Posted 25 August, 2026
Breakfast / Brunch Chef Spitjack Cork
The SpitJack
Cork, Cork T12 RY96, Ireland
Full Time
Reference: 1045826098
Breakfast & Brunch Chef - The SpitJack Rotisserie Brasserie
Cork
We're looking for a Breakfast & Brunch Chef to join the kitchen team at The SpitJack. If you like a clean finish by early afternoon and want to work somewhere that actually has its act together, this could suit you well.
The SpitJack is a rotisserie brasserie - we're built around live fire cooking, premium Irish produce, and running a tight, organised kitchen. Brunch here isn't an afterthought. It's a proper service, and we treat it that way.
What the role involves
You'll be running the breakfast and brunch section - eggs, proteins, prep, and the morning mise en place. You'll work alongside a structured brigade with clear communication and a head chef who stays on the pass. We run systems that actually work, including cloud-based HACCP and digital temperature monitoring, so you're not stuck with paper checklists and guesswork.
What we're offering
What we're looking for
You don't need to be a senior chef. We hire across grades, from commis up to chef de partie level. What matters more is that you're reliable, you care about consistency, and you can hold a section under pressure without being reminded. HACCP knowledge is essential. A good attitude goes further than an impressive CV here.
The hours
Morning and early afternoon shifts. You'll generally be done while most kitchens are still mid-service.
If this sounds like your kind of kitchen, send your CV to [email] or apply through the link below.
Department Kitchen Team- The Spitjack Locations The SpitJack Cork Employment type Full-time
Cork
We're looking for a Breakfast & Brunch Chef to join the kitchen team at The SpitJack. If you like a clean finish by early afternoon and want to work somewhere that actually has its act together, this could suit you well.
The SpitJack is a rotisserie brasserie - we're built around live fire cooking, premium Irish produce, and running a tight, organised kitchen. Brunch here isn't an afterthought. It's a proper service, and we treat it that way.
What the role involves
You'll be running the breakfast and brunch section - eggs, proteins, prep, and the morning mise en place. You'll work alongside a structured brigade with clear communication and a head chef who stays on the pass. We run systems that actually work, including cloud-based HACCP and digital temperature monitoring, so you're not stuck with paper checklists and guesswork.
What we're offering
- Starting pay dependent on experience and grade - discussed at interview
- 29 days paid holiday including public holidays
- Enhanced pay on Sundays and bank holidays
- Staff meal every shift
- 50% discount when dining with friends or family at either location
- Industry-leading tips - shared fairly across the team
- Real progression if you want it - we promote internally and have a structured training programme through Talent LMS
What we're looking for
You don't need to be a senior chef. We hire across grades, from commis up to chef de partie level. What matters more is that you're reliable, you care about consistency, and you can hold a section under pressure without being reminded. HACCP knowledge is essential. A good attitude goes further than an impressive CV here.
The hours
Morning and early afternoon shifts. You'll generally be done while most kitchens are still mid-service.
If this sounds like your kind of kitchen, send your CV to [email] or apply through the link below.
Department Kitchen Team- The Spitjack Locations The SpitJack Cork Employment type Full-time
