As Sous Chef, you will play a key supporting role in the day-to-day management of our busy kitchen. Working closely with the Head Chef. You will help lead the team in delivering consistently high-quality food across all services, including restaurant, breakfast, and banqueting/events.
Key Responsibilities
· Support the Head Chef in overseeing kitchen operations and service delivery
· Assist in supervising and mentoring Chef de Parties, Commis Chefs, and Kitchen Porters
· Ensure all dishes are prepared and presented to the highest standards
· Take responsibility for the kitchen in the absence of the Head Chef
· Contribute to menu planning, development of daily specials, and seasonal offerings
· Maintain strict compliance with HACCP regulations, food safety, and allergen protocols
· Monitor stock levels, assist with ordering, and ensure effective stock rotation to minimise waste
· Uphold a clean, safe, and well-organised kitchen environment
· Help drive consistency, efficiency, and continuous improvement within the team
Requirements
· Minimum 3 years’ experience in a professional kitchen, with at least 1 year at Sous Chef level.
· Previous hotel or high-volume kitchen experience preferred
· Recognised culinary qualification desirable
· Strong knowledge of HACCP, food hygiene, and allergen management
· Proven leadership skills with the ability to motivate and develop a team
· Ability to perform under pressure while maintaining high standards
· Excellent communication and organisational skills
Pay: €41,000.00-€44,000.00 per year
Benefits:
- Bike to work scheme
- Company pension
- On-site parking
- Sick pay
Work Location: In person
