The Concept

Nestled in the heart of Capel Street, our restaurant is an all-day hangout for locals, travellers and anyone who fancies staying a little longer than planned. Start with a coffee at the hatch, come back for lunch, and somehow end up at the bar in the evening. It is a space that moves with the day and comes alive through events and moments that bring people together, whether you arrive alone or leave with new friends.

The food is simple, seasonal and full of character, with a playful wink to Irish classics and a modern twist. Beyond the restaurant (42 covers) and bar (10 seats), there are two 8-person meeting rooms and a 12-person private dining room, making it just as good for getting things done as it is for celebrating them. Rooted in the neighbourhood and open to the wider Dublin community, it is a place to eat, meet, linger and return to again and again.

The Role

As Head Chef, you are the culinary leader of the brasserie, responsible for setting the tone, the standards and the culture within the kitchen from pre-opening through to full operation.

You will build your team from the ground up, develop menus that reflect both the concept and the Dublin market, and ensure consistent excellence across breakfast, lunch, dinner and the coffee hatch offering.

This role requires creativity balanced with structure: strong operational discipline, commercial awareness and the ability to lead a high-performing team in a quality-driven, high-volume environment.

This is an exciting opportunity to shape the culinary identity of a brand-new opening. The chosen candidate will have the freedom to create “damn good food!” together with a passionate team, and execute the best versions of The July classic dishes.

You will report to the General Manager of The July Dublin Capel street.

The Head Chef must have

The motivation and leadership skills to represent The July and its international connections with confidence.
Previous experience as a Head Chef within a premium, high-volume, quality-focused restaurant or brasserie.
A strong understanding of classic cooking techniques, seasonality and produce-led menus, combined with the ability to innovate.
Experience developing breakfast, lunch and dinner menus within a structured yet creative concept.
A keen eye for detail to ensure the highest levels of food quality and presentation at all times.
A proven track record of recruiting, developing, motivating and retaining a high-performing kitchen team.
A confident leadership style with the presence and enthusiasm to run a disciplined, organized kitchen.
Exceptional communication skills, verbal and written, ensuring strong collaboration with front-of-house and senior leadership.
The ability to multi-task and build effective relationships at all levels.
Clear knowledge of HACCP, food safety standards and compliance within Ireland.
Strong financial acumen, including food costing, margin control and menu engineering.

Key Accountabilities

Acting as the key leader of the kitchen, driving food quality, consistency and brand standards.
Designing and implementing seasonal menus in line with the brasserie concept and The July’s culinary direction.
Building and leading a motivated, engaged and well-trained kitchen team.
Overseeing breakfast, lunch and dinner service, as well as the pastry and food offering for the coffee hatch.
Ensuring supply chain processes are effectively implemented and aligned with the concept and brand foundations.
Managing food margins in line with agreed targets, maintaining strong control and waste management.
Establishing kitchen systems, structure and culture during pre-opening and beyond.
Maintaining the highest standards of hygiene, food safety and compliance at all times.

What’s in it for you?

Competitive salary, depending on your experience.
Attractive benefits package, including bonus scheme and a retirement saving scheme.
Personal Growth: We invest in your professional development through tailored training and growth opportunities.
Me-Time and Community Day: Enjoy one dedicated day for self-care and one for community engagement.
Hotel & restaurant perks: Daily closing drinks, exclusive employee rates at our hotels, plus Friends & Family rates so you can share the experience. In addition, access to the “Hotel Employee Rate” program, offering discounted stays worldwide.
Team drinks, events and outings to (never) forget.

The July is where great stories begin, so come and tell us your story!

Head Chef (New opening)

Benefits

Job Description