Sous Chef

Glassan, Glasson, Co. Westmeath, Ireland

Overview

Dean Group reimagines hospitality with character, not conformity. Founded in Dublin and now growing across Europe and the US, we create hotels shaped by personality, culture, and a heart led hustle. Each of our hotels, restaurants, bars and gyms tells its own story, brought to life through humble hospitality and genuine human connection. Our people are at the centre of it all. They show up with individuality, warmth and curiosity, shaping who we are and how guests experience our hotels every day. We welcome fresh thinking and imagination, because playing it safe never made anything unforgettable.

Date posted: May 27, 2026

Permanent

Full time

We are currently seeking an experienced Sous Chef to join the team in Glasson Lakehouse. If you are passionate about food and have previous experience in a busy hotel then we would love to hear from you!

Job Purpose

The Sous Chef plays a vital leadership role within the kitchen brigade, supporting the Head Chef in the execution of daily service, ensuring consistency of standards, and driving kitchen performance. This is a hands on, fast paced role suited to a highly motivated senior chef with a passion for food, people and continuous improvement.

The Sous Chef is responsible for maintaining high standards of preparation, presentation, food safety and kitchen organisation. This role supports kitchen operations during service and contributes to team training, inventory management and GP optimisation. The ideal candidate is confident, adaptable and ready to take ownership in a dynamic environment with opportunities to grow.

Key Responsibilities Menu Execution & Culinary Excellence

• Support the Head Chef in delivering all dishes to specification, ensuring consistent quality, presentation and taste.
• Lead by example during service, assisting in food preparation, plating and timely pass delivery.
• Maintain attention to detail across all sections, ensuring prep lists are followed and mise en place is up to standard.
• Assist in introducing new dishes, specials and seasonal updates in line with menu strategy.

Kitchen Operations & Service Support

• Oversee kitchen readiness before each service, ensuring all sections are properly prepped and staffed.
• Maintain a clean, well organised kitchen environment that supports smooth service and adheres to HACCP and health regulations.
• Assist in shift handovers and communicate effectively with front of house and events teams to ensure smooth service delivery.
• Support maintenance of kitchen equipment, ensuring faults or hazards are reported and addressed promptly.
• Lead and motivate kitchen staff, particularly in the absence of the Head Chef.
• Delegate tasks clearly and confidently, ensuring kitchen sections are properly managed and supported.
• Promote a collaborative and respectful work environment, providing support and feedback in real time.
• Participate in training of new chefs and ongoing skills development for the wider team.

Gross Profit & Stock Control

• Monitor food usage, portion sizes and prep levels to reduce waste and ensure gross profit targets are met.
• Assist with ordering and stock checks in line with business levels and menu needs.
• Uphold stock rotation and FIFO principles, ensuring product quality and minimal wastage.
• Support accurate storage labelling, allergen management and expiry tracking to meet safety and financial goals.
• Ensure strict adherence to food hygiene standards and cleanliness procedures at all times.
• Maintain kitchen logs, temperature checks and cleaning schedules in compliance with SOPs and legal standards.
• Ensure that all chefs are following correct practices in line with HACCP, allergen control and waste reduction policies.
• Encourage a culture of safety, cleanliness and accountability throughout the kitchen.

Preferred Experience & Skills

• 2-3 years' experience in a Sous Chef or similar senior kitchen role.
• Strong leadership and communication skills with a collaborative approach.
• High standards of cleanliness, organisation and attention to detail.
• Experience in GP management, portion control and stock rotation.
• Calm, level headed, and dependable under pressure.
• Passion for mentoring, training and developing junior chefs.
• Excellent time management and multitasking abilities.
• Strong knowledge of food safety, HACCP and allergen procedures.
• Previous experience in hotel kitchens, event catering, or high volume operations is desirable.
• A flexible, positive attitude with a strong desire to progress within a growing hospitality group.
• Global discounted staff room rates across the group
• Complimentary bus service to and from the hotel
• Subsidised after hours taxi service
• 50% off Food and 25% Beverage across the group
• Accrued Annual Leave with Service
• Friends and Family discount
• Continual training and development
• Career progression within the Group
• Gratuities
• Meals on shift
• Bike to work scheme
• Refer a friend scheme
• Wellness at work events and access to wellness platform
• Employment Assistance Programme
• Group discounts for cinema tickets, shopping deals etc
• Service recognition
• Regular fun filled activities and gatherings for all teams across the group

Applicable to certain positions