Sous Chef

Location: On site / Lissoughter, Recess, Co. Galway, Ireland
job type: Permanent / Full-time
Sector and subsector: Arts Hospitality
Annual Salary range:from € 45,000.00 to € 50,000.00

Ballynahinch Castle Hotel, a proud member of Relais & Châteaux is seeking an enthusiastic and talented Sous Chef to join our culinary team. At Ballynahinch Castle, we are all about people, exceptional food and unforgettable guest experiences. This is an exceptional opportunity to join one of Ireland's leading luxury hotels and become part of a passionate, ambitious and supportive kitchen team.

Key Responsibilities

• Support the Executive Head Chef in the day-to-day management of the kitchen, ensuring the highest standards of food quality, presentation, hygiene, and service are consistently achieved.
• Lead and supervise the kitchen team during service, ensuring smooth operations and maintaining 5-star standards at all times.
• Take responsibility for the kitchen in the absence of the Executive Head Chef, ensuring all sections operate efficiently and effectively.
• Oversee and support all kitchen sections, providing guidance, training, and motivation to junior chefs while promoting a positive and collaborative working environment.
• Ensure all mise en place is prepared to the highest standard and is appropriate for forecasted business levels.
• Prepare and oversee the production of dishes from start to finish, ensuring consistency in quality, presentation, and portion control.
• Monitor food standards throughout each service, ensuring all dishes meet the specifications set by the Executive Head Chef.
• Assist with menu development, seasonal menu changes, recipe creation, and maintaining an in-depth knowledge of all menu offerings.
• Support the Executive Head Chef in achieving departmental targets relating to food cost, labour cost, stock control, and waste management.
• Ensure food deliveries are checked, stored, and rotated correctly, maintaining accurate stock control procedures.
• Maintain excellent communication with all kitchen and front-of-house teams to ensure seamless service and exceptional guest experiences.
• Ensure all food safety, HACCP, and health & safety procedures are followed, maintaining a clean, organised, and compliant kitchen environment at all times.
• Manage guest dietary requirements and special requests efficiently, ensuring the highest levels of guest satisfaction.
• Lead by example through professionalism, attention to detail, and adherence to the hotel's grooming and presentation standards.
• Assist in the recruitment, onboarding, training, and development of kitchen team members, helping to foster a culture of continuous improvement and excellence.

About You

The ideal candidate will have:

• Previous experience as a Sous Chef or an experienced Chef de Partie ready to take the next step within a luxury hotel or fine dining environment.
• A passion for creating exceptional food using the finest seasonal and local ingredients.
• Strong leadership skills with the ability to motivate, mentor and develop a high-performing kitchen team.
• Excellent knowledge of food safety, HACCP and kitchen hygiene standards.
• Strong organisational, communication and time management skills.
• The ability to remain calm and lead effectively under pressure in a busy, service-driven kitchen.
• A keen eye for detail and a commitment to delivering consistently high culinary standards.
• Experience in stock control, food cost management and minimising waste.
• A proactive, positive and collaborative approach with a genuine passion for hospitality and guest satisfaction.

We offer an excellent package, including:

• Competitive annual salary of €45,000-€50,000.
• Excellent training and career development opportunities within a prestigious Relais & Châteaux property.
• Subsidised staff accommodation.
• Employee Assistance Programme.
• Meals provided.
• Uniform provided.