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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
Starting pay dependent on experience and grade — discussed at interview
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.
