Linen Mill Studios is the home of the Game of Thrones Studio Tour - a world class visitor attraction that immerses guests in the fantasy and intrigue surrounding one of the most popular TV series of all time. Through an unparalleled presentation of original sets, costumes and artefacts, together with insights into the skills applied in creating Game of Thrones, the studio tour delivers an exceptional visitor experience where guests can appreciate the sheer quality of production and be immersed and transported by their magnificent surroundings. No experience is complete without quality refreshment, which is why Linen Mill Studios boasts a Café and Restaurant where visitors can take time out to enjoy a dining experience like no other. The Game of Thrones Studio Tour also offers itself as an event space where groups can be treated to bespoke and unique dining experiences. We are seeking to recruit an experienced, dynamic and self-motivated Head Chef to lead a team that is committed to delivering this world class dining experience. With full control over the menu and a strong focus on maintaining excellent standards of health and safety, the Head Chef will be instrumental in driving the continuous growth of the Game of Thrones Studio Tour (GOTST) brand. KEY DUTIES AND RESPONSIBILITIES Design and manage the culinary plan for delivering the overall food service on the premises (Restaurant, Café and Conference and Events). Plan and cost menus in line with agreed KPIs. Create and develop rotational menus according to season and time of year. Develop dishes and menus for special events and ensure quality and presentation is geared to meet and exceed customer expectations. Source products and ingredients to optimise cost and maximise budget efficiency, with full commitment to quality and sustainability. Ensure that stock levels are accurate at the end of each week. Use customer feedback to identify opportunities and shortfalls and take measures to devise and implement solutions quickly and effectively. Develop a culture of Food and Workplace Safety, ensuring all operations meet with excellent standards and being personally committed to advocating and championing exemplary personal practice and behaviours. Ensure that high standards of personal hygiene are maintained throughout the department. Be proactively involved in identifying current and developing culinary trends and opportunities and use this knowledge to create and present commercially viable and innovative recommendations. Establish an excellent rapport with senior personnel through great communication and foster the same relationship with customers, displaying personal credibility that reflects positively and professionally on the business. Lead and inspire team members across all roles and levels, planning and implementing a programme for the performance management and development of the entire team. Continuously assess team performance and take timely action to address any issues or opportunities by following standard company procedures. Plan and manage staff rotas in line with contractual agreements to ensure appropriate cover, using company resources effectively to schedule and monitor attendance and following company processes to manage all absences. Ensure that all kitchen equipment is well maintained and in good and safe working order. Be passionate and enthusiastic about achieving culinary excellence and delivering the best possible customer experience. Be a strong motivator and foster a sense of team spirit where staff support one another, where team members thrive individually and excel as a group. Be an advocate for the GoTST brand. This list of responsibilities is not exhaustive and includes other non-specified activities deemed necessary to the needs of the business. ESSENTIAL SKILLS AND EXPERIENCE Experienced Head Chef or Sous Chef. City & Guilds, NVQ or QQI in professional cooking (Level 3 or above) Food Hygiene Qualifications (Level 3 or above) Proven track record in delivering outstanding food and service with passion and motivation. Proven experience of managing, coaching and developing a team. Great communication (written and verbal). Possess a sound numerical grasp and food cost adherence. Excellent interpersonal skills and the ability to build relationships with senior clients and key stakeholders. Ability to work to deadlines, be proactive and work a flexible schedule when required. Ability to lead, inspire and develop a team to ensure that everyone operates to their full potential. Experience in overseeing all costs associated with running a kitchen and working to strict budgets to achieve the companys overall financial objectives. Excellent track record of menu planning, with innovative and creative flair depending on seasonality and theme. Experience in maintaining excellent food safety and hygiene standards trough a successful HACCP. Ability to adapt and respond to changing priorities with the ability to work in a fast-paced environment. The role will require flexibility to work various shift patterns across Monday to Sunday to support a business that operates 7 days a week. Skills: Menu Development Culinary Skills Team Management Food Sourcing Food Safety Kitchen Hygiene Menu Costing Benefits: Competitive Salary Free Car Parking 34 days Annual Leave Retail Discount Complimentary Tickets Health Cash Plan Pension Contributions