Head Chef

The Address Sligo are seeking a dynamic, hands on HeadChef to lead the culinary operations at North Restaurant, based within TheAddress 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.
• 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.
• 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.