Chef Tournant - Cashel Palace Hotel

Relais & Châteaux; Cashel; On-site; EUR 42,000 - 56,000; Full time

Benefits offered by this job

Sick pay

Employee discount

Bike to work scheme

Wellness program

Food allowance

Company events

Job summary

Relais & Châteaux Cashel Palace Hotel in Cashel, Ireland, is seeking an experienced Chef Tournant to join our kitchen brigade. This five-star property, with one Michelin Star and two Michelin Keys, requires a Sous Chef-level professional who rotates through all sections to uphold consistency and service standards.

You will supervise and mentor Chefs de Partie and commis, ensuring food safety and HACCP compliance across all areas.

Qualifications

• Established Sous Chef experience in high-end or Michelin-starred kitchen.
• Ability to run multiple sections independently to a high standard.
• Strong leadership and communication skills with proven staff management.
• Solid grounding in food safety, hygiene, and HACCP.
• Right to work in Ireland.

Responsibilities

• Rotate across all kitchens and sections, running each to full-service standard.
• Take charge of sections independently, managing mise en place, timing, and output under pressure.
• Supervise and direct Chefs de Partie and commis during service.
• Uphold food safety, hygiene, and HACCP across all areas.
• Lead training and development of junior chefs.
• Liaise with Head Chef and other Sous Chefs on standards, ordering, and service flow.
• Deputise for the Head Chef as required.

Skills

Leadership

Communication

Food safety

HACCP

Multi-section management

Flexibility

Job description

Job Description

Cashel Palace Hotel, a five-star boutique property with one Michelin Star and two Michelin Keys, is seeking an experienced Chef Tournant to join our kitchen brigade.

The Role

The Chef Tournant is a Sous Chef-level position, rotating across all kitchen sections to maintain consistent standards and providing senior cover across the brigade. The role carries full supervisory and service-leadership responsibility.

Key Responsibilities

• Rotate across all kitchens and sections, running each to full-service standard
• Take charge of sections independently, managing mise en place, timing, and output under pressure
• Supervise and direct Chefs de Partie and commis chefs during service
• Uphold food safety, hygiene, and HACCP standards across all areas
• Lead training and development of junior chefs
• Liaise directly with the Head Chef and other Sous Chefs on standards, ordering, and service flow
• Deputise for the Head Chef as required

Requirements

• Established Sous Chef experience, ideally in a high-end or Michelin-starred kitchen
• Demonstrated ability to run multiple sections independently to a consistent, high standard
• Strong leadership and communication skills, with proven experience managing kitchen staff
• Solid grounding in food safety, hygiene, and kitchen compliance
• Ability to work under pressure and adapt quickly across sections
• Flexibility to work evenings, weekends, and bank holidays
• Right to work in Ireland

Additional Information

Great employee benefits as part of the overall package.

• Sick pay
• Employee discount
• Bike to work scheme
• Wellness program
• Food allowance
• Company events