Sous Chef

Location: On site / Celbridge, Co. Kildare, Ireland
job type: Permanent / Full-time
Sector and subsector: Hospitality Chefs
Salary: Negotiable salary

Cliff at Lyons is a luxury countryside retreat offering award-winning hospitality, exceptional dining experiences and a stunning setting just outside Dublin. With a strong focus on sustainability, Irish ingredients and warm, attentive service, we're proud to be a destination where memorable moments are made.

We are currently seeking a passionate and experienced Sous Chef to join our wonderful Kitchen team!

Key responsibilities

• Support the Head Chef in the day-to-day running of the kitchen operation.
• Act as second-in-command, taking responsibility for the kitchen in the Head Chef's absence, including annual leave.
• Lead and supervise the kitchen team, maintaining high standards of food quality, presentation and service.
• Ensure the kitchen operates consistently to the required standards across breakfast, lunch/light all-day menu and dinner.
• Maintain and enforce food safety, hygiene and HACCP procedures.
• Ensure all HACCP checks, records and corrective actions are completed correctly and maintained.
• Work alongside the Head Chef in preparation for and during EHO inspections.
• Support recruitment, induction, training and development of kitchen staff.
• Assist with staff organisation, rotas and daily kitchen planning.
• Monitor stock, ordering, waste and food costs as required.
• Ensure kitchen equipment, storage areas and workspaces are maintained to the required standards.
• Deputise for the Head Chef and make operational decisions when required.
• Maintain the existing food standards and kitchen culture.

Candidate requirements

• Proven experience as a Senior Sous Chef / Sous Chef in a high-standard hotel or comparable operation.
• Strong leadership and communication skills.
• Able to confidently run a kitchen in the Head Chef's absence.
• Strong knowledge of HACCP, food safety and hygiene legislation.
• Organised, reliable and capable of maintaining accurate records.
• High standards of food quality and presentation.
• Ability to train, motivate and manage a kitchen team.
• Comfortable working in a busy, service-led environment.
• Relevant culinary qualifications and food-safety training.