Sous Chef at Doyles Irish Pub

Saint John’s Resort is seeking a talented and motivated Sous Chef to join the culinary leadership team at Doyles Irish Pub. This role is ideal for a hands-on culinary professional who thrives in a fast-paced environment, takes pride in consistency and quality, and enjoys developing and leading a strong kitchen team.

The Sous Chef works closely with the culinary and restaurant leadership teams to oversee daily kitchen operations and ensure an exceptional dining experience for every guest. This position will play an active role on the line while providing leadership, coaching, and accountability to the culinary team.

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  Support the daily culinary operations of Doyles Irish Pub, ensuring food quality, presentation, consistency, and timeliness meet resort standards.

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  Lead, coach, train, and develop cooks and other culinary associates while fostering a positive, professional, and team-oriented kitchen environment.

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  Maintain a strong presence during service, assisting on the line and providing hands-on leadership during high-volume periods.

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  Assist with scheduling, staffing, prep planning, and daily kitchen organization to support efficient operations.

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  Monitor food preparation, portioning, recipes, and presentation to ensure consistency and quality.

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  Support inventory management, ordering, food-cost controls, waste reduction, and proper product utilization.

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  Ensure compliance with food safety, sanitation, cleanliness, and workplace safety standards.

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  Maintain proper storage, labeling, rotation, and handling of food products.

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  Partner with Front of House leadership to ensure smooth service and quickly resolve operational or guest concerns.

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  Help create a culture of accountability, teamwork, hospitality, and pride within the Doyles culinary team.

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  Assist culinary leadership with menu execution, specials, training, and continuous improvement of the restaurant’s food program.

The ideal candidate brings previous culinary leadership experience in a restaurant, resort, hotel, or similarly high-volume food and beverage environment. Strong candidates will be organized, dependable, calm under pressure, and comfortable balancing hands-on cooking responsibilities with team leadership.

This position requires open availability and flexibility to work a varied schedule based on business needs, including nights, weekends, and holidays. As a culinary leadership position within a resort environment, the Sous Chef is expected to be present and actively engaged during peak service periods.

We’re looking for someone who understands that great kitchen leadership means setting the example — maintaining high standards, communicating clearly, supporting the team during busy services, and taking ownership of the guest experience.

Previous Sous Chef, Kitchen Supervisor, Lead Cook, or comparable leadership experience is preferred. Culinary education is welcomed but not required with equivalent professional experience.

Located at Saint John’s Resort, Doyles Irish Pub offers a lively and approachable dining experience centered around great food, drinks, hospitality, and gathering together. As part of the Saint John’s Resort culinary team, the Sous Chef will have the opportunity to work within a dynamic resort environment while helping shape the day-to-day experience of one of the property’s signature dining outlets.