The Fitzsimons Hotel in Temple Bar offers an exceptional stay in the heart of Dublin, and is a must for those who enjoy a good time. Featuring 22 newly refurbished rooms designed for maximum comfort and style, our guests can enjoy our nightly live music in the main bar, take in the views over Dublin from our award-winning Roof Garden Bar, or relax in style in our beautiful hand-crafted Secret Cellar Bar.
We are currently looking for a Sous Chef to join our kitchen team. Reporting to the Head Chef, the successful candidate will play a vital role in our food service, and deliver consistent quality dishes, made to our high standards.

Responsibilities of a Sous Chef:

• Prepare a variety of dishes from our food menu to order
• Supervise and mentor kitchen staff, ensuring quality and consistency
• Contribute to menu planning, food costing, and seasonal specials
• Maintain hygiene, health, and safety standards in line with regulations
• Manage inventory, ordering, and kitchen organization
• Ensure smooth service during busy periods and special events
• Follow and adhere to all HACCP procedures

Requirements of a Sous Chef:

• 3+ Years related experience, ideally in a similar role
• Culinary degree or training is preferred
• Strong knowledge of culinary techniques and trends
• Good command of verbal and written English
• Able to multi-task and work well under pressure
• Strong leadership and team management skills

Benefits of working at Fitzsimons Temple Bar:

• Competitive salary, BOE
• Subsidised staff meals
• Employee Assistance Program
• Paid sick leave
• Being a part of a fun and vibrant team!

Job Type: Full-time
Pay: €38,000.00-€42,000.00 per year

Benefits:

• Bike to work scheme
• Company events
• Employee assistance program
• Employee discount

Work Location: In perso

• Prepare a variety of dishes from our food menu to order
• Supervise and mentor kitchen staff, ensuring quality and consistency
• Contribute to menu planning, food costing, and seasonal specials
• Maintain hygiene, health, and safety standards in line with regulations
• Manage inventory, ordering, and kitchen organization
• Ensure smooth service during busy periods and special events
• Follow and adhere to all HACCP procedure