Find Sous chef Jobs in Scotshouse County Monaghan

Senior Chef de Partie
Hotel Kilmore —Cavan, County Cavan
- Weekend availability
- Cooking
- No degree
- Mentoring
- Employee assistance program
Quick apply
Junior Sous- Conors Bar
Castle Leslie estate —Monaghan, County Monaghan
- From €15 an hour
- Full-time
- Bar
- Customer service
- Cooking
- Free parking
- Wellness program
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Senior Chef de Partie
Hotel Kilmore —Cavan, County Cavan
Supervise, train, and mentor Demi Chefs de Partie, Commis Chefs, and kitchen porters within the section. Proven experience running a section independently…
Quick apply
Chef de Partie
Hotel Kilmore —Cavan, County Cavan
Maintain control of section during busy service periods including banqueting and events, ensuring timing and presentation standards are met.
Quick apply
8d

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Senior Chef de Partie

Hotel Kilmore
Cavan, County Cavan

Quick apply

Job details

Permanent | Full-time

Benefits

Uniform provided
Employee assistance program
On-site parking

Qualifications

Food hygiene
Cooking
Mentoring
Kitchen management
Leadership
Communication skills
HACCP Level 2 Certificate
Kitchen experience
Time management

Full job description

Section Management

Take full ownership of an assigned section, service execution, and closedown.
Ensure all dishes leaving the section meet the establishment's quality, presentation, and portioning standards.
Plan and organize section workflow to ensure smooth service during peak periods.
Liaise with other sections and front-of-house to ensure timely, coordinated service.

Leadership & Supervision

Supervise, train, and mentor Demi Chefs de Partie, Commis Chefs, and kitchen porters within the section.
Delegate tasks effectively and provide constructive feedback to junior team members.
Act as a role model for professionalism, punctuality, and kitchen discipline.
Step in to cover the Sous Chef's duties in their absence, when required.

Food Preparation & Quality

Prepare, cook, and present dishes in accordance with recipes, specifications, and brand standards.
Maintain consistency in taste, quality, and presentation across all covers.
Assist in menu development, recipe testing, and seasonal menu changes.
Monitor food quality and portion control to minimize waste and maintain profitability.

Health, Safety & Hygiene

Ensure full compliance with food safety regulations (e.g., HACCP) and allergen management procedures.
Maintain a clean, organized, and safe working environment at all times.
Conduct regular checks on food storage, labeling, dating, and rotation (FIFO).
Report any equipment faults, hazards, or maintenance issues promptly.

Stock & Cost Control

Monitor stock levels for the section and communicate ordering needs to the Sous Chef.
Minimize food wastage through effective planning, storage, and portion control.
Support with stock takes and inventory management as required.
Assist in controlling section-level food costs in line with budget targets.

Administration & Communication

Attend and contribute to daily kitchen briefings and team meetings.
Communicate effectively with the wider kitchen and front-of-house teams.
Keep accurate records related to food safety, temperature checks, and cleaning schedules.

Person Specification

Essential

Minimum 3–5 years' experience working in a professional kitchen, including at least 1–2 years at Chef de Partie level.
Proven experience running a section independently during full service.
Culinary qualification (e.g., NVQ Level 2/3, City & Guilds, or equivalent) or demonstrable equivalent experience.
Strong knowledge of food hygiene and safety standards (Level 2 Food Safety certificate or higher).
Excellent knife skills and understanding of classical and modern cooking techniques.
Ability to work calmly and efficiently under pressure in a fast-paced environment.
Strong communication and team leadership skills.
Flexibility to work evenings, weekends, and public holidays as required.

Desirable

Experience mentoring or training junior chefs.
Familiarity with kitchen management or stock control software.
Experience contributing to menu design or costing.

Key Skills & Attributes

Passion for food and continuous culinary improvement
High attention to detail and consistency
Strong organizational and time-management skills
Resilience and composure under pressure
Collaborative, team-first mindset
Reliability and strong work ethic

Working Conditions

Kitchen environment involving exposure to heat, noise, and physical demands (standing for extended periods, lifting, repetitive tasks).
Shift work including early mornings, late evenings, weekends, and holidays based on business needs.
Personal protective equipment (PPE) and kitchen uniform provided; compliance with dress and hygiene standards required.

KEY COMPETENCIES

Attention to Detail
HACCP & Food Safety Knowledge
Communication Skills
Time Management
Problem Solving
Teamwork
Work Ethic & Reliability
Hands-On Operational Support

CALUSADE VALUES

The Kitchen Porter must demonstrate and embed the Calusade values:

Care
Consistency
Community

Why Join Calusade Hotels

At Calusade Hotels, we believe exceptional hospitality begins with exceptional people. Across our hotels, we are proud to foster a culture built on teamwork, professionalism and genuine service — a place where our teams feel valued, supported and proud to belong.

We are committed to creating an environment where our people can thrive, develop their skills and build meaningful careers in hospitality. Many of our team members progress through the organisation, moving into supervisory and management roles as they grow with us.

When you join Calusade Hotels, you become part of a professional and welcoming team that takes pride in delivering memorable guest experiences every day.

What we offer:

Opportunities for career progression across our hotel group
Ongoing training, learning and professional development
Employee recognition programmes celebrating great performance
Incentives and rewards that recognise commitment and excellence
Staff rates across our hotels
employee assistance Programme
Complimentary meals on duty
Pension scheme
Healthcare benefits
A supportive team culture and positive working environment
Employee wellbeing initiatives and support programmes
Competitive pay and benefits
The opportunity to build a rewarding long-term career in hospitality

At Calusade Hotels, we take pride in creating a workplace where our people feel respected, supported and proud to belong.

Benefits:

Employee assistance program
On-site parking

Work Location: In person

Quick apply

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sous chef jobs in scotshouse county monaghan

Senior Chef de Partie

Junior Sous- Conors Bar

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