A fantastic opportunity has arisen for an experienced Sous Chef to join the culinary team at Whites of Wexford.
This is an excellent opportunity for an accomplished Sous Chef who is confident leading a busy kitchen operation and who is ready to play a key role in the day-to-day management of the kitchen.
Working closely with the Head Chef, the successful candidate will help lead the kitchen team, maintain consistently high standards of food quality and presentation, and contribute to the commercial performance of the department.
The Role
As Sous Chef, you will:
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Work closely with the Head Chef in the day-to-day management and operation of all kitchen areas.
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Take a hands-on leadership role during service, ensuring consistency, quality and efficient delivery.
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Lead, support and develop the kitchen team, setting clear standards and providing direction during busy periods.
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Contribute to menu development, introducing new ideas, dishes and culinary techniques.
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Maintain a strong awareness of food GP, portion control, purchasing, waste management and departmental budgets.
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Assist with stock management, including deliveries, stock rotation, storage and stock control.
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Ensure the highest standards of food preparation, presentation and service are consistently maintained.
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Ensure full compliance with HACCP, food safety legislation, company procedures and Critical Control Points.
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Ensure all temperature, storage and food safety records are accurately completed.
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Maintain excellent standards of hygiene, cleanliness and organisation throughout all kitchen and storage areas.
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Ensure kitchen equipment and machinery are operated correctly and maintained in good working condition.
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Support the Head Chef with kitchen planning, staffing and the organisation of service.
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Build strong working relationships with colleagues and management across the hotel.
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Deputise for the Head Chef when required and take responsibility for the kitchen operation in their absence.
The Candidate
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We are looking for an experienced and confident Sous Chef who can demonstrate:
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A minimum of 3 years' experience at Sous Chef level or in a comparable senior kitchen leadership position, ideally within a busy hotel, restaurant or high-volume operation.
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Strong culinary knowledge and a genuine passion for food, quality and presentation.
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Proven experience managing and motivating a kitchen team.
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A strong understanding of food GP, purchasing, portion control, stock management and waste reduction.
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Experience contributing to menu development and maintaining consistent food standards.
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Excellent knowledge of HACCP, food hygiene and food safety requirements.
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A hands-on leadership style and the ability to remain organised and composed during demanding services.
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Strong communication, organisational and teamwork skills.
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The ability to take ownership and make sound operational decisions when required.
What We Offer
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In return, the successful candidate will receive an excellent remuneration package and benefits, together with the opportunity to develop their career within Neville Hotels.
All applicants must be eligible to live and work full-time in Ireland. Documentary evidence confirming eligibility to work will be required.
