Sous Chef - 9 Month Contract

The Hardiman; Galway; On-site; EUR 36,000 - 54,000; Full time

Job summary

The Hardiman is seeking an experienced Sous Chef to join our Galway kitchen. You will lead a culinary team, ensure exceptional food quality, and contribute to menu planning in a fast-paced hotel environment.

You will mentor junior staff, uphold strict health and safety standards, and coordinate closely with front of house and the Head Chef to maintain high service levels.

Qualifications

• Proven experience as a Sous chef in a reputable hotel or restaurant.
• Excellent organizational and time management skills.
• Ability to train and mentor junior team members.
• Knowledge of health and safety regulations in kitchens.

Responsibilities

• Lead a kitchen and train junior team members.
• Oversee daily kitchen operations, ensuring quality and presentation.
• Prepare and cook high-quality dishes with precision.
• Contribute ideas to menu planning and daily specials.
• Train, mentor, and lead a team of culinary professionals to deliver excellence.
• Ensure kitchen is kept to a high level of cleanliness.
• Coordinate with front of house team and Head Chef.
• Enforce health and safety standards within the kitchen.
• Co-responsibility for maintaining agreed labour & food costs.
• Menu planning & execution with the Head Chef.
• Constant upkeep of HACCP within kitchen.
• Purchasing & stock control.

Skills

Organizational skills

Time management

Mentoring juniors

Work under pressure

Health and safety knowledge

Job description

Location: On site / Galway, Ireland
job type: Permanent / Full-time
Sector and subsector: Hospitality | Chefs
Salary: Competitive salary

Standing proudly on the famous Eyre Square since 1852, The Hardiman Hotel offers generous hospitality with a familiar, easy charm that makes guests feel right at home. For over a century and a half, this Grand Old Lady has played host to many notable guests and countless special occasions. Now it’s your chance to be part of this long tradition.

What we want our Sous Chef to do …

• To be able to stand over the quality of every plate of food leaving the kitchen.
• To lead a kitchen and be passionate about training junior members of team.
• Oversee daily kitchen operations, ensuring food quality and presentation meet our high standards.
• Prepare and cook high-quality dishes with precision and attention to detail.
• Contribute ideas to menu planning and bring creativity to daily specials.
• Train, mentor, and lead a team of culinary professionals to deliver excellence in every dish.
• Ensure kitchen is kept to a high level of cleanliness
• To be responsible for the day-to-day running of the kitchen while coordinating with the front of house team and Head Chef
• Enforcement of health and safety standards within the kitchen
• Co-responsibility for maintaining agreed labour & food costs
• Menu planning & execution with the Head Chef
• Constant upkeep of HACCP within kitchen
• Purchasing & stock control

Qualifications and Skills:

Proven experience as a Sous chef in a reputable hotel or restaurant.

Excellent organizational and time management skills, with the ability to prioritize tasks effectively.

The capacity to train and mentor junior team members.

Ability to thrive in a fast-paced, high-pressure environment.

Knowledge of health and safety regulations and best practices in a kitchen setting.

Join our team and contribute to the success of our hotel by creating exceptional culinary experiences for our guests. We offer a competitive salary, opportunities for career growth, and a dynamic work environment that fosters creativity and innovation in the culinary field.