Head Chef

Brooks Hotel requires a Head Chef to join and lead the kitchen team in the hotel. Our newly launched hotel provides all day dining using local and seasonal ingredients in a relaxed yet sophisticated setting.

Brooks Hotel is a four-star boutique hotel on Drury Street in Dublin City, reopened in January 2025 with refurbished rooms, redesigned lobby, bar and brasserie for guests to enjoy.

MAIN PURPOSE OF THE JOB: As a culinary leader you will set the direction for Brooks Hotel food offerings in all areas. You will lead the kitchen team to manage the operation of the kitchens, including food preparation and quality, physical maintenance, and inventory functions, to ensure hotel quality standards and revenue goals are met and food and supply costs are controlled.

• Complete forecasts, plans, and departmental production reports for management.
• Manage all food purchases to ensure that the budgeted food cost % is maintained in accordance with actual revenues.
• Participate in the preparation of the hotel's annual budget and the setting of departmental revenue and performance goals.
• Communicate the departmental goals to the team, creating action plans to support the successful achievement of these.
• Monitor performance against the established goals and take corrective action where necessary to ensure successful completion.
• Design, procure and deliver operational projects in a timely manner, within set budgets with maximum return on investment.
• Conduct proper food inventory procedures. Determine minimum and maximum stocks for all food, material, and equipment.
• Develop menu design and concepts for all food and/or bar outlets, and catering events. Monitor competitor and industry trends.
• Maintain procedures to ensure the security and proper storage of food and beverage products, inventory and equipment. Replenish supplies in a timely manner and minimise waste and pilferage.
• Ensure that all kitchen equipment and storerooms are in proper operational condition and are cleaned on a regular basis.
• Complete adherence by the whole team to governmental food safety regulations as well as brand standards and hotel or company policies and procedures.
• Ensure the security and proper storage of food products (HACCP), inventory and equipment, and replenish supplies in a timely and efficient manner while minimising waste.
• Ensure that all menu items are prepared and presented according to established recipes and standards.
• Maximise the effectiveness of the team to ensure that payroll costs are proportionate with forecasted business levels.
• Maintain updated and accurate costing and documentation of all dishes prepared and sold in the food and beverage operations.
• Manage day-to-day kitchen activities of the kitchen brigade and stewarding team; plan and assign work and establish performance and development goals for team members.
• Provide mentoring, coaching, and regular feedback to help manage conflict and improve team member performance.
• Educate and train team members in compliance with brand standards, service behaviours, and governmental regulations.
• Identify and communicate development opportunities for team members, and action training to improve performance throughout the department.
• Lead the team through effective communication and personal example.
• Ensure your team have the tools, training, and equipment to carry out job duties.
• Promote teamwork and quality service through daily communication and coordination with other departments.
• Support the hotel sales team by participating in planned PR and promotional events.
• Assist sales, catering and banquet staff with banquets, parties and other special events.
• Coordinate performance management by managing staff assessments and appraisals on an ongoing basis.
• Initiate the recruitment process and take an active role in selection and interviewing.
• Monitor team sentiment to reduce employee turnover and implement ideas that promote employee retention.
• Comply with all Company policies and procedures as outlined in the Team Member Handbook and new policies and procedures as introduced from time to time.
• Assist in the documentation of all quality standards and the adherence to these standards.
• Maintain all assigned areas to the highest standards of cleanliness and tidiness.
• Maintain exceptional standards of personal grooming and appearance.
• Respond properly in any hotel emergency or safety situation.
• Perform other tasks or projects as assigned by hotel management.

• Complimentary meals whilst on duty.
• Employee Assistance Program for employees and friends & family.
• Increased vacation days on length of service.
• Fortnightly Health and Wellbeing payment.
• Employee Discounts – accommodation and food discounts for employees and family members at MHL Hotels.
• Career Development – development and promotion opportunities within our hotels and across 12 hotels.
• Training – full training programme including a hotel induction.
• Tax Saver commuter tickets and Bike to Work Scheme.
• Recognition awards for employees & managers, recruitment bonuses, Birthday present, MHL Awards celebration.
• Social events and sports events.