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Executive Sous Chef
PREM Group —Naas, County Kildare
- Full-time
- Culinary experience
- Cooking
- Hotel
- Employee assistance program
- Employee discount
Quick apply
2d
Senior Chef
The Murray Pub group —Dublin, County Dublin
- Full-time
- Cooking
- English
- Communication skills
- Employee assistance program
- Employee discount
Quick apply
6d
Sous Chef
Ballynahinch Castle Hotel —Recess, County Galway
- €45,000–€50,000 a year
- Full-time
- Culinary experience
- Cooking
- Hotel
- Employee assistance program
- Gym membership
Quick apply
Sous Chef for Fine Dining Restaurant
Fitzwilliam Hotel —DUBLIN 2, County Dublin
- Full-time
- Culinary experience
- Cooking
- Hotel
- Free parking
- Annual leave
Quick apply
Commis Chef for Fine Dining Restaurant
Fitzwilliam Hotel —DUBLIN 2, County Dublin
- Full-time
- Culinary experience
- Hotel
- Organisational skills
- Free parking
- Annual leave
Quick apply
Chef de Partie
Sodexo —DUBLIN 2, County Dublin
- €36,000 a year
- Full-time
- Culinary experience
- Cooking
- Organisational skills
- Employee assistance program
Quick apply
10d
Chef
Sodexo —Ringaskiddy, County Cork
- €24 an hour
- Full-time
- Culinary experience
- Cooking
- Organisational skills
- Free parking
- Employee assistance program
Quick apply
9d
Bar & Eatery Manager
Midlands Park Hotel —Port Laoise, County Laois
- €38,000–€41,000 a year
- Weekend availability
- Hospitality
- Customer service
- Hotel
- Wellness program
- Employee assistance program
Quick apply
2d
Chef de Partie
The Lodge at Ashford —Cong, County Mayo
- Full-time
- Cooking
- English
- Hotel
- Employee assistance program
Quick apply
12d
Sous Chef @ Castlemartyr Resort
Castlemartyr Resort —Cork, County Cork
- Weekend availability
- No degree
- Leadership
- Resort
Quick apply
Sous Chef
With Taste Catering —DUBLIN 10, County Dublin
- €42,000–€47,000 a year
- Weekend availability
- Culinary experience
- Cooking
- Cleaning
- Free parking
- Employee assistance program
Quick apply
10d
Food & Beverage Manager - Hunter's Yard Hotel
Mount Juliet Estate —Kilkenny, County Kilkenny
- Full-time
- Hospitality
- Hotel
- Budgeting
Quick apply
Senior Chef De Partie
The Kingsley —Cork, County Cork
- Full-time
- Cooking
- English
- No degree
Quick apply
Sous Chef (Banqueting)
Fota Island Resort —County Cork
- Weekend availability
- English
- No degree
- Computer skills
Quick apply
Chef de Partie
Newpark Hotel —Kilkenny, County Kilkenny
- €36,605 a year
- Full-time
- Cooking
- Hotel
- Food service experience
- Wellness program
- Employee assistance program
Quick apply
13d
Commis Chef
Galway Bay Hotel —Galway, County Galway
- Part-time
- Hotel
- Restaurant experience
- Employee discount
Quick apply
Chef de Partie
Ballynahinch Castle Hotel —Galway, County Galway
- Full-time
- Cooking
- Hotel
- Hotel experience
- Employee assistance program
Quick apply
Chef de Partie - Pastry
The Lodge at Ashford —Cong, County Mayo
- Weekend availability
- Hotel
- No degree
- Organisational skills
- Employee assistance program
Quick apply
Sous Chef
The Brehon Hotel & Spa —Killarney, County Kerry
- €40,000 a year
- Full-time
- Cooking
- Hotel
- Team management
- Free parking
- Employee assistance program
Quick apply
Head Baker
Ashford Castle —Cong, County Mayo
- Weekend availability
- English
- Hotel
- Bakery
- Employee assistance program
- Referral programme
Quick apply

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Executive Sous Chef

PREM Group -
Naas, County Kildare

Quick apply

Job details

Full-time
2 days ago

Benefits

Employee assistance program
Employee discount

Qualifications

Culinary experience
Cooking
Organisational skills
Leadership
Communication skills

Full job description

Step into a world of culinary excellence at the Osprey Hotel, a luxurious four-star spa hotel nestled in the heart of vibrant Naas, just 35 minutes from Dublin. We pride ourselves on creating unforgettable experiences for our guests, and that begins with an exceptional dining journey. We are seeking a dynamic and visionary Executive Sous Chef to join our passionate team, where your skills are valued, your growth is nurtured, and every day presents a new opportunity to excel.

As our Executive Sous Chef, you will be a pivotal leader in shaping the culinary landscape of the Osprey Hotel. You will drive our kitchen operations, ensuring the delivery of outstanding food quality, consistency, and presentation across all outlets. This role offers the chance to make a significant impact, contributing to menu innovation, inspiring and developing a high-performing team, and upholding the impeccable standards that define our brand and commitment to gastronomic excellence.

About The Role

As our Executive Sous Chef, you will be integral to shaping our culinary offering and operational success, working closely with the Executive Head Chef to:

Inspire Culinary Excellence: Collaborate on creating innovative, seasonal menus for all hotel outlets, events, and banqueting, ensuring consistent, high-quality presentation and portion control.
Drive Operational Efficiency: Lead the daily operations across all kitchen areas, implementing efficient production schedules and managing stock, ordering, and supplier relationships to optimise cost control and profitability.
Cultivate a High-Performing Team: Manage, train, and mentor our kitchen brigade, fostering a positive, professional, and high-performing culture through regular training, development, and leading by example.
Champion Standards & Compliance: Ensure full adherence to HACCP, food safety legislation, and hotel policies, maintaining impeccable hygiene and cleanliness standards through rigorous audits and documentation.
Strategic Collaboration: Work closely with the wider leadership team (General Manager, Hotel Manager, Event Manager) to uphold brand standards, enhance guest satisfaction, and contribute to strategic decisions on menu engineering and pricing.

We are looking for an Executive Sous Chef who embodies passion, precision, and leadership. Your profile will ideally include:

Demonstrable experience as a Senior Sous Chef or Head Chef within a high-volume, quality-focused hotel environment.
Exceptional culinary expertise, driven by a passion for fresh, seasonal, and innovative cuisine.
Proven leadership skills, with a track record of inspiring, developing, and managing diverse kitchen teams.
A comprehensive understanding of kitchen operations, including advanced cost control, menu engineering, and profitability management.
In-depth knowledge of HACCP, food safety standards, and compliance requirements.
The ability to thrive under pressure, consistently delivering exceptional standards and maintaining strong organisational skills.
Excellent communication and collaborative abilities, fostering strong relationships across all departments and with suppliers.

Required Criteria

Skills Needed

About The Company

Founded in 1996, PREM Group is a European hospitality management leader, operating an extensive portfolio of hotels, serviced apartments, and properties. With a presence in multiple countries, PREM Group manages its own brands, including Premier Suites and Leopold Hotels, while also offering tailored management services for property owners. The company’s success lies in its commitment to delivering superior guest experiences, maintaining operational excellence, and fostering innovation. PREM Group also emphasizes sustainability, ensuring responsible practices across its operations. Headquartered in Dublin, the company is supported by a highly skilled team, passionate about creating memorable stays for guests and value for property owners. With over two decades of expertise, PREM Group continues to set standards in the hospitality industry.

Company Culture

PREM Group promotes a culture of collaboration, innovation, and inclusivity. The company is built on a foundation of respect for its employees, guests, and stakeholders, fostering an environment where team members feel empowered and valued. Focused on professional growth, PREM Group provides ample opportunities for learning and development, encouraging employees to reach their full potential. Sustainability and community engagement are core values, with the company striving to make a positive impact through responsible practices and local initiatives. At PREM Group, teamwork and a shared commitment to delivering exceptional guest experiences define the work environment, ensuring both personal fulfillment and organizational success.

Company Benefits

PREM Group offers a range of benefits designed to attract, retain, and support its employees. Team members enjoy competitive salaries, comprehensive training programs, and clear career progression pathways within the hospitality industry. Health and well-being are prioritized, with wellness programs and access to mental health resources available. The company also provides discounted stays at its properties and offers recognition programs to celebrate employee achievements. A strong emphasis is placed on work-life balance, with flexible working arrangements where possible. PREM Group’s supportive and inclusive environment ensures employees feel valued, motivated, and empowered to excel in their roles while contributing to the company’s continued success.

Just some of the benefits of working with us:

Great Place to Work Accredited in UK 2025 & 2026 and in Ireland since 2023
Achieved Great Place to Work Best Workplace listing in Retail, Hospitality & Leisure in UK 2025
Achieved Great Place to Work Best Workplace listing for Women ireland and the UK in 2025
PREM Group UK & Ireland listed as one of the Fortune 100 Best Large Companies to Work For™ Europe for 2025
Excellent working environment
Learning & development opportunities
Career progression opportunities
Competitive salary
Staff uniform
Excellent hotel staff rates across Ireland, UK & Continental Europe for employees and friends and family rates
Employee assistance programme
Annual Employee recognition awards including long service recognition

Employee discounts, Competitive salary, Long service recognition, Employee Assistance Scheme, Culture of recognition, On the job learning, Progression opportunities, Staff celebration events

Salary

Not disclosed

Quick apply

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Executive Sous Chef

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