Chef de Partie

O'Callaghan Collection; Dublin; Hybrid; EUR 42,000 - 56,000; Full time

Benefits offered by this job

Your Birthday as an extra paid day off

Enhanced holidays with service

Rewards programme

Refer a friend - up to €1000 reward

Discounted room stays - friends and 3

Discounted F&B when you are a guest in

The opportunity to progress - 4 Hotels

Tax saver for travel tickets

Bike to work scheme and a safe place

Job summary

O'Callaghan Collection in Dublin city centre seeks a skilled Sous Chef to lead kitchen operations across one of our luxury hotels. You will partner with the head chef to design menus and supervise line cooks, ensuring superb quality, consistency and timely service.

The role requires 2–3 years in hospitality at sous chef level, HACCP knowledge, and strong leadership. Join a team focused on guest experience, staff development and ongoing career growth.

Qualifications

• Minimum experience of 2-3 years in hotel/hospitality at Sous chef level.
• Diploma qualification in Hospitality/Travel/Tourism.
• Level 2 or 3 Food Safety (HACCP).
• Strong communication and people management abilities.
• Ability to manage budgets, forecasts and maintain quality standards.

Responsibilities

• Menu planning and development in collaboration with head chef.
• Supervise and train kitchen staff to ensure hygiene and safety.
• Maintain high food quality and presentation through regular inspections.
• Assist in inventory management and cost control; negotiate with suppliers.
• Organize kitchen workflow to ensure timely service during peak hours.
• Enforce health and safety regulations and ensure compliance.

Skills

Communication skills

People management

Problem solving

Prioritization & organization

Quality standards

Flexible shifts

Budget & forecasting experience

IT literacy

Education

Diploma in Hospitality/Travel/Tourism

Food Safety HACCP Level 2/3

Tools

Microsoft Word

Microsoft Excel

Microsoft Outlook

Job description

About Us:

O'Callaghan Collection is a thoughtfully curated and design led collection of 4 Irish family-owned and managed luxury boutique hotels located in the heart of Dublin city centre.

Each boutique hotel has its own unique identify that reflects its location and offered guest experience. Our properties are continually being developed in order to exceed evolving customer expectations.

Our philosophy centres around tailored guest and client solutions. We prioritise personalised service and experience over a one-size-fits-all approach.

We recognise that excellent customer outcomes are directly tied to the satisfaction and engagement of our employees. Therefore, our approach to attracting and retaining talent is centred around creating a workplace culture that values and supports our staff.

We seek talented people, visionaries who want to make their mark by helping to create something truly spectacular, who want to know that their opinions count, and their contributions are valued.

We strive to provide our employees with a challenging and rewarding work environment that encourages personal and professional growth. We offer comprehensive training and development programs to help our team members achieve their career goals and stay up to date with industry trends.

In addition to investing in our employees' career development, we also prioritise their well‑being and work-life balance.

We offer competitive compensation packages, flexible scheduling, and a range of employee benefits and perks.

Our goal is to attract and retain top talent in the industry who share our commitment to excellence and passion for providing exceptional service to our guests.

If this sounds like you, we’d love to connect.

We are Caring|Proud|Accountable|Determined.

Benefits:

• Your Birthday as an extra paid day off!
• Enhanced holidays with service
• Rewards programme
• Refer a friend - up to €1000 reward
• Discounted room stays - friends and family
• Discounted F&B when you are a guest in any of our hotels
• The opportunity to progress - 4 Hotels in Dublin city
• Tax saver for travel tickets
• Bike to work scheme and a safe place to leave your bike.

Role information:

• Menu Planning and Development: Collaborate with the head chef to create and refine menus, ensuring they align with the hotel's culinary concept, customer preferences, and seasonal availability of ingredients.
• Supervision and Training: Oversee and train kitchen staff, including line cooks and prep cooks. Ensure that all team members are well-versed in culinary techniques, hygiene standards, and adhere to safety regulations.
• Quality Control: Maintain high standards of food quality and presentation by conducting regular inspections of food preparation areas. Address any issues promptly to guarantee consistency in taste, appearance, and portion sizes.
• Ordering and Inventory Management: Assist in managing inventory levels and ordering supplies to meet the demands of the kitchen. Effectively control food costs by minimizing waste, monitoring usage, and negotiating with suppliers for competitive pricing.
• Kitchen Organization and Workflow: Implement efficient kitchen organization and workflow systems to optimize productivity. Coordinate with the kitchen team to ensure timely preparation and delivery of dishes, especially during peak service hours.
• Adherence to Health and Safety Regulations: Enforce strict adherence to health and safety standards, including proper food handling, storage, and sanitation practices. Stay informed about local health department regulations and ensure the kitchen team complies with these guidelines.

Requirements:

• Minimum experience of 2-3 years previous hotel/hospitality work experience as Sous chef level.
• Completed Hospitality/ Travel/ Tourism qualification at Diploma level.
• Level 2 or 3 Food Safety (HACCP).
• Ability to communicate with employees, solve multiple problems at the same time, set up priorities, organize work and make certain decisions.
• Excellent communication skills and people management.
• Excellent customer care and complaint handling skills.
• Excellent presentation and appearance.
• Ability to deliver quality and standards.
• Ability to work flexible shifts.
• Experience of dealing with budgets, forecasts and quality standards.
• Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook