Head Chef. South-West. Irlanda

The Viaduct Restaurant in Cork, Ireland is hiring a Head Chef.

Are you a culinary leader with a passion for crafting high-quality dishes, innovating menus, and inspiring a kitchen team to excellence? Do you have a strong vision for delivering exceptional dining experiences? If so, then we want to hear from you!

We’re looking for an experienced and creative Head Chef to lead our vibrant kitchen team.

About the Role:

As the Head Chef, you will be at the helm of our kitchen operations, responsible for setting the culinary direction of the restaurant and ensuring the delivery of exceptional dining experiences. You will oversee all aspects of the kitchen, from menu creation to team leadership, maintaining the highest standards of food quality, safety, and consistency.

Responsibilities:

Take full responsibility for all kitchen operations, ensuring efficiency and the consistent delivery of high-quality dishes.

Develop and innovate seasonal menus and daily specials that reflect the restaurant’s concept, while maintaining food cost targets.

Lead, mentor, and develop the entire kitchen team, fostering a culture of teamwork, creativity, and high performance.

Oversee the preparation, cooking, and presentation of all dishes, ensuring consistency and quality across every plate.

Ensure compliance with health, safety, and sanitation regulations, maintaining a spotless kitchen environment.

Manage inventory, control food costs, and work closely with suppliers to source the best ingredients.

Plan, coordinate, and execute all culinary operations, including private events and special occasions.

Train and motivate junior chefs, ensuring continuous development and adherence to high culinary standards.

Collaborate with front-of-house staff to ensure seamless service and guest satisfaction.

Keep abreast of industry trends and incorporate innovative techniques and ideas into the kitchen.

Take ownership of the restaurant’s culinary reputation, ensuring that every guest experience exceeds expectations.

Qualifications:

Minimum 5+ years of experience as a Head Chef or Senior Sous Chef in a high-volume, high-quality kitchen.

Proven leadership and management skills with experience leading a large and diverse kitchen team.

Strong knowledge of classical and contemporary cooking techniques, with a passion for innovation and menu development.

Ability to work efficiently under pressure in a fast-paced environment while upholding high standards.

Excellent organizational skills, including budgeting, food cost control, and inventory management.

Outstanding communication and interpersonal skills, with the ability to inspire and manage a team effectively.

A deep commitment to food safety, cleanliness, and maintaining a safe working environment.

Demonstrated ability to handle the complexities of running a busy kitchen while maintaining a focus on quality and innovation.

This is a full-time and permanent position with a minimum of 40 hours per week.