Sous Chef

Aramark; Dublin; On-site; EUR 45,000 - 60,000; Full time

Job summary

Aramark Ireland seeks an experienced Sous Chef to lead daily kitchen operations in Dublin. You will support the Head Chef, mentor the culinary team, and ensure consistent quality across all food production while upholding rigorous food safety standards.

This role requires strong leadership, menu development, cost awareness, and a hands-on approach in a fast-paced environment. You will collaborate with suppliers and site stakeholders to maintain excellence and drive culinary innovation.

Qualifications

• Proven leadership in a fast-paced, high-volume catering environment.
• Strong culinary skills and ability to develop menus and recipes.
• Excellent organisation, communication, and people management abilities.

Responsibilities

• Oversee daily kitchen operations, ensuring service delivery and adherence to standards.
• Support Head Chef with menu planning, recipes, and culinary innovation.
• Mentor and develop kitchen staff, ensure food safety, hygiene, and allergen compliance.
• Manage stock, cost control, and supplier relationships to optimise quality and value.

Skills

Leadership

Culinary expertise

Menu development

People management

Education

SVQ Level 2/3 Professional Cookery

Food safety certification

Job description

At Aramark we empower our people to create experiences that matter. We share a passion for hospitality, it's at the foundation of everything we do. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing, a role at Aramark will help you reach your full potential.

Job Description

We are seeking an experienced and passionate Sous Chef to join our dynamic culinary team in Dublin, Ireland. This is an excellent opportunity for a talented kitchen professional to take on a key leadership role, supporting the Head Chef in delivering exceptional cuisine and maintaining the highest operational standards. You will play a vital part in leading kitchen operations, mentoring your team, and ensuring consistent quality across all food production whilst fostering a collaborative and innovative kitchen environment.

• Lead and oversee daily kitchen operations, ensuring smooth service delivery and adherence to company standards - Support the Head Chef in menu planning, recipe development, and culinary innovation whilst maintaining consistency and quality - Prepare and present dishes to specification, following established recipes, plating standards, and allergen guidelines with meticulous attention to detail
• Manage food production efficiently, analysing workflow and implementing improvements to enhance productivity and reduce waste - Supervise stock control procedures, including receiving, storing, and rotating deliveries in accordance with FIFO protocols - Allocate tasks strategically to kitchen team members, providing clear direction and ensuring optimal resource utilisation
• Mentor, coach, and develop kitchen staff, fostering a supportive culture of continuous learning and professional growth - Maintain the highest standards of kitchen hygiene, food safety, and cleanliness, managing deep cleaning schedules and compliance requirements - Ensure all team members are trained and operating in line with food safety legislation, allergen management protocols, and company policies
• Build and maintain positive relationships with suppliers, clients, and site stakeholders, demonstrating excellent communication and professionalism - Monitor and manage food costs, budgets, and supplier relationships to optimise value without compromising quality - Remain calm and decisive under pressure, effectively managing competing priorities and resolving kitchen challenges with resilience and problem-solving acumen

Qualifications

**Required Skills and Experience:** - Proven strong leadership and kitchen management experience within a fast-paced, high-volume catering environment - Exceptional culinary skills with demonstrated expertise in food preparation, cooking techniques, and menu development - Excellent organisational and people skills with the ability to communicate clearly and motivate team members

• Comprehensive understanding of food safety legislation, allergen management, and hygiene standards - Proficiency in stock control, food production management, and cost analysis - Ability to remain composed and make decisive decisions when managing multiple priorities and high-pressure situations - Strong analytical skills with attention to detail and commitment to quality assurance and consistency
• Experience in staff scheduling, roster management, and team induction programmes - Demonstrated ability to work collaboratively and build positive working relationships across all levels **Education and Certifications:**
• SVQ Level 2 and Level 3 Professional Cookery (or equivalent recognised culinary qualification) - Current food safety certification (or willingness to obtain) - Willingness to undertake a trade test as part of the recruitment process **Desirable Skills:**
• Experience with budget management and supplier relationship management - Knowledge of health and safety compliance and kitchen compliance requirements - Familiarity with FIFO procedures and inventory management systems - Experience in a fine dining or specialised catering establishment - Demonstrable commitment to continuous professional development and culinary innovation

Additional Information

About Aramark
Aramark Ireland is a leader in food, facilities, and workplace services, supporting clients across healthcare, education, business, and the public sector. With over 40 years in Ireland and more than 8,000 colleagues across Ireland and Northern Ireland, we are committed to service excellence, innovation, sustainability, and creating meaningful experiences for our clients, colleagues, and communities.

Aramark is committed to creating a diverse and inclusive workplace and welcomes applications from all candidates.