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
• Implementand continuously refine SOPs (Standard Operating Procedures) to ensureconsistent delivery of exceptional guest experiences
• Standardiserecipes and ensure all dishes are delivered to agreed specifications
• Conductbi annual menu reviews, introducing innovative dishes aligned with currentfood trends
• PromoteIrish produce across all menus, supporting local suppliers and seasonalofferings
• Maintainthe highest presentation and quality standards across restaurant, bar, andevent offerings

Operational Management

• Leadthe daily operations and overall upkeep of the kitchen
• Implementstructured cleaning schedules and ensure all back of house areas aremaintained to impeccable standards
• Ensureall electrical and kitchen equipment is safe, compliant, regularlymonitored, and properly maintained
• MaintainHACCP and Health & Safety compliance, ensuring all staff followcorrect food safety systems
• Maintain agreed wage percentage targets
• Maintain and increase food profit margins
• Monitor and control stock levels; train team members in effectivestock 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
• Fostera culture of accountability, consistency, and excellence
• Ensureall staff are fully trained in food safety, operational procedures, andbrand standards

Supplier & Sustainability Management

• Workclosely with food suppliers to ensure consistent quality and value
• Takea hands on approach to supplier relationships
• Implementand support the hotel's sustainability strategy

Candidate Profile

• Provenexperience as a Head Chef or Senior Sous Chef in a high volume hotel orrestaurant environment
• Strongcommercial awareness with demonstrated success in managing food costs andwage percentages
• In depthknowledge of HACCP and Health & Safety legislation
• Experiencein menu development and trend driven culinary innovation
• Strongleadership, organisational, and communication skills
• Passionfor Irish produce and sustainable food practices
• Hands on,proactive approach with the ability to lead by example