Sous Chef - The Bishop's Buttery - Cashel Palace Hotel at Relais & Châteaux Park-Hotel Egerner Höfe

Cashel, Tipperary, Ireland -

Full Time

Start Date

Immediate

Expiry Date

12 Aug, 26

Salary

0.0

Posted On

14 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Fine Dining, Michelin Star Standards, Menu Planning, Kitchen Management, Food Safety, Hygiene Standards, Staff Mentoring, Inventory Management, Culinary Techniques, Gastronomic Trends, Irish Cuisine, Food Presentation, Time Management, Leadership, Creativity, Attention To Detail

Industry

Hospitality

Description

Company Description The Bishop’s Buttery is Cashel Palace’s Michelin-starred fine dining restaurant, where creativity, precision, and passion come together. Our kitchen team pushes boundaries while celebrating the best of Irish produce — offering chefs the opportunity to grow, innovate, and be part of an award-winning legacy. Job Description The Bishop's Buttery, located in the 5 Star Cashel Palace Hotel, is seeking a talented and ambitious Sous Chef to join our esteemed culinary team. This is an exceptional opportunity for a passionate culinary professional to elevate their craft to Michelin Star level whilst contributing to our restaurant's commitment to excellence. Assist the Head Chef in daily kitchen operations, ensuring the highest standards of food quality and presentation Oversee and manage a specific section of the kitchen, such as sauces, fish, or pastry Contribute to menu planning and development, incorporating seasonal and local ingredients Train and mentor junior kitchen staff, fostering a collaborative and innovative work environment Maintain strict adherence to food safety and hygiene standards Manage inventory and minimise waste whilst maintaining cost-effectiveness Collaborate with front-of-house staff to ensure seamless service and guest satisfaction Participate in menu tastings and food presentation refinement Qualifications Culinary degree or equivalent qualification from a recognised institution Minimum 3-5 years of experience in fine dining or Michelin-starred restaurants Proven expertise in various kitchen stations, including sauces, pastry, fish, and meat Advanced knowledge of culinary techniques and current gastronomic trends Strong understanding of Irish cuisine and international culinary practices Proficiency in menu planning and development Excellent knowledge of food safety and hygiene standards, with relevant certification Demonstrated leadership skills and ability to work effectively in a team Strong time management and organisational skills Passion for using seasonal ingredients and local produce Ability to work under pressure in a fast-paced environment Creativity and attention to detail in food preparation and presentation Fluency in English; additional languages are advantageous Additional Information Great employee benefits as part of the overall package. Statutory Sick pay Employee discount Bike to work scheme Employee assistance program Food allowance Company events Additional leave Department: Kitchen Staff

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Responsibilities

Assist the Head Chef in daily operations and manage specific kitchen sections to ensure high food quality and presentation. Responsibilities include menu development using seasonal ingredients and mentoring junior staff to maintain a collaborative environment.