Breakfast SpitJack Cork

The SpitJack; Cork; Hybrid; EUR 19,000 - 30,000; Full time

Benefits offered by this job

Wages from €14.5 +

29 days paid holiday including public

Enhanced pay on Sundays and bankhol

Staff meal every shift

50% discount when dining with friends

Industry-leading tips - shared fairly

Structured training programme through

Job summary

The SpitJack Cork is seeking a Breakfast & Brunch Chef to lead the breakfast and brunch section, handling eggs, proteins, prep and mise en place. You’ll work with a structured brigade under a head chef, with cloud-based HACCP and digital temperature monitoring to keep things efficient.

We offer wages from €14.5+ per hour, 29 days holiday, enhanced pay on Sundays and bank holidays, staff meal, 50% dining discount, and real progression through internal training.

Qualifications

• Experience in breakfast & brunch cooking preferred.
• HACCP knowledge essential.
• Reliable with a good attitude and ability to work under pressure.

Responsibilities

• Run the breakfast and brunch section: eggs, proteins, prep, and morning mise en place.
• Work with a structured brigade and a head chef who stays on the pass.
• We use cloud-based HACCP and digital temperature monitoring; no paper checklists.

Skills

Breakfast & Brunch cooking

HACCP knowledge

Reliability

Team communication

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.