Executive Sous Chef – Premium Corporate Dining & Events

Sodexo Group; Dublin; Hybrid; EUR 42,000 - 48,000; Full time

Benefits offered by this job

Wellbeing support platform

Employee assistance programme

24hr virtual GP Service

Sodexo Discounts Scheme

Pension Plan

Job summary

Executive Sous Chef in Dublin, Ireland is seeking an experienced leader to deliver exceptional food experiences across executive dining, corporate hospitality, meetings and events.

You will have a professional chef qualification (CIEH Level 3 or equivalent) and 3–5 years in hospitality; you will drive high standards of food safety, menu creativity and meticulous presentation while coaching the kitchen team.

Qualifications

• Excellent communication and customer service skills.
• Professional chef qualification (CIEH Level 3 or equivalent).
• 3-5 years' experience within hospitality or corporate catering.
• Strong knowledge of food safety and hygiene standards.
• Experience managing stock, food costs and budgets.
• Ability to work calmly under pressure in a fast-paced environment.

Responsibilities

• Preparing and presenting high-quality food for executive meetings, conferences, hospitality events, and workplace dining.
• Creating seasonal menus and delivering consistently exceptional food presentation.
• Supporting VIP events and providing a first-class hospitality experience.
• Maintaining the highest standards of food safety, HACCP compliance, and allergen management.
• Managing food costs, stock levels, and minimising waste.
• Coaching and supporting junior team members while contributing to a positive kitchen culture.
• Ensuring all food safety documentation and due diligence records are completed accurately.

Skills

Communication

Customer service

Calm under pressure

Team player

Education

CIEH Level 3 or equivalent

3-5 years hospitality experience

Job description

Executive Sous Chef in Dublin, Ireland is seeking an experienced leader to deliver exceptional food experiences across executive dining, corporate hospitality, meetings and events.

You will have a professional chef qualification (CIEH Level 3 or equivalent) and 3–5 years in hospitality; you will drive high standards of food safety, menu creativity and meticulous presentation while coaching the kitchen team.