Lead Sous Chef — Elevate a Busy Hotel Kitchen

Dean Group; Dublin; On-site; EUR 38,000 - 52,000; Full time

Benefits offered by this job

Global staff discounts

Meals on shift

Birthday/annual leave perks

Wellness at work events

Staff accommodation rates

Job summary

Dean Group is seeking an experienced Sous Chef for The Leinster in Ireland. You will lead the kitchen brigade, support the Head Chef, and drive service quality in a busy hotel setting. The role emphasises food safety, training, and cost controls, with opportunities for growth within a growing hospitality group.

You will manage stock, GP targets, and collaborate with front-of-house and events teams to ensure smooth service and exceptional guest experiences.

Qualifications

• 2–3 years’ experience in a Sous Chef or similar senior kitchen role.
• Strong leadership and communication skills with a collaborative approach.
• High standards of cleanliness, organisation, and attention to detail.
• Experience in GP management, portion control, and stock rotation.
• Calm, level-headed, and dependable under pressure.
• Passion for mentoring, training, and developing junior chefs.
• Excellent time management and multitasking abilities.
• Strong knowledge of food safety, HACCP, and allergen procedures.
• Previous experience in hotel kitchens, event catering, or high-volume operations is desirable.

Responsibilities

• Lead kitchen service alongside Head Chef to ensure quality, presentation and taste.
• Supervise during service, assist in food prep, plating, and timely pass delivery.
• Maintain mise-en-place and ensure prep lists are followed.
• Introduce new dishes, specials and seasonal updates aligned with menu strategy.
• Oversee kitchen readiness and staff allocation before service.

Skills

Leadership

Communication

Cleanliness

GP management

Stock rotation

Mentoring

Food safety

Time management

Attention to detail

Event catering

Job description

Dean Group is seeking an experienced Sous Chef for The Leinster in Ireland. You will lead the kitchen brigade, support the Head Chef, and drive service quality in a busy hotel setting. The role emphasises food safety, training, and cost controls, with opportunities for growth within a growing hospitality group.

You will manage stock, GP targets, and collaborate with front-of-house and events teams to ensure smooth service and exceptional guest experiences.