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:T549,

Run the wash-up operation for a country-house hotel through a wedding season of roughly forty Saturdays, plus midweek banqueting. You lead a team of four seasonal porters and own the cleaning schedule end to end.

What you will do

Rota and brief a team of four across a seven-day season operation, covering absence without escalating every gap.
Own the deep-clean schedule for extraction, ovens, walk-ins and floors, and evidence it for audit.
Manage chemical stock and dilution stations, keeping safety data sheets current and accessible.
Report breakage, machine faults and stock loss weekly to the head chef with figures, not impressions.

What we are looking for

Previous kitchen porter or wash-up experience with at least some responsibility for others.
HACCP Level 2 and a working understanding of chemical handling and safety data sheets.
Steady under banqueting pressure — 300 covers landing in the plate room inside forty minutes.
This role starts at short notice each spring, so an existing EU/EEA right to work in Ireland is required.

Good to know

Start: Season contract, 1 April to 31 October
Department: Kitchen Support
EU/EEA right to work required