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    • Maintain consistency across restaurant, bar, banqueting, and conference food service.
    • Previous experience as a Sous Chef, Junior Sous Chef, or strong Chef de…
    • Greet guest's on their arrival and seat them appropriately.
    • Demonstrate full knowledge of all items on the menu, both food and beverages.
    • Proven leadership experience in a restaurant or hospitality setting.
    • Oversee daily operations of the restaurant, ensuring smooth service and efficiency.
    • Cleaning the kitchen before the restaurant closes.
    • Setting up the kitchen prior to a restaurant’s opening.
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    • You’ll handle table service, bar work, and digital ordering to ensure our guests have an exceptional experience.
    • Competitive pay + great tips.
    • Supervise daily restaurant and bar operations.
    • Previous experience in a restaurant, bar, or hospitality supervisory role.
    • Maintain a good working relationship with all restaurant and kitchen staff.
    • Ensure timely delivery of all food & beverage items to customers in the restaurant.
    • This is a full time position.
    • Work focus on night time resturant service, to create new dishes, work along side our team of chefs.
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    • Location:East Mayo, Ireland Property Type: Boutique 22-Bedroom Hotel with Private Apartments.
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    • Taking customer orders and delivering food and beverages.
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Job Post Details

Sous Chef - job post

Mount Errigal Hotel
1.0 out of 5 stars
Letterkenny, County Donegal
From €38,000 a year - Full-time

Job details

Pay

  • From €38,000 a year

Job type

  • Full-time

Shift and schedule

  • Weekend availability
  • Evening shift

Location

Letterkenny, County Donegal

Benefits

Pulled from the full job description

  • Employee discount
  • Gym membership
  • Company pension
  • On-site gym
  • Food allowance
  • Company events
  • On-site parking

Full job description

Role Overview

We are seeking an experienced and motivated Sous Chef to join our kitchen team. The successful candidate will support the Head Chef in the daily management of the kitchen, ensuring consistently high standards of food quality, presentation, hygiene, and service across all hotel food outlets, including restaurant service, bar food, weddings, conferences, banquets, and private events.

This is a hands-on leadership role suited to someone who is organised, calm under pressure, and passionate about delivering excellent food in a busy hotel environment.

Key Responsibilities

  • Support the Head Chef in the day-to-day running of the kitchen.
  • Lead and motivate the kitchen team during service.
  • Ensure food is prepared, cooked, and presented to the highest standard.
  • Assist with menu planning, specials, event menus, and seasonal dishes.
  • Maintain consistency across restaurant, bar, banqueting, and conference food service.
  • Supervise food preparation for weddings, events, and high-volume functions.
  • Monitor stock levels and assist with ordering and stock rotation.
  • Help control food costs, wastage, and portion control.
  • Ensure all food safety, HACCP, hygiene, and health & safety standards are followed.
  • Train, support, and develop junior chefs and kitchen porters.
  • Assist with staff rotas and kitchen organisation when required.
  • Work closely with the front-of-house, banqueting, and events teams to ensure smooth service.
  • Step up in the absence of the Head Chef when required.

Candidate Requirements

The ideal candidate will have:

  • Previous experience as a Sous Chef, Junior Sous Chef, or strong Chef de Partie in a busy hotel, restaurant, or events environment.
  • Strong food knowledge and a passion for quality and consistency.
  • Experience in high-volume service, weddings, banquets, or conference catering.
  • Good leadership and communication skills.
  • Strong organisational skills and the ability to work well under pressure.
  • A good understanding of HACCP, food safety, and kitchen hygiene standards.
  • Ability to train and support junior team members.
  • Flexibility to work evenings, weekends, and busy event periods.
  • A positive attitude and strong teamwork ethic.

Key Skills

  • Kitchen leadership
  • Food preparation and presentation
  • Banqueting and event catering
  • Stock control and waste management
  • HACCP and food safety compliance
  • Team training and supervision
  • Time management
  • Communication
  • Cost awareness
  • Problem-solving under pressure

Personal Attributes

  • Professional and reliable
  • Calm and focused during busy service
  • High attention to detail
  • Passionate about food and hospitality
  • Hands-on and willing to support the team
  • Flexible and adaptable
  • Standards-driven
  • Positive and respectful with colleagues

Benefits

  • Competitive salary, based on experience
  • Meals on duty
  • Staff discounts
  • Training and development opportunities
  • Career progression within the hotel
  • Supportive team environment

Benefits:

  • Company pension
  • On-site gym
  • On-site parking

Work Location: In person

Pay: From €38,000.00 per year

Benefits:

  • Company events
  • Company pension
  • Employee discount
  • Food allowance
  • Gym membership
  • On-site gym
  • On-site parking

Experience:

  • Chef: 4 years (required)

Work Location: In person

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