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Teamworx are seeking an experienced and passionate Senior Sous Chef to join an award winning restaurant in Galway. 

You’ll work alongside a team of talented culinary professionals, bringing innovation, structure, and leadership.

Maintain and uphold the group’s culinary standards and brand ethos

Manage kitchen operations, staff rosters, food safety, stock control, and supplier relationships in line with the Executive Head Chef

Ensure efficient and smooth service, especially during transitions, high-volume periods, or Head Chef absences

Mentor junior kitchen staff and support training and development initiatives

Collaborate with senior management and Head Chef's on seasonal menus, costings, and innovations

Monitor food quality, presentation, and portion control in line with the restaurants’ high standards

Proven experience as a Senior Sous Chef in high-end or fine dining restaurants

Strong leadership, communication, and organizational skills

Flexibility to work across multiple locations with varying team dynamics and kitchen setups

In-depth knowledge of food safety standards, HACCP, and allergen protocols

Creativity and passion for seasonal, sustainable, and innovative cuisine

Ability to lead by example in a high-pressure, fast-paced environment

Full eligibility to work in Ireland

Permanent full-time position

Opportunity to work with a renowned restaurant group known for quality and innovation

Competitive salary package plus tips

Staff discounts, meals on duty, and potential for further career development within the group

Access to ongoing training and development programs

If you’re a dynamic, experienced chef who thrives on challenge, variety, and high standards, we’d love to hear from you. Apply today or contact Sarah Strachan (Head of Hospitality) on for more information. Please note, you must have a valid work visa / have full EU working rights to be considered for this role. 

Teamworx are delighted to be recruiting an experienced and innovative Head Chef to lead our client's professional and highly skilled kitchen team. If you have the relevant qualifications, would like to develop your career within a busy and extremely popular property this could be an excellent opportunity for you.

The Role:

This is a full-time position working an average of 45 hours per week - 5 days over 7 to include weekends and public holidays.

Main Duties:

· Management of the food service department of the hotel.

· Lead a team of 12-14 staff within the kitchen

· Working closely with the Food & Beverage Manager, Group Executive Head Chef and Directors/Owners on the strategic planning for the hotel.

· Management of budgets and targets in relation to the kitchen/food service of the property as well as payroll costs for kitchen.

· Staff Training & Development

· Menu Development/Design

· Working closely with the Senior Team on further developing the restaurant & food service within the hotel.

· Working as an active chef within the hotels busy kitchens.

· Management of the kitchens/hotels HACCP system.

· Ensuring the highest standards are achieved within the department.

· Stock Takes

· Ordering

· Rosters

Requirements:

· Must have a minimum of 3-4 years previous experience as a Head Chef working within busy properties.

· 4/5 years’ experience working as a senior chef within 4* hotels within the Irish hospitality industry is essential.

· Must have experience in managing kitchen finances and in the financial aspect of managing a busy kitchen.

· Must be fluent in the English Language both written and spoken.

· Must be HACCP Trained – level 2 or 3 and have experience in managing a kitchens HACCP system.

· Must have a proven track record in training and development of staff.

· Must have strong people management skills

· Excellent communications skills.

· Excellent people skills.

· Must be able to work as part of a team and on own initiative.

· Must be a team player and be able to work with members of the hotels management team on various in-house food related projects.

Benefits:

· Employee Assistance Programme

· Free Parking

· Free Staff Meals while on Duty

· Group Pension Scheme

· Group Health Insurance (Reduced Rates)

· Excellent Training Opportunities

· Staff Reward & Recognition Initiatives

TEAMWORX RECRUITMENT are looking for a SOUS CHEF for their clients GOLF CLUB based in south Galway. If you’re passionate about food and you’d like to bring your skills to the next level with us we want to hear from you.  Working alongside the Head Chef and the rest of the kitchen team you will be instrumental in crafting amazing food and experiences for your guests. Candidates must have own transport.

WHATS IN IT FOR ME?

Excellent salary + TIPS

Company events

Employee discount

Food allowance

Gym membership

On-site parking

Wellness program

Training & Development

Food on duty

Staff discounts in sister properties

Role and Responsibilities

Oversee all food production for the golf club’s kitchen

Manage food production and provide the highest food Quality

Manage all activities in the golf club’s kitchen

Maintains product consistency by conducting inspections of seasonings, portions, and food appearance and follow-up appropriately

Maximise customer satisfaction by providing the highest food quality consistent with cost control and profitability margins of the golf club’s kitchen

Assures adherence to resort’s standards of food quality, preparation, recipes, and presentation

Minimizes spoilage, waste and over production

To forecast and plan busy periods of business in order to ensure the smooth running

Fosters and develops effective employee relations between kitchen production and restaurant service, as well as with other departments within the hotel

Ensures the kitchen is run in compliance with all regulations as laid down by the EHO and HACCP regulations

Hygiene control – ensure all cleaning schedule and records are set and maintained

Adheres to all health, sanitation and food safety rules and regulations and makes sure that all staff adheres to these

Ensures that all potential and real hazards are reported and reduced immediately

THE PERSON:

Sound communications with excellent verbal and written skills.

Solution driven/ problem solving skills

Solid Leadership with proven organisational and time management skills.

Compliance focused

Logistics and Planning focused

Adaptability

Customer & Quality focused

Financial Acumen

Professional requirements and Experience:

3 Years’ experience in a similar Chef position

Chef Qualification

HACCP Level 5

For more information on this role please contact Maurice on