Chef Tournant - Cashel Palace Hotel

Relais & Châteaux; Cashel; On-site; EUR 52,000 - 62,000; Full time

Benefits offered by this job

Sick pay

Employee discount

Bike to work scheme

Wellness program

Food allowance

Company events

Job summary

Cashel Palace Hotel in Cashel, a five-star boutique property with one Michelin Star and two Michelin Keys, seeks an experienced Chef Tournant to join our kitchen brigade. The role is Sous Chef-level, rotating across all kitchen sections to maintain high standards and provide senior cover.

You will lead service, oversee mise en place, timing, and output under pressure, supervise Chefs de Partie and commis, uphold food safety, and collaborate with the Head Chef to ensure consistent quality.

Qualifications

• Established Sous Chef experience in high-end or Michelin-starred kitchens.
• Ability to oversee multiple sections independently to high standard.
• Strong leadership, communication, and staff management skills.
• Solid grounding in food safety, hygiene, and kitchen compliance.

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.

Skills

Sous Chef experience

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

Greatemployeebenefits as part of theoverall package.

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