Chefs of All Grades — The SpitJack Rotisserie Brasserie, Limerick
We're looking for chefs across all grades to join the kitchen team at The SpitJack Limerick — from commis level right up to senior chef de partie.
The SpitJack is a rotisserie brasserie on Bedford Row. The concept is built around live fire cooking — whole birds on the rotisserie, classic brasserie dishes, and a brunch service we take seriously. It's a structured kitchen with clear sections, proper systems, and a brigade that knows what it's doing. If you're used to working somewhere disorganised and underprepared, this will feel like a different industry.
What the kitchen looks like
We run brunch and dinner service, with morning and evening shifts available. The food is honest and consistent — quality Irish produce, classic technique, rotisserie at the heart of it. You'll know what's expected of you each day and you'll have the tools to deliver it.
What we offer
Starting from €14.50 per hour, dependent on experience and grade
29 days paid holiday including bank holidays
Enhanced rates on Sundays and bank holidays
Staff meal every shift
50% discount dining with friends or family at our Limerick and Cork restaurants
Strong tips, distributed fairly across the team
Cloud-based HACCP and digital compliance systems — less paperwork, more cooking
Real career progression — we promote internally and invest in our people through structured training
What we're looking for
Experience in a professional kitchen at any grade. You'll need solid HACCP knowledge, the ability to hold your section, and a reliable work ethic. We'll look after the rest. English to a working level is required, and you must have full permission to work in the EU.
We're a growing hospitality group with kitchens in both Limerick and Cork. If you want to work somewhere that's going somewhere, we'd like to hear from you.
Send your CV to [email] or apply through the link below.
