Banquet Kitchen Lead — Growth & Flexible Schedule

Sandman Hotel Group; Portmarnock; On-site; EUR 36,000 - 48,000; Full time

Benefits offered by this job

20 days holiday per annum

Flexible schedule

Free Parking whilst on shift

Free Meal on Duty

Gym Access

Free Golf

Rewards and recognition

Growth opportunities

Dedicated Training Programme

Employee & Immediate Family Assistance

Referral Bonus starting at £125

Team, Friends and Family Hotel rates

Food discounts up to 40%

Complimentary nights stays

Job summary

The Sandman Hotel Group in Ireland is seeking a capable kitchen supervisor to support the Executive Chef and lead a high-volume banquet kitchen. You will train and supervise team members, manage scheduling and orders, and ensure food quality and safety standards are met.

This role requires hands-on culinary leadership, strong communication, and the ability to work under pressure. The successful candidate will be part of a team that values guest service and continuous improvement.

Qualifications

• Hands-on culinary leadership in a high-volume environment.
• Ability to develop team members and lead by example.
• Strong guest service orientation and communication skills.

Responsibilities

• Lead and supervise kitchen team in banquet/production to ensure quality and safety.
• Schedule staff, prepare requisitions, and place orders for supplies.
• Prepare full course and/or individual meals and monitor food presentation.
• Maintain cleanliness, safety standards and store rotations to minimize waste.
• Train team, follow policies, and support continuous improvement.

Skills

Culinary leadership

Team leadership

Communication skills

Problem solving

Guest service

Education

Red Seal or equivalent

Tools

Microsoft Windows

Job description

The Sandman Hotel Group in Ireland is seeking a capable kitchen supervisor to support the Executive Chef and lead a high-volume banquet kitchen. You will train and supervise team members, manage scheduling and orders, and ensure food quality and safety standards are met.

This role requires hands-on culinary leadership, strong communication, and the ability to work under pressure. The successful candidate will be part of a team that values guest service and continuous improvement.