Lead Sous Chef – High-Volume Hotel Kitchen

Whites of Wexford; Wexford; On-site; EUR 36,000 - 60,000; Full time

Job summary

Whites of Wexford is seeking an experienced Sous Chef to join its culinary team on a permanent, full-time basis in Wexford, Ireland. This role reports to the Head Chef and involves hands-on leadership in a busy kitchen, maintaining high standards of food quality and presentation while contributing to the department’s commercial performance.

You will work closely with the Head Chef, lead the kitchen team during service, assist in menu development, and ensure strict adherence to HACCP and food

Qualifications

• Minimum of 3 years experience at Sous Chef level or similar senior kitchen leadership role.
• Strong culinary knowledge and passion for food, quality and presentation.
• Proven experience in managing and motivating a kitchen team.
• Solid understanding of food GP, portion control, stock management and waste reduction.
• Hands-on leadership style with ability to stay organised during busy services.

Responsibilities

• Work with the Head Chef in day-to-day management and operation of all kitchen areas.
• Lead during service to ensure consistency, quality and efficient delivery of dishes.
• Develop and mentor the kitchen team, setting clear standards during busy periods.
• Contribute to menu development and introduce new ideas and techniques.
• Maintain hygiene, HACCP compliance and food safety records across kitchen and storage areas.
• Assist with stock management, deliveries, rotation and stock control.
• Deputise for the Head Chef when required and oversee kitchen operations in their absence.

Skills

Leadership

Culinary knowledge

Communication

Teamwork

Organisation

Job description

Whites of Wexford is seeking an experienced Sous Chef to join its culinary team on a permanent, full-time basis in Wexford, Ireland. This role reports to the Head Chef and involves hands-on leadership in a busy kitchen, maintaining high standards of food quality and presentation while contributing to the department’s commercial performance.

You will work closely with the Head Chef, lead the kitchen team during service, assist in menu development, and ensure strict adherence to HACCP and food