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Sous Chef

  • Image for Employer
    Romantic Castles of Ireland
  • Image for Job Ref
    Ref: #JOB-2446200
  • Image for Location
    BALLYSEEDE CASTLE HOTEL, Ballyseedy, Tralee, Co. Kerry, V92 VW30
  • Image Position
    No of positions: 1
  • Image Part Time
    Paid Position
  • Image Hours per week
    39 hours per week
  • Image for Euro
    48000.00 - 52000.00 Euro Annually
  • Image for Published
    Published On: 06 May 2026
  • Image for Closing
    Closing On: 03 Jun 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. 


Ballyline castle Ltd. T/A Ballyseede castle, Ballyseede, Tralee, Co. Kerry V92 VW30  is recruiting!
Sous chef required for full time position working 39 hours per week.
Main duties:
To Work alongside head chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Provides meal quality and consistency by following designated recipes
Sous Chef Job Duties:
	To lead kitchen team in chef's absence
	To provide guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
	To oversees and organise kitchen stock and ingredients
	To ensures a first-in, first-out food rotation system and verify all food products are properly dated and organised for quality assurance
	To Keep cooking stations stocked, especially before and during prime operation hours
	To train new kitchen employees to restaurant and kitchen standards
	To Manage food and product ordering by keeping detailed records and minimise waste, plus work with existing systems to improve waste reduction and manage budgetary concerns
	To supervise all food preparation and presentation to ensure quality and restaurant /banqueting standards
	To Work with head chef to maintain kitchen organisation, staff ability, and training opportunities
	To Verify that food storage units all meet standards and are consistently well-managed
	To Assist head chef with menu creation
	To Coordinate with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing
	To liaise with and report back to head chef on any issues arising in the kitchen.
	To brief all staff on daily events and last minute changes to events happening in the hotel 
	To establish and maintain effective communications inter-departmentally
	To promote a positive working environment through respect and co-operation with fellow team mates
	To maintain standards of health & hygiene in line with HAACP and relevant legislation

	To ensure that all reasonable care is taken for yourself, other employees, guests and other persons on the premises
	To carry out fire drills
	To observe all safety procedures and rules
	To report, and where possible take action on incidents of accident/damage
	To attend all training courses as notified to you by management
	To carry out any other duties as may be notified to you by management
  • Sector:

Career Level

  • Professional

Candidate Requirements

Essential Desirable

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