Sous Chef — Four-Day Week in Michelin Kitchen

Dean Group; Dublin; Presencial; EUR 40.000 - 55.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Four-day week

Staff discounts

Accrued annual leave

Meals on shift

Wellness program

Descripción de la vacante

Jean-Georges at The Leinster in Dublin 2 is seeking an experienced Sous Chef to join our Michelin-commended rooftop restaurant. You will lead the kitchen brigade, uphold the highest standards of classical French cooking reimagined with global influences, and work four days per week.

You will mentor junior chefs, develop seasonal menus with the Executive Chef, and coordinate between kitchen and front-of-house to deliver flawless guest experiences.

Formación

• Minimum 2-3 years' experience in a Sous Chef or senior kitchen role.
• Experience in high-end or luxury hotel/restaurant environments is preferred.
• Strong grasp of classical French techniques with international influences.
• Excellent leadership, communication and organizational skills.

Responsabilidades

• Maintain highest standards of food prep, cooking, presentation and consistency across sections.
• Lead by example during service in a calm, organised kitchen environment.
• Collaborate with Executive Chef on seasonal menu development and culinary innovation.
• Oversee daily kitchen prep, mise-en-place and service readiness; ensure HACCP compliance.
• Mentor and develop junior chefs; promote teamwork and professionalism.

Conocimientos

Leadership

Team management

Attention to detail

French cooking

HACCP knowledge

Communication

Descripción del empleo

Jean-Georges at The Leinster in Dublin 2 is seeking an experienced Sous Chef to join our Michelin-commended rooftop restaurant. You will lead the kitchen brigade, uphold the highest standards of classical French cooking reimagined with global influences, and work four days per week.

You will mentor junior chefs, develop seasonal menus with the Executive Chef, and coordinate between kitchen and front-of-house to deliver flawless guest experiences.