Breakfast / Brunch Chef Spitjack Cork

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.