Luxury Hotel Kitchen Lead & Menu Developer

O'Callaghan Collection; Dublin; Hybrid; EUR 42,000 - 56,000; Full time

Benefits offered by this job

Your Birthday as an extra paid day off

Enhanced holidays with service

Rewards programme

Refer a friend - up to €1000 reward

Discounted room stays - friends and 3

Discounted F&B when you are a guest in

The opportunity to progress - 4 Hotels

Tax saver for travel tickets

Bike to work scheme and a safe place

Job summary

O'Callaghan Collection in Dublin city centre seeks a skilled Sous Chef to lead kitchen operations across one of our luxury hotels. You will partner with the head chef to design menus and supervise line cooks, ensuring superb quality, consistency and timely service.

The role requires 2–3 years in hospitality at sous chef level, HACCP knowledge, and strong leadership. Join a team focused on guest experience, staff development and ongoing career growth.

Qualifications

• Minimum experience of 2-3 years in hotel/hospitality at Sous chef level.
• Diploma qualification in Hospitality/Travel/Tourism.
• Level 2 or 3 Food Safety (HACCP).
• Strong communication and people management abilities.
• Ability to manage budgets, forecasts and maintain quality standards.

Responsibilities

• Menu planning and development in collaboration with head chef.
• Supervise and train kitchen staff to ensure hygiene and safety.
• Maintain high food quality and presentation through regular inspections.
• Assist in inventory management and cost control; negotiate with suppliers.
• Organize kitchen workflow to ensure timely service during peak hours.
• Enforce health and safety regulations and ensure compliance.

Skills

Communication skills

People management

Problem solving

Prioritization & organization

Quality standards

Flexible shifts

Budget & forecasting experience

IT literacy

Education

Diploma in Hospitality/Travel/Tourism

Food Safety HACCP Level 2/3

Tools

Microsoft Word

Microsoft Excel

Microsoft Outlook

Job description

O'Callaghan Collection in Dublin city centre seeks a skilled Sous Chef to lead kitchen operations across one of our luxury hotels. You will partner with the head chef to design menus and supervise line cooks, ensuring superb quality, consistency and timely service.

The role requires 2–3 years in hospitality at sous chef level, HACCP knowledge, and strong leadership. Join a team focused on guest experience, staff development and ongoing career growth.