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Be ready to discuss real service scenarios: handling a rush, recovering a mistake, food-safety non-negotiables, and how you work with a small brigade. Ask how The SpitJack structures shifts, sections, and standards across chef levels.
Strong fit if you want on-site kitchen work in Cork (not remote) and enjoy high-tempo hospitality service. Thin company/review DATA means culture fit is best judged in interview and a kitchen trial if offered.
As a chef at The SpitJack in Cork, expect a hands-on service kitchen: prep and mise en place, cooking to ticket during service, plating, food safety and hygiene, stock and station upkeep, and clear communication with front-of-house. Level (commis through senior) usually scales ownership of menus, sections, and junior coaching rather than changing the core service rhythm.
Prioritise kitchen fundamentals: knife work, heat control, timing under service pressure, allergen/hygiene discipline, and calm ticket prioritisation. No certification resources or costs are listed in the provided CERTS data.
No—the listing is on-site in Cork, Ireland (remote flag is off).
The title targets chefs of all levels; exact grade and duties should be confirmed with The SpitJack.
Start with the company domain spitjack.com and ask directly about menu style, shift patterns, and kitchen size.
Website: spitjack.com
Public cache only — not an employee review.
Join The SpitJack as a Chef in Cork, IE, and advance your culinary career in this full-time position. We're recruiting for skilled kitchen professionals to work with our established team in a professional, organised daytime kitchen environment. What This Role Involves This chef position centres on breakfast and brunch preparation within a focused, daytime-only operation—no evening shifts, no late nights. Working at our kitchen in Brown Thomas department store, you'll operate within a structured culinary team that prioritises consistent quality and professional standards. Your role offers genuine work-life balance whilst maintaining the rigour and pace expected in a professional kitchen. Core Duties Prepare and cook dishes to high standards during breakfast and brunch service Maintain strict adherence to food safety and HACCP protocols Work within a structured kitchen brigade under experienced leadership Execute precise food preparation with meticulous attention to plating and presentation Operate effectively during service in a well-maintained, organised kitchen Contribute to inventory control and kitchen organisation Skills & Qualifications At least three years of demonstrated experience in professional kitchen settings Established background as a commis chef Comprehensive knowledge of HACCP and food safety compliance Commitment to precision in food preparation and meticulous presentation standards Capacity to perform effectively in a high-pace daytime service environment Proficiency in English language communication Authorised to work within the European Union About the Company The SpitJack operates a professional kitchen serving guests at Brown Thomas, Cork's premier department store. Our team is committed to high culinary standards, team development, and creating a supportive kitchen culture. The kitchen is equipped with modern, professional-grade equipment and focuses on quality ingredients, supporting your ability to produce excellent food. Staff benefits include 29 days' paid annual leave, complimentary meals during shifts, staff discount access, and earnings enhanced by gratuities and premium rates for Sundays and Bank Holidays. We invest in chef development through structured training programmes and offer clear progression pathways within our respected hospitality group. How to Apply To apply, complete your application directly on this page, or you'll be redirected to the employer's application platform to finish submitting there.
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