Job Description

Executive Chef Roe Valley
Join our team at the Roe Park Resort, where you can be part of creating unforgettable experiences in one of Northern Ireland's top golf and spa resorts, nestled in the breathtaking Roe Valley Country Park.
Be a part of our commitment to providing guests with the perfect blend of luxury, tranquillity, and exceptional service.
We have an exciting opportunity for a Executive Head Chef to join our team!
PRIMARY OBJECTIVE OF POSITION
To take full responsibility for the management of the Resort's kitchens by providing the highest food quality consistent with cost control and profitability margins; hence maximise guest satisfaction and food profitability. All work is carried out in line with the hotel's guidelines and budgets.
About the role
TASKS, DUTIES AND RESPONSIBILITIES
Controlling and directing the food preparation process and any other relative activity
Constructing menus with new or existing culinary creations ensuring the variety and quality of the servings
Ensures the highest food quality appropriate to the market in all areas of the kitchen operations
Adheres to Roe Park Resort standards of food quality, preparation, recipes and presentation
Ensures proper staffing and adequate supplies for all stations
Plan orders of equipment or ingredients according to identified shortages
Arranges repairs of equipment when necessary
Oversees the work of all chefs
Supervises the proper set-up of each item on menus and ensures their readiness
Oversees the seasonings, portions and appearance of food service in the operation
Stores unused food properly to minimises waste and maximise quality
Ensure correct preparation and delivery times are kept and food quality is maintained
Assures proper safety, hygiene and sanitation practices are followed
Checks and orders fresh products and dry storage items requires by kitchen
Encourages increased communication between kitchen production and service staff
Ensures readiness and makes priorities in case of last minute changes to reservations
Keeps all temperature records up to date.
Maintains records of payroll and attendance
LAWS, REGULATIONS AND POLICIES
Monitors and makes sure the food and beverage departments follow all applicable laws
Monitors purchasing practices within food and beverage to ensure maximum quality to lowest possible price
Monitors and ensures highest levels of guest satisfaction by providing quality guest services and products within corporate standards
HUMAN RESOURCE MANAGEMENT
Screens, interviews, and selects potential kitchen staff for the department
Assists Human Resources in the selection process
Develops and recommends appropriate training to meet guest needs
Checks that staff meet and exceeds guest expectations by training and encouraging staff to provide the World Host Service
Identifies training needs and makes sure kitchen staff receive training, including skills training to provide consistent reliable service
Identifies kitchen staff with potential for promotion and or transfer and make appropriate development plans
Works closely with Human Resources on the following HR related tasks:
Performance Appraisals
Coaching
Counselling
Discipline & Grievance
Employee Relations
Wage and salary administration
EMPLOYEE RELATIONS
Fosters and develops effective employee relations within department and throughout the hotel
Establishes and maintains effective internal communications, including meetings with own department to ensure optimum team work and productivity
Conducts monthly departmental meetings with all kitchen staff
Looks for ways to motivate and challenge employees
HEALTH & SAFETY
Ensures that all potential and real hazards are reported and dealt with immediately
Fully understands the hotels fire, emergency and bomb procedures
Ensures that emergency procedures are practiced and enforced to provide for the security and safety of guests and employees
Ensures that employees work in a safe manner that does not harm or injure self or others
Stimulates and encourages a general awareness of health and safety in tasks and activities carried out
Ensures the safety of the people and property within the premises by applying hotel regulations, adhering to existing laws and regulations
Anticipates possible and probable hazards and conditions and either corrects them or takes action to prevent them from happening
Ensures the highest standards of personal hygiene, dress, uniform, appearance, body language and conduct of hotel employees is maintained by all employees in the department
HEALTH AND SAFETY
Adheres to all health, sanitation and food safety rules and regulations
Reports all potential and real hazards immediately
Fully understands the hotel's fire, emergency and bomb procedures
Ensures that emergency procedures are practised and enforced to provide for the security and safety of guests and employees
Ensures that employees work in a safe manner that does not harm or injure self or others. Knows how to protect self against chemicals, and is aware of harmful chemicals used
Anticipates possible and probable hazards and conditions and either corrects them or takes action to prevent them from happening
Checks that the highest standards of personal hygiene, dress, appropriate uniform, appearance and conduct is maintained by all employees in the department
MISCELLANEOUS
Suggests changes to menus, to reflect local, seasonal and national trends
Monitors industry trends and recommends appropriate changes in menus and preparation techniques to maintain the competitive status
Checks the restaurant reservations regularly
Attends meetings and training required by the General Manager
Accepts flexible work schedule necessary for uninterrupted service to the food production function
Maintains own working area, materials and company property clean, tidy and in good shape; reports defective materials and equipment to the Executive Chef
Continuously seeks to endeavour the knowledge of own job function
Is well updated on and possesses solid knowledge of the following:
Hotel fire, bomb and emergency procedures
Hotel health and safety policies and procedures
Current licensing relating to own department
Restaurant corporate marketing and promotional programmes
About the company
Galgorm Collection Resort, Northern Ireland's premier luxury retreat. Set amidst 380 acres of lush parkland along the River Maine, this award-winning resort offers a world-class Thermal Spa Village, exceptional dining, and 125 stylish rooms and suites. With a choice of three renowned restaurants, riverside hot tubs, and elegant wedding venues, Galgorm blends modern indulgence with timeless charm, creating the ultimate escape for relaxation, romance, and adventure.
Roe Valley Resort, one of Northern Ireland's premier golf and spa resorts. Overlooking its own stunning 18 hole parkland golf course and set amidst the gorgeous surroundings of the Roe Valley Country Park, this 4 star luxury hotel boasts a choice of two quality restaurants and 118 stylish en suite rooms that blend the charm of a country house estate with modern luxuries and conveniences.
Required Criteria

• Communicates clearly and have a professional manner
• Able to work in a high-volume environment
• Can work as part of a busy team to ensure customer's needs are met
• Must be willing to train when necessary
• Enthusiastic and keen to learn new skills
• NVQ level 1 & Level 2 Food Preparation or equivalent
• Level 2 Basic Food Hygiene Certificate
• Must have 2 years' previous experience in a similar position
• Must be able to prioritise workload
• Must be highly motivated and able to thrive under pressure.
• Ability to supervise staff in a competent manner
• Ability to produce good quality cuisine without close supervision
• Excellent knowledge of Health & Safety and food standard requirements
• Be able to work and support Executive Head Chef/Sous Chefs
• Reliable and able to fulfil contracted hours and work patterns eg days, evenings, weekends
• Must be able to travel to work
• Must be available for bank holidays including Christmas holiday period

• Level 3 Food Hygiene