Sous Chef

There are many types of sous chef positions out there. You could be a chef of a small café where there are just 2 chefs, the head, and the sous. Or you could be the executive sous chef of a large 5* resort. This is a very senior position which comes with great responsibility. Often the senior chef of a large hotel does not get the credit they deserve. They are usually that one chef who is in the kitchen every day running the whole operation. Yes, the executive head chef will ultimately be overseeing things but a lot of the time they may be office based.

How to get a job as a Sous Chef?

You’re looking for Sous Chef vacancies but how do you go about landing such a role ? Well, like most jobs experience is key. It is highly unlikely that your first ever chef position will be a senior one. You will normally start straight from college as a commis chef and depending how passionate you are and how your skilled, you can quickly work you way up the ranks. However, it does require a lot of dedication and hard work to get to this level. It also comes with the added responsibility of having to know the admin side of cooking i.e. costing and targets.

There are also different types of establishments that require a senior chef. You could go the down the hotel route or you could try your hand at catering. You could also try your hand in pastry. The options abound as you could opt to work as a sous chef in a large catering company, serving 1000 staff a day. Or you could be a senior chef in a hospital setting serving dishes for people with certain dietary requirements. Some chefs will try their hand in different industries to see where their interest and passion lies. Not to mention, to see where the work life balance is better.

While the hospitality sector is trying to match the demand for work life balance, there is no denying it will always be a fast-paced industry. Sous chefs in high-end hotels and restaurants are used to the “craze” but that doesn’t mean their efforts should ever be taken for granted.

Average salary for a Sous Chef in Ireland ranges between €45,000 to €65,000 per annum. They primarily depend on the size and rating of the venue/outlet.

If you’re wondering what does a Sous Chef do, read on.

Duties and responsibilities of a Sous Chef

A Sous Chef oversees and directs all aspects of the Kitchen operation, provides functional assistance and directions, and coordinates functions and activities with other Food & Beverage Head of Departments in the absence of the Head chef/Executive Chef.

• Supervise the day to day operation of all kitchen employees, facilities and costs to contribute to maximize the overall F&B departmental profit
• Collaborate with Executive Chef/Head chef to keep menus seasonal and consistent
• Work with Executive Chef/Head chef to plan Menus for a la carte & function business 
• Communicate with all Chefs in regard to stock levels of dry food and  fresh food 
• Minimize waste and maintain controls of Recycling and waste management
• Coordinate the Chefs de partie
• Maintain and strictly abide HACCP Records
• Maintain a complete knowledge of correct maintenance and use of equipment, properly and safely
• Participate in cost control performances/ stock taking
• Staff motivation
• Manage food purchasing and storage 
• Have a clear understanding of the hotels weekly/monthly business and what levels of stock are required to meet this business
• Take full control of the daily operation in the kitchen in the absence of the Executive/Head Chef
• Stay up to date with latest culinary trends 
• Maximizing the productivity and efficient of staff
• Understand and control food cost 

Sous Chef Role Requirements:

This is a summary of requirement our clients often give us when recruiting for a Sous Chef. However, they vary from property to property.

• A minimum of 2 years’ experience in a similar role 
• Previous kitchen experience in a high class hotel/ 5* dining
• Coaching skills 
• Excellent communication skills 
• Achieved advanced Food Hygiene Certificate- Level 1 & 2
• Have to have adequate knowledge in regards to all allergens
• Experience in leadership/supervising
• Positive attitude 
• Ability to work under pressure 
• Creative approach to Food Preparation and Presentation
• Ability to work on own or in teams & multi-task
• Knowledge of current food trends
• Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook

We recruit for high-end hotels and resorts across Ireland, so if you’re looking for Sous Chef jobs, click the link and see our current vacancies.