Breakfast / Brunch Chef SpitJack Cork

The SpitJack; Cork; Hybrid; EUR 19,000 - 25,000; Full time

Benefits offered by this job

29 days paid holiday

Enhanced pay on Sundays

Staff meal

Dining discount 50%

Tips shared

Internal training progression

Job summary

The SpitJack Rotisserie Brasserie in Cork is seeking a Breakfast & Brunch Chef to join our kitchen team. You’ll run the breakfast and brunch section, handle eggs and proteins, and manage mise en place with a structured brigade.

We cook live-fire with premium Irish produce and use cloud-based HACCP and digital temperature monitoring. Wages start from €14.5/hour, plus 29 days holiday, enhanced pay on Sundays/bank holidays, staff meals, 50% dining discount, and structured internal training for

Qualifications

• HACCP knowledge is essential.
• Reliable and consistent with a good attitude.
• Ability to hold a section under pressure.

Responsibilities

• Run the breakfast and brunch section—eggs, proteins, prep, and mise en place.
• Work with a structured brigade and a head chef on the pass.
• Operate systems including cloud-based HACCP and digital temperature monitoring.

Skills

HACCP knowledge

Job description

Breakfast & Brunch Chef — The SpitJack Rotisserie Brasserie
Cork

We're looking for a Breakfast & Brunch Chef to join the kitchen team at The SpitJack. If you like a clean finish by early afternoon and want to work somewhere that actually has its act together, this could suit you well.

The SpitJack is a rotisserie brasserie — we're built around live fire cooking, premium Irish produce, and running a tight, organised kitchen. Brunch here isn't an afterthought. It's a proper service, and we treat it that way.

What the role involves

You'll be running the breakfast and brunch section — eggs, proteins, prep, and the morning mise en place. You'll work alongside a structured brigade with clear communication and a head chef who stays on the pass. We run systems that actually work, including cloud-based HACCP and digital temperature monitoring, so you're not stuck with paper checklists and guesswork.

What we're offering

• Wages from €14.5 +

• 29 days paid holiday including public holidays

• Enhanced pay on Sundays and bank holidays

• Staff meal every shift

• 50% discount when dining with friends or family at either location

• Industry-leading tips — shared fairly across the team

• Real progression if you want it — we promote internally and have a structured training programme through Talent LMS

What we're looking for

You don't need to be a senior chef. We hire across grades, from commis up to chef de partie level. What matters more is that you're reliable, you care about consistency, and you can hold a section under pressure without being reminded. HACCP knowledge is essential. A good attitude goes further than an impressive CV here.

The hours

Morning and early afternoon shifts. You'll generally be done while most kitchens are still mid-service.