Are you a passionate and driven Senior Sous Chef looking for your next exciting challenge?
Our client, one of the most iconic hospitality establishments in the North West, is seeking a talented, experienced, and highly motivated Senior Sous Chef to join the leadership in their busy kitchen operation.
About the Role As Senior Sous Chef, you will play a vital role in overseeing the daily operations of a high-performing kitchen.
You will work closely with the Executive Head Chef to lead a talented brigade, ensuring consistency in quality, presentation, and taste across all dining outlets, including fine dining, banqueting, and casual offerings.
Key Responsibilities Support the Head Chef in managing all kitchen operations, including menu planning, food preparation, service, and hygiene standards Lead, mentor, and develop junior kitchen staff, fostering a positive and professional team environment Ensure high levels of food quality and presentation are maintained at all times Assist with inventory control, ordering, and cost management to achieve budgeted targets Maintain excellent standards of food safety, HACCP compliance, and kitchen cleanliness Contribute ideas for menu development, seasonal specials, and kitchen innovation Monitor kitchen budgets and work with management to control food costs and labour expenses Drive continuous improvement in kitchen processes, quality standards, and team performance The Ideal Candidate Minimum of 5 years experience in a senior kitchen role within a hotel or restaurant Formal culinary qualifications and strong working knowledge of HACCP A passion for Irish produce and seasonal, sustainable cooking Proven ability to lead and motivate a kitchen team under pressure Strong organisational and communication skills Flexibility to work evenings, weekends, and holidays as required In-depth knowledge of food safety, hygiene, and HACCP compliance Sound financial acumen with experience in menu costing, stock management, and budgeting Skills: Menu development Leadership/Management Skills Coaching And Mentoring Culinary Skills Stock and Budget Control HACCP