Sous Chef

Dean Group; Dublin; On-site; EUR 38,000 - 52,000; Full time

Benefits offered by this job

Global staff discounts

Meals on shift

Birthday/annual leave perks

Wellness at work events

Staff accommodation rates

Job summary

Dean Group is seeking an experienced Sous Chef for The Leinster in Ireland. You will lead the kitchen brigade, support the Head Chef, and drive service quality in a busy hotel setting. The role emphasises food safety, training, and cost controls, with opportunities for growth within a growing hospitality group.

You will manage stock, GP targets, and collaborate with front-of-house and events teams to ensure smooth service and exceptional guest experiences.

Qualifications

• 2–3 years’ experience in a Sous Chef or similar senior kitchen role.
• Strong leadership and communication skills with a collaborative approach.
• High standards of cleanliness, organisation, and attention to detail.
• Experience in GP management, portion control, and stock rotation.
• Calm, level-headed, and dependable under pressure.
• Passion for mentoring, training, and developing junior chefs.
• Excellent time management and multitasking abilities.
• Strong knowledge of food safety, HACCP, and allergen procedures.
• Previous experience in hotel kitchens, event catering, or high-volume operations is desirable.

Responsibilities

• Lead kitchen service alongside Head Chef to ensure quality, presentation and taste.
• Supervise during service, assist in food prep, plating, and timely pass delivery.
• Maintain mise-en-place and ensure prep lists are followed.
• Introduce new dishes, specials and seasonal updates aligned with menu strategy.
• Oversee kitchen readiness and staff allocation before service.

Skills

Leadership

Communication

Cleanliness

GP management

Stock rotation

Mentoring

Food safety

Time management

Attention to detail

Event catering

Job description

At Dean Group, we reimagine hospitality with character, not conformity. Founded in Dublin and now growing across Europe and the US, we create hotels shaped by personality, culture, and a heart-led hustle. Each of our hotels, restaurants, bars and gyms tells its own story, brought to life through humble hospitality and genuine human connection. Our people are at the centre of it all. They show up with individuality, warmth and curiosity, shaping who we are and how guests experience our hotels every day. We welcome fresh thinking and imagination, because playing it safe never made anything unforgettable.

We are currently seeking an experienced Sous Chef to join the team in The Leinster. If you are passionate about food and have previous experience in a busy hotel then we would love to hear from you!

Job Purpose

The Sous Chef plays a vital leadership role within the kitchen brigade, supporting the Head Chef in the execution of daily service, ensuring consistency of standards, and driving kitchen performance. This is a hands-on, fast-paced role suited to a highly motivated senior chef with a passion for food, people, and continuous improvement.

The Sous Chef is responsible for maintaining high standards of preparation, presentation, food safety, and kitchen organisation. This role supports kitchen operations during service and contributes to team training, inventory management, and GP optimisation. The ideal candidate is confident, adaptable, and ready to take ownership in a dynamic environment with opportunities to grow.

Key Responsibilities

Menu Execution & Culinary Excellence

• Support the Head Chef in delivering all dishes to specification, ensuring consistent quality, presentation, and taste.
• Lead by example during service, assisting in food preparation, plating, and timely pass delivery.
• Maintain attention to detail across all sections, ensuring prep lists are followed and mise-en-place is up to standard.
• Assist in introducing new dishes, specials, and seasonal updates in line with menu strategy.

Kitchen Operations & Service Support

• Oversee kitchen readiness before each service, ensuring all sections are properly prepped and staffed.
• Maintain a clean, well-organised kitchen environment that supports smooth service and adheres to HACCP and health regulations.
• Assist in shift handovers and communicate effectively with front-of-house and events teams to ensure smooth service delivery.
• Support maintenance of kitchen equipment, ensuring faults or hazards are reported and addressed promptly.
• Lead and motivate kitchen staff, particularly in the absence of the Head Chef.
• Delegate tasks clearly and confidently, ensuring kitchen sections are properly managed and supported.
• Promote a collaborative and respectful work environment, providing support and feedback in real time.
• Participate in training of new chefs and ongoing skills development for the wider team.

Gross Profit & Stock Control

• Monitor food usage, portion sizes, and prep levels to reduce waste and ensure gross profit targets are met.
• Assist with ordering and stock checks in line with business levels and menu needs.
• Uphold stock rotation and FIFO principles, ensuring product quality and minimal wastage.
• Support accurate storage labelling, allergen management, and expiry tracking to meet safety and financial goals.
• Ensure strict adherence to food hygiene standards and cleanliness procedures at all times.
• Maintain kitchen logs, temperature checks, and cleaning schedules in compliance with SOPs and legal standards.
• Ensure that all chefs are following correct practices in line with HACCP, allergen control, and waste reduction policies.
• Encourage a culture of safety, cleanliness, and accountability throughout the kitchen.

Preferred Experience & Skills

• 2–3 years’ experience in a Sous Chef or similar senior kitchen role.
• Strong leadership and communication skills with a collaborative approach.
• High standards of cleanliness, organisation, and attention to detail.
• Experience in GP management, portion control, and stock rotation.
• Calm, level-headed, and dependable under pressure.
• Passion for mentoring, training, and developing junior chefs.
• Excellent time management and multitasking abilities.
• Strong knowledge of food safety, HACCP, and allergen procedures.
• Previous experience in hotel kitchens, event catering, or high-volume operations is desirable.
• A flexible, positive attitude with a strong desire to progress within a growing hospitality group.
• Global discounted staff room rates across the group
• 50% off Food and 25% Beverage across the group
• Accrued Annual Leave with Service
• Friends and Family discount
• Continual training and development
• Career progression within the Group
• Gratuities *
• Meals on shift
• Bike to work scheme
• Refer a friend scheme
• Wellness at work events and access to wellness platform
• Employment Assistance Programme
• Group discounts for cinema tickets, shopping deals etc
• Service recognition
• Regular fun-filled activities and gatherings for all teams across the group

*Applicable to certain positions

Dean Group owns and operates a number of hotel across Ireland, in certain instances we may feel your skills and experience may suit another role we have available. By submitting your application, you are permitting Dean Group to contact you for other opportunities within the Group.