29 Sous Chef jobs in Ireland

Sous Chef Benefit from Dalata Academy programmes, courses and learning tools that equip you with essential skills and knowledge while also providing exposure to senior team members who can mentor you along the way. We are committed to promoting from within, so your dedication can lead to exciting internal opportunities. If you are ready to enhance your career and make an impact in a supportive environment, join us at Dalata Hotel Group! Benefits Free employee meals on duty 50% Off F&B in all properties €/£60 employee rate on rooms for all Dalata owned hotels 30% off the Friends & Family rate Extra AL day for every year worked (5 extra days to a maximum of 5 days) Employee Assistance Programme. Cycle to Work Scheme/Transport Schemes SAYE (Save As You Earn Scheme) Pension access (Ask your HR Manager for local pension information) Development Opportunities through our Dalata Academy- support your career journey Staff Appreciation Initiatives, Fun Team Building Activities and regular charity events Your Job Support the kitchen operations for the hotel. Lead by example in excellent food production. Mentor our skilled and ambitious culinary staff. Support the Jr Head Chef in their duties, occasionally deputising in their role. Play an important role in the success of our meetings and events offerings. What Youll Need: Experience as a chef in hotels or similar. Unrelenting focus on quality. Qualification in culinary arts or similar is desired but not essential. A personal desire to be developed and to learn in your role. Ability to support the successful operations of the kitchen. Ability to build relationships and influence with all levels of the business. About Us Dalata Hotel Group We bring theheartof hospitality to every hotel we own and operate. We see our growth and expansion plans as a way of spreading our unique way of caring for our guests further around the world, bringing better experiences to more people. Currently, the Dalata difference can be felt at each of our hotels in Ireland, the UK, Germany & the Netherlands, and well keep expanding this further, focusing on key UK cities, Dublin and Continental Europe. Helping our people to grow and develop their careers is vitally important to us and is one of our highest priorities. We have many exciting and unique internal development programmes, each crafted to make sure our employees get the learning they need to be able to take the next step in their careers. Dalata Hotel Group Plc is an Inclusive Employer. We actively encourage people from all backgrounds and abilities to apply to be part of our team. However, we understand everyone's needs are different; therefore, if you require any accommodations with this application process, please highlight your needs when you are completing your application process. Skills: Previous experience Leadership Attention to detail Benefits: Competitive Salary

Sous Chef - Experienced The Role: Under the general guidelines of the Departmental Exeuctive and Head Chef, ensure the day-to-day operations are carried out in line with department and Hotel standards providing quality service to our guests in accordance with statutory, health and safety requirements. Reporting to: Will report on a daily basis to the Executive and Head Chef. The Person: We are seeking candidates with a proven track record as a Junior Sous Chef with five years working experience, who can demonstrate the ability to successfully operate in a guest focused manner; always striving to exceed guest expectations thereby building customer brand and loyalty. The Hotel: The Castletroy Park Hotel, a leading Limerick Hotel, is ideally located in the heart of the Mid west of Ireland and is the closest 4* hotel in Limerick to the M7 motorway from Dublin. This luxury hotel is just 2.5 miles from Limerick City, surrounded by superb amenities and is easily accessible via Shannon International Airport, just 25 minutes drive away. The Internationally acclaimed University of Limerick UL, University Sports Arena (Olympic sized Pool), University Concert Hall, Irish World Academy of Music & Dance, Irish Chamber Orchestra are adjacent to the hotel. This Limerick hotel is located beside the University of Limerick which is situated on a superb riverside campus of over 133 hectares. Two bridges cross the river on the campus, offering an ideal walking circuit of the grounds, with its trees, its fountains and the river Shannon flowing through it all. In Limerick, sport is a matter of pride and passion. Nearby to the hotel is "the proud home of Munster Rugby" the new Thomond Park stadium which is the jewel in the rugby crown of the city. Limerick offers you a wonderfully wide range of activities and facilities which include: Sightseeing, culture activities, horse racing, fishing, horse-riding, golf, river cruising and so much more. This luxury 4 * hotel with conference and banqueting facilities and leisure centre offers superb accommodation from deluxe rooms to suites making this the ideal base for your holiday in the Limerick region. One of Six properties within the S Hotel Group, there are significant progression and development opportunities for ambitious and driven hospitality professionals. Key Responsibilities include: To assist the Head Chef in the smooth running of the Kitchen ensuring that all areas of the Kitchen are maintained to the standards required by the Hotel. To co-ordinate and execute training of Commi Chefs and Apprentices. To be able to motivate staff. To maintain a safe, hygienic and healthy working environment. To cook any food in a daily basis according to business requirements for all food outlets. The main responsibilities will include: To maintain good employee relations. To ensure proper portion control, taste and quality as per standard recipes. To ensure that the high standards of cleanliness are maintained in all areas of the kitchen, such as machinery, small kitchen equipment, floors and fridges, to ensure a sufficient supply of china etc for service and banqueting. Accidents and sickness to be reported to the Head Chef / Sous Chef as per company policy. To ensure that training for all kitchen staff, including apprentices is carried out as requested by the Head Chef and to coordinate together with the Head Chef / Sous Chef, training sessions with Commi Chefs and Apprentices in the kitchen operation. To ensure all guest requests are met or suitable alternatives suggested instead i.e. special dietary needs, VIPs, special requests. To constantly liaise with all food & beverage departments to ensure all guest requests are attended to efficiently while meeting and exceeding standards. To be aware of hotel promotions, corporate promotions or special activities going on in the hotel. To check on daily basis food preparation, individual costs, quality, quantity inventories and portion control. Together with the Head Chef, plan menus and recipes and test samples. Together with the Head Chef, establish job methods and supervise on a regular basis, and correct if necessary, cooking standards: to maintain a high quality of food and service on a daily basis. To inspect daily, all fresh food received to ensure the quality is maintained. To observe the legal requirements in respect of Health and Safety and employment laws. To report any problems re: failure of machinery and small equipment to the Head Chef / Sous Chef. To instruct on the correct usage of kitchen equipment and machinery and to check that this is carried out in the correct manner by all kitchen employees as set out by the Health and Safety regulations and correct the usage if necessary. To inspect daily all food stores and refrigerated areas under his /her control and suggest, where necessary, correct storage methods to comply with regulations to avoid spoilage and ensure regular turnover of food items. To ensure that the standards set by the Companys Policy and procedures regarding personal hygiene are maintained by all kitchen staff. To report complaints immediately to the Head Chef. To attend monthly departmental meetings. To check daily function sheets, that all mise en place is done and all ingredients are ordered. To pass all information to the Head Chef about functions. To be present and help in the preparation of food during the day in the kitchen. To be fully responsible for all food which leaves the kitchen during the entire service (Presentation, Taste). To make correct orders for dry stores, wine, fish, meat, fruit and vegetables on appropriate forms. To ensure the hotels HACCP system is being adhered to and that all staff are familiar with forms and procedures. Benefits: Employee discount at S Hotel group properties. Career development and progression opportunities. Food allowance. Employee Assistance Programme Employee Recognition Awards Free car parking Group Employee Discount Scheme Bike to work scheme Pension scheme Skills: Culinary Skills Food Prep Fine Dining Junior Sous Chef Benefits: Meal Allowance / Canteen Paid Holidays Parking Employee Discounts Career Development Employee Assistance Programme Recognition Rewards

We are currently recruiting for a Sous Chef to Join our Team at S Hotels . Role Summary: The Sous Chef will support the Head Chef by managing daily kitchen operations, ensuring high standards in food quality, cleanliness, and team performance Key Responsibilities: Be responsible for maintaining high levels of quality, service, presentation and cleanliness. Be responsible for all aspects of food preparation & service. Be able to perform under pressure in a high volume fast paced environment. Be able to lead the kitchen team in absence of the Senior Sous Chef. Have a thorough understanding of & commitment to HACCP & kitchen hygiene. Have a strong work ethic and customer focus mindset. Assists with menu planning, inventory, and management of supplies. Keeps stations clean and complies with food safety standards. Offers suggestions and creative ideas that can improve upon the kitchens performance. Skills Awareness of Health & Safety, control of substances, chemical safety. Ambitious & Passionate. Knowledge and ability to run a section. Ability to work without close supervision. Ability to produce good quality food in all sections. Team management skills. High level of attention to detail. Enthusiasm to develop your own skills and knowledge plus those around you Adaptability to change and willingness to embrace new ideas and processes Requirements Min 5 years Experience Fluent English Location : Castleoaks Hotel Benefits: Employee assistance program Employee discount Food allowance On-site gym On-site parking Relocation assistance Wellness program

Teamworx are looking for a Sous Chef to join our client's vibrant Bar and Restaurant located in South Dublin.This role would suit an experienced Sous Chef with the desire to progress further. What's on offer:  Salary €38 - €42K DOEBonusTipsMeals on DutyThe venue is a renowned establishment located in South Dublin, known for its commitment to delivering high-quality and innovative dishes. The menu showcases a fusion of traditional Irish flavors with a modern twist, providing an exceptional dining experience for patrons.   The role: As the Sous Chef, you will play a crucial role in supporting the Head Chef in the day-to-day kitchen operations. The successful candidate will be responsible for maintaining high culinary standards, supervising kitchen staff, and contributing to menu development. Creativity, attention to detail, and strong leadership skills are essential for this role. Key Responsibilities: Collaborate with the Head Chef to plan and execute the daily kitchen operations.Ensure the highest standards of food preparation, presentation, and quality are consistently met.Supervise and train kitchen staff, fostering a positive and collaborative working environment.Assist in developing and updating seasonal menus, considering market trends and customer preferences.Oversee inventory management, including ordering and stock control to minimize waste.Maintain a clean and organized kitchen, adhering to health and safety regulations.Monitor and enforce hygiene and sanitation practices within the kitchen.Collaborate with suppliers to source high-quality, locally sourced ingredients.Provide creative input for special events, promotions, and themed nights.Assume leadership responsibilities in the absence of the Head Chef. Qualifications and Skills: A minimum of 2-3 years as Sous Chef within a Restaurant/Gastropub settingCulinary degree or equivalent professional qualification.Strong knowledge of Irish and international cuisines, culinary techniques, and trends.Excellent leadership and communication skills.Ability to work in a fast-paced environment and handle high-pressure situations.Creative and innovative approach to menu development.Strong organizational and time-management skills.Knowledge of health and safety regulations and procedures.Team player with a positive attitude and a strong work ethic.Flexibility to work evenings, weekends, and holidays as required.For more detail on this role please contact Maurice 045 898037 Check out  for a full list of our live roles

Junior Sous Chef Benefit from Dalata Academy programmes, courses and learning tools that equip you with essential skills and knowledge while also providing exposure to senior team members who can mentor you along the way. We are committed to promoting from within, so your dedication can lead to exciting internal opportunities. If you are ready to enhance your career and make an impact in a supportive environment, join us at Dalata Hotel Group! Reporting to the head chef, the Jr. sous chef plays a vital role in supporting the operations management of the kitchen and in the production of excellent food. Benefits Free employee meals on duty 50% Off F&B in all properties €/£60 employee rate on rooms for all Dalata-owned hotels 30% off the Friends & Family rate Extra AL day for every year worked (5 extra days to a maximum of 5 days) Employee Assistance Programme. Cycle to Work Scheme/Transport Schemes SAYE (Save As You Earn Scheme) Pension access (Ask your HR Manager for local pension information) Development Opportunities through our Dalata Academy- support your career journey Staff Appreciation Initiatives, fun team-building activities and regular charity events What You Will Do Support the kitchen operations for the hotel. Lead by example in excellent food production. Mentor our skilled and ambitious culinary staff. Support the Head Chef in their duties, occasionally deputise in their role. Play an important role in the success of our conferences and events offerings. What You Will Need Experience as a chef in hotels or a similar. Unrelenting focus on quality. Qualification in culinary arts or similar is desired but not essential. A personal desire to be developed and to learn in your role. Ability to support the successful operations of the kitchen. Ability to build relationships and influence with all levels of the business. About Us Dalata Hotel Group We bring the heart of hospitality to every hotel we own and operate. We see our growth and expansion plans as a way of spreading our unique way of caring for our guests further around the world, bringing better experiences to more people. Currently, the Dalata difference can be felt at each of our hotels in Ireland, the UK, Germany & the Netherlands, and well keep expanding this further, focusing on key UK cities, Dublin and Continental Europe. Helping our people to grow and develop their careers is vitally important to us and is one of our highest priorities. We have many exciting and unique internal development programmes, each crafted to make sure our employees get the learning they need to be able to take the next step in their careers. Dalata Hotel Group Plc is an Inclusive Employer. We actively encourage people from all backgrounds and abilities to apply to be part of our team. However, we understand everyone's needs are different; therefore, if you require any accommodations with this application process, please highlight your needs when you are completing your application process. Skills: Time management f&S knowledge Food prep techniques Benefits: Competitive Salary

Are you an experienced Sous Chef looking for the next step in your career? We are seeking a passionate and driven Sous Chef for our client, a boutique property based in Co.Kildare.Our client recognises hard work through numerous recognition schemes and bonus structures. They strongly support staff with their progression desires through internal training and development as well as external assistance. Their retention and long serving staff members are a fantastic testament to the Company which is now expanding due to onsite refurbishments and developments. What's on offer: Salary of €45,000 doeDiscounted Healthcare PlanPension PlanFree ParkingMileageComplimentary mealsEAP programmeContinuous professional developmentCareer progressionIf this sounds like a company culture you would like to work with, get in touch or apply today.  Sous Chef:  Responsibilities: Work closely with the head chef to execute their culinary vision and maintain the desired standards of quality, taste, and presentation. Provide support in planning menus, creating new dishes, and implementing innovative cooking techniques.Kitchen Management: Oversee the day-to-day operations of the kitchen, ensuring all activities run smoothly, this includes organizing and delegating tasks to kitchen staff, monitoring food preparation and cooking processes, and maintaining proper kitchen hygiene and safety protocols.Participate in food preparation activities and ensure that ingredients are properly handled, stored, and prepared to maintain freshness, taste, and safetyTrain, mentor, and supervise kitchen staff, including CDP's, Commis Chefs and Kitchen Porters. Provide guidance, feedback, and support to enhance their culinary skills, teamwork, and productivity.Maintain high standards of food quality, taste, and presentation and conduct regular inspections to ensure that all dishes leaving the kitchen meet the established standards. Assist in monitoring and managing kitchen inventory, including ingredients, supplies, and equipment. Coordinate with suppliers to ensure timely and accurate deliveries. Minimize waste and control costs by implementing efficient inventory control practices.Adherence to Regulations: Ensure compliance with health and safety regulations, food handling guidelines, and sanitation standards. Implement and maintain proper kitchen procedures to prevent accidents, injuries, and health hazards.Requirements: A degree or diploma in culinary arts or a related field is preferred, although equivalent experience may be considered.Previous experience in a professional kitchen environment, preferably as a Sous Chef or Senior CDP , is typically required. Experience in different culinary techniques, cuisines, and kitchen operations is an advantage.Strong cooking skills, including knowledge of various cooking techniques, food preparation methods, and flavor combinations. Excellent leadership and supervisory skills to effectively manage and motivate a team. Ability to delegate tasks, provide constructive feedback, and promote a positive work environment.Strong organizational and time management skills to handle multiple tasks, prioritize workloads, and meet deadlines in a fast-paced environment.Meticulous attention to detail to ensure accuracy, consistency, and quality in food preparation and presentation.Effective verbal and written communication skills to collaborate with team members, communicate instructions, and interact with other staff and customers.Flexibility to adapt to changing priorities, menus, and kitchen requirements.Knowledge of all health and safety regulations, food handling guidelines, and sanitation standards in a culinary environment.Apply today, or for a confidential chat, contact Sarah Strachan (Head of Hospitality) or Maurice Powell on 045 898 037 If this isn't the right role for you, but you are interested in making a move, take a look at our website

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 045 898037