sous chef

In order to work in Ireland a non-EEA National, unless they are exempted, must hold a valid employment permit. Please review the Eligibility and requirements for an employment permit if you are unsure of your eligibility to apply for this vacancy. Core Responsibilities

• Kitchen Operations — oversee daily service, ensure smooth workflow, manage pass during busy periods.
• Food Preparation — prepare, cook, and present dishes to the required standard.
• Team Leadership — supervise chefs and KP’s, delegate tasks, train junior staff.
• Menu Execution — support menu planning, specials, costing, and portion control.
• Quality Control — maintain consistency, taste, presentation, and portion standards.
• HACCP Compliance — ensure proper food safety, labeling, temperature logs, and cleaning schedules.
• Stock Management — assist with ordering, deliveries, waste control, and supplier checks.
• Service Support — run the pass when required, communicate with FOH, manage timing.
• Problem Solving — handle issues calmly: shortages, staff gaps, customer requests.

Key Requirements

• Culinary Qualification (or equivalent experience).
• Experience as a sous chef in a busy kitchen.
• Strong knowledge of HACCP, allergens, and food safety legislation.
• Ability to lead a team, motivate staff, and maintain discipline.
• Excellent communication with both kitchen and FOH.
• Ability to work under pressure and maintain high standards.
• Strong organisational skills: prep lists, ordering, waste control.
• Flexibility to cover head chef duties when required.