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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
10h
Commis Chef
Galway Bay Hotel —Galway, County Galway
- Part-time
- Hotel
- Restaurant experience
- Employee discount
Quick apply
16h
Weekend Cook- Bushypark Addiction Centre, Ennis, Co. Clare
Clarecare —Ennis, County Clare
- €14.86 an hour
- Part-time
- Culinary experience
- In-person
- Communication skills
- Annual leave
- Employee assistance program
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
15h
Chef de Partie for Fine Dining Restaurant
Fitzwilliam Hotel —DUBLIN 2, County Dublin
- Full-time
- Culinary experience
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- Annual leave
Quick apply
6d
Mediterranean Chef De Partie | Riva Restaurant at The Europe Hotel & Resort
The Europe Hotel & Resort —Killarney, County Kerry
- Full-time
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11d
Senior Sales Executive (B2B Field Sales & Business Development)
Food Village —Maynooth, County Kildare
- €40,000–€45,000 a year
- Full-time
- Business development
Quick apply
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Sous Chef

Ballynahinch Castle Hotel -
Recess, County Galway

Quick apply

Job details

Permanent | Full-time
€45,000–€50,000 a year
10 hours ago

Benefits

On-site gym
Uniform provided
Employee assistance program
Gym membership

Qualifications

Culinary experience
Food management
Food hygiene
Cooking
Leadership
Communication skills
Time management

Full job description

Ballynahinch Castle Hotel, a proud member of Relais & Chateaux is seeking an enthusiastic and talented Sous Chef to join our culinary team. At Ballynahinch Castle, we are all about people, exceptional food and unforgettable guest experiences. This is an exceptional opportunity to join one of Ireland's leading luxury hotels and become part of a passionate, ambitious and supportive kitchen team.

Key Responsibilities

Support the Executive Head Chef in the day-to-day management of the kitchen, ensuring the highest standards of food quality, presentation, hygiene, and service are consistently achieved.
Lead and supervise the kitchen team during service, ensuring smooth operations and maintaining 5-star standards at all times.
Take responsibility for the kitchen in the absence of the Executive Head Chef, ensuring all sections operate efficiently and effectively.
Oversee and support all kitchen sections, providing guidance, training, and motivation to junior chefs while promoting a positive and collaborative working environment.
Ensure all mise en place is prepared to the highest standard and is appropriate for forecasted business levels.
Prepare and oversee the production of dishes from start to finish, ensuring consistency in quality, presentation, and portion control.
Monitor food standards throughout each service, ensuring all dishes meet the specifications set by the Executive Head Chef.
Assist with menu development, seasonal menu changes, recipe creation, and maintaining an in-depth knowledge of all menu offerings.
Support the Executive Head Chef in achieving departmental targets relating to food cost, labour cost, stock control, and waste management.
Ensure food deliveries are checked, stored, and rotated correctly, maintaining accurate stock control procedures.
Maintain excellent communication with all kitchen and front-of-house teams to ensure seamless service and exceptional guest experiences.
Ensure all food safety, HACCP, and health & safety procedures are followed, maintaining a clean, organised, and compliant kitchen environment at all times.
Manage guest dietary requirements and special requests efficiently, ensuring the highest levels of guest satisfaction.
Lead by example through professionalism, attention to detail, and adherence to the hotel's grooming and presentation standards.
Assist in the recruitment, onboarding, training, and development of kitchen team members, helping to foster a culture of continuous improvement and excellence.

About You

The ideal candidate will have:

Previous experience as a Sous Chef or an experienced Chef de Partie ready to take the next step within a luxury hotel or fine dining environment.
A passion for creating exceptional food using the finest seasonal and local ingredients.
Strong leadership skills with the ability to motivate, mentor and develop a high-performing kitchen team.
Excellent knowledge of food safety, HACCP and kitchen hygiene standards.
Strong organisational, communication and time management skills.
The ability to remain calm and lead effectively under pressure in a busy, service-driven kitchen.
A keen eye for detail and a commitment to delivering consistently high culinary standards.
Experience in stock control, food cost management and minimising waste.
A proactive, positive and collaborative approach with a genuine passion for hospitality and guest satisfaction.

Rewards & Benefits

We offer an excellent package, including:

Competitive annual salary of €45,000-€50,000.
40-hour working week.
Excellent training and career development opportunities within a prestigious Relais & Chateaux property.
Subsidised staff accommodation.
Employee Assistance Programme.
Meals provided.
Uniform provided.
On-site staff gym.
Staff discounts.

Quick apply

Refine Your Search

executive chef jobs

Sous Chef

Commis Chef

Weekend Cook- Bushypark Addiction Centre, Ennis, Co. Clare

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