1810 STEAKHOUSE, Unit 1/2, Pearse Ct, Pearse St, Athlone, Co. Westmeath, N37 N446 Ready to apply Before you do, make sure to read all the details pertaining to this job in the description below. Application Details In order to work in Ireland a non-EEA National, unless they are exempted, must hold a valid employment permit. Please review the Eligibility and requirements for an employment permit if you are unsure of your eligibility to apply for this vacancy. Job Description 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 judgement, 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. xlwxzce 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. - Sector: accommodation and food service activities Career Level - - Professional Candidate Requirements Essential - - Minimum Experienced Required (Years): 5 - Minimum Qualification: Level 6 (incl Higher Advanced Certificate & National Craft Certificate) OR Culinary Arts, Professional Cookery - Additional Skills: HACCP Desirable - - Ability Skills: Catering, Communications, Creativity, Hospitality - Competency Skills: Collaboration, Teamwork, Time Management, Working on own Initiative - Languages: English B1-Intermediate, Spanish A1-Beginner, Portuguese A1-Beginner