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Work at Killeavy Castle Estate Kitchen
Work outdoors at Killeavy Castle Estate

Work With Us

Opening in July 2019, Killeavy Castle Estate is one of Irelands newest Hospitality locations. Due to success of our service offering we are rapidly growing our workforce and are always looking for talented individuals who thrive in what they do and share in the ethos of Killeavy Castle Estate. We are an equal opportunities employer and all employees are valued for who they are and what they do. It is with the right dedication and determination to deliver first class service that will lead to our success. We have a continuous improvement policy to increase our guest satisfaction, develop our staff whilst protecting our environment through all our daily practices. 

 

You grow as we grow

We are still a young and developing company. This is a great time to join our team and make your mark in the company for as we grow you grow. If you are not quite ready to climb the careers ladder, expand your insight and experience of the industry by working in the various departments of Killeavy Castle Estate. You can challenge yourself in a reception-based role, deliver first class service with first-class dining in our Restaurant, Kitchen and Bar, learn the Killeavy standards of perfection in our Accommodation department, or get involved in our onsite Working Farm.

 

Benefits of employment

Whilst we strive to provide a happy and safe working environment all our employees can benefit from the below

  • Excellent working conditions with a family atmosphere 
  • Professional development and growth potential 
  • Staff individual discount on all department services throughout the Estate 
  • Staff group discount on large party gatherings (up to 8 persons)
  • Annual staff social events from our Summer BBQ and Christmas staff party 
  • Annual staff raffle and team building days
  • Employee recognition and training programmes
  • 28 days holiday per year
  • Uniform for use at work
  • Discount off memberships at Pure Gym
  • Cycle to Work Scheme
  • Company Pension Scheme
  • Free meals whilst on duty
  • Complimentary car parking 
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Meet the Team

Our team members are the most important ingredient to providing exceptional customer service. Let them tell you what makes Killeavy Castle Estate such a unique and special place.

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Testimonials

Working at Killeavy Castle Estate is a highly rewarding and enjoyable experience. With access to the best ingredients and equipment, this is the perfect place for any chef to learn new skills, and techniques to push themselves as far as they can – under the extremely dedicated, talented, nurturing guidance of Darragh and Dario

Peter McAteer, Sous Chef

I began working here in September 2019 as a part-time night porter. Since then, I have progressed to become a duty manager, where I oversee the daily operations of the estate and provide support to department managers. In September 2023 I begin studying to become an Accounting Technician to support part of my current role, working within our accounts department. Working here has allowed me to progress as a person and learn valuable skills along the way.

Michael Sheppard, Duty Manager

I like working in the Kitchen at Killeavy Castle Estate as I am allowed to express myself through the food by being creative and experiencing new food and flavour combinations in a good working environment

Kim Cheung, Chef de Partie

I have 6 years’ of experience working in various kitchens, but the 1 year I have been at Killeavy Castle Estate has been the most valuable than any other year. The forever-changing menu teaches me new dishes, techniques, sauces and flavours. Darragh (Exec. Head Chef) always asks my opinion and has the answer to any question. It’s the most organised clean and well-run kitchen I have ever seen

Billy Dempsey, Chef de Partie

Our kitchen is a great working environment to learn in. I can be creative with my dishes and the team pushes me to be better with every new dish. Our farm-to-fork ethos is very unique as we have our own longhorn cattle, cheviot sheep and estate-grown fruit, vegetables and herbs. As a chef, this gives me confidence in the quality of food I am preparing and cooking with

Aisling Thomson, Chef de Partie

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