Role Overview
We are seeking an experienced and motivated Sous Chef to join our kitchen team. The successful candidate will support the Head Chef in the daily management of the kitchen, ensuring consistently high standards of food quality, presentation, hygiene, and service across all hotel food outlets, including restaurant service, bar food, weddings, conferences, banquets, and private events.
This is a hands-on leadership role suited to someone who is organised, calm under pressure, and passionate about delivering excellent food in a busy hotel environment.
Key Responsibilities
- Support the Head Chef in the day-to-day running of the kitchen.
- Lead and motivate the kitchen team during service.
- Ensure food is prepared, cooked, and presented to the highest standard.
- Assist with menu planning, specials, event menus, and seasonal dishes.
- Maintain consistency across restaurant, bar, banqueting, and conference food service.
- Supervise food preparation for weddings, events, and high-volume functions.
- Monitor stock levels and assist with ordering and stock rotation.
- Help control food costs, wastage, and portion control.
- Ensure all food safety, HACCP, hygiene, and health & safety standards are followed.
- Train, support, and develop junior chefs and kitchen porters.
- Assist with staff rotas and kitchen organisation when required.
- Work closely with the front-of-house, banqueting, and events teams to ensure smooth service.
- Step up in the absence of the Head Chef when required.
Candidate Requirements
The ideal candidate will have:
- Previous experience as a Sous Chef, Junior Sous Chef, or strong Chef de Partie in a busy hotel, restaurant, or events environment.
- Strong food knowledge and a passion for quality and consistency.
- Experience in high-volume service, weddings, banquets, or conference catering.
- Good leadership and communication skills.
- Strong organisational skills and the ability to work well under pressure.
- A good understanding of HACCP, food safety, and kitchen hygiene standards.
- Ability to train and support junior team members.
- Flexibility to work evenings, weekends, and busy event periods.
- A positive attitude and strong teamwork ethic.
Key Skills
- Kitchen leadership
- Food preparation and presentation
- Banqueting and event catering
- Stock control and waste management
- HACCP and food safety compliance
- Team training and supervision
- Time management
- Communication
- Cost awareness
- Problem-solving under pressure
Personal Attributes
- Professional and reliable
- Calm and focused during busy service
- High attention to detail
- Passionate about food and hospitality
- Hands-on and willing to support the team
- Flexible and adaptable
- Standards-driven
- Positive and respectful with colleagues
Benefits
- Competitive salary, based on experience
- Meals on duty
- Staff discounts
- Training and development opportunities
- Career progression within the hotel
- Supportive team environment
Pay: From €38,000.00 per year
Benefits:
- Company pension
- On-site gym
- On-site parking
Work Location: In person
