Chef Tournant - Cashel Palace Hotel

Château des Avenières; Ireland; On-site; EUR 42,000 - 56,000; Full time

Benefits offered by this job

Sick pay

Bike to work scheme

Wellness program

Company events

Job summary

Cashel Palace Hotel, a five-star boutique property, seeks an experienced Chef Tournant to join the kitchen brigade and rotate across all sections. This Sous Chef-level role carries supervisory and service-leadership responsibilities and requires strong leadership under pressure.

The candidate will supervise Chefs de Partie and commis, uphold HACCP standards, and collaborate with the Head Chef on standards, ordering, and workflow. Right to work in Ireland is essential.

Qualifications

• Established Sous Chef experience in a high-end or Michelin-starred kitchen.
• Ability to run multiple sections independently while maintaining high standards.
• Strong leadership and communication skills with kitchen staff.
• Solid grounding in food safety, hygiene and kitchen compliance.
• Ability to work under pressure and adapt across sections.
• Flexible to work evenings, weekends and bank holidays.
• 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 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 exp

High-end kitchen

Leadership

Food safety

Pressure handling

Evenings weekends

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

Greatemployeebenefits as part of theoverall package.

• Sick pay
• Bike to work scheme
• Wellness program
• Company events