Executive Chef 4 Hotel Cork

We are looking for an experienced Executive Head Chef for a very well-known Hotel in Cork.
As Executive Head Chef you will take charge of the kitchens for our restaurant, bar, and event spaces.
The ideal candidate will have a strong passion for food, developing new dishes and have experience in leading a hardworking team in a busy kitchen.
This role requires someone who is creative, vibrant with a real edge to their menu planning with the ability to shape the F&B offering and helping make the hotel a culinary destination for locals and hotel guests.
Summary of Key activities Be responsible for the everyday management of a fast-paced Kitchen team Design menus that enhance customers culinary experience whilst maintaining a high standard of quality and consistency Identifying future trends, opportunities when menu planning Comply with dietary requirements, have tasty, nutritious, and visually appealing menu items available for dietary needs and abide by all sanitation regulations Driving sales and maintaining a high level of standards throughout the Kitchen including all aspects of Food preparation Ensure that all food preparation is in accordance with regulatory guidelines Strong financial planning, budgeting, and forecasting including robust plans for waste and energy management Establishes food presentation techniques and quality standards To ensure HACCP procedures are followed accordingly to the companys Food Safety Management document thus ensuring quality control measures and hygiene systems are always achieved.
Monitor standards, cost control, stock rotation and general efficiency of the kitchen Oversee ordering of equipment or ingredients according to identified shortages Make use of Procure Wizard and ensure adequate stock rotation is in place Hiring, training, and managing kitchen staff Foster a climate of cooperation and respect between co-workers Manage the busy service periods and produce a high standard of food.
Practice strong financial management including menu costings, food margin control and labour cost control Achieving operational objectives through requisitioning or purchasing supplies and equipment Ensure all administrative requirements are being followed by all teams and are compliant and correctly maintained in line with company policy & procedures.
Skills and experience A minimum of 5 years experience in a high volume, multi-site operation.
Creative, innovative, and extremely well organised.
Exceptional Culinary skills with a creative edge Excellent kitchen management skills with a strong presence in the kitchen Establishes food presentation techniques and quality standards Strong leadership skills to manage and direct a large team Excellent training, development & coaching skills Strong creativity and innovation when created new menus and recipes Previous experience in the Irish market with Banqueting/Wedding expertise is a plus Up to date with current health food trends as well as forward thinking for future trend opportunities.
Ability to manage rotating menus, special events and hospitality requirements across multiple sites.
Strong financial background.
Able to produce high quality food whilst being financially astute.
Ability to recruit, train and retain a solid team around you who will commit fully to your vision.
Excellent communications skills For further details please contact Richard Lynch at To apply email current CV in MS Word Format to Skills: Standards and service Kitchen Management Executive Chef Menu Development Culinary Lead Food ethos Benefits: Meal Allowance / Canteen parking Paid holidays Training Leisure Facilities