Sous Chef

Job description

The Noel Group is proud to partner with a well-established 4-star hotel in County Kerry to recruit an experienced and passionate Sous Chef. This is an excellent opportunity for a talented culinary professional to join a busy, high-quality food operation and play a key leadership role within the kitchen team.

Working closely with the Head Chef, you will help deliver exceptional dining experiences across the hotel’s restaurant, banqueting, and event operations while maintaining the highest standards of food quality, presentation, and kitchen management.

Responsibilities of a Sous Chef:

• Support the Head Chef in the day-to-day management of all kitchen operations.
• Lead and supervise kitchen staff, ensuring high standards of performance and professionalism.
• Assist with menu planning, development, and seasonal food offerings.
• Ensure consistent delivery of high-quality dishes in line with hotel standards.
• Manage food preparation, service, and presentation across multiple outlets.
• Monitor food costs, stock control, wastage, and ordering procedures.
• Ensure compliance with HACCP, food safety, and health & safety regulations.
• Train, mentor, and develop junior chefs and kitchen team members.
• Step into the Head Chef role during periods of absence.

Requirements of a Sous Chef:

• Minimum 3 years’ experience in a Sous Chef position or a strong Senior Chef de Partie ready to step up.
• Experience working in a high-volume hotel, restaurant, or hospitality environment.
• Strong leadership and team management skills.
• Excellent knowledge of HACCP and food safety standards.
• Ability to work effectively under pressure while maintaining attention to detail.
• Passion for quality food, creativity, and customer satisfaction.
• Flexibility to work evenings, weekends, and public holidays as required.

Benefits of the role:

• Salary of approx €50,000 DOE
• Opportunity to work with an experienced and supportive management team
• Career progression and professional development opportunities
• Accommodation available, subject to availability
• Staff meals provided while on duty
• Employee discounts and hotel benefits
• Work-life balance within a structured kitchen environment