Sous Chef Full Time

Sous Chef required to join a 4* Hotel in Co. Cork. The Sous Chef will assist the Head Chef in the smooth running of the Kitchen ensuring that all areas of the Kitchen are maintained to the standards required. Together with the Head Chef, you will deal with queries concerning the Kitchen staff when it comes to training and motivating the team and ensuring a safe, hygienic, and healthy working environment. 

• Develop new menu options based on seasonal changes and customer demands
• To be fully responsible for all food which leaves the kitchen during the entire service(Presentation, Taste).
• Assist with the preparation and planning of meal designs and costings.
• Ensure that kitchen activities operate in a timely manner.
• Monitor and record inventory, and if necessary, order new supplies.
• Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.
• Recruit and train new kitchen employees to meet kitchen standards.
• Assist in creating schedules/rostas for kitchen employees and evaluate their performance.
• Adhere to and implement sanitation regulations and safety regulations as per HACCP requirements.
• Manage the kitchen team in the head chef/ executive chef’s absence.
• To ensure that the high standards of cleanliness are maintained in all areas of the kitchen, such as machinery, small kitchen equipment, floors, and fridges, to ensure a sufficient supply of china etc for service and banqueting.
• To assist in planning rotas on a weekly basis and to review on a daily basis with the Head Chef, rotas, holiday requirements and absenteeism
• To ensure that training for all kitchen staff is kept up to date
• To assist the Head Chef in interviewing and recruiting staff for the kitchen.
• To ensure all guest requests are met or suitable alternatives suggested instead i.e. special dietary needs, VIP’s, special requests.
• To check on daily basis food preparation, individual costs, quality, quantity inventories and portion control.
• To ensure the hotels HACCP system is being adhered to and that all staff are familiar with forms and procedures.
• Together with the Head Chef, establish job methods and supervise on a regular basis, and correct if necessary, cooking standards: to maintain a high quality of food and service on a daily basis.
• To inspect daily, all fresh food received to ensure the quality is maintained.
• Together with or in the absence of the Head Chef, to hold monthly departmental meetings with the Kitchen Staff.
• To check daily function sheets, and all ingredients are ordered.
• To be present and help in the preparation of food during the day in the kitchen
• To make orders for dry stores, wine, fish, meat, fruit, and vegetables on appropriate forms.

Candidate:

• Previous experience as a Sous Chef or looking to step up 
• Hotel experience desired ideally but open to strong chef with broad experience in hospitality
• Ability to lead by example
• Good communication skills
• String attention to detail 

Accommodation available a short walk from hotel. €125 per week to include rent and all bills

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