The Address Sligo is looking for an Executive Chef. The selected person will be responsible for the overall culinary direction, operational excellence, and financial performance of all food offerings across the group. This role combines hands-on leadership with strategic planning to ensure exceptional guest experiences, innovation in menu design, and the highest standards of food quality, safety, and sustainability.

Key Responsibilities

·        Provide strategic leadership and direction across all kitchen operations, with a primary base at North Eatery within The Address Collective, supporting all venues as required.

·        Develop and implement Standard Operating Procedures (SOPs) to ensure consistent delivery of exceptional food quality and customer experience.

·        Oversee the design, development, and execution of menus, ensuring innovation, seasonality, and alignment with current food trends.

·        Conduct quarterly menu reviews, introducing new concepts and dishes to maintain market relevance and competitive positioning.

·        Ensure consistency and excellence in food standards across all outlets, maintaining the highest levels of presentation and taste.

·        Lead the financial performance of the kitchen.

·        Develop and execute the annual culinary and business strategy, aligning with overall company goals.

·        Drive supplier relationships, ensuring quality, consistency, and value, with a focus on promoting Irish produce across all menus.

·        Champion and implement the group’s sustainability initiatives within kitchen operations.

·        Ensure full compliance with HACCP, food safety, and health & safety regulations, embedding best practices across all teams.

·        Oversee kitchen operations and infrastructure, including maintenance of equipment and adherence to safety standards.

·        Implement and monitor cleaning and hygiene schedules, ensuring all back-of-house areas meet required standards.

·        Standardise recipes and processes to ensure consistency, scalability, and efficiency.

·        Manage stock control systems, including procurement, inventory management, and waste reduction.

·        Lead, mentor, and develop the kitchen team.

Candidate Profile

·        Minimum 4+ years’ experience as a Head Chef in a 4-star hotel or high-volume, quality-driven environment.  

·        Proven ability to lead multi-outlet or high-volume kitchen operations.

·        Strong commercial awareness with experience managing budgets, margins, and cost controls.

·        Excellent leadership, communication, and people management skills.

·        Ability to thrive in high-pressure, fast-paced environments.

·        In-depth knowledge of HACCP and food safety standards.

·        Passion for innovation, quality ingredients, and Irish produce.

Key Skills

·        Culinary Leadership & Innovation

·        Strategic Planning & Execution

·        Financial & Cost Control Management

·        Menu Development & Trend Awareness

·        HACCP & Food Safety Compliance

·        Team Leadership & Development 

The Address Sligo is looking for an Executive Chef. The selected person will be responsible for the overall culinary direction, operational excellence, and financial performance of all food offerings across the group. This role combines hands-on leadership with strategic planning to ensure exceptional guest experiences, innovation in menu design, and the highest standards of food quality, safety, and sustainability.

Key Responsibilities

·        Provide strategic leadership and direction across all kitchen operations, with a primary base at North Eatery within The Address Collective, supporting all venues as required.

·        Develop and implement Standard Operating Procedures (SOPs) to ensure consistent delivery of exceptional food quality and customer experience.

·        Oversee the design, development, and execution of menus, ensuring innovation, seasonality, and alignment with current food trends.

·        Conduct quarterly menu reviews, introducing new concepts and dishes to maintain market relevance and competitive positioning.

·        Ensure consistency and excellence in food standards across all outlets, maintaining the highest levels of presentation and taste.

·        Lead the financial performance of the kitchen.

·        Develop and execute the annual culinary and business strategy, aligning with overall company goals.

·        Drive supplier relationships, ensuring quality, consistency, and value, with a focus on promoting Irish produce across all menus.

·        Champion and implement the group’s sustainability initiatives within kitchen operations.

·        Ensure full compliance with HACCP, food safety, and health & safety regulations, embedding best practices across all teams.

·        Oversee kitchen operations and infrastructure, including maintenance of equipment and adherence to safety standards.

·        Implement and monitor cleaning and hygiene schedules, ensuring all back-of-house areas meet required standards.

·        Standardise recipes and processes to ensure consistency, scalability, and efficiency.

·        Manage stock control systems, including procurement, inventory management, and waste reduction.

·        Lead, mentor, and develop the kitchen team.

Candidate Profile

·        Minimum 4+ years’ experience as a Head Chef in a 4-star hotel or high-volume, quality-driven environment.  

·        Proven ability to lead multi-outlet or high-volume kitchen operations.

·        Strong commercial awareness with experience managing budgets, margins, and cost controls.

·        Excellent leadership, communication, and people management skills.

·        Ability to thrive in high-pressure, fast-paced environments.

·        In-depth knowledge of HACCP and food safety standards.

·        Passion for innovation, quality ingredients, and Irish produce.

Key Skills

·        Culinary Leadership & Innovation

·        Strategic Planning & Execution

·        Financial & Cost Control Management

·        Menu Development & Trend Awareness

·        HACCP & Food Safety Compliance

·        Team Leadership & Development