Chef

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.

Role Overview We’re seeking a skilled, reliable chef to lead breakfast and lunch production. This is a hands-on role that combines professional baking, breakfast and lunch hot line cooking, and live-cooking stations (made-to-order items prepared in front of guests). The ideal candidate is organised, calm under pressure, comfortable with early starts, and enthusiastic about producing consistent, high-quality food every service.

Key Responsibilities

• Lead breakfast and lunch kitchen operations, ensuring timely, consistent, and high-quality dishes.
• Prepare and bake a variety of breads, pastries, and other baked goods daily to our standards and production schedule.
• Run live-cooking stations for breakfast and lunch (eggs to order, sandwiches, flatbreads, etc.), interacting politely with guests when appropriate.
• Execute menu items accurately from prep to plating, maintaining portion control and presentation standards.
• Manage prep lists, and daily production quantities for breakfast and lunch service.
• Maintain impeccable cleanliness and organisation of line and baking stations.
• Monitor food quality and waste; make adjustments to improve efficiency and cost control.
• Communicate with FOH team about ticket flow, special requests, and timing for live-cook items.
• Support inventory management: receive deliveries, rotate stock, and assist with ordering as directed.
• Train and mentor junior cooks and bakers; step in as lead when needed.
• Adhere to all health and safety regulations and company policies.

Qualifications & Requirements

• 2+ years’ cooking experience with strong breakfast/lunch service background; pastry/bakery experience required.
• Demonstrated experience with live-cooking/front-of-house-facing preparation (eggs station, griddles, sautés, theater cooking).
• Proficiency in baking breads, laminated doughs and/or breakfast pastries, or demonstrated ability to execute bakery recipes consistently.
• Strong knowledge of food safety and sanitation standards.
• Ability to work early-morning shifts, including 4:00–6:00 AM starts; weekend/holiday rotation required.
• Comfortable standing for long periods, lifting up to 50 lbs, and working in a fast-paced environment.
• Positive, guest-focused attitude and ability to stay calm under pressure.

Preferred

• Experience in a high-volume breakfast/lunch operation.
• Knowledge of seasonal/locally sourced ingredients and scratch cooking.
• Employee meal during shifts.
• Opportunities for cross‑training, recipe development, and career advancement.