Sous Chef

The Radisson Blu Hotel & Spa, Limerick, part of The iNUA Hotel Collection, is seeking an experienced and ambitious Sous Chef to join our talented culinary team.

This is an excellent opportunity for a strong Chef de Partie, Senior Chef de Partie or experienced Sous Chef who is ready to take greater responsibility within a busy, high-quality hotel kitchen.

About the Role

As Sous Chef, you will work closely with the Executive Head Chef to support the day-to-day management of the kitchen, maintaining excellent standards across restaurant, bar, conference, banqueting and event operations.

You will lead from the kitchen floor, supporting the development of the team while ensuring every dish is prepared and presented to the highest standard.

Key Responsibilities

• Support the Executive Head Chef with the daily management of kitchen operations.
• Lead, motivate and develop chefs across all levels of the kitchen brigade.
• Ensure consistently high standards of food preparation, presentation and service.
• Assist with menu development, seasonal offerings and function menus.
• Coordinate food production across restaurant, bar and banqueting operations.
• Monitor food costs, stock levels, portion control and waste.
• Maintain excellent food safety, hygiene and HACCP standards.
• Support kitchen recruitment, onboarding, training and performance development.
• Ensure the kitchen operates efficiently during busy service periods.
• Deputise for the Executive Head Chef when required.

A Day in the Life

You could begin your day by reviewing bookings, functions and preparation requirements with the Executive Head Chef.

During service, you will coordinate the kitchen team, monitor quality and presentation, and ensure each section operates effectively.

You may also support menu planning, coach a developing chef, review stock levels or prepare the kitchen for an upcoming wedding, conference or special event.

What We Are Looking For
Essential

• Previous experience as a Sous Chef, Junior Sous Chef or Senior Chef de Partie.
• Strong culinary skills and a passion for producing high-quality food.
• Experience working within a busy hotel, restaurant or events kitchen.
• The ability to lead and motivate a diverse kitchen team.
• Strong organisational and time-management skills.
• Good knowledge of food safety, HACCP and kitchen hygiene requirements.
• Flexibility to work evenings, weekends and public holidays.

Desirable

• Professional culinary qualifications.
• Experience within a large hotel or banqueting operation.
• Previous responsibility for ordering, stock management or food-cost control.
• Experience training and developing junior chefs.

Why Join Us?

The iNUA Hotel Collection is proud to be recognised as a Great Place to Work, based on feedback provided by our own colleagues.

We are committed to creating supportive workplaces where people can develop their skills, progress their careers and feel valued for the contribution they make.

For the right candidate, this role can provide a clear pathway towards future senior kitchen leadership opportunities.

Employee Benefits

• Career development and internal progression opportunities.
• Learning and development programmes.
• Health insurance contribution.
• Pension contribution.
• Employee recognition initiatives.
• Employee assistance and wellbeing supports.
• Meals while on duty.
• Hotel and group employee discounts.
• The opportunity to work within a supportive and experienced culinary team.

Take the Next Step

Bring your culinary experience, leadership skills and passion for hospitality to the Radisson Blu Hotel & Spa, Limerick.

Apply today and take the next step in your career with The iNUA Hotel Collection.