My client, a high-profile hospitality venue based in Tipperary, is seeking a talented Sous Chef to join their team.

Position Overview:

As the Sous Chef, you will play a vital leadership role in the kitchen, supporting the Head Chef in the smooth and efficient running of daily operations. You will be responsible for overseeing food preparation, maintaining high standards of presentation, and ensuring consistency across all dishes. This hands-on role also involves mentoring junior kitchen staff, managing stock and orders, and upholding the highest food safety and hygiene standards.

You will work closely with the Head Chef to contribute to menu development, seasonal specials, and cost control. This is an excellent opportunity for an experienced Sous Chef or a strong Chef de Partie or Junior Sous Chef ready to step up and take on more responsibility in a supportive and professional kitchen environment.

This is a full-time position, working any five days over seven (Monday to Sunday) on a rotating schedule. The salary is up to €45,000 per year, depending on experience.

This is a permanent role, which will involve working for my client directly on a permanent basis, this is not an agency or short term role. I am assisting my client in finding suitable candidates to work for them directly.

Requirements:

• Minimum 3 years’ experience in a senior chef role (Chef de Partie or above).
• Level 2 HACCP certification (essential).
• Proven experience with menu design, food costing, and ordering.
• Strong knowledge of food safety and kitchen hygiene standards.
• Ability to lead, motivate, and support a team in a busy kitchen environment.
• Must have own transport, as accommodation is not available.
• Excellent communication and organisational skills.

Responsibilities:

• Assist the Head Chef with day-to-day kitchen management and service.
• Oversee food preparation, cooking, and presentation to ensure top-quality dishes.
• Contribute to menu planning and seasonal specials.
• Monitor stock levels, place orders, and minimise waste.
• Maintain HACCP standards and ensure full compliance with food safety regulations.
• Train, mentor, and support junior kitchen staff.
• Collaborate with management to deliver a consistently exceptional guest experience.

Benefits:

• Competitive salary of up to €45,000 per year (DOE).
• Opportunity to step up and progress within a well-respected hospitality business.
• Supportive, professional work environment with a strong kitchen team.
• Exposure to creative menu design and seasonal cooking.
• Staff meals on duty.

If you feel like you fit the above requirements and are currently seeking an exciting new challenge, please forward your CV for immediate consideration and confidential call back to discuss the role in more detail.

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