Daytime Sous Chef | Lead Kitchen in Busy Contract Catering

Excel Recruitment; Kildare; On-site; EUR 38,000 - 40,000; Full time

Benefits offered by this job

Daytime hours

On-site parking

Training and development available

On-site meals

Job summary

Excel Recruitment is seeking an experienced Sous Chef for a daytime, high-volume contract catering operation in Kildare. The role offers daytime hours, on-site parking, and progression opportunities within a professional kitchen team.

The successful candidate will support the Head Chef, lead a team during service, and maintain top food quality and presentation while adhering to HACCP standards and budgets.

Qualifications

• Previous experience as a Sous Chef or Senior Chef de Partie in a high-volume kitchen.
• Valid work permit and supporting documentation.
• Ability to support the Head Chef in running a busy operation.
• Strong communication, organisational, and people skills.
• Passion for food and service with leadership by example.
• High attention to detail and commitment to quality.

Responsibilities

• Support the Head Chef in the day-to-day running of the kitchen
• Lead and guide the team during service, ensuring smooth operations
• Maintain high standards of food quality, consistency, and presentation
• Assist with menu development and contribute creative ideas
• Take responsibility for ordering, stock rotation, and cost control when required
• Uphold HACCP, food safety, and hygiene procedures at all times
• Work closely with the Head Chef and management team to deliver excellent catering service
• Train, mentor, and lead a team of culinary professionals to deliver excellence in every dish.

Skills

Leadership

Team management

Communication

HACCP & Food Safety

Job description

Excel Recruitment is seeking an experienced Sous Chef for a daytime, high-volume contract catering operation in Kildare. The role offers daytime hours, on-site parking, and progression opportunities within a professional kitchen team.

The successful candidate will support the Head Chef, lead a team during service, and maintain top food quality and presentation while adhering to HACCP standards and budgets.