Job Description – Sous Chef
Job Title: Sous Chef
Reports To: Head Chef
Department: Kitchen
Location: Díon
Role Purpose
The Sous Chef is responsible for leading the day-to-day operation of designated kitchen sections while supporting the Head Chef in delivering exceptional food quality, consistency, hygiene standards and team performance. Working as part of a leadership team of five Sous Chefs, the role requires excellent organisational skills, strong leadership and the ability to manage high-volume service while maintaining the highest culinary standards.
Key ResponsibilitiesKitchen Operations
- Oversee the daily operation of assigned kitchen sections.
- Ensure all dishes are prepared and presented to company standards.
- Maintain consistency, quality and portion control at all times.
- Support the Head Chef in executing service during breakfast, lunch, dinner and private events.
- Ensure all mise en place is completed before service begins.
- Monitor ticket times and ensure efficient kitchen flow during busy periods.
- Assist with menu implementation and seasonal menu changes.
Leadership & People Management
- Supervise, motivate and develop Chef de Parties, Commis Chefs and Kitchen Porters.
- Lead by example through professionalism, organisation and work ethic.
- Conduct daily briefings with kitchen staff.
- Provide coaching, mentoring and on-the-job training.
- Assist in identifying future leaders within the kitchen.
- Promote teamwork and maintain a positive working environment.
Food Quality
- Ensure every dish leaving the kitchen meets company standards.
- Monitor food taste, presentation and consistency.
- Carry out regular quality checks throughout service.
- Report any quality concerns immediately to the Head Chef.
Health & Safety
- Ensure full compliance with HACCP and food safety legislation.
- Maintain excellent kitchen hygiene standards.
- Ensure all cleaning schedules are completed.
- Enforce safe working practices.
- Ensure all temperature records and food safety documentation are completed accurately.
Stock Control
- Assist with ordering and stock management.
- Monitor stock levels and reduce unnecessary waste.
- Ensure correct stock rotation (FIFO).
- Assist with monthly stocktakes.
- Report shortages and equipment issues promptly.
Financial Responsibilities
- Help achieve agreed food cost targets.
- Minimise waste through effective planning.
- Ensure correct portion control.
- Protect company assets and equipment.
Service Standards
- Maintain calm, organised leadership during high-volume service.
- Work closely with Front of House to ensure excellent guest satisfaction.
- Resolve kitchen issues quickly and professionally.
Leadership Expectations
A Sous Chef is expected to:
- Lead with integrity and professionalism.
- Take ownership of their section.
- Maintain exceptional personal standards.
- Support colleagues across all kitchen areas.
- Be approachable and solution-focused.
- Drive continuous improvement.
Skills & Experience
Essential:
- Minimum 3–5 years' experience in a high-volume professional kitchen.
- Previous experience as Junior Sous Chef or Sous Chef.
- Strong leadership and communication skills.
- Excellent organisational ability.
- Sound knowledge of HACCP and food safety legislation.
- Ability to work under pressure.
- Passion for food and continuous improvement.
Desirable:
- Experience in premium casual dining or Michelin-standard kitchens.
- Menu development experience.
- Stock control and ordering experience.
- Food Safety Level 3 qualification.
Key Performance Indicators (KPIs)
- Food quality and consistency.
- Service speed and ticket times.
- Kitchen cleanliness and HACCP compliance.
- Labour productivity.
- Food cost and waste control.
- Staff development and retention.
- Guest feedback.
- Team engagement and leadership.
Personal Attributes
The successful Sous Chef will be:
- Calm under pressure.
- Highly organised.
- Positive and professional.
- Detail-oriented.
- Accountable.
- Resilient.
- Adaptable.
- Passionate about developing people.
- Committed to maintaining the highest culinary standards.
Ready to make your mark?
Apply now via Indeed or send your CV to [email protected], We look forward to welcoming
Job Types: Full-time, Permanent
Pay: From €45,000.00 per year
Benefits:
- Employee discount
- Food allowance
Experience:
- Chef: 5 years (preferred)
Work Location: In person
