Sous Chef

Hollybank Trustees Ltd; Celbridge; On-site; EUR 42,000 - 52,000; Full time

Job summary

Cliff at Lyons is seeking a passionate and experienced Sous Chef to join our luxury countryside retreat kitchen team. You will support the Head Chef in daily operations, lead the kitchen staff and uphold the highest standards of food quality and presentation.

As second-in-command, you’ll manage the kitchen in the Head Chef’s absence, oversee HACCP compliance, training and development, and help drive a service-led dining experience across all day parts.

Qualifications

• Proven experience as a Senior Sous Chef / Sous Chef in a high-standard hotel or comparable operation.
• Strong leadership and communication skills.
• Able to confidently run a kitchen in the Head Chef’s absence.
• Strong knowledge of HACCP, food safety and hygiene legislation.
• Organised, reliable and capable of maintaining accurate records.
• High standards of food quality and presentation.
• Ability to train, motivate and manage a kitchen team.
• Comfortable working in a busy, service-led environment.
• Relevant culinary qualifications and food-safety training.

Responsibilities

• Support the Head Chef in the day-to-day running of the kitchen operation.
• Act as second-in-command, taking responsibility for the kitchen in the Head Chef’s absence, including annual leave.
• Lead and supervise the kitchen team, maintaining high standards of food quality, presentation and service.
• Ensure the kitchen operates consistently to the required standards across breakfast, lunch/light all-day menu and dinner.
• Maintain and enforce food safety, hygiene and HACCP procedures.
• Ensure all HACCP checks, records and corrective actions are completed correctly and maintained.
• Work alongside the Head Chef in preparation for and during EHO inspections.
• Support recruitment, induction, training and development of kitchen staff.
• Assist with staff organisation, rotas and daily kitchen planning.
• Monitor stock, ordering, waste and food costs as required.
• Ensure kitchen equipment, storage areas and workspaces are maintained to the required standards.
• Deputise for the Head Chef and make operational decisions when required.
• Maintain the existing food standards and kitchen culture.

Skills

Leadership

Communication

Kitchen management

Staff training

Job description

Location: On site / Celbridge, Co. Kildare, Ireland
job type: Permanent / Full-time
Sector and subsector: Hospitality | Chefs
Salary: Negotiable salary

Cliff at Lyons is a luxury countryside retreat offering award-winning hospitality, exceptional dining experiences and a stunning setting just outside Dublin. With a strong focus on sustainability, Irish ingredients and warm, attentive service, we’re proud to be a destination where memorable moments are made.

We are currently seeking a passionate and experienced Sous Chef to join our wonderful Kitchen team!

Key responsibilities

• Support the Head Chef in the day-to-day running of the kitchen operation.
• Act as second-in-command, taking responsibility for the kitchen in the Head Chef’s absence, including annual leave.
• Lead and supervise the kitchen team, maintaining high standards of food quality, presentation and service.
• Ensure the kitchen operates consistently to the required standards across breakfast, lunch/light all-day menu and dinner.
• Maintain and enforce food safety, hygiene and HACCP procedures.
• Ensure all HACCP checks, records and corrective actions are completed correctly and maintained.
• Work alongside the Head Chef in preparation for and during EHO inspections.
• Support recruitment, induction, training and development of kitchen staff.
• Assist with staff organisation, rotas and daily kitchen planning.
• Monitor stock, ordering, waste and food costs as required.
• Ensure kitchen equipment, storage areas and workspaces are maintained to the required standards.
• Deputise for the Head Chef and make operational decisions when required.
• Maintain the existing food standards and kitchen culture.

Candidate requirements

• Proven experience as a Senior Sous Chef / Sous Chef in a high-standard hotel or comparable operation.
• Strong leadership and communication skills.
• Able to confidently run a kitchen in the Head Chef’s absence.
• Strong knowledge of HACCP, food safety and hygiene legislation.
• Organised, reliable and capable of maintaining accurate records.
• High standards of food quality and presentation.
• Ability to train, motivate and manage a kitchen team.
• Comfortable working in a busy, service-led environment.
• Relevant culinary qualifications and food-safety training.