Job Details

Arrow DownBack

Sous Chef

Logo of JobsIreland
  • Image for Employer
    Company Details Confidential
  • Image for Job Ref
    Ref: #JOB-2445414
  • Image for Location
    1810 STEAKHOUSE, Unit 1/2, Pearse Ct, Pearse St, Athlone, Co. Westmeath, N37 N446
  • Image Position
    No of positions: 1
  • Image Part Time
    Paid Position
  • Image Hours per week
    39 hours per week
  • Image for Euro
    36700.00 Euro Annually
  • Image for Published
    Published On: 30 Apr 2026
  • Image for Closing
    Closing On: 28 May 2026

In order to work in Ireland a non-EEA National, unless they are exempted, must hold a valid employment permit. Please review the Eligibility and requirements for an employment permit if you are unsure of your eligibility to apply for this vacancy. 


Job Title: Sous Chef
Employer: MARIA CLARA GAETANI T/A 1810 STEAKHOUSE
Location: 1810 STEAKHOUSE, 1 PEARSE ST. ATHLONE, CO. WESTMEATH, N37 N446
Salary: €36,700 per year
Hours of Work: 39 hours per week

Key Responsibilities:
* Support the Head Chef in the overall management of kitchen operations, ensuring efficient and high-quality food production.
* Prepare and oversee the cooking of a variety of dishes, ensuring high culinary standards and consistency across all sections.
* Supervise and coordinate kitchen staff, providing guidance, training, and performance oversight to maintain standards.
* Plan and direct food preparation, ensuring consistency, quality, and presentation in line with the restaurant’s standards.
* Ensure all sections are properly prepared with full mise en place prior to service.
* Participate and monitor service to ensure smooth and timely delivery of dishes, maintaining effective communication between kitchen and front-of-house staff.
* Assist in menu planning, development of specials, and implementation of seasonal dishes.
* Manage stock levels, ordering, and supplier relationships in line with business needs and cost control targets.
* Ensure compliance with food safety regulations, HACCP standards, and health & safety procedures at all times.
* Control food costs, minimise waste, and operate within budgeted margins.
* Maintain cleanliness and organisation across all kitchen areas, including storage and refrigeration.
* Step into the Head Chef role when required and ensure continuity of kitchen operations.

Requirements:
* 2 years’ experience as Sous Chef in a busy kitchen.
* HACCP knowledge and experience.
* Experience in live fire and charcoal/Josper grill cooking techniques
* Proficiency in sous vide and modern precision cooking methods
* Knowledge of Latin American culinary traditions, including Peruvian and Argentine cuisine
* Experience working with high-grade beef cuts, including Wagyu and dry-aged meats
* Familiarity with fresh pasta production and Italian-inspired techniques
  • Sector:

Career Level

  • Experienced [Non-Managerial]

Hide Share Button: No

Show Center Title: No