Job Description
Open Position: Head Chef. (Hotel open all year round). Effective:Immediately. Full Time Permanent. Contact Person: Declan Heneghan, General Manager. About Knock House Hotel: An architecturually designed 68 bedroom boutique Hotel opened in 1999 and set in the village of Knock Co. Mayo. It is only 15 minutes from IWAK airport, and near all major routes North & West of the region and being 45 mis from Galway City, Athlone, Westport and Sligo. The Hotel enjoys business all year round, catering for pilgrims from all over the world and is also renowned for activity Holidays throughout the year including a highly regarded Christmas Holiday. Food forms an important part of the offering with emphasis on local, seasonal and wholesome food. An exciting opportunity exists for a head chef to put their signature on this property and grow with it, as it is soon to enjoy development and expansion. In addition the candidate would have the opportunity to work with an experienced management team who are committed to the Hotels success. Key Responsibilities: This is a working Head Chef position so the candidate will be required to work side by side with the team. Oversees all food production and manages all activities of the kitchen including teams therein. Ensures adherence to kitchen standards of food quality, preparation and presentation. Ensures customer satisfaction and profitability of the enterprise through prudent management. Reduces and minimises waste and over production. Reduces input costs by prudent purchasing strategy without compromising on quality & service. Controls input costs in consultation with management. Key Objectives: Keeps abreast of industry trends with a view to maintain competitive edge. Acts as a mentor and developer of people in the area of responsibility. Displays a commitment to training and development of the team. Is committed to own further development and CPD to ensure up to date awareness and skills. Forecasts and plans for peaks and valleys in business levels. Manages food stocks for the best outcome in terms of profitability. Tracks labour costs and manages all leave entitlements for staff, taking account business needs as a priority. Displays leadership skills to develop the team and maximise buy in and productivity. Encourages and displays good communications with the internal customer as a focus, including attending meetings in a meaningful way aligned to the role of head chef. Displays a proven record of effective HACCP Management, ditto health & safety. Contributes to the overall positive culture of the enterprise in words and deeds. Requirements: Have experience in a fast paced environment and up to date food knowledge. Desirable would be plus 3-5 years experience at a senior level preferably at head chef grade, although it might suit a Senior Sous Chef now ready to take on a head chefs role. A recognised food related professional qualification preferably at degree level is desirable.