We are looking to hire an experienced Sous Chef for our busy North Clare restaurant.
Job Summary:
The Sous Chef is a key member of the kitchen team, responsible for managing a specific section of the kitchen which the head chef will assign and ensuring the highest standards of food preparation and presentation. This role involves supervising junior chefs, maintaining kitchen hygiene standards, and supporting the Head Chef in day-to-day operations.
Key Responsibilities:
Section Management
- Take ownership of a designated section and ensure it runs efficiently and effectively
- Prepare, cook, and present dishes to the required standard
- Managing the quality and timing of food service
Team Leadership
- Supervise and mentor Commis Chefs and junior Chef de Parties.
- Train new staff within your section and promote development through coaching.
Quality & Consistency
- Ensure consistency in taste, portioning, and presentation of dishes.
- Follow recipes, portion controls, and presentation specifications as set by the Head Chef.
- Take corrective actions when standards are not met.
Health & Safety Compliance
- Ensure food safety, hygiene, and sanitation practices are followed at all times.
- Comply with HACCP standards and kitchen safety regulations.
- Maintain cleanliness and organisation in your section.
- Clean down section fully at end of shift and before leaving kitchen at end of night, ensure all areas are clean and sanitised
- Make sure everything is labelled and covered
- Ensure fridges are keeping temperature
Inventory & Waste Control
- Assist in monitoring inventory for your section.
- Report shortages and assist with stock rotation.
- Minimise waste through proper storage and portion control.
- Assist head chef and sous chef in achieving a 70% gp margin
Required Skills and Qualifications:
- Minimum of 3 years’ experience in a professional kitchen
- Proven experience in a Sous Chef or similar role
- Strong culinary skills and knowledge of kitchen operations
- Excellent time management and organisational skills
- Ability to lead and motivate a small team
- Understanding of food hygiene and safety practices
Preferred Qualifications:
- Formal culinary training or relevant certification
- Knowledge of allergens, dietary requirements, and menu planning
Working Conditions:
- Must be flexible with working hours including weekends and holidays
- Ability to work under pressure in a fast-paced kitchen environment
Job Type: Full-time
Pay: €55,000.00-€65,000.00 per year
Benefits:
Ability to commute/relocate:
- Clare, County Clare: reliably commute or plan to relocate before starting work (preferred)
Experience:
- Sous Chef: 2 years (preferred)
Language:
Work Location: In person
