Sous Chef

O'Callaghan Hotel Group; Dublin; On-site; EUR 42,000 - 52,000; Full time

Benefits offered by this job

Birthday day off

Enhanced holidays

Rewards programme

Refer a friend - up to €1000

Discounted room stays

Discounted F&B for staff

Progression across 4 Dublin hotels

Tax saver for travel tickets

Bike to work scheme

Job summary

O'Callaghan Collection seeks an experienced Sous Chef to lead menu development and oversee kitchen operations in our Dublin hotels. You will train staff, uphold hygiene standards, and drive quality control from prep to plate.

Join a luxury hospitality group known for exceptional service, teamwork, and guest satisfaction. Flexibility to work shifts is required, with opportunities for professional growth across four Dublin properties.

Qualifications

• 2–3 years sous chef experience in hotel/hospitality.
• Diploma in Hospitality/Travel/Tourism.
• Level 2 or 3 Food Safety (HACCP).
• Strong communication, problem solving and prioritization.
• Excellent people and customer-care skills.
• Professional appearance and presentation.
• Flexible shifts and team work.
• Experience with budgets, forecasts and quality standards.
• Proficiency in MS Word, Excel, Outlook.

Responsibilities

• Menu planning and development in line with the hotel's culinary concept and seasonal ingredients.
• Supervise and train kitchen staff; ensure hygiene and safety standards.
• Maintain high food quality and presentation through regular inspections.
• Assist in inventory management and cost control.
• Organize kitchen workflow to ensure timely meal delivery during peak hours.
• Enforce health and safety regulations across the kitchen.

Skills

Communication

People management

Customer service

Problem solving

Time management

Education

Hospitality/Travel/Tourism Diploma

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