20:I[53466,["/_next/static/chunks/15ltj55v._49z.js","/_next/static/chunks/0a0hl5g5grxa1.js","/_next/static/chunks/0~gjph3b3zmqq.js","/_next/static/chunks/04-h_0-exxd.l.js","/_next/static/chunks/0rq6o3t~78uzj.js","/_next/static/chunks/0ie80rzp81wld.js","/_next/static/chunks/0~gymo-x2oy7q.js","/_next/static/chunks/0tqv6xwk-w.z-.js","/_next/static/chunks/0s~tuxb76liqu.js"],"default"] 21:T558,

Hospitality and concession catering across the Galway festival calendar and the fixtures either side of it. Long days, big teams, and the fastest way we know to build a season of Irish kitchen references.

What you will do

Set up service points and hospitality units to the event brief before gates open.
Plate, hold and serve at volume while keeping hot food above 63°C and cold below 5°C on the line.
Work the counter with guests: portion control, allergen questions answered accurately or escalated.
Strike the unit down at close — equipment cleaned, stock counted back and waste cleared.

What we are looking for

Availability on event dates, which are mostly evenings and weekends and issued four weeks ahead.
Hearth & Hire training block, including the allergen and service-pressure modules.
Comfortable in a large team and taking direction from a unit supervisor you meet on the day.
Non-EEA applicants: the catering contractor is the permit sponsor and holds the site licence for the full run.

Good to know

Start: Festival run, mid-July to early September
Department: Contract Catering
Open to non-EU nationals — the venue sponsors the seasonal employment permit