Junior Sous Chef The Half Door, Dingle Casual Fine Dining | Seasonal Irish Ingredients | Small Passionate Team Location: Dingle, Co. Kerry- Accommodation can be offered onsite Job Type: Full-Time Salary: Competitive, based on experience Start Date: As soon as possible About Us The Half Dooris a casual fine dining restaurant in the heart of Dingle, serving thoughtful, ingredient-led dishes in a warm and welcoming setting. Our menus highlight the best of what the west coast has to offerfresh seafood from local boats, organic vegetables from our own garden, and artisan meats from trusted local suppliers. We are a small, tight-knit team that believes in cooking with care, sourcing with intention, and providing our guests with a relaxed but memorable dining experience. Were now looking for a Junior Sous Chef to grow with us and play an active role in our kitchen. The Role As Junior Sous Chef, youll work directly alongside our Head Chef, taking ownership of prep, service, and creativity in a hands-on and collaborative kitchen. This is a great opportunity for someone looking to take the next step in their culinary journeysomeone whos passionate, curious, and ready to be part of a team where their input really matters. Because were a small team, this role is varied: you might be helping plan menus one day, managing orders the next, and plating up oysters during a busy service that evening. Key Responsibilities Run sections confidently during prep and service Support the Head Chef with day-to-day kitchen operations Contribute ideas to menus and seasonal specials Help manage ordering, stock rotation, and organisation Maintain high standards of hygiene, safety, and food quality Be a team player and help create a positive working environment What Were Looking For 23 years experience in a professional kitchen Someone whos confident on the line and ready to step up A genuine interest in local, seasonal food Ability to stay calm and focused during busy services A hands-on, flexible attitudeyoure as happy gutting a fish as you are garnishing a plate HACCP trained (or willing to get certified) What We Offer A creative and supportive kitchen with real input in dishes Evenings-only service for a better work-life balance Fair hours and a professional but relaxed work environment Staff meals and employee discounts A chance to grow with a restaurant that values its people and its produce Accommodation can be offered onsite