Sous Chef About A busy, multi-outlet hospitality venue is looking for a skilled Sous Chef to support kitchen operations. The role ensures high-quality food production, consistency, and collaboration with culinary teams. Your Responsibilities Assist the Head Chef in daily kitchen operations and menu execution Supervise and train junior chefs and kitchen staff Maintain quality, consistency, and presentation across all dishes Manage stock, inventory, and food safety standards Support planning and prep for high-volume service Requirements Proven experience as a Sous Chef in a hotel or restaurant environment Strong leadership and kitchen management skills Knowledge of food hygiene, HACCP, and health & safety regulations Excellent organisational and communication skills Ability to work early mornings, evenings, and weekends Salary & Benefits €45,000 per annum Career progression opportunities in culinary operations Staff meals and uniform provided Training and professional development BURAMB22 INDCAT1 Skills: Food Prep Station Management Menu Execution Stock Control HACCP Compliance Benefits: See Description