Senior Sous Chef

Ballygarry Estate Hotel & Spa is an award winning luxury 4-star hotel located on the outskirts of Tralee Co. Kerry. At Ballygarry we appreciate the dining experience and over the years our hotel has consistently evolved, providing our guests with endless options for their dining preferences. We have brought together a team of talented chefs who take great pride in creating mouth-watering dishes for an array of occasions. From traditional bar food menus, sumptuous banquet affairs and mouth-watering barbecues, Ballygarry offers a work environment that is diverse and perfect for passionate, creative and talented individuals.

We are looking for an enthusiastic, positive; career motivated Senior Sous Chef to join our culinary team.

Job Title: Senior Sous Chef

Report to: Head Chef

Priority Duties:

  • Quality – Ensuring the highest level of Quality in every area of the Kitchen while complying with H&S Standards and requirements
  • GP (Gross Profit) – Ensure efficient, cost-effective operation and profitability of food production
  • Menu Development – Design new menu choices based on seasonal ingredients and customer demand
  • Team Moral and Development – Encouraging and developing the team, while boosting performance.
  • Volume – Capability of being able to manage a high Volume in the Kitchen

General Duties:

  • To ensure 4*standards of service at all times
  • To perform in a professional and courteous manner
  • To comply with statutory and legal requirements for Health & Safety for yourself, all employees and guests on the premises.
  • To ensure the highest level of customer care at all times
  • Attend and participate in hotel meetings and training when required by the General Manager.
  • To report any maintenance problems
  • To report to duty on time, in the correct uniform.
  • To ensure a high standard of personal hygiene and grooming.
  • The Sous Chef will take direct orders from the Head Chef and will assist him/her in the running of the kitchen.
  • They will be responsible for the scheduling, and filling in when the Head Chef is off duty.
  • The Sous Chef will also assist the Chef de Partie when needed.
  • Will be a team player and encourage staff to be the same. Create schedules for kitchen staff to ensure optimum resource management and speed of service
  • Train new and existing kitchen staff on the preparation, arrangement and plating of dishes per the current menu
  • Ensure all staff members adhere to culinary standards and regulations
  • Track, record and replenish inventory as needed
  • Cross-train kitchen staff on multiple stations
  • Assist head chef with pricing menu items

The ideal candidate will hold a recognized qualification and/or have at least 3 years’ experience in 4 star hotels or quality focused restaurants in a similar capacity

We review our rosters regularly to ensure a work life balance for our chefs. No split shifts, consecutive days off. We focus on developing individual skills and on continuous personal development.


  • Company events
  • Employee assistance program
  • Employee discount
  • Food allowance
  • On-site parking

Work Authorization:

  • Ireland (required)

Hospitality is a vocation, not just a job

Hospitality is a vocation, not just a job, and it takes special talents and commitment to be a hospitality professional.

Passion and genuine interest are crucial components for success.

We are looking forward to hearing from experienced candidates & for people as exceptional as the hotel itself. People whose passion for excellence and innovation will leave a lasting impression on our guests. If you would like to be part of our team, we would like to know more about you.

Should you wish to be considered for a position in the hotel please forward your CV to

There has never been a more exciting time to join the team.