Junior Sous Chef

Dromoland Castle Hotel & Country Estate; Clare; On-site; EUR 60,000 - 80,000; Full time

Job summary

A renowned hotel and estate in Claremorris, Ireland is seeking a Full Time Junior Sous Chef to join their Culinary team. The role involves supporting kitchen operations, preparing food to high standards, and guiding other chefs and assistants. Ideal candidates should have a relevant qualification and supervisory kitchen experience. The position offers competitive salary and benefits, including access to leisure facilities and a wellbeing program.

Benefits

Pension Scheme (after 6 months)

Free Leisure Centre Access

Competitive Salary

Specific uniform items dry cleaned

Development & Training

Wellbeing Programme including access to Employee assistance programme (EAP)

Meals Provided

On site parking

Discounted amenities across resort

Qualifications

• Previous kitchen experience in a supervisory capacity.
• Must possess HACCP Level 2.
• Excellent attention to detail, setting high standards.

Responsibilities

• Assist the senior culinary team ensuring the successful operation of the kitchen.
• Prepare food according to recipes and cooking standards.
• Train and guide Chef de Parties, Commis Chefs & Kitchen Assistants.
• Set up and organize the assigned workstation.
• Ensure hygiene is maintained and promoted in food preparation.

Skills

Team Leader

Attention Detail

High Service Standard

Education

3rd level relevant qualification

Job description

We are currently recruiting for a Full Time Junior Sous Chef. This is an excellent opportunity to work alongside our Culinary team to develop the offering. Our food is predominantly sourced from local farmers, nearby fisheries and organic vegetable growers. Menus reflect seasonality, with dishes cooked in a creative, simple traditional style that allows the ingredients to speak for themselves.

Overview Of The Role

• To assist the senior culinary team ensuring the successful operation of the kitchen.
• To assist the kitchen team in the preparation of food according to recipes and cooking standards.
• To train and guide Chef de Parties, Commis Chefs & Kitchen Assistants.
• To assist in the set up and organisation of the assigned workstation.
• To be fully aware of HACCP and follow the procedures detailed within.
• To ensure regular training takes place with the kitchen team.
• To ensure that hygiene is maintained and promoted in food preparation in accordance with Company Policy and Statutory requirements.

The Ideal Candidate

• Posses a 3rd level relevant qualification.
• Have previous kitchen experience in a supervisory capacity.
• Must have excellent attention to detail, setting high standards.
• Possess HACPP Level 2

Benefits

• Pension Scheme (after 6 months)
• Free Leisure Centre Access
• Competitive Salary
• Specific uniform items dry cleaned
• Development & Training
• Wellbeing Programme including access to Employee assistance programme (EAP)
• Meals Provided
• On site parking
• Discounted amenities across resort

Skills

• Team Leader
• Attention Detail
• High Service Standard