The Mespil Hotel has an exciting opportunity for a Junior Sous Chef to join our Kitchen team.
The main responsibilities of this role is to support the Head Chef and Sous Chef in the day-to-day operation of the kitchen, ensuring high standards of food quality, hygiene, and presentation are consistently delivered. The Junior Sous Chef plays a key role in supervising kitchen staff and maintaining a smooth and efficient service.
This is a challenging position for a highly motivated, hardworking individual interested in developing themselves in the hospitality industry. Areas of responsibility will focus on the following areas:
Kitchen Operations:
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Assist in the preparation, cooking, and presentation of dishes to the highest standard
- Support the Sous Chef and Head Chef in managing kitchen operations during service
- Supervise and guide Commis Chefs and Chef de Parties
- Ensure all food is prepared in line with recipes, portion control, and presentation standards
- Maintain a clean, organised, and safe kitchen environment in line with HACCP standards
- Monitor stock levels and assist with ordering and inventory control
- Minimise food waste and support cost control initiatives
- Ensure compliance with all food safety, health & safety, and hygiene regulations
- Assist in training and development of junior kitchen team members
- Step in to lead a section or service in the absence of senior chefs
- Assist with stock control, ordering, and inventory management
- Minimise waste and ensure efficient use of ingredients
- Work efficiently in a fast-paced environment
- Maintain a professional appearance and attitude
- Adhere to all company policies and procedures
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Previous experience as a Chef de Partie or similar role in a busy kitchen
- Strong knowledge of food preparation, cooking techniques, and kitchen operations
- HACCP and food safety certification
- Ability to work under pressure in a fast-paced environment and meet deadlines
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Strong organisational and time management skills
- Team player with good communication and leadership ability
- Passion for food, quality, and continuous improvement
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Formal culinary qualification
- Experience in hotel or similar kitchen environments
- Knowledge of menu development and cost control
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Attention to detail
- Leadership and teamwork
- Flexibility and adaptability
- Commitment to quality and standards
- Strong work ethic and reliability
- Good communication and teamwork skills
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Passion for food and hospitality
- Positive, can-do attitude
- Reliable, punctual, and professional
- Willingness to learn and develop
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Shift work including evenings, weekends, and public holidays
- Physically demanding role requiring long periods of standing
The benefits of working at the Mespil Hotel:
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Competitive Salary
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Continuous training and professional development programs.
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Complimentary stays at our sister property.
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Additional days off based on your length of service.
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Access to our Employee Assistance Programme (EAP) for you and your family.
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Option to join our Pension Scheme after 1 year of service.
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Option to avail of Health Insurance at reduced rates.
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Complimentary buffet-style meals in the staff canteen for breakfast, lunch, and dinner.
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A referral program-refer a friend to join our team and receive a reward.
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Participation in the Bike 2 Work Scheme and the Tax Saver Commuter Ticket Scheme.
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Employee recognition initiatives to celebrate your achievements.
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An exciting calendar of social events.
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Being part of a supportive and dynamic team in a hotel recognized as an "Outstanding Employer" for 2023, 2024, 2025 and 2026 through the Failte Ireland Employer Excellence Program
