Sous Chef

Aramark; Dublin; On-site; EUR 32,000 - 42,000; Full time

Job summary

Aramark Ireland in Dublin is seeking an experienced Sous Chef to join our dynamic culinary team. You will support the Head Chef, lead the kitchen, ensure high standards of food quality and service, and mentor the team.

The role requires strong leadership, food safety knowledge, and ability to manage stock and cost controls in a fast-paced environment. You will collaborate with front-of-house and contribute to menu development.

Qualifications

• NVQ Level 2/3 in professional cookery or equivalent.
• Level 3 Food Safety qualification is required.
• Proven experience in fast-paced, high-volume catering.

Responsibilities

• Support Head Chef with day-to-day kitchen operations and mentor the team.
• Prepare, cook and present meals to high standards; ensure safety and hygiene.
• Assist with stock control, menu planning, and cost control initiatives.

Skills

Leadership

Culinary skills

Food safety

Team mentoring

Education

NVQ Level 2 Professional Cookery

NVQ Level 3 Professional Cookery

Level 3 Food Safety

Tools

Kitchen management software

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 to support the delivery of exceptional food services within a thriving food service environment, leading kitchen operations and contributing to the development of our talented culinary team. Working in a fast-paced and demanding kitchen setting, you will play a pivotal role in ensuring food quality, safety, and service standards are consistently delivered to the highest level.

• Support the Head Chef with the day-to-day management and organisation of kitchen operations - Lead, motivate, and mentor the kitchen team to deliver high-quality food and exceptional service - Prepare, cook, and present meals to a consistently high standard, maintaining recipe compliance and production standards
• Manage stock ordering, stock control, and stock taking processes efficiently and analytically - Ensure food safety, allergen management, and health & safety procedures are rigorously monitored and maintained - Assist with menu planning, kitchen administration, and cost control initiatives - Support hospitality functions and special events as required, demonstrating flexibility and resilience
• Train and develop team members, fostering an inclusive and supportive kitchen environment - Maintain a clean, safe, and well-organised kitchen environment at all times - Collaborate with front-of-house teams to ensure seamless service delivery and customer satisfaction - Identify opportunities for innovation and continuous improvement within kitchen operations

Qualifications

**Required Qualifications:**

• NVQ Level 2 and Level 3 Professional Cookery or equivalent culinary qualification - Level 3 Food Safety qualification - Proven experience working in a fast-paced, high-volume catering environment - Strong leadership, kitchen management, and culinary skills with demonstrated ability to manage teams - Excellent knowledge of Health & Safety practices and food hygiene standards
• Experience with stock ordering and stock taking systems - Strong understanding of menu production, recipe compliance, and cost control - Excellent organisational and communication skills with meticulous attention to detail - Ability to remain calm, decisive, and resilient under pressure - Confident undertaking a practical trade test **Desirable Qualifications:
• Experience in budget management and financial control within a kitchen environment - Proven track record of mentoring and developing kitchen staff - Knowledge of allergen management and dietary requirement protocols - Experience with kitchen management software and systems - Demonstrable commitment to continuous professional development and culinary innovation - Experience working in a diverse, inclusive team environment

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.