Sous Chef

O'Callaghan Hotel Group; Dublin; On-site; EUR 36,000 - 52,000; 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 f#

Discounted F&B when you are a guest

Progression in four Dublin hotels

Tax saver for travel tickets

Bike to work scheme

Job summary

O'Callaghan Collection in Dublin is seeking a driven Sous Chef to join our luxury hotel kitchens. You will collaborate with the head chef on menu development, supervise kitchen staff, ensure safety standards, and manage inventory to control costs while delivering exceptional guest experiences.

You will lead by example, uphold high quality and presentation, and work flexible shifts across our four Dublin hotels.

Qualifications

• 2–3 years hotel/hospitality sous chef experience.
• Completed Hospitality/ Travel/ Tourism qualification at Diploma level.
• Level 2 or 3 Food Safety (HACCP).
• Ability to communicate with employees and set priorities.
• Excellent customer care and presenting skills.
• Ability to work flexible shifts and manage budgets/forecasts.

Responsibilities

• Menu Planning and Development: collaborate with head chef to create menus aligned with concept and seasonal ingredients.
• Supervision and Training: oversee kitchen staff and ensure hygiene and safety standards.
• Quality Control: maintain high standards of food quality and presentation.
• Ordering and Inventory Management: manage inventory and negotiate with suppliers.
• Kitchen Organization and Workflow: optimize productivity during peak service hours.
• Adherence to Health and Safety Regulations: ensure compliance with local health rules.

Skills

Team leadership

Communication

Problem solving

Customer service

Organisation

Education

Diploma in Hospitality/ Travel/ Tourism

Tools

Microsoft Word

Excel

Outlook

Job description

About Us:

The O'Callaghan Collection is a design-led collection of Irish family-owned luxury boutique hotels located in the heart of Dublin city centre. Each of our hotels has its own distinct character, inspired by its location and designed to deliver a unique and memorable guest experience. Proud of our heritage, we continue to invest in our properties and services to meet the evolving needs of today's travellers while maintaining the warm hospitality and personal touch that define our collection.

At the heart of everything we do is a commitment to exceptional service. We believe that memorable guest experiences are created through genuine hospitality, attention to detail, and a passion for exceeding expectations at every touchpoint.

As we continue to evolve, we are looking for individuals who share our dedication to excellence and take pride in delivering outstanding experiences. We value people who bring professionalism, enthusiasm, and a customer-focused approach to everything they do.

Joining O'Callaghan Collection means becoming part of a respected hospitality team with a reputation for quality, authenticity, and service excellence. If you are passionate about creating memorable moments for guests and contributing to a luxury hospitality experience, we would love to hear from you.

We are Caring | Proud | Accountable | Determined.

Benefits:

• 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 family
• Discounted F&B when you are a guest in any of our hotels
• The opportunity to progress - 4 Hotels in Dublin city centre.
• Tax saver for travel tickets
• Bike to work scheme and a safe place to leave your bike.

Role information:

• Menu Planning and Development: Collaborate with the head chef to create and refine menus, ensuring they align with the hotel's culinary concept, customer preferences, and seasonal availability of ingredients.
• Supervision and Training: Oversee and train kitchen staff, including line cooks and prep cooks. Ensure that all team members are well-versed in culinary techniques, hygiene standards, and adhere to safety regulations.
• Quality Control: Maintain high standards of food quality and presentation by conducting regular inspections of food preparation areas. Address any issues promptly to guarantee consistency in taste, appearance, and portion sizes.
• Ordering and Inventory Management: Assist in managing inventory levels and ordering supplies to meet the demands of the kitchen. Effectively control food costs by minimizing waste, monitoring usage, and negotiating with suppliers for competitive pricing.
• Kitchen Organization and Workflow: Implement efficient kitchen organization and workflow systems to optimize productivity. Coordinate with the kitchen team to ensure timely preparation and delivery of dishes, especially during peak service hours.
• Adherence to Health and Safety Regulations: Enforce strict adherence to health and safety standards, including proper food handling, storage, and sanitation practices. Stay informed about local health department regulations and ensure the kitchen team complies with these guidelines.

Requirements:

• Minimum experience of 2-3 years previous hotel/hospitality work experience as Sous chef level.
• Completed Hospitality/ Travel/ Tourism qualification at Diploma level.
• Level 2 or 3 Food Safety (HACCP).
• Ability to communicate with employees, solve multiple problems at the same time, set up priorities, organize work and make certain decisions.
• Excellent communication skills and people management.
• Excellent customer care and complaint handling skills.
• Excellent presentation and appearance.
• Ability to deliver quality and standards.
• Ability to work flexible shifts.
• Experience of dealing with budgets, forecasts and quality standards.
• Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook