Position OverviewThe Chef de Partie at Dunmore House Hotel is a specialist section chef role working as part of our Michelin-listed kitchen team. This position offers the opportunity to master your craft in a diverse culinary environment, running your own section whilst contributing to our varied service offerings – from intimate fine dining to large-scale banqueting and relaxed bar food service.Ideal Candidate ProfileWe are seeking a skilled, passionate culinary professional who takes pride in their craft and thrives in a dynamic, quality-focused kitchen environment. This role offers excellent exposure to diverse culinary styles in a unique Irish coastal setting.Why This Opportunity Is Perfect For YouMichelin Guide Experience: Develop your skills in a Michelin-listed establishment, mastering refined techniques and elevated culinary standards that will enhance your professional credentials.Diverse Culinary Portfolio: Build versatility across multiple service styles – from precise fine-dining plating to high-volume banquet execution (weddings and events for up to 250 guests) and casual bar food service.Section Ownership: Take full responsibility for your own section, developing leadership skills and demonstrating your ability to maintain consistent excellence during service.Creative Expression: Work with exceptional produce from our permaculture kitchen gardens, exploring seasonal Irish ingredients and bringing your own culinary perspective to menu development.International Kitchen Culture: Join a diverse kitchen team that values different culinary traditions and encourages cultural exchange whilst maintaining the highest professional standards.Winter Break Advantage: The 8-week paid closure period (January & February) is ideal for overseas candidates – return home to visit family, pursue additional training, or simply recharge whilst continuing to receive full salary.Career Development: Work alongside experienced senior chefs in a supportive environment that encourages skill development and professional growth.Who Will Excel In This RoleChefs with fine-dining or luxury hotel experience who are passionate about precision, consistency and culinary excellenceProfessionals who thrive on variety – comfortable with both intimate fine-dining service and high-volume event executionDetail-oriented individuals who take pride in their section and maintain exceptional standards throughout serviceTeam players who communicate effectively and contribute positively to kitchen cultureChefs seeking a stable position with excellent work-life balance, including extended paid time off to maintain connections with homeIf you're ready to demonstrate your culinary expertise, take ownership of your craft, and gain valuable experience in a respected kitchen environment, this role offers an excellent platform for your professional development.Key ResponsibilitiesSection ManagementStation Leadership: Take full responsibility for your designated section, ensuring smooth operation during all service periods.Preparation & Mise en Place: Prepare and organise all ingredients and equipment for your section, maintaining readiness throughout service.Quality Control: Ensure all dishes leaving your section meet established quality standards for taste, presentation and temperature.Stock Management: Monitor stock levels for your section, requesting supplies as needed and minimising waste.Equipment Care: Maintain all equipment in your section to the highest standards of cleanliness and functionality.Service ExecutionConsistent Delivery: Execute dishes to specification during service, maintaining speed and quality under pressure.Team Coordination: Work closely with other sections to ensure smooth service flow and timely dish delivery.Menu Knowledge: Maintain comprehensive knowledge of all menu items, ingredients, and preparation methods.Adaptability: Respond effectively to service challenges, special requests, and varying levels of demand.Communication: Provide clear updates to senior chefs regarding section status, supplies, and any issues.Team ContributionMentoring: Support and guide junior kitchen staff (Commis Chefs and Kitchen Assistants) working in your section.Standards Maintenance: Lead by example, demonstrating professional kitchen practices and positive work habits.Innovation Input: Contribute ideas for menu development and dish improvement when opportunities arise.Kitchen Culture: Maintain a positive, respectful attitude and contribute to a collaborative team environment.Professional StandardsFood Safety: Adhere strictly to all food safety and hygiene regulations, maintaining HACCP standards.Health & Safety: Follow all health and safety procedures, promoting a safe working environment.Professional Conduct: Demonstrate reliability, punctuality, and professional behaviour at all times.Continuous Improvement: Actively seek to develop your skills and expand your culinary knowledge.Required Skills & QualificationsMinimum 2-3 years' experience as Chef de Partie or equivalent in a quality kitchen environmentFine-dining or luxury hotel kitchen experience strongly preferredProfessional culinary qualifications or certified formal trainingStrong English language skills (essential for kitchen communication and safety)Proven ability to run a section independently during busy serviceExcellent knife skills and classical cooking techniquesRelevant food safety certificationsAbility to work efficiently under pressure whilst maintaining quality standardsDesired QualitiesGenuine passion for culinary excellence and seasonal, organic produceStrong attention to detail with consistent execution standardsProfessional pride in your work and your sectionExcellent organisational and time-management skillsTeam-oriented approach with positive communication skillsResilient and adaptable to varying service demandsEager to learn and develop professionallyInterest in exploring Irish ingredients and culinary traditionsRole VariationsWe are recruiting for two Chef de Partie positions with slightly different focuses:Fine-Dining Focused CDPPrimary responsibility for fine-dining restaurant serviceEmphasis on refined plating, precision, and attention to detailExperience with tasting menus and à la carte fine-dining preferredSupport banqueting service during peak periodsCasual Dining Focused CDPPrimary responsibility for bar food and casual dining serviceEmphasis on consistency, speed, and volume managementExperience with high-volume service and varied menu offeringsSupport fine-dining and banqueting services as neededBoth roles require the same core competencies and offer equal professional development opportunities.Salary & BenefitsA competitive salary package will be offered based on experience and qualifications, including:Competitive base salary commensurate with experience12-month salaried contract providing stability and securityHoliday entitlement of 20+ daysPaid during 8-week winter shutdown (January & February)Staff accommodation available if required (sea-view, all bills included, recently renovated)Meals on dutyProfessional development opportunitiesStaff discount programmeWorking EnvironmentMichelin Recognition: Work in a Michelin-listed kitchen with high standards and professional practicesOrganic Kitchen Gardens: Access to exceptional fresh, seasonal produce grown on-site using permaculture principlesDiverse Service: Experience across fine dining, banqueting, and casual dining service stylesInternational Team: Collaborative, multicultural kitchen environmentBeautiful Location: Stunning Irish coastal setting in County WexfordSeasonal Operation: Closed January & February (paid) allowing for extended rest and travelApplication ProcessQualified candidates should submit a CV and cover letter detailing their culinary experience and explaining their interest in this position. Please specify which role focus (fine-dining or casual dining) best matches your experience and interests.Shortlisted candidates will be invited for a practical assessment and interview with the Executive Head Chef and senior kitchen team.Job Type: Full-timePay: €27,000.00-€37,107.97 per yearBenefits:Company pensionOn-site parkingWork Location: In personReference ID: Chef de PartieExpected start date: 02/03/2026