Sous chef

Job Title: Sous Chef Location: County Donegal (scenic hotel setting) Role Type: Full-time, permanent Reports To: Kitchen Manager About the Role: The Noel Group is a leading recruitment agency operating nationwide across the hospitality sector. We're proud to partner with a prestigious client in the hospitality industry to search for a talented Sous Chef to overlook a Hotel in Donegal. This is a key leadership in a busy hotel kitchen. You'll step up in the to oversee day-to-day culinary operations and ensure consistently high standards of food quality and hygiene. As an energetic and creative Sous Chef, you'll help elevate the guest experience through exceptional cuisine and kitchen management. What's in it for you? Competitive salary in the region of €. Opportunity for accommodation support. Sponsorship required if necessary. A clear path to professional development and potential progression toward Head Chef roles Work in an environment that values creativity, seasonal ingredients, and culinary excellence Key Responsibilities Assist the Kitchen Manager with menu planning, seasonal specials, and recipe development Supervise and coordinate kitchen staff; train and motivate your team in line with high standards Ensure consistency in food quality, presentation, and hygiene standards; maintain a clean, organised workspace Manage stock, inventory, ordering, and cost-control measures; liaise with suppliers as needed Step in for the Head Chef during their absence, taking full ownership of kitchen operations Uphold food safety and HACCP compliance rigorously Contribute to administrative tasks such as scheduling, rota planning, and performance reviews Bring creativity and innovation to specials and offer support across all kitchen disciplines Key Requirements Minimum 2 years' experience in a similar role-preferably in a hotel or high-end restaurant Culinary qualification (e.g., Culinary Arts degree, FETAC certificate) is strongly preferred Accredited food hygiene certification (Level 1 & 2 or equivalent HACCP training) Proven leadership and communication skills; ability to coach, mentor, and inspire kitchen staff Strong organisational skills with attention to detail; ability to manage pressure during busy service periods Understanding of stock control, cost efficiencies, and supplier negotiations Knowledge of a broad range of cooking techniques and current culinary trends Flexibility to work varied shifts, including weekends, evenings, and holiday periods Skills: Time Management Communication Organisation Benefits: Accommodation provided