Head Chef jobs in Northern Ireland

About The Barn Bistro

The Barn Bistro is a late-night bistro and cocktail lounge in Newry. We combine relaxed, quality food with a lively evening atmosphere, serving guests well into the night. We are looking for a talented, organised and hands-on Head Chef to lead our kitchen and shape a menu that suits our venue, our guests and our late-night trade.

Purpose of the Role

The Head Chef is responsible for the day-to-day running of the kitchen, including menu development, food quality, kitchen team leadership, food safety compliance and cost control. You will deliver consistently excellent food, run a calm and efficient service, and ensure the kitchen operates profitably and safely.

Key ResponsibilitiesFood and Menu

• Design, develop and regularly refresh the bistro and late-night menus, including seasonal specials and cocktail-friendly sharing plates
• Ensure every dish leaving the kitchen meets agreed standards for taste, presentation, portion size and speed
• Create standardised recipes and costed spec sheets for all menu items
• Maintain accurate allergen information for every dish and keep it up to date with menu changes
• Source quality, ideally local, ingredients and build strong supplier relationships

Kitchen Leadership

• Lead, motivate and develop the kitchen team, setting a positive, respectful and professional culture
• Recruit, train, and appraise kitchen staff, including induction and ongoing skills development
• Plan and manage kitchen rotas to ensure appropriate cover for evening and late-night service while controlling labour costs
• Run pre-service briefings and lead the pass during service
• Address performance or conduct issues promptly and fairly, in line with company policy

Food Safety and Compliance

• Ensure full compliance with food safety legislation, including HACCP-based food safety management procedures
• Maintain accurate and up-to-date records, including temperature logs, cleaning schedules, delivery checks and training records
• Ensure all kitchen staff hold appropriate food hygiene training
• Be inspection-ready at all times and act as the main contact for Environmental Health Officers
• Enforce high standards of kitchen cleanliness, pest control and equipment maintenance
• Comply with health and safety requirements, including safe use of equipment, manual handling and fire safety

Cost Control and Operations

• Manage food cost (GP) and kitchen wage targets in line with budgets set with the General Manager
• Order stock efficiently, manage deliveries, minimise waste and carry out regular stock takes
• Monitor kitchen performance, report on key figures and recommend improvements
• Manage kitchen equipment, reporting faults and arranging repairs and servicing
• Work closely with the bar and front-of-house teams to ensure smooth, coordinated service

Person SpecificationEssential

• Proven experience as a Head Chef or strong Sous Chef ready to step up, ideally in a bistro, gastropub or restaurant environment
• Strong knowledge of food safety, HACCP and allergen management
• Demonstrated ability to lead and motivate a kitchen team
• Good understanding of food costing, GP and stock control
• Creativity and passion for food, with the ability to develop a menu from concept to plate
• Ability to stay calm, organised and efficient under pressure in a busy service
• Flexibility to work evenings, late nights, weekends and bank holidays
• Excellent communication and teamwork skills
• Right to work in Northern Ireland / the UK

Desirable

• Experience in late-night or high-volume venues
• Experience working alongside a cocktail or bar-led operation
• Level 3 or higher food safety qualification
• Experience using stock control, costing or rota software

Key Competencies

• Leadership and people management
• Consistency and attention to detail
• Commercial awareness
• Creativity and menu innovation
• Reliability and professionalism
• Time management and organisation

What We Offer

• Opportunity to shape the food offering of a distinctive late-night venue
• A supportive management team and the freedom to put your own stamp on the menu
• Staff meals on shift
• Training and development opportunities across quickly expanding group
• Competitive salary and performance related bonus scheme

Pay: £40,000.00-£45,000.00 per year

Benefits:

• Employee discount
• On-site parking

Work Location: In person