Head Chef

The Role : As the Head Chef you will oversee the smooth running of the food production activities for all the departments within the hotel. Ensure all guests receive high standards of food and departmental profitability / control is achieved, to work closely as part of our Management team. Reporting to : The Head Chef will report on a daily basis to the General Manager at Hotel level, while liaising with Group General Manager & Managing Director to ensure that agreed strategy is delivered across the various segments of the business. The Person : We are seeking an experienced, passionate Head Chef to lead our hotel kitchen team. You will bring a proven track record of managing high-volume service while maintaining exceptional standards of quality and presentation. With a flair for menu development and a love for creating memorable dining experiences. The ideal candidate will be a confident leader who motivates and develops their team, works collaboratively with other hotel departments, and ensures all culinary operations run smoothly and efficiently. A commitment to guest satisfaction, food safety, and delivering consistent excellence is essential. The Hotel : Lough Rea Hotel and Spa is one of the most highly recommended and well-known venues in Galway. Situated just outside the quaint town of Loughrea overlooking Loughrea Lake. Guests can enjoy the Rooftop Garden Bar and Sky Lounge, which boasts panoramic views of Loughrea Lake and the Galway countryside. The hotels' facilities consists of 92 bedrooms, Shore Island Spa, ample free car parking on site, Lir Bar & Brasserie, Abbey Restaurant, along a large conference suite and 5 breakout rooms catering for conferences up to 500 people. One of Six properties within the S Hotel Group, there are significant progression and development opportunities for ambitious and driven hospitality professionals. Key Responsibilities include : Ensure that the kitchens operates in a guest focused manner, always striving to exceed guest expectations thereby building customer and brand loyalty. To deal with customer complaints in a professional, courteous manner with a follow up in daily 11am ops meeting. Hold weekly departmental meetings with the Kitchen staff to ensure consistence in food production. Promote team work and inter-departmental harmony at all possible times. Supervise regularly cooking standards and correct to maintain a high quality of food service. Keep-up to date with new food and cooking trends and write and implement new menus to meet local market needs. Design food that is tasty and unique in absolute combat of competitors seasonality. Achieve food targets without sacrificing standards. Check daily function sheets that the necessary staffing is sufficient, all pre work is in order and all ingredients are ordered. Control orders, stock levels and food dating to ensure minimal food waste in line with prescribed margin. Purchase food and non-food items from agreed suppliers; ensuring quality, freshness and accuracy of delivered goods using agreed purchasing system. Complete monthly food stock-take to produce monthly gross profit report. Manage department to within agreed financial budgets Roster within in wage to Rev for the kitchen department, taking into account overtime rotas, holiday requirements and absenteeism. React positively to all requests from accounts ensuring a progressive control improvement with the department and that costs and expenses are controlled. To train all chefs as required To ensure that a structured, managed and effective cleaning system is put in place and that records of cleaning are maintained to ensure a high standard of housekeeping, cleanliness and operational hygiene is maintained throughout the kitchens, kitchen service areas, storage areas, food preparation and basement areas. Ensure that all kitchen staff and KPs are trained in food safety, hygiene and HACCP and that records of training are reviewed regularly and maintained. To set and maintain excellent standards of food quality, food choice, food produce, food presentation and service to customers. To put in place standard cooking procedures, recipes, methods, portion size and SOPs to ensure quality and consistency at all times. To ensure all quest requests are met or suitable alternatives suggested for special dietary needs, VIPs and special requests. To oversee food deliveries from Suppliers, to ensure that they are physically checked in, inspected, documented and stored straight away. To ensure that food storage areas are kept clean and tidy and to ensure that food is always stored in a safe manner, free from cross contamination risks. To ensure that food stock is rotated according to FIFO (First In First Out) at all times and that food dates are checked and controlled on a daily basis and stock holding days are under 7 days in total. To monitor and record regular HACCP and food safety data, equipment temperatures, food temperatures according to requirements set out to ensure food safety standards are maintained at all times. To ensure that the standards as set by the Companys Policy and procedures regarding personal hygiene, uniform, wearing of jewellery etc are maintained by all kitchen staff at all times. To ensure that all staff adhere to company Health and Safety policy and current Health and Safety Legislation. To keep a maintenance request log and to report issues with structures, machinery and equipment to the Maintenance Department and to follow up and ensure the necessary work has been carried out. To work closely with the Group Food Safety Manager in ensuring that standards in hygiene and food safety are improved and maintained. To use the quarterly QSC (Quality, Service, Cleanliness) audits carried out by the Group Food Safety Dept as a tool for improvement, making sure to address each issue raised in preparation for EHO visits. To co-operate and give particular attention to EHO (Environmental Health Officer) visits and inspections and to follow up on inspection reports in ensuring that any issues raised are followed up on. Provide leadership skills in the management, development, motivation of the kitchen team and ensuring ongoing training and development is achieved. Implement company procedure in the event of fire or emergency in the kitchen. Ensure that all kitchen staff including chefs and KPs are adequately trained and Supervised in their roles, ensuring that records of training are maintained and filed. To assist in implementing company human resource policies including recruitment, selection, grievance and discipline, performance appraisal, communication and reward management. Accident and sickness to be reported as per company policy Report daily operating issues to management. Benefits : Employee discount at S Hotel group properties. Career development and progression opportunities. Food allowance. Employee Assistance Programme Employee Recognition Awards Free car parking Group Employee Discount Scheme Complimentary Coffee Bike to work scheme Pension scheme