Senior Sous Chef - Kitchen Procurement/ Coordinator- Omos, Abbeyleix, Co.
Laois Commencing - April **** In Summer ****, we're opening Omos - a 16-bedroom Guesthouse and 40-seat Restaurant set on 4.2 acres just outside the heritage town of Abbeyleix, County Laois.
The name Omos - meaning honour, duty, and respect- reflects our intention behind the project: to create something lasting and meaningful, something with soul.
A guesthouse and restaurant that feel like they belong - that reflect our neighbourhood and community, and that generously welcome curiosity, craft, and discovery.
Our 40-seat restaurant is designed to deliver a memorable experience, from multi-course seasonal set menus to occasional private dining and events.
As we prepare for our opening in July, we are now recruiting a Senior Sous Chef; Kitchen Procurement/ Coordinator.
Reporting directly to our recently appointed Head Chef and part of a small, dedicated kitchen team, this person will lead our procurement and kitchen operations.
Tasked with sourcing and costing ingredients for our menu, with the support of the Head Chef and management, you'll be coordinating all back-of-house operations in a culinary-driven environment, ensuring all health and safety and food safety protocols are adhered to, directing all procurement activities, and organising team rotas.
The role is not confined to desk-based or fieldwork.
You will also spend time in the kitchen, sharing knowledge, educating the team on produce, and applying your skills in a hands-on, practical way.
Your work will be what makes the kitchen tick!
The ideal candidate will have strong culinary knowledge and have operated as a Head Chef or Senior Sous Chef.
Candidates will have demonstrable knowledge with seasonal ingredients; throughout the seasons, as you'll be tasked with travelling and connecting with farms and producers, to source the unique ingredients that make our menu special.
We seek candidates who are organised and analytical with the ability to manage inventory and have a proven ability to develop and manage both team and producer relations.
Senior Sous Chef; Kitchen Procurement/ Coordinator - Key Responsibilities: Collaborate with the Owner/ Executive Chef and Head Chef on menu planning and ingredient selection, reflective of seasonality and Omos standards Manage the full procurement lifecycle: sourcing, supplier relationships, purchasing, cost control, and product quality assurance, keeping within agreed budgets Maintain accurate inventory levels, ensuring proper rotation, storage, and minimisation of waste Develop, implement and maintain systems for monitoring consistency, quality, and timely service Identifying foraging locations and wild food procurement program, collecting and picking produce upon requirement Ensure all health and safety and food safety requirements are in place and all employees are trained on same, with accurate data storage maintained thereafter Track and analyse kitchen financial performance, including food cost, labour cost, and operational efficiencies and implement plans to address as required Assist with onboarding and continuous development of our kitchen team Driving measures of continuous improvement.
Experience: At least 2 years kitchen leadership experience as a Sous Chef or Head Chef in a similar environment with a demonstrated ability to thrive in a fast paced, detail orientated environment Strong knowledge of procurement processes, product sourcing, and supplier management-especially for seasonal ingredients Exceptional organisational and communication skills Experience with people management and engaging a high-performance team Strong financial acumen and interest, with a proven ability to manage budgets, food costs, and inventory systems In-depth understanding of advanced culinary techniques, health and safety and food safety requirements and service standards and accreditation on same Experience in training or coaching teams in Health and Safety/ Food safety standards Culinary degree preferred but not required.
Why work with us?
We're committed to creating a workplace that is nourishing, respectful and inspiring.
As part of the Omos team, you can expect: A 4-day work week with Sundays and Mondays off One dinner service per day A generous salary and benefits An amazing daily staff meal and excellent coffee A high-standard, custom-built space with natural light and premium LED lighting (front and back of house) A dedicated staff lounge with a kitchen and views of the market garden On-site showers for your comfort A culture grounded in respect, kindness, and professionalism A project surrounded by nature, celebrating Irish craft and contemporary design Regular guest speakers and collaborative events