Sous Chef

Experienced Sous Chef required for a full-time position in Athlone, Co. Westmeath. This is a hands-on role within a small professional kitchen team, supporting the Head Chef in the day-to-day running of the kitchen across mise en place, service, stock control, food safety, hygiene, section organisation, and consistency of quality and presentation. The kitchen has a strong focus on meat cookery over charcoal and embers, Argentine-style parrilla cooking, and precise execution during service. The operation also uses a Josper oven, so strong practical understanding of fire management, heat control, and consistency in live-fire meat cookery is essential. The ideal candidate must have solid professional experience working with meat and be confident with charcoal cooking, embers, open-fire cooking, parrilla grilling, and Josper-style equipment. Strong grill-section control is required, including meat preparation, trimming, portioning, temperature judgment, resting, timing, and maintaining consistency during busy service. This role also requires good working knowledge of modern professional cooking techniques, including sous vide, controlled temperature cooking, regeneration, accurate finishing, reduction work, sauce work, and disciplined mise en place systems. Knowledge of modern culinary ingredients and specialist kitchen products, including texturisers, emulsifiers, stabilisers, and products such as Sosa, would be a strong advantage. Candidates must be practical, organised, hands-on, and capable of working to clear standards in a real service environment. The right person must be able not only to suggest ideas, but to execute them properly, consistently, and to a high standard during service. Previous experience in a professional kitchen is essential. Proven experience with meat preparation, charcoal and parrilla cooking, Josper oven work, grill-section management, and maintaining standards under pressure in a small team environment is required. Hours: 39 hours per week Career level: Professional Closing date: 18 May 2026