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Open nowPosted 14 hours ago

Breakfast / Brunch Chef SpitJack Cork

thespitjack13 open roles

Where
Cork, Ireland
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On site
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Your applicationOpen nowBreakfast / Brunch Chef SpitJack Corkthespitjack · Cork, Ireland
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The clock on this job

Early applications get read.

8.0% of postings close within 7 days. Measured by our own scanner across the market. thespitjack postings stay open a median of 2 days.

Share of postings closed within
  1. 1.6%1 day
  2. 3.6%3 days
  3. 8.0%7 days
  4. 15.0%14 days
  5. 34.2%30 days
This job: posted 14 hours ago

thespitjack median: 2 days open

The posting

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.

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