Executive Head Chef
Location: Dublin city centre
The role of the Executive Chef is to guide, build and execute the Food Service Program under the supervision of the local Food Program Manager in collaboration with the global food team. This position oversees all kitchen staff and systems, and works to create unique, ?high-quality culinary ?programing based around exceptional hospitality, sustainable sourcing, local produce and employee health and wellness.
? Team management and development - manage Sous chefs and kitchen team. Set performance expectations and goals. Measure and evaluate employee progress and hold staff accountable. Identify and develop areas for growth for self and team and create action plans around development goals.
? Menu planning and production of all daily meals and events.
? Ordering and inventory control of all ingredients and pantry items for daily meals.
? Sourcing products and purveyors that match food program values and fall within allocated budget.
? Work with Events Coordinator to plan, schedule, set up and order food/drinks/decorations for events as needed, and bill for events accordingly.
? Drive culinary vision for program to be in line with company values and health/wellness programs.
? Track headcount and stay ahead of growth to ensure sufficient volume of food and equipment.
? Maintain appliances and equipment and report maintenance issues to facilities team.
? Interface with company, receive and respond to feedback and requests.
? Promote food program, events and initiatives within the company, and to public/press when appropriate.
? Manage messaging and communications plan, including signage, emails and social media.
? Invite in vendors and guests for supplementary tastings, parties, and community collaborations.
? Document and measure program achievements and progress.
? Create weekly staffing schedule.
? Work with line staff to ensure best practices for food quality, safety and efficiency.
? Exemplify and embody our core values along with our department’s values, mission, and vision on a daily basis.
? Champion a creative and inclusive team culture with a focus on clear and open communication.
? 70% of time moving and communicating; 30% of time sitting in meetings and at the computer. Some evening and weekend work may be required
Skills and Qualifications
? 5+ years of management experience in a formal kitchen environment with a passion for product and relationships. Experience in high volume cooking essential. Relevant experience will be considered.
? Commitment to quality service, regional and global food and beverage.
? Deep understanding of professional cooking techniques and knife handling skills, local and seasonal ingredients and diverse cooking styles and cultures.
? HACCP Level 5 a must.
? Flexibility and ingenuity. Willing to work with alternative approaches and overcome challenges and limitations. Innovative green, environmental impact and zero waste ideas a plus.
? Track record of working with local products, producers and farms.
? Understanding of raw, vegan, vegetarian, gluten free, paleo and whole grain products a plus.
? Competency with computers (doc, spreadsheets, etc.) are required
? Clear and effective communication skills, oral and written
? Competitive salary and benefits (health insurance, travel voucher, food and drinks)
? Work with a creative/alternative Food Program.
? Work with daily changing menus and local/seasonal/organic products
? Join a young, fast-growing company
Please email your cv to firstname.lastname@example.org or call 01 6290534 in confidence.
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