Executive Head Chef

Job description

WELCOME TO A WORLD OF OPPORTUNITIES AT IRELAND’s #2 GREAT PLACE TO WORK 2025,  AS VOTED BY OUR TEAM MEMBERS!

Hilton Dublin Airport   hotel is only 8 kilometres from the Airport and only 10 km from Dublin’s city centre and the traditional fishing village of Howth. Our restaurant serves classic Irish and international dishes. The Hilton Dublin Airport hotel also has a relaxed bar with an open fireplace.

A World of Rewards:

·  Yearly Salary ranging from 59,000 up to 60,000
·  Smart uniform provided  and   laundered
·  Free and healthy   meals  when on duty
·  Grow your Career 
·  Personal Development  programmes designed to support you at every step of your career
·  A chance to make a difference  through our Corporate Responsibility programmes – Find out what and how we are doing ( https://cr.hilton.com )
·  Team Member Travel Program:  discounted hotel nights plus 50% off Food and Beverages (subject to individual outlets)
·  Team Member Referral Program
·  High street discounts:  with Perks at Work
·  Holiday:  28 days   including bank holidays (increasing yearly to up to 33 days)
·  Discounted dental and health cover
·  Free Parking
·  Cycle to Work Scheme
·  Smart uniform provided  and   laundered
·  Modern and inclusive  Team Member’s areas

An Executive Head Chef will build a reputation for the hotel by maintaining a talented and creative kitchen brigade, offering an innovation menu, and promising an exceptional culinary experience.

What will I be doing?

·  Lead of the kitchen brigade and ensure ongoing development of Team Members
·  Identify an effective approach to succession planning
·  Create menus that meet and exceed customers' needs and conform to brand standards
·  Ensure the consistent production of high quality food through all hotel food outlets
·  Develop positive customer relations through proactive interaction with Guests, Team Members, contractors, and suppliers
·  Resolve, promptly and completely, any issues that may arise in the kitchen or related areas among Guests and Team Members
·  Manage department operations, including budgeting, forecasting, resource planning, and waste management
·  Manage all aspects of the kitchen including operational, quality and administrative functions
·  Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner
·  Ensuring adequate resources are available according to business needs
·  Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation
·  Control costs without compromising standards, improving gross profit margins and other departmental and financial targets
·  Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events
·  Maintain good communication and work relationships in all hotel areas
·  Ensure that staffing levels are maintained to cover business demands
·  Ensure monthly communication meetings are conducted and post-meeting minutes generated
·  Manage staff performance issues in compliance with company policies and procedures
·  Recruit, manage, train and develop the kitchen team
·  Comply with hotel security, fire regulations and all health and safety and food safety legislation
·  Ensure maintenance, hygiene and hazard issues are dealt with in a timely manner
·  Manage financial performance of the department so all planning is in line with hotel objectives
·  Manage food control systems are adhered to them  so margins are on target in a pro-active way
·  Regular review of all menus with Food and Beverage manager to confirm offerings are in line with market trends
·  Be environmentally aware
·  Ensure food wastage program is adhered to so that margins are on target
·  Responsible for ensuring that the monthly working schedules are made and maintained in accordance with local legislation

What are we looking for?

·  Previous, relevant experience as an Executive Chef or a high-performing Sous Chef in a first class property, required
·  Excellent leadership skills
·  A creative approach to the production of high quality food
·  A business focused approach to managing a hotel kitchen
·  Excellent communication skills
·  Ability to build relationships, internal and external, to the hotel and the Company
·  Excellent planning and organizational skills
·  Ability to multi-task and meet deadlines
·  A current, valid, and relevant trade qualification (proof may be required)

It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:

·  A certification in management
·  Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook

EVERY JOB MAKES THE STAY.

At Hilton, It Matters Where You Stay, but The Stay is only one side of the story.

We know it takes hundreds of jobs to create unforgettable experiences for our guests – and behind every job, there’s an extraordinary person working to make each Stay magical.  That’s why at Hilton, Every Job Makes the Stay.

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