An upscale, private country club in Dublin is seeking a skilled Sous Chef/Banquet Chef to join our culinary leadership team. We execute a high volume of member events, weddings, golf outings, and club functions, with a strong emphasis on quality, organization, and a professional, team‑oriented environment.
Position Summary
The Sous Chef/Banquet Chef is responsible for leading all aspects of banquet and event food production, from planning and prep through execution and breakdown. This role works closely with the Executive Chef to develop menus, maintain standards, and train the banquet team. It is a hands‑on, cooking and leadership position in a busy, year‑round operation. This Position will aid in the al a carte service when there are no banquets also.
Key Responsibilities
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Lead banquet production for events ranging from small private dinners to large‑scale functions
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Execute banquet menus to specification, ensuring consistency, quality, and timing
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Assist with menu development, costing, and seasonal updates for banquets and special events
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Schedule, train, and supervise banquet kitchen staff; support a positive, professional culture
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Maintain high standards of sanitation, organization, and food safety (HACCP / local health codes)
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Manage banquet prep lists, ordering, inventory, and product rotation
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Coordinate with front‑of‑house managers to ensure smooth event execution and timely service
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Assist with a la carte operations as needed, including line support during peak times
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Help control food and labor costs within budget parameters
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Run Al a Carte service when there is no banquets
Qualifications
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3–5+ years of professional kitchen experience, including banquet or high‑volume production
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Prior experience as a Sous Chef, Banquet Chef required
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Proven ability to lead, train, and motivate a team in a fast‑paced environment
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Strong organizational skills: prep planning, event timing, and multi‑event coordination
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Solid knowledge of scratch cooking, buffet and plated banquet service, and presentation standards
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ServSafe or equivalent food safety certification preferred
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Reliable, professional, and committed to maintaining a positive, collaborative kitchen culture
Schedule & Compensation
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Full‑time, year‑round position
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Schedule includes evenings, weekends, and holidays based on event calendar
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Competitive salary based on experience, plus benefits package (details discussed during interview)
