Sous Chef

2 weeks ago

Dublin, Dublin City, Ireland Noel Group Full time

Position: Sous Chef Location: North County Dublin / Commutable from Kildare Industry: Hospitality (4* Hotel) Salary: €45,000 per annum Hours: Full-time, 45 hours per week, 5 days over 7 (including weekends and public holidays) Overview A busy 4-star hotel in North County Dublin is seeking an experienced Sous Chef to join its professional kitchen team. The role involves supporting the Head Chef in leading the kitchen, overseeing daily operations, and ensuring high-quality food production across all outlets and events. Key Responsibilities Assist the Head Chef in managing the daily operations of the kitchen. Lead and supervise a team of 10-12 kitchen staff. Prepare food for breakfast, carvery, bar, restaurant, and functions. Deliver high standards of food presentation and quality. Contribute to menu development and seasonal updates. Oversee stock ordering, inventory control, and weekly stocktakes. Ensure HACCP compliance and maintain a safe, hygienic kitchen environment. Train, develop, and mentor junior kitchen staff. Provide hands-on support in all sections of the kitchen when required. Requirements 2-3 years' experience as a Sous Chef or Senior Sous Chef in a hotel or busy food service environment. HACCP trained. Strong knowledge of food preparation, industry trends, and kitchen operations. Previous experience in the financial aspects of kitchen management desirable but not essential. Proven ability to train and develop staff. Excellent people management, communication, and teamwork skills. Ability to multi-task and remain calm under pressure. Available for early starts, late finishes, weekends, and public holidays. Fluent in English, both written and spoken. Benefits Competitive salary of €45,000 per annum. Free staff parking. Group pension scheme. Access to reduced-rate group health insurance. Excellent training and career progression opportunities. Staff reward and recognition initiatives. Employee Assistance Programme (EAP). Skills: Kitchen Leadership Food Preparation Menu Development HACCP Compliance Staff Training Stock Management Communication

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