Head Chef

The Address Sligo are seeking a dynamic, hands on Head Chef to lead the culinary operations at North Restaurant, based within The Address Sligo. This is a senior leadership role within our 4 star hotel, responsible for delivering exceptional food quality, driving profitability, maintaining compliance, and developing a high performing kitchen team.

The successful candidate will take full ownership of menu development, kitchen management, food standards, and financial performance while ensuring strict adherence to HACCP and Health & Safety regulations.

Key Responsibilities Culinary Leadership & Standards

• Oversee the preparation, production, and service of food to the highest standards in accordance with HACCP regulations
• Implement and continuously refine SOPs (Standard Operating Procedures) to ensure consistent delivery of exceptional guest experiences
• Standardise recipes and ensure all dishes are delivered to agreed specifications
• Conduct bi-annual menu reviews, introducing innovative dishes aligned with current food trends
• Promote Irish produce across all menus, supporting local suppliers and seasonal offerings
• Maintain the highest presentation and quality standards across restaurant, bar, and event offerings

Operational Management

• Lead the daily operations and overall upkeep of the kitchen
• Implement structured cleaning schedules and ensure all back of house areas are maintained to impeccable standards
• Ensure all electrical and kitchen equipment is safe, compliant, regularly monitored, and properly maintained
• Maintain HACCP and Health & Safety compliance, ensuring all staff follow correct food safety systems

Financial & Commercial Responsibility

• Maintain agreed wage percentage targets
• Maintain and increase food profit margins
• Monitor and control stock levels; train team members in effective stock management practices
• Achieve agreed budgetary targets set by senior management
• Develop and implement a strategic business plan for the upcoming year

Team Leadership & Development

• Recruit, interview, and hire new kitchen staff
• Train, mentor, and motivate the culinary team
• Foster a culture of accountability, consistency, and excellence
• Ensure all staff are fully trained in food safety, operational procedures, and brand standards

Supplier & Sustainability Management

• Work closely with food suppliers to ensure consistent quality and value
• Take a hands on approach to supplier relationships
• Implement and support the hotel's sustainability strategy

Candidate Profile

• Proven experience as a Head Chef or Senior Sous Chef in a high volume hotel or restaurant environment
• Strong commercial awareness with demonstrated success in managing food costs and wage percentages
• In-depth knowledge of HACCP and Health & Safety legislation
• Experience in menu development and trend driven culinary innovation
• Strong leadership, organisational, and communication skills
• Passion for Irish produce and sustainable food practices
• Hands on, proactive approach with the ability to lead by example

Compensation: Competitive salary