Ensure all special requests made by guests are met. Prepare dishes to the required specifications. Ensure all goods are stored correctly and hygienically in accordance with HACCP specifications. Promote a positive working atmosphere at all times. Must be able to work well on their own initiative and to work in a team environment. Possess excellent communication and organizational skills Have fluency in English, both oral and written Be flexible in their working hours Job Type: Full-time, Permanent Benefits: Employee discount Accommodation options can be provided. Work Location: In person Job Types: Full-time, Permanent Benefits: Employee assistance program Employee discount On-site parking

Job Title: Banqueting Chef Job Type: Full Time, Permanent Location: County Roscommon Salary: €38,000 - €40,000 per annum Start Date: January 2026 Note: Accommodation option available at a subsidised rate. Job Description: An excellent opportunity has arisen for an experienced Banqueting Chef to join the dynamic culinary team at a renowned 4 star hotel With a reputation for outstanding food and flawless weddings, we are looking for someone with flair, leadership, and a dedication to excellence. This is a Fulltime permanent position with January 2026 with a competitive salary of €38,000 - €40,000 per annum . Are you a passionate chef ready for your next exciting challenge? If you thrive in a fast-paced kitchen and take pride in delivering exceptional banqueting experiences, then we’d love to hear from you. Experience: The ideal candidate will have at least 5 years’ banqueting experience in a 4* or 5* hotel setting and be comfortable leading a team to deliver consistent, high-quality dishes across a variety of events—from intimate gatherings to large-scale weddings. Key Responsibilities: Take ownership of all banqueting operations and work alongside the Head Chef to deliver creative, seasonal menus tailored to each event. Ensure the smooth running of banquet service, from preparation to plating, maintaining our high standards throughout. Uphold and implement all H.A.C.C.P. and food safety standards. Support the training and development of Commis and Demi Chefs, fostering a culture of learning and professionalism. Assist in achieving food GP targets through careful planning, portion control, and waste management. Step up and manage the kitchen in the absence of the Head or Sous Chef when required. Work collaboratively with the wider events and operations team to ensure flawless guest experiences. The Ideal Candidate Requirements: A passionate, driven chef with a keen eye for detail and a deep appreciation for excellent food. Proven experience in high-volume banqueting, ideally within the luxury hotel or events sector. Strong leadership skills and the ability to motivate a team under pressure. Excellent communication and organisational skills. A commitment to consistent quality and continuous improvement. Flexible, reliable, and willing to go the extra mile when needed. Competitive salary and flexible working arrangements. Complimentary meals on duty—fuel your creativity and performance. Training & development opportunities to support your culinary journey. Supportive and inclusive team culture Be part of a growing, passionate team where your talent is recognised and your input matters. Every plate tells a story—and we’re looking for a Banqueting Chef who’s ready to bring that story to life. Benefits: Free on-site parking. Schedule: Every weekend Salary: €38,000 - €40,000 per annum Work Type: In location Note: Accommodation option available at a subsidised rate.

We Temp Chef currently looking for a Sous chef for 3 star hotel in Clonbur, Co. Galway. This is a Fulltime permanent position with January 2026 start with a competitive salary of €20 per hour. The successful candidate will need to have a proven track record as a Head Chef, you will oversee the smooth and efficient running of the kitchen, managing a talented team, ensuring exceptional culinary standards, and delivering outstanding customer service. Key Responsibilities: The sous chef will report directly to the hotels head chef. Manage all aspects of kitchen operations, quality control, and administrative functions. Ensure adequate resources are available according to business needs and maintain staffing levels to meet demand. Oversee the provision of food across all F&B outlets, ensuring compliance with current legislation and industry best practices. Control costs without compromising quality, and improve gross profit margins while meeting departmental financial targets. Keep kitchen staff updated on menu offerings, special promotions, functions, and events. Foster strong communication and work relationships across all areas of the hotel. Conduct monthly communication meetings and ensure that minutes and actions are recorded and followed up. Handle recruitment, training, development, and performance management of the kitchen team. Ensure compliance with hotel security, fire regulations, health & safety, and food safety legislation. Address maintenance, hygiene, and hazard issues in a timely and proactive manner. Monitor financial performance, ensuring adherence to food control systems to maintain target margins. Regularly review menus with the F&B manager to ensure offerings align with market trends and customer expectations. Oversee the food wastage program to keep margins in line with targets. Ensure monthly working schedules comply with local legislation. Candidate Requirements: Minimum of 2-3 years of experience as an sous Chef in a busy 3/4* property. Candidate required to have previously worked in Ireland in a senior role. Proven ability to thrive in a high-volume, fast-paced environment while maintaining exceptional culinary standards. Strong leadership, motivation, and communication skills. A track record of achieving financial targets and managing kitchen budgets. Exceptional attention to detail and passion for food service Skills: Menu Development Menu Costing Food Quality & Preparation Food Management Food Hygiene Salary: 20.00 euros per hour Work Type: In location Job Type: Permanent Pay: €20.00 per hour Work Location: In person

Job Title: Commis Chef Job Type: Full Time, Permanent Location: Westport, County Mayo Salary: €32,000-35,000 per anum Start Date: January 2026 Start Note: Accommodation options can be provided. Job Description: We Temp Chef are currently looking for a Commis Chef for a full time permanent position for 5 star property in Westport, County Mayo, with January 2026 start with a competitive salary of €32,000-35,000 per annum. Main Duties: The preparation and service of dishes according to the required standards. Ensuring that the food that is produced is consistently meeting such standards. Monitoring food stocks and ensuring that stock is constantly rotated. Following all procedures and guidelines as stipulated by HACCP. Ensuring that your work is section is cleaned down during and after service. Minimizing food waste. Reporting to Chef de Partie/Sous Chef /head chef. Experience: 2 years experience working as Commis Chef Position in a 5-star hotel. Extended work experience in a busy restaurant. Strong communication, interpersonal and organizational skills. Excellent knowledge and passion for food & beverage. Ability to work under pressure and keep a cool head. Skills: Teamwork French cuisine Culinary Skills Benefits: Accommodation can be provided Adhere to all safety procedures and rules Attend all in house training including manual handling, fire training, food hygiene training etc. Report and where possible take action on incidents of accidents and damage Assist in creating and preparing menus items and specials. Communicate with the Sous Chefs and the Executive Chef regarding menu items, problem situations or shortages. Utilize the computer system in retrieving orders. Work closely with standard recipes and plate presentations in order to maintain standards of quality in production and presentation. Store items properly at the end of the shift. Ensure a clean, neat and organized work area. Respond properly in any hotel emergency or safety situation. Responsible for a section in the kitchen. Ensure the smooth running of the section ensuring the standards of cuisine and hygiene are maintained. Prepare all ingredients for service to the required standard, ensuring no wastage. Ensure all special requests made by guests are met. Prepare dishes to the required specifications. Ensure all goods are stored correctly and hygienically in accordance with HACCP specifications. Promote a positive working atmosphere at all times. Must be able to work well on their own initiative and to work in a team environment. Possess excellent communication and organizational skills Have fluency in English, both oral and written Be flexible in their working hours *This is a Work-in Location Job If you are a dedicated and talented Commis Chef, ready to take the next step in your career, don't miss this fantastic opportunity. Join a dynamic team in a reputable 5-star hotel and showcase your culinary skills. Job Type: Permanent

We Temp Chef currently looking for a chef in Ballyvourney, County Cork. This is a Fulltime permanent position with January 2026 start with a competitive salary of €18.00 per hour. Note: Accommodation available for 80.00 euros per week including bills. Main Purpose of the Job: Assist in the planning, preparation and delivery of a 3 star level of food production for menu items in the designated outlet. Also helping to implement and maintain food standards across the outlet. Key Responsibilities: Oversee daily operations and ensure seamless service during busy shifts. Foster a culture of excellence, trust, and collaboration. Act as a role model and encourage high performance across the team. Maintain Culinary Excellence Develop innovative menus and food presentations. Ensure the highest food quality, sanitation, and safety standards. Collaborate with the head Chef on kitchen operations, purchasing, and storage. Prepare and present exquisite dishes that elevate the guest experience. Deliver Exceptional Service Lead the team in providing outstanding guest experiences. Monitor and maintain service standards, addressing any issues proactively. Empower your team to deliver exceptional service consistently. Achieve Culinary and Business Goals Meet and exceed performance and financial targets. Organize and plan kitchen operations to achieve business objectives. Support staff development, training, and career progression. What we offer: Competitive Salary Meals whilst on duty in our employee restaurant Shift work & flexibility are required in this position. Salary: €18.00 euros per hour Work Type: In location Job Type: Full-time Pay: €18.00 per hour Benefits: Bike to work scheme Experience: Chef: 1 year (preferred) HACCP: 1 year (preferred) Language: English (preferred) Work Location: In person

We Temp Chef currently looking for a Head Chef to join our team in Athlone, County Westmeath. This is a Fulltime permanent position with January 2026 start with a competitive salary of €50,000 per annum. Note: No Accommodation Main Purpose of the Job: Assist in the planning, preparation and delivery of a 5 star level of food production for menu items in the designated outlet. Also helping to implement and maintain food standards across the outlet. Main Duties and Responsibilities: Oversee daily operations and ensure seamless service during busy shifts. Foster a culture of excellence, trust, and collaboration. Act as a role model and encourage high performance across the team. Maintain Culinary Excellence Develop innovative menus and food presentations. Ensure the highest food quality, sanitation, and safety standards. Collaborate with the Executive Chef on kitchen operations, purchasing, and storage. Prepare and present exquisite dishes that elevate the guest experience. Deliver Exceptional Service Lead the team in providing outstanding guest experiences. Monitor and maintain service standards, addressing any issues proactively. Empower your team to deliver exceptional service consistently. Achieve Culinary and Business Goals Meet and exceed performance and financial targets. Organise and plan kitchen operations to achieve business objectives. Support staff development, training, and career progression. What we offer: Meals whilst on duty in our employee restaurant Excellent Employee discount in all group Hotels Health & Wellness Benefit Competitive Salary Employee Recognition Awards Career Progression Recommend a Friend scheme Travel and Bike to Work – Tax saving Scheme Shift work & flexibility are required in this position. Salary: €50,000 per annum Depending on experience. Work Type: In location Job Type: Permanent Pay: €50,000.00 per year Work Location: In person

Full job description Job Title: Permanent cafe Chef Job Type: Full Time, Permanent Salary: €36,000 per annum Location: Cavan Town, County Cavan Start Date: January 2026 Job Description: We are currently seeking enthusiastic individuals for a permanent Chef required for busy cafe in Cavan Town, County Cavan. This is an immediate start position. If you are passionate about the temp chef post, enjoy working in a dynamic team environment, we encourage you to apply for this exciting opportunity. Please submit your application including your resume and a brief cover letter highlighting your relevant experience. Note: The restaurant is open Monday to Sunday, closing time is 6pm. Closing time is 6.30 on Thursday and Friday. Ability to commute/relocate: Cavan town : reliably commute or plan to relocate before starting work (required) Experience: Chef: 5 year (preferred) Language: English (preferred) Work Location: In person Job Types: Full-time, Permanent Pay: €36,000.00 per year Ability to commute/relocate: Cavan Town, CO. Cavan: reliably commute or plan to relocate before starting work (required) Experience: Chef: 1 year (preferred) HACCP: 1 year (preferred) Language: English (preferred) Work Location: In person

Job Title: Senior Chef Job Type: Full Time, Permanent Location: Westport, County Mayo Salary: €38,000 per annum depending on experience Start Date: January 2026 Start Note: Accommodation options can be provided. Job Description: We Temp Chef are currently looking for a chef de partie for a full time permanent position for 5 star property in Westport, County Mayo, with January 2026 start with a competitive salary of €38,000 per annum. Main Duties: Responsible for service in the various food sections, which include Bar food, Restaurant, and Banqueting. Have experience at a Chef De Partie level in a 4-star establishment or similar standard is essential. Be a good communicator. Be able to work as part of a team. Candidates must have a legal right to work in Ireland. Have a strong knowledge of HACCP. Experience: 5 years experience working as Chef De Partie in a 4/5-star hotel. Extended work experience in a busy restaurant. Strong communication, interpersonal and organizational skills. Excellent knowledge and passion for food & beverage. Ability to work under pressure and keep a cool head. Benefits of working with us: Free meals provided. Discounted Hotel room rates. Career Progression-including opportunities. Reward & Recognition Schemes. Employee Assistance Programme. Accommodation Meals at work discounted hotel stays free parking. Skills: Teamwork French Cuisine, Culinary Skills Main Responsibilities: Adhere to all safety procedures and rules Attend all in house training, including manual handling, fire training, food hygiene training etc. Report and, where possible, take action on incidents of accidents and damage Assist in creating and preparing menu items and specials. Communicate with the Sous Chefs and the Executive Chef regarding menu items, problem situations or shortages. Utilise the computer system in retrieving orders. Work closely with standard recipes and plate presentations in order to maintain standards of quality in production and presentation. Store items properly at the end of the shift. Ensure a clean, neat and organized work area. Respond properly in any hotel emergency or safety situation. Responsible for a section in the kitchen. Ensure the smooth running of the section, ensuring the standards of cuisine and hygiene are maintained. Prepare all ingredients for service to the required standard, ensuring no wastage. Ensure all special requests made by guests are met. Prepare dishes to the required specifications. Ensure all goods are stored correctly and hygienically in accordance with HACCP specifications. Promote a positive working atmosphere at all times. Must be able to work well on their own initiative and to work in a team environment. Possess excellent communication and organizational skills Have fluency in English, both oral and written Be flexible in their working hours Job Type: Full-time, Permanent Benefits: Employee discount Accommodation options can be provided. Work Location: In person Job Types: Full-time, Permanent Benefits: Employee assistance program Employee discount On-site parking

Job Description: We Temp Chef currently looking for a Head chef required for a 4 star hotel in Barna, County Galway. This is a Fulltime permanent position with January 2026 start with a competitive salary of €65,000. Note: Accommodation option available Main Purpose of the Job: Temp Chefs Ireland are delighted to bring to the market the position of Head Chef. The successful candidate will need to have a proven track record as Executive Head Chef, you will oversee the smooth and efficient running of the kitchen, managing a talented team, ensuring exceptional culinary standards, and delivering outstanding customer service. Key Responsibilities: The head chef will report directly to the hotels executive chef Manage all aspects of kitchen operations, quality control, and administrative functions. Ensure adequate resources are available according to business needs and maintain staffing levels to meet demand. Oversee the provision of food across all F&B outlets, ensuring compliance with current legislation and industry best practices. Control costs without compromising quality, and improve gross profit margins while meeting departmental financial targets. Keep kitchen staff updated on menu offerings, special promotions, functions, and events. Foster strong communication and work relationships across all areas of the hotel. Conduct monthly communication meetings and ensure that minutes and actions are recorded and followed up. Handle recruitment, training, development, and performance management of the kitchen team. Ensure compliance with hotel security, fire regulations, health & safety, and food safety legislation. Address maintenance, hygiene, and hazard issues in a timely and proactive manner. Monitor financial performance, ensuring adherence to food control systems to maintain target margins. Regularly review menus with the F&B manager to ensure offerings align with market trends and customer expectations. Oversee the food wastage program to keep margins in line with targets. Ensure monthly working schedules comply with local legislation. Candidate Requirements: Minimum of 2-3 years of experience as an head Head Chef in a busy 4* property. Candidate required to have previously worked in Ireland in a senior role. Proven ability to thrive in a high-volume, fast-paced environment while maintaining exceptional culinary standards. Strong leadership, motivation, and communication skills. A track record of achieving financial targets and managing kitchen budgets. Exceptional attention to detail and passion for food service Shift work & flexibility are required in this position. Salary: €65,000 euros per annum Depending on experience. Work Type: In location Job Type: Permanent Pay: €65,000.00 per year Work Location: In person

Job Description: We Temp Chef currently looking for a Head chef required for a 4 star hotel in Limerick, County Limerick. This is a Fulltime permanent position with January 2026 start with a competitive salary of €38,000 per annum. You are the Executive Chef’s representation in the Kitchen and must enforce all his / her standards and standard operating procedures. You and your team will order, prepare, and serve quality food as per The Executive Chef’s requirements. You will implement all the HACCP standards. You are responsible for maintaining organization, cleanliness and sanitation of all work areas and equipment. You have overall responsibility for waste disposal. Main Purpose of the Job: Effectively lead the culinary team during daily operations from when supplies are ordered to when food is produced and finally served to the guests. Approve external orders on MarketMan from the Production Team. Ensure Orders are placed on time daily and for the correct day. Orders need to be approved in the morning and in the afternoon. Cut off for morning orders is 12am and evening orders is 6pm. Ensure food produced in the Production Kitchen is the best it can be. Report & follow up on any sub-standard product concerns immediately to the Production Kitchen Team. Ensure all recipes are being followed.. Ensure the food leaving the Service Kitchen is the best it can be and served in a timely manner. Ensure cooking practices and dish presentations agreed upon by the Executive Chef are maintained through the use of tools such as MarketMan and online training tools. All your team need to understand their roles and what is expected of them. This is achieved by having a good knowledge of the Standards Training Manual. All of the kitchen team must be made aware of the features and uses of MarketMan and Kelsius. They should all be able to log on to Marketman to check a recipe or a dish presentation. Likewise they should be comfortable entered a HACCP Record. Responsibly for maintaining organisation, cleanliness and sanitation of all work areas and equipment for the BOH department. Do a daily walkthrough of all areas including the Service Kitchen, Wash Up Areas, Outside Areas & The Production Kitchen. Rectify and follow up on any issues noted. Ensure team members are completing their HACCP records on the Kelsius Tablet. Do a weekly review of Kelsius Records. Bring up with your Team areas which need attention. Follow up on same. As Head Chef you have the responsibility for recruitment of the Service Kitchen, Production Kitchen, Delivery Driver & Kitchen Porter Teams. Let HR know of any open positions you need filled and conduct interviews using Team Tailor. Follow the agreed steps from shortlisting to the final issuing of job offers. You are responsible for the discipling and performance reviews of those in your team. Overall responsibility for waste management. Ensure correct bins are placed out on the correct days. Ensure the outside bin area is kept clean and organised. Complete schedules for The Service Kitchen, Production Kitchen, Kitchen Porter Team and Delivery Driver Team. Use weekly forecasts to ensure schedules are accurate to cover the week. Ensure that scheduled hours are not exceeded where possible and to be in control of the departments labour spend. Promote good working relations for both BOH & FOH. Ensure all equipment is in good safe working order. Log any maintenance issues on Bizimply. To be familiar with the menu of the day & reservations of the day. To avoid unnecessary wastage by observing proper control methods. Attend weekly meetings with Management. Make note of any issues during the week and be prepared to discuss strategies to resolve any issues. Along with the Restaurant Manager conduct weekly meetings with your Supervisors and discuss any issues during the week. Follow up on issues the following week. Ensure someone is scheduled for monthly inventory counts. Review counts for errors. Assist The Executive Chef in menu development. Other Duties/Responsibilities : Follow with the Compliance Manager that all employees have completed their online trainings and that inductions are completed. Communicate with the FOH team to ensure guest satisfaction is achieved, through the adjusting of menu items that tailor to individual dietary requirements or preferences and generally that the food served is the best it can be. Train any new employees using thestandard training manual. Ensure all new employees are entered and shown how to use the Kelsius HACCP System. Enter a shift log every day on Bizimply. Ensure those on your team are doing the same in your absence. Ensure all HACCP records are kept. Using the Kelsius app, the following records have to be done every day: First Cooks records * Five, Reheating records * Five, Hot holding * Hourly, Service to cool records as required, Kitchen Porter Sign Offs. Ensure employee grooming and uniform wearing is maintained. Ensure all food has a label. All containers in all fridges have to be labelled and be within best before date standards. Must be flexible with regards to hours. Must have excellent self-presentation. Candidate Requirements: Minimum of 2-3 years of experience as an head Head Chef in a busy 4* property. Candidate required to have previously worked in Ireland in a senior role. Proven ability to thrive in a high-volume, fast-paced environment while maintaining exceptional culinary standards. Strong leadership, motivation, and communication skills. A track record of achieving financial targets and managing kitchen budgets. Exceptional attention to detail and passion for food service Shift work & flexibility are required in this position. Salary: 38,000 euros per annum Depending on experience. Reports to: Executive Chef Work Type: In location Job Type: Permanent Pay: €38,000.00 per year

We Temp Chef currently looking for a Head chef required for a 4 star hotel in Ballinamore Co. Leitrim. This is a Fulltime permanent position with January 2026 start with a competitive salary of €38,000 per annum. You are the Executive Chef’s representation in the Kitchen and must enforce all his / her standards and standard operating procedures. You and your team will order, prepare, and serve quality food as per The Executive Chef’s requirements. You will implement all the HACCP standards. You are responsible for maintaining organization, cleanliness and sanitation of all work areas and equipment. You have overall responsibility for waste disposal. Main Purpose of the Job: Effectively lead the culinary team during daily operations from when supplies are ordered to when food is produced and finally served to the guests. Approve external orders on MarketMan from the Production Team. Ensure Orders are placed on time daily and for the correct day. Orders need to be approved in the morning and in the afternoon. Cut off for morning orders is 12am and evening orders is 6pm. Ensure food produced in the Production Kitchen is the best it can be. Report & follow up on any sub-standard product concerns immediately to the Production Kitchen Team. Ensure all recipes are being followed.. Ensure the food leaving the Service Kitchen is the best it can be and served in a timely manner. Ensure cooking practices and dish presentations agreed upon by the Executive Chef are maintained through the use of tools such as MarketMan and online training tools. All your team need to understand their roles and what is expected of them. This is achieved by having a good knowledge of the Standards Training Manual. All of the kitchen team must be made aware of the features and uses of MarketMan and Kelsius. They should all be able to log on to Marketman to check a recipe or a dish presentation. Likewise they should be comfortable entered a HACCP Record. Responsibly for maintaining organisation, cleanliness and sanitation of all work areas and equipment for the BOH department. Do a daily walkthrough of all areas including the Service Kitchen, Wash Up Areas, Outside Areas & The Production Kitchen. Rectify and follow up on any issues noted. Ensure team members are completing their HACCP records on the Kelsius Tablet. Do a weekly review of Kelsius Records. Bring up with your Team areas which need attention. Follow up on same. As Head Chef you have the responsibility for recruitment of the Service Kitchen, Production Kitchen, Delivery Driver & Kitchen Porter Teams. Let HR know of any open positions you need filled and conduct interviews using Team Tailor. Follow the agreed steps from shortlisting to the final issuing of job offers. You are responsible for the discipling and performance reviews of those in your team. Overall responsibility for waste management. Ensure correct bins are placed out on the correct days. Ensure the outside bin area is kept clean and organised. Complete schedules for The Service Kitchen, Production Kitchen, Kitchen Porter Team and Delivery Driver Team. Use weekly forecasts to ensure schedules are accurate to cover the week. Ensure that scheduled hours are not exceeded where possible and to be in control of the departments labour spend. Promote good working relations for both BOH & FOH. Ensure all equipment is in good safe working order. Log any maintenance issues on Bizimply. To be familiar with the menu of the day & reservations of the day. To avoid unnecessary wastage by observing proper control methods. Attend weekly meetings with Management. Make note of any issues during the week and be prepared to discuss strategies to resolve any issues. Along with the Restaurant Manager conduct weekly meetings with your Supervisors and discuss any issues during the week. Follow up on issues the following week. Ensure someone is scheduled for monthly inventory counts. Review counts for errors. Assist The Executive Chef in menu development. Other Duties/Responsibilities : Follow with the Compliance Manager that all employees have completed their online trainings and that inductions are completed. Communicate with the FOH team to ensure guest satisfaction is achieved, through the adjusting of menu items that tailor to individual dietary requirements or preferences and generally that the food served is the best it can be. Train any new employees using thestandard training manual. Ensure all new employees are entered and shown how to use the Kelsius HACCP System. Enter a shift log every day on Bizimply. Ensure those on your team are doing the same in your absence. Ensure all HACCP records are kept. Using the Kelsius app, the following records have to be done every day: First Cooks records * Five, Reheating records * Five, Hot holding * Hourly, Service to cool records as required, Kitchen Porter Sign Offs. Ensure employee grooming and uniform wearing is maintained. Ensure all food has a label. All containers in all fridges have to be labelled and be within best before date standards. Must be flexible with regards to hours. Must have excellent self-presentation. Candidate Requirements: Minimum of 2-3 years of experience as an head Head Chef in a busy 4* property. Candidate required to have previously worked in Ireland in a senior role. Proven ability to thrive in a high-volume, fast-paced environment while maintaining exceptional culinary standards. Strong leadership, motivation, and communication skills. A track record of achieving financial targets and managing kitchen budgets. Exceptional attention to detail and passion for food service Shift work & flexibility are required in this position. Salary: 38,000 euros per annum Depending on experience. Reports to: Executive Chef Work Type: In location Job Type: Permanent Pay: €38,000.00 per year Work Location: In person