Find Kitchen team member Jobs in County Donegal

Sous Chef
Mount Errigal Hotel —Letterkenny, County Donegal
- From €38,000 a year
- Weekend availability
- Cooking
- Hotel
- No degree
Quick apply
2d
Assistant Restaurant Manager
Harveys Point —Lough Eske, County Donegal
- Weekend availability
- Hospitality
- Microsoft Excel
- Management
- Employee assistance program
Quick apply
Bar Manager
Abbey Hotel, Donegal Town —Donegal, County Donegal
- Full-time
- Management
- Customer service
- Hotel
- Employee discount
Quick apply
3d

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Sous Chef

Mount Errigal Hotel -
Letterkenny, County Donegal

Quick apply

Job details

Permanent | Full-time
From €38,000 a year
2 days ago

Benefits

On-site gym
Company pension
On-site parking

Qualifications

Food management
Cooking
Menu planning
Organisational skills
Food preparation
Leadership
Communication skills

Full job description

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

Quick apply

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