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About Us

The Deerstone Eco Hideaway is a premier 6-acre sustainable luxury resort nestled in the heart of the Glendalough Valley, surrounded by the Wicklow Mountains National Park. Dedicated to ecological responsibility and wellness, we offer our guests a restorative escape centered around nature, mindfulness, and exceptional food. 

Our culinary program takes pride in an on-site growing program, zero-waste practices, and a vibrant farm-to-fork philosophy that feeds into communal dining events like our Gather & Feast experiences held in The Shed.

Position Overview

We are seeking a deeply collaborative, passionate, and hands-on Senior Chef to join our growing kitchen team. In this role, you will work side-by-side with our existing team to execute a sophisticated, seasonal menu that seamlessly balances creative vegetarian cuisine and ethically sourced, sustainable meat-based dishes. As senior chef, you are not just a manager behind a desk—you are an active, driving presence on the line, a mentor to junior staff, and a warm communicator who loves interacting with our retreat, corporate, and leisure guests.

Key Responsibilities

1. Culinary Execution & Inclusive Menu Development

• Dual Gastronomy Mastery: Deliver highly innovative, nutrient-dense plates, demonstrating equal expertise and flair in wholesome vegetarian/vegan cuisine and responsibly sourced, local wild game or sustainable meats.

• Garden-to-Plate Integration: work directly with our on-site growing program and local Wicklow food producers to utilize hyper-seasonal ingredients.

• Hands-on Service: Lead from the front during busy prep and service windows, setting the gold standard for precision, presentation, and taste.

2. Guest Engagement & Interactive Experiences

• Live Demonstrations: Confidently host interactive cooking demonstrations, workshops, and fireside culinary experiences tailored to wellness retreats and corporate groups.

• Table-side Ambassadorship: Engage naturally with diners in our communal spaces, articulating our sustainable nutrition values and the provenance of the ingredients on their plates.

3. Operational Logistics & Ordering

• Procurement & Waste Systems: Manage daily food ordering and inventory logs, monitoring stock movement to strictly minimize food waste in alignment with our eco-certified ethos.

• Cost Control: Ssupervising food and operational costs to maintain targeted kitchen budgets.

4. Collaborative Team Culture

• Side-by-Side Mentorship: Act as a highly approachable, collaborative leader who steps in where needed, uplifting Commis Chefs and Chef de Parties through patient training and shared hard work.

• Cross-Department Synergy: Foster a unified, positive working relationship with front-of-house teams and retreat coordinators to ensure seamless event delivery.

5. Food Safety, HACCP & Compliance

• Kitchen Safety Mastery: Ensure absolute adherence to statutory food hygiene regulations, workplace health and safety laws, and EHO standards.

• Documentation: Take a proactive, hands-on role in auditing and completing daily HACCP records and allergen logs.

Accommodation is available if required.

Required Skills & Qualifications

• Experience: Proven track record as a Senior Sous Chef or experienced Chef de Partie within a premium, sustainability-driven kitchen or luxury boutique resort.

• Culinary Versatility: A strong portfolio showcasing deep competence in high-end plant-forward cooking as well as traditional, ethical animal proteins.

• Leadership Style: Celebrated as a true team player—humble, highly communicative, and thrive in an environment devoid of traditional kitchen ego.

• Credentials: Valid Food Safety/HACCP Level 3 certification; formal qualification in Culinary Arts or Sustainable Food Systems is highly regarded.

• Logistics: On site private accommodation included in our stunning, countryside location