Senior Culinary Team Leader

2 days ago

Donegal, Ireland beBeeSousChef Full time €50,000 - €60,000

About the Position:

We are seeking a highly skilled and motivated Sous Chef to join our kitchen team.

This is a key leadership role where you will oversee day-to-day culinary operations and ensure consistently high standards of food quality and hygiene.

As an energetic and creative Sous Chef, you will help elevate the guest experience through exceptional cuisine and kitchen management.

What's in it for you?

  • Competitive salary
  • 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 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

Educational Qualifications:

Culinary qualification such as Culinary Arts degree or FETAC certificate is highly desirable.

Licenses and Certifications:

Accredited food hygiene certification Level 1 & 2 or equivalent HACCP training is essential.

Leadership Skills:

Proven leadership and communication skills are necessary to lead a team effectively.

Organisational Skills:

Strong organisational skills with attention to detail are required to manage pressure during busy service periods.

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