We're looking for a Head Chef whose ideas about modern, polyglot, brasserie cooking are as all embracing and imaginative as our client's. This business is both commercially and critically acclaimed as one of the foremost and most imaginative brasseries in the city. It boasts a kitchen that's heavily influenced by traditional French brasserie cooking while incorporating influences from the US and pacific rim. It difficult to pigeonhole the style of this place, it's got a very distinctive style of its own. As head chef it will fall to you to quickly master the "house style" and then nudge forward with the next culinary evolution that will continue to maintain this restaurant's position as best in its class.
As we've mentioned the food here is innovative, the atmosphere informal, and the mood playful and inventive. Your professional background though shouldn't lack for experience in high end, even formal, dining. It our client's belief that before you can successfully deconstruct and democratise higher end dining, and transform it into something more fun and relaxed, that you need to begin with top notch culinary fundamentals. That's why we're looking for a Head Chef who has gained experience in restaurants with 2AA Rosettes (or above), Michelin Bib (or above). You'll need the craft and professional discipline typical of these type of businesses to succeed in this one.
If you think you fit those criteria and are up for taking over the kitchen of one of Dublin's most "happening" restaurants then we encourage you to get busy and apply now.
If you're applying from abroad please remember you have to be eligible to work in the host country. All job offers, and even our ability to consider your application, are subject to this condition.
Due to the sheer volume of CVs we handle we cannot, in all cases, promise an immediate personal response.