Sous Chef

The Mont Hotel; Dublin; On-site; EUR 36,000 - 48,000; Full time

Benefits offered by this job

Subsidised gym membership

Birthday as paid 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

Travel tax saver

Bike to work scheme

Job summary

O'Callaghan Collection in Dublin seeks a skilled Sous Chef to lead kitchen operations across its luxury hotels. You will plan and refine menus with the head chef, supervise kitchen staff, and uphold high standards of food quality and safety for guests across our Dublin properties.

The role requires 2–3 years of Sous chef experience, a hospitality diploma, and HACCP certification. You will manage shifts, assist with budgets, and help maintain exceptional service in a dynamic, luxury setting.

Qualifications

• Minimum 2–3 years experience as Sous chef level.
• Diploma in Hospitality/ Travel/ Tourism (Diploma level).
• Level 2 or 3 Food Safety (HACCP).
• Excellent communication and people management skills.
• Ability to work flexible shifts and manage priorities.
• Experience with budgets, forecasts and quality standards.
• Proficiency with computer programs including Word, Excel, Outlook.

Responsibilities

• Menu planning and development with head chef to align with culinary concept, guests and seasonal ingredients.
• Supervise and train kitchen staff, ensure hygiene standards and safety compliance.
• Maintain high food quality and presentation, inspect prep areas for consistency.
• Assist in inventory management and supplier negotiations to control costs.
• Organize kitchen workflow for peak service hours and efficient delivery of dishes.
• Enforce health and safety regulations and ensure staff adherence.

Skills

Sous chef experience

Team supervision

Menu planning

Health & safety

Communication

Budget awareness

Education

Hospitality Diploma

Tools

MS Word

Excel

Outlook

Job description

About Us

O'Callaghan Collection is a thoughtfully curated and design led collection of 5 Irish family-owned and managed luxury boutique hotels located in the heart of Dublin and Gibraltar city centres.

Each boutique hotel has its own unique identify that reflects its location and offered guest experience. Our properties are continually being developed in order to exceed evolving customer expectations.

Our philosophy centres around tailored guest and client solutions. We prioritise personalised service and experience over a one‑size‑fits‑all approach.

We recognise that excellent customer outcomes are directly tied to the satisfaction and engagement of our employees. Therefore, our approach to attracting and retaining talent is centred around creating a workplace culture that values and supports our staff.

We seek talented people, visionaries who want to make their mark by helping to create something truly spectacular, who want to know that their opinions count, and their contributions are valued.

We strive to provide our employees with a challenging and rewarding work environment that encourages personal and professional growth. We offer comprehensive training and development programs to help our team members achieve their career goals and stay up to date with industry trends.

In addition to investing in our employees' career development, we also prioritise their well‑being and work‑life balance.

We offer competitive compensation packages, flexible scheduling, and a range of employee benefits and perks.

Our goal is to attract and retain top talent in the industry who share our commitment to excellence and passion for providing exceptional service to our guests.

If this sounds like you, we’d love to connect.

We are Caring|Proud|Accountable|Determined.

Benefits

• Subsidised membership at our fully equipped gym
• 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 and a Hotel in Gibraltar
• 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, organise 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