Job Title
Sous Chef
Location
Nove Restaurant, Malahide, Co. Dublin
Reports To
Head Chef / Executive Chef
Job Summary
Nove Restaurant is seeking a passionate and experienced Sous Chef to support the Head Chef in the daily management of the kitchen. The Sous Chef will play a key leadership role in ensuring high standards of food quality, consistency, hygiene, and team performance. This position requires strong culinary skills, attention to detail, and the ability to lead and motivate a busy kitchen team in a fast‑paced restaurant environment.
Key Responsibilities
Kitchen Operations
Assist the Head Chef in managing the day‑to‑day kitchen operations.
Ensure all dishes are prepared and presented to the highest standard and in accordance with restaurant recipes and specifications.
Maintain consistency in quality, portioning, and presentation across all service periods.
Oversee kitchen service in the absence of the Head Chef.
Team Leadership
Supervise, train, and mentor junior chefs and kitchen staff.
Support the Head Chef with staff scheduling and rota management.
Foster a positive, professional, and collaborative kitchen environment.
Ensure effective communication between kitchen and front‑of‑house teams.
Food Safety & Compliance
Ensure strict adherence to HACCP and food safety regulations.
Maintain high standards of cleanliness, organisation, and kitchen hygiene.
Monitor food storage, stock rotation, and labelling procedures.
Menu Development
Assist the Head Chef with menu planning, seasonal dish development, and specials.
Contribute creative ideas while maintaining the restaurant's culinary style and standards.
Stock & Cost Control
Support inventory management, ordering, and supplier coordination.
Monitor stock levels and minimise waste.
Assist in controlling food costs while maintaining quality standards.
Requirements
Minimum 3-5 years of professional kitchen experience, including at least 1-2 years in a senior chef or Sous Chef role.
Strong knowledge of modern cooking techniques and kitchen operations.
Experience in high‑volume, quality‑focused restaurants.
Solid understanding of HACCP and food safety standards.
Proven leadership and team management skills.
Excellent organisational and time‑management abilities.
Ability to work under pressure and maintain high standards during busy service periods.
Flexibility to work evenings, weekends, and holidays.
Preferred Qualifications
Culinary qualification or professional cookery certification.
Experience contributing to menu design and seasonal menu planning.
Passion for fresh, locally sourced ingredients.
What We Offer
Competitive salary based on experience.
Opportunity to work with a dynamic and creative culinary team.
Career development and progression opportunities.
Staff meals and employee benefits.
A supportive and professional working environment.
How to Apply
Interested candidates should submit their CV and a brief cover letter outlining their relevant experience and passion for hospitality.
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