Chef

Chefs of All Grades — The SpitJack Rotisserie Brasserie, Limerick

We're looking for chefs across all grades to join the kitchen team at The SpitJack Limerick — from commis level right up to senior chef de partie.

The SpitJack is a rotisserie brasserie on Bedford Row. The concept is built around live fire cooking — whole birds on the rotisserie, classic brasserie dishes, and a brunch service we take seriously. It's a structured kitchen with clear sections, proper systems, and a brigade that knows what it's doing. If you're used to working somewhere disorganised and underprepared, this will feel like a different industry.

What the kitchen looks like

We run brunch and dinner service, with morning and evening shifts available. The food is honest and consistent — quality Irish produce, classic technique, rotisserie at the heart of it. You'll know what's expected of you each day and you'll have the tools to deliver it.

What we offer

• Starting from €14.50 per hour, dependent on experience and grade
• 29 days paid holiday including bank holidays
• Enhanced rates on Sundays and bank holidays
• Staff meal every shift
• 50% discount dining with friends or family at our Limerick and Cork restaurants
• Strong tips, distributed fairly across the team
• Cloud-based HACCP and digital compliance systems — less paperwork, more cooking
• Real career progression — we promote internally and invest in our people through structured training

What we're looking for

Experience in a professional kitchen at any grade. You'll need solid HACCP knowledge, the ability to hold your section, and a reliable work ethic. We'll look after the rest. English to a working level is required, and you must have full permission to work in the EU.

We're a growing hospitality group with kitchens in both Limerick and Cork. If you want to work somewhere that's going somewhere, we'd like to hear from you.

Send your CV to [email] or apply through the link below.