Sous Chef

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Sous ChefFull-Time Permanent Role 40 hours per weekÓmós Abbeyleix, Co. Laois€43,000 gross per annum Do you want to be a part of something truly special and a culture that encourages growth, respect and inspires you each day?Ómós is a 16-bedroom Guesthouse and 40-seat Restaurant set on 4.2 acres just outside the heritage town of Abbeyleix, County Laois.The name Ómós — meaning honour, duty, and respect — reflects our intention to create something lasting and meaningful, something with soul. A Guesthouse and Restaurant that feel like they belong — that reflect our neighbourhood and community, and that generously welcome curiosity, craft, and discovery.Reporting into our Head Chef, Matthew Smith and under the leadership and mentorship of both Matthew and our Executive Chef, Cúán Greene, you will have proven and demonstratable experience of working as a Sous Chef in similar high-quality establishments with a strong focus on produce, people and craft.However, alongside your experience, we seek a Sous Chef who is kind, organised, who enjoys a collaborative environment, wishes to grow and has meticulous attention to detail.In return; when you join Ómós, you will be joining a workplace that is nourishing, respectful, and inspiring.Main Responsibilities:    Support the Head Chef in the overall management and operation of the kitchen.    Take responsibility for the kitchen in the absence of the Head Chef.    Ensure all dishes are prepared and presented to the required high standards and specifications.    Lead and support the kitchen team during preparation and service.    Organise daily mise en place and ensure the kitchen is fully prepared for service.    Assist with menu development    Maintain excellent standards of food quality, consistency, and presentation.    Monitor stock levels, assist with ordering, and ensure effective stock rotation.    Maintain a clean, organised, and efficient kitchen environment.    Train, mentor, and support  chefs and other kitchen team members.    Work closely with the Head Chef and Front of House team to ensure smooth and efficient service.    Lead by example and promote a positive, professional, and respectful kitchen culture.    Ensure all company policies and procedures relating to food safety, health & safety, allergens, and hygiene are followed.Requirements:5 years' professional kitchen experience, with previous Sous Chef, Junior Sous Chef or senior Chef de Partie experienceExperience in a high-end, fine-dining, luxury hotel or quality restaurant environment.Excellent culinary skills with a strong eye for flavour, presentation and consistencyA passion for fresh, seasonal and locally sourced produce.The ability to organise and lead a kitchen effectively during service.Excellent knowledge of HACCP, food safety, allergens and kitchen hygiene.A professional, positive attitude and the ability to remain calm under pressure.A genuine commitment to maintaining high standards and development

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