Breakfast SpitJack Cork

Job description

Breakfast & Brunch Chef — The SpitJack Rotisserie Brasserie Cork We're looking for a Breakfast & Brunch Chef to join the kitchen team at The SpitJack. If you like a clean finish by early afternoon and want to work somewhere that actually has its act together, this could suit you well. The SpitJack is a rotisserie brasserie — we're built around live fire cooking, premium Irish produce, and running a tight, organised kitchen. Brunch here isn't an afterthought. It's a proper service, and we treat it that way. What the role involves You'll be running the breakfast and brunch section — eggs, proteins, prep, and the morning mise en place. You'll work alongside a structured brigade with clear communication and a head chef who stays on the pass. We run systems that actually work, including cloud-based HACCP and digital temperature monitoring, so you're not stuck with paper checklists and guesswork. What we're offering Wages from €14.5 + 29 days paid holiday including public holidays Enhanced pay on Sundays and bank holidays Staff meal every shift 50% discount when dining with friends or family at either location Industry-leading tips — shared fairly across the team Real progression if you want it — we promote internally and have a structured training programme through Talent LMS What we're looking for You don't need to be a senior chef. We hire across grades, from commis up to chef de partie level. What matters more is that you're reliable, you care about consistency, and you can hold a section under pressure without being reminded. HACCP knowledge is essential. A good attitude goes further than an impressive CV here. The hours Morning and early afternoon shifts. You'll generally be done while most kitchens are still mid-service. If this sounds like your kind of kitchen, send your CV to [email] or apply through the link below.