Breakfast / Brunch Chef SpitJack Cork

The SpitJack; Cork; Remote; EUR 21,000 - 25,000; Full time

Benefits offered by this job

29 days paid holiday including public/

Staff meal every shift

50% dining discount

Industry-leading tips shared

Structured progression training

Job summary

The SpitJack in Cork is seeking a Breakfast & Brunch Chef to lead the breakfast and brunch section, handling eggs, proteins, prep, and morning mise en place. You’ll work with a brigade and a head chef on the pass in a kitchen that uses cloud-based HACCP and digital temperature monitoring.

We offer a clear career path with internal promotion, staff meals, generous holidays, Sunday/bank holiday enhanced pay, and a 50% dining discount.

Qualifications

• HACCP knowledge is essential.
• Experience with breakfast/brunch service preferred but not required.
• Reliable, consistent, and good under pressure.

Responsibilities

• Run the breakfast and brunch section (eggs, proteins, prep, morning mise en place).
• Work within a structured brigade with clear communication and a head chef on pass.

Skills

HACCP knowledge

Brunch service

Team communication

Reliability under pressure

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.