Head Chef

Join our fabulous team at The Plaza and Tallaght Cross Hotels as Head Chef.

About The Plaza Hotel

Welcome to The Plaza Hotel Dublin with 122 well-appointed ensuite bedrooms, state of the art conference facilities & excellent cuisine. Over the last 2 years, the entire interior of the 4-star hotel has been extensively refurbished, now comprising of exciting new eateries. The hotel now offers 122 spacious, comfortable and ensuite bedrooms along with a number of large suites. Two large and naturally lit event spaces, together with 4 meeting suites allow for conferences and events of all sizes, ranging from 5-200 people.

Location: The Plaza Hotel
Reports to: General Manager / Operations Manager
Department: Kitchen

The Head Chef is responsible for overseeing the kitchen operations, managing a team of chefs and kitchen staff, and ensuring the delivery of high-quality, consistent food in a timely manner. This role involves menu planning, inventory control, staff training, and maintaining food safety standards. The Head Chef is a hands-on leader who brings creativity, organisation, and leadership to the heart of the kitchen.

1. Create and regularly update menus.
2. Develop recipes with precise portioning and costing to ensure consistency and profitability.
3. Incorporate innovative dishes while maintaining best-selling classics, ensuring balance and variety.
4. Collaborate with suppliers to source quality, local, and sustainable ingredients when possible.
5. Oversee and coordinate all aspects of food preparation, cooking, and plating to ensure dishes meet quality and presentation standards.
6. Manage kitchen workflow to maximize efficiency and minimize wait times, especially during peak service hours.
7. Implement and enforce kitchen systems, including prep lists, cleaning checklists, and daily station setups.
8. Recruit, train, and onboard new kitchen staff, including chefs and kitchen porters.
9. Provide continuous coaching and mentorship to build a motivated and high-performing team.
10. Conduct regular performance reviews, identify training needs, and lead by example on the floor.
11. Promote a positive, respectful, and professional kitchen culture.
12. Ensure that all kitchen staff strictly adhere to food safety regulations and health & hygiene standards (HACCP).
13. Maintain proper food storage, labelling, and rotation to prevent cross-contamination.
14. Conduct regular cleanliness inspections and address any issues immediately.
15. Maintain accurate and up-to-date documentation for audits and inspections.
16. Monitor stock levels daily, oversee ordering processes, and conduct regular stocktakes.
17. Track food usage and waste, adjusting processes to minimize loss and improve margins.
18. Build and maintain relationships with suppliers to negotiate the best prices and ensure consistent supply.
19. Work with the management team to develop and monitor food cost percentages and kitchen budgets.
20. Work closely with the Food & Beverage team to ensure clear communication and smooth coordination during service.
21. Participate in management meetings to discuss feedback, event planning, promotions, and overall business performance.
22. Support marketing initiatives with culinary input, such as dish descriptions, social media content, and events.
23. Ensure that every dish leaving the kitchen reflects the restaurant's quality and vision.
24. Handle guest feedback or complaints related to food, and take corrective action where necessary.
25. Maintain a visible presence during service when needed, particularly during high-volume periods or special events.

1. Proven experience as Head Chef or Senior Sous Chef in a busy, high-quality kitchen.
2. Culinary degree or equivalent professional experience.
3. Strong leadership, communication, and organizational skills.
4. In-depth knowledge of kitchen operations, inventory management, and food safety standards.
5. Creativity and passion for food, with a strong attention to detail.
6. Ability to work under pressure and maintain high standards during busy service times.
7. Flexible schedule, including availability on evenings, weekends, and holidays.
8. Experience in menu costing and budgeting.
9. Knowledge of specific dietary requirements and trends (e.g., vegan, gluten-free).
10. Passion for mentoring and developing junior staff.

Perks and Benefits of working at The Plaza Hotel

1. Competitive rate of pay
2. Career progression opportunities across the Windward group
3. Employee Assistance Programme
4. Digital Wellness Programme
5. Complimentary, high quality meals on duty
6. Discounted room & dining rates in Windward properties for you as well as friends and family
7. Employee awards & staff recognition scheme including employee of the Quarter, team recognition days and random treat days

About Windward Management

The Plaza Hotel is managed by Windward Management, a leading hospitality management company, managing and operating hotels on behalf of their owners.

Join Us Today as a Head Chef