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Senior Sous Chef
The Station House Hotel —Kilmessan, County Meath
- €50,000–€65,000 a year
- Weekend availability
- Hospitality
- Bar
- Culinary experience
- Free parking
- Employee assistance program
Quick apply
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Experienced Sous Chef – Whites of Wexford
Whites of Wexford —Wexford, County Wexford
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Cross Guns Gastropub —Navan, County Meath
- €47,500–€55,000 a year
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Experienced Sous Chef – Whites of Wexford
Whites of Wexford —Wexford, County Wexford
Support the Head Chef with kitchen planning, staffing and the organisation of service. Maintain excellent standards of hygiene, cleanliness and organisation…
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Senior Sous Chef

The Station House Hotel -
Kilmessan, County Meath

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Job details

Full-time
€50,000–€65,000 a year
3 days ago

Benefits

Free parking
Uniform provided
Employee assistance program

Qualifications

Hospitality
Culinary experience
Cooking
Complaint handling
Food service stock management
Kitchen cost control
Team management
Budgeting
Communication skills
Time management

Full job description

We invite you to begin your next career chapter at The Station House Hotel in Kilmessan, County Meath. Family run for over 43 years, with listings in the prestigious Ireland’s Blue Book and Michelin Guide, The Station House Hotel is a luxury boutique hotel set in the heart of the Boyne Valley, just 40 minutes from Dublin. It is renowned for its excellent food & service, with fine dining in the award-winning Signal Restaurant, and casual dining in The Platform Bar & Brasserie, as well as being an award-winning wedding venue. Our ethos is focused on using local and top-quality Irish produce, partnering with local chemical free & organic farms, and with relationships spanning 43 years with both meat and fish suppliers.

We are looking for an experienced Sous Chef to join our team, working alongside some of the most talented culinary and hospitality professionals in Ireland. Reporting directly to the Head Chef, this is an exciting opportunity for an ambitious and talented chef looking to take on more responsibility in an equally ambitious and creative team.

Key Responsibilities:

Act as deputy to the Head Chef in the smooth and efficient running of a high-volume, luxury hotel, managing food outlets across fine dining, casual dining and banqueting service.
Oversee daily kitchen operations, ensuring consistent delivery of high-quality dishes in line with 5-star standards
Lead, supervise, and motivate kitchen sections during service to ensure efficiency, speed, and excellence under pressure.
Maintain consistent food quality, presentation, and portion control across all menu items.
Ensure all mise en place is completed to the highest standard ahead of service periods.
Assist in menu development, seasonal updates, and daily specials in collaboration with the Head Chef and General Manager
Work with the in-house garden team and suppliers to develop new menus and ideas
Train, mentor, and develop junior chefs, promoting a culture of learning, discipline, and continuous improvement.
Monitor kitchen performance, ensuring adherence to food safety, HACCP, hygiene, and health & safety regulations at all times.
Control food costs, minimise waste, and support stock management, ordering, and inventory procedures.
Liaise effectively with front-of-house teams to ensure smooth communication and exceptional guest satisfaction.
Provide cover for the Head Chef, taking full responsibility for kitchen operations when required.
Maintain a calm, structured, and professional approach in a fast-paced, high-pressure environment.

Key Requirements:

Previous experience as a Sous Chef in a busy 4-star or 5-star hotel or high-volume quality restaurant.
Strong understanding of luxury hospitality standards and high-volume service delivery.
Proven ability to lead and motivate a kitchen team in a fast-paced environment.
Excellent culinary skills with strong attention to detail, consistency, and presentation.
Solid knowledge of HACCP, food safety, and kitchen compliance procedures.
Strong organisational and time-management skills with the ability to multitask effectively.
Experience in stock control, food cost awareness, and waste management.
Ability to remain calm and effective under pressure during busy service periods.
Positive attitude with a strong work ethic and commitment to team success.
Good communication skills and ability to work collaboratively across departments.
Flexible approach to working hours, including evenings, weekends, and public holidays.

Why work for The Station House Hotel

Be part of a high achieving and ambitious team
Employee Assistance Programme
Strong team focus and team atmosphere
Meals and uniform are provided
Free parking
Team social event organised during the year, with Team Appreciation and Discretionary Performance Bonus incentive schemes in place
Training and development opportunities available for culinary and management skills, in addition to on-the job learning with the Head Chef and General Manager

Job Type: Full-time

Pay: €50,000.00-€65,000.00 per year

Work Location: In person

Quick apply

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