Sous Chef ( Staff Accommodation )

Talent Connectors Ltd t/a EU Workforce; Leinster; On-site; EUR 36,000 - 42,000; Full time

Benefits offered by this job

Free accommodation first 2 months

Accommodation after first 2 months €50

Job summary

Talent Connectors Ltd t/a EU Workforce in Ireland is seeking a talented Sous Chef to support the Head Chef in a growing hospitality business. The successful candidate will help deliver exceptional food quality, uphold standards, and lead the kitchen team across breakfast, lunch, dinner and events.

Based in Co. Meath, the full-time, permanent role offers immediate start with a negotiable €17.50 per hour wage, plus accommodation for the first two months and affordable housing thereafter.

Qualifications

• Experience as Sous Chef or similar in a busy kitchen.
• Strong leadership and team management skills.
• Floor management across breakfast, lunch, dinner and events.

Responsibilities

• Support the Head Chef in all aspects of kitchen management and daily operations.
• Assist with the smooth running of all food service areas.
• Ensure efficient service delivery during breakfast, lunch, dinner, and event operations.
• Lead service periods when required and coordinate kitchen activities effectively.
• Maintain consistently high standards of food quality, presentation, and consistency.
• Ensure kitchen operations run efficiently and professionally at all times.

Skills

Kitchen operations

Team leadership

Food production

Stock control

HACCP & compliance

Job description

Application Details

In order to work in Ireland a non-EEA National, unless they are exempted, must hold a valid employment permit. Please review the Eligibility and requirements for an employment permit if you are unsure of your eligibility to apply for this vacancy.

Job Description

Multiple locations

Co. Meath

Location: Co. Meath

Contract Type: Full-Time / Permanent

Salary: From €17.50 per hour (negotiable based on experience)

Accommodation: First 2 months accommodation provided free of charge. Thereafter accommodation at approximately €50-€75 per week including utility bills.

Start Date: Immediate / Negotiable

Position Overview

An established and growing hospitality business is seeking a talented and motivated Sous Chef to join its culinary team. The successful candidate will support the Head Chef in delivering exceptional food quality, maintaining operational standards, and leading the kitchen team across a diverse food operation. The successful candidate will work closely with senior management to ensure consistently high culinary standards while contributing to the ongoing growth and development of the business.

Key Responsibilities

Kitchen Operations

• Support the Head Chef in all aspects of kitchen management and daily operations
• Assist with the smooth running of all food service areas
• Ensure efficient service delivery during breakfast, lunch, dinner, and event operations
• Lead service periods when required and coordinate kitchen activities effectively
• Maintain consistently high standards of food quality, presentation, and consistency
• Ensure kitchen operations run efficiently and professionally at all times

Team Leadership

• Supervise chefs, kitchen assistants, and support staff
• Assist in recruiting, training, and developing kitchen team members
• Mentor junior chefs and support their professional development
• Lead by example and promote a positive, professional working environment
• Assist with staff scheduling and labour management
• Support performance management and continuous improvement initiatives

Food Production

• Assist with menu execution and daily food preparation
• Ensure consistency across all dishes served to guests
• Monitor food quality, presentation, and portion control standardsSupport menu development, seasonal offerings, and special event menus
• Contribute ideas for new dishes and operational improvements
• Maintain excellent attention to detail across all food production areas

Stock & Cost Control

• Assist with ordering, stock management, and inventory control
• Monitor stock levels and minimise food wastage wherever possible
• Support food cost control and profitability initiatives
• Manage supplier deliveries and ensure correct stock rotation procedures are followed
• Assist in maintaining accurate stock records and kitchen documentation

HACCP & Compliance

• Ensure all HACCP procedures are implemented and maintained
• Maintain exceptional hygiene and cleanliness standards

Sector

• accommodation and food service activities

Career Level

• Managerial