Sous chef

• Competitive salary in the region of €40,000-45,000.
• Opportunity for accommodation support.
• Sponsorship required if necessary.
• A clear path to professional development and potential progression toward Head Chef roles
• Work in an environment that values creativity, seasonal ingredients, and culinary excellence

• Assist the Kitchen Manager with menu planning, seasonal specials, and recipe development
• Supervise and coordinate kitchen staff; train and motivate your team in line with high standards
• Ensure consistency in food quality, presentation, and hygiene standards; maintain a clean, organised workspace
• Manage stock, inventory, ordering, and cost-control measures; liaise with suppliers as needed
• Step in for the Head Chef during their absence, taking full ownership of kitchen operations
• Uphold food safety and HACCP compliance rigorously
• Contribute to administrative tasks such as scheduling, rota planning, and performance reviews
• Bring creativity and innovation to specials and offer support across all kitchen disciplines

• Minimum 2 years' experience in a similar role-preferably in a hotel or high-end restaurant
• Culinary qualification (e.g., Culinary Arts degree, FETAC certificate) is strongly preferred
• Accredited food hygiene certification (Level 1 & 2 or equivalent HACCP training)
• Proven leadership and communication skills; ability to coach, mentor, and inspire kitchen staff
• Strong organisational skills with attention to detail; ability to manage pressure during busy service periods
• Understanding of stock control, cost efficiencies, and supplier negotiations
• Knowledge of a broad range of cooking techniques and current culinary trends
• Flexibility to work varied shifts, including weekends, evenings, and holiday periods

Noel Group