Sous Chef

About Salthill Hotel

Salthill Hotel is a distinguished venue for weddings, conferences, and leisure accommodations located on Ireland's West Coast, just five minutes from Galway City. The hotel boasts 161 modern, fully equipped bedrooms and suites with impressive views of Galway Bay, the promenade, and the Clare hills. Dining options include Blackrock Bar & Restaurant, Amber Restaurant, and Promenade Restaurant, each offering exceptional culinary experiences. Additional amenities include expansive conference and banqueting suites, 250 parking spaces, complimentary Wi-Fi throughout the premises, and the Ocean Fitness center featuring a 25-meter pool, hydrotherapy facilities, sauna, steam room, gym, and guided fitness classes.

Role Overview

The Sous Chef supports the Head Chef in managing daily kitchen functions across the hotel's restaurants and banqueting services. Key duties include supervising food preparation to ensure consistent quality and presentation, overseeing section chefs and kitchen staff during service, assisting with menu development, stock level management, supplier coordination, and ensuring strict adherence to food safety and hygiene standards. The role also involves training and mentoring junior kitchen team members, assisting with cost control and minimizing waste, as well as working collaboratively with front-of-house teams to enhance the overall guest experience. This is a full-time, on-site position based in the Galway Metropolitan Area.

Qualifications and Experience

• Demonstrated strong culinary expertise in hot and cold kitchen skills, sauce preparation, and contemporary plating techniques, ideally within high-volume hotels, restaurants, or banquets.
• Experienced in kitchen operations management, including stock control, cost monitoring, ordering processes, and coordinating multiple food outlets.
• Well-versed in food safety standards, HACCP, and hygiene practices, committed to maintaining an immaculate and compliant work environment.
• Proven leadership abilities with skills in supervising shifts, training junior chefs, and fostering a respectful and positive kitchen atmosphere.
• Capable of working effectively under pressure, prioritizing multiple responsibilities, and maintaining consistent quality during busy periods and events.
• Strong communication and teamwork skills to cooperate efficiently across culinary, service, and events departments.
• Possession of relevant culinary qualifications or professional training; additional certifications in food safety or hospitality management are advantageous.
• Availability and flexibility to work various shifts that include evenings, weekends, and event-specific days as needed for hotel operations.