Head Chef - Fine Dining (Remote Role)

In Cork; Remote; GBP 50,000 - 70,000; Full time

Job summary

A prestigious culinary establishment is seeking a remote Head Chef to lead fine dining kitchen operations. Responsibilities include developing innovative menus, overseeing kitchen management, and ensuring food quality. The ideal candidate will have significant experience in fine dining, exceptional culinary skills, and strong leadership abilities. This position offers a unique opportunity to drive culinary innovation from a remote base.

Qualifications

• Proven experience as a Head Chef or Senior Sous Chef in a fine-dining establishment.
• Exceptional culinary skills and deep understanding of various cooking techniques and cuisines.
• Strong leadership, team-management and communication skills.
• Expertise in menu planning, costing, inventory management and food safety regulations.
• Creative vision, passion for culinary innovation and ability to work under pressure.
• Experience with remote kitchen management and remote team leadership.
• Relevant culinary certifications are a plus.
• Commitment to delivering world-class dining experiences.

Responsibilities

• Conceptualise, develop and execute innovative fine-dining menus.
• Lead, mentor and inspire the kitchen brigade for high performance.
• Oversee kitchen operations ensuring efficiency and high standards.
• Manage inventory, ordering and supplier relationships.
• Maintain adherence to food safety, hygiene and sanitation standards.
• Control food costs and optimise profitability.
• Ensure consistency in food preparation and presentation.
• Collaborate with front-of-house management.
• Develop and implement training programmes for kitchen staff.
• Stay current with culinary trends and industry best practices.

Job description

Head Chef – Fine Dining (Remote)

Location: Remote (may require occasional travel to UK venues)

Our client is a prestigious culinary establishment seeking an exceptional, highly creative Head Chef to lead their fine dining kitchen operations remotely. This role focuses on menu development, kitchen management, and quality control for an acclaimed restaurant concept.

Responsibilities:

• Conceptualise, develop and execute innovative fine‑dining menus that reflect seasonal ingredients and culinary excellence.
• Lead, mentor and inspire the kitchen brigade, fostering a collaborative, high‑performance environment.
• Oversee all kitchen operations, ensuring efficiency, high standards of food preparation, presentation, and taste.
• Manage inventory, ordering and supplier relationships to maintain quality and cost control.
• Maintain strict adherence to food safety, hygiene and sanitation standards (HACCP).
• Control food costs and optimise profitability without compromising quality.
• Ensure consistency in food preparation and presentation across all service periods.
• Collaborate with front‑of‑house management to enhance the overall dining experience.
• Develop and implement training programmes for kitchen staff.
• Stay current with culinary trends, techniques and industry best practices.

Qualifications:

• Proven experience as a Head Chef or Senior Sous Chef in a fine‑dining establishment.
• Exceptional culinary skills and deep understanding of various cooking techniques and cuisines.
• Strong leadership, team‑management and communication skills.
• Expertise in menu planning, costing, inventory management and food safety regulations.
• Creative vision, passion for culinary innovation and ability to work under pressure.
• Experience with remote kitchen management and remote team leadership.
• Relevant culinary certifications are a plus.
• Commitment to delivering world‑class dining experiences.

This is an unparalleled opportunity to shape the culinary direction of a renowned restaurant from a remote base, driving innovation, operational excellence and guest satisfaction.