[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"job-detail-job-76697--":3},{"jobId":4,"job":5,"employer":103,"hasApplied":20,"loadingApplied":20,"query":161},76697,{"image":6,"employerId":7,"desiredCriteria":8,"essentialCriteria":9,"isActive":19,"isClosedForCandidates":20,"salary":21,"easy_apply_flag":19,"screenerForms":22,"primaryColor":23,"companyTrackingCodes":24,"logo":25,"postedToStepStoneBoards":20,"title":26,"formalTitle":27,"description":28,"aboutRole":29,"contractType":30,"salaryType":33,"minSalary":34,"maxSalary":35,"publishedAt":36,"socCode":37,"openUntil":38,"closed":20,"createdAt":39,"updatedAt":40,"occupation":41,"location":47,"skills":65,"diversityMandatory":20,"document":87,"video":88,"isDiversity":20,"unsplashImageName":24,"unsplashImageUsername":24,"hiringManagers":89,"filteringQuestions":91,"isJobInternal":20,"hideCompanyProfile":20,"allowCandidateDirectMessage":19,"mainHeroImage":24,"easyApplyFlag":19,"applicationRequiredFields":92,"remote":20,"campaignTag":71,"showFullAddress":19,"payPeriod":94,"currency":98,"jobToken":102,"imageFile":24},"https:\u002F\u002Fapi.seemehired.com\u002Fpublic\u002Ffiles\u002FWhatsApp-Image-2026-10-11-at-16-05-43.jpeg?id=3024777",417,[],[10,13,16],{"id":11,"text":12},302994,"Candidate must be able to work and resident in the locality",{"id":14,"text":15},302995,"Hold the relevant qualifications & experience to fulfil the role",{"id":17,"text":18},302996,"Have exceptional time management skills and commitment to the role",true,false,"From £40,000.00 Yearly to £50,000.00 Yearly",[],"#8C1627",null,"https:\u002F\u002Fapi.seemehired.com\u002Fpublic\u002Ffiles\u002Ffilename.jpg?id=2742193","Head Chef for new and exciting bistro & cocktail lounge","Head Chef","\u003Ch1>Head Chef\u003C\u002Fh1>\u003Cp>\u003Cstrong>Venue:\u003C\u002Fstrong> The Barn Bistro & Cocktail Lounge, Newry \u003C\u002Fp>\u003Cp>\u003Cstrong>Reports to:\u003C\u002Fstrong> General Manager \u003C\u002Fp>\u003Cp>\u003Cstrong>Contract:\u003C\u002Fstrong> Full-time, permanent (evening and late-night service; weekends essential) \u003C\u002Fp>\u003Cp>\u003Cstrong>Salary:\u003C\u002Fstrong> Competitive, depending on experience\u003C\u002Fp>\u003Ch2>Purpose of the Role\u003C\u002Fh2>\u003Cp>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.\u003C\u002Fp>","\u003Ch2>About The Barn Bistro\u003C\u002Fh2>\u003Cp>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.\u003C\u002Fp>\u003Ch2>Purpose of the Role\u003C\u002Fh2>\u003Cp>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.\u003C\u002Fp>\u003Ch2>Key Responsibilities\u003C\u002Fh2>\u003Ch3>Food and Menu\u003C\u002Fh3>\u003Cul>\u003Cli>\u003Cp>Design, develop and regularly refresh the bistro and late-night menus, including seasonal specials and cocktail-friendly sharing plates\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp>Ensure every dish leaving the kitchen meets agreed standards for taste, presentation, portion size and speed\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp>Create standardised recipes and costed spec sheets for all menu items\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp>Maintain accurate allergen information for every dish and keep it up to date with menu changes\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp>Source quality, ideally local, ingredients and build strong supplier relationships\u003C\u002Fp>\u003C\u002Fli>\u003C\u002Ful>\u003Ch3>Kitchen Leadership\u003C\u002Fh3>\u003Cul>\u003Cli>\u003Cp>Lead, motivate and develop the kitchen team, setting a positive, respectful and professional culture\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp>Recruit, train, and appraise kitchen staff, including induction and ongoing skills development\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp>Plan and manage kitchen rotas to ensure appropriate cover for evening and late-night service while controlling labour costs\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp>Run pre-service briefings and lead the pass during service\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp>Address performance or conduct issues promptly and fairly, in line with company policy\u003C\u002Fp>\u003C\u002Fli>\u003C\u002Ful>\u003Ch3>Food Safety and Compliance\u003C\u002Fh3>\u003Cul>\u003Cli>\u003Cp>Ensure full compliance with food safety legislation, including HACCP-based food safety management procedures\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp>Maintain accurate and up-to-date records, including temperature logs, cleaning schedules, delivery checks and training records\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp>Ensure all kitchen staff hold appropriate food hygiene training\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp>Be inspection-ready at all times and act as the main contact for Environmental Health Officers\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp>Enforce high standards of kitchen cleanliness, pest control and equipment maintenance\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp>Comply with health and safety requirements, including safe use of equipment, manual handling and fire safety\u003C\u002Fp>\u003C\u002Fli>\u003C\u002Ful>\u003Ch3>Cost Control and Operations\u003C\u002Fh3>\u003Cul>\u003Cli>\u003Cp>Manage food cost (GP) and kitchen wage targets in line with budgets set with the General Manager\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp>Order stock efficiently, manage deliveries, minimise waste and carry out regular stock takes\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp>Monitor kitchen performance, report on key figures and recommend improvements\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp>Manage kitchen equipment, reporting faults and arranging repairs and servicing\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp>Work closely with the bar and front-of-house teams to ensure smooth, coordinated service\u003C\u002Fp>\u003C\u002Fli>\u003C\u002Ful>\u003Ch2>Person Specification\u003C\u002Fh2>\u003Ch3>Essential\u003C\u002Fh3>\u003Cul>\u003Cli>\u003Cp>Proven experience as a Head Chef or strong Sous Chef ready to step up, ideally in a bistro, gastropub or restaurant environment\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp>Strong knowledge of food safety, HACCP and allergen management\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp>Demonstrated ability to lead and motivate a kitchen team\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp>Good understanding of food costing, GP and stock control\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp>Creativity and passion for food, with the ability to develop a menu from concept to plate\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp>Ability to stay calm, organised and efficient under pressure in a busy service\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp>Flexibility to work evenings, late nights, weekends and bank holidays\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp>Excellent communication and teamwork skills\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp>Right to work in Northern Ireland \u002F the UK\u003C\u002Fp>\u003C\u002Fli>\u003C\u002Ful>\u003Ch3>Desirable\u003C\u002Fh3>\u003Cul>\u003Cli>\u003Cp>Experience in late-night or high-volume venues\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp>Experience working alongside a cocktail or bar-led operation\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp>Level 3 or higher food safety qualification\u003C\u002Fp>\u003C\u002Fli>\u003Cli>\u003Cp>Experience using stock control, costing or rota 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