Kitchen Assistant — Summer Season

Twenty-one weeks in a seafront hotel kitchen that goes from 60 covers in May to 180 a day through July and August. You arrive off the Hearth & Hire training block with food safety done, so week one is prep, not paperwork.

What you will do

• Run the morning prep list to par levels set for peak week, not for a quiet Tuesday — washing, peeling, portioning and labelling.
• Restock the cold line and dry store between sittings so the section never stops mid-service in high season.
• Record fridge, freezer and hot-hold temperatures on the HACCP sheet at open, changeover and close.
• Break down and sanitise sections at service end, including slicers, mixers and extraction filters on the weekly rota.

What we are looking for

• Completion of the Hearth & Hire pre-placement block, or an existing HACCP Level 1 / Safe Food certificate.
• Availability for the full season term, including the Galway Race Week and August bank holiday peaks.
• Comfortable standing for a full shift and lifting stock crates up to 15kg with correct technique.
• Non-EEA applicants: we prepare the permit file and the employer signs it — apply at least ten weeks before the start date.

Good to know

• Start: Season contract, 5 May to 28 September
• Department: Kitchen Support
• Open to non-EU nationals — the venue sponsors the seasonal employment permit