Sous Chef

We are currently recruiting for a Sous Chef to be based at our site in Longford.

Shift work: Monday to Sunday, various shifts, 39 hours per week

Main duties and responsibilities

• Ensure that the service of all meals is to the standard laid down by the Company and meets the Client’s specification
• Obtain supplies and purchases from Company appointed suppliers or site specific
• Ensure that the control of raw materials and portions are to the Company’s standards as applicable
• Ensure all food is prepared using fresh and local produce whilst maintaining a high standard of quality and presentation
• Ensure that methods of food preparation, production and presentation comply with standards and Client specification
• Complete and maintain all legislative paperwork as required by law including the Food Space Kitchen Diary
• Maintain the Company standard of hygiene and safety and take any action as is necessary
• Develop and update cleaning schedules as and when necessary
• Take all necessary steps to ensure the security of the kitchen, stores, and monies and any other area
• Ensure that all areas under are always left clean and tidy and that all equipment is switched off at the end of each shift
• Maintain satisfactory relationships at all appropriate levels of the Client organisation
• Attend to all customer complaints and compliments within the guidelines and timeframes as laid down by the contract and Account Director
• Ensure admin procedures are handled in conjunction with Line Manager
• Conduct regular security checks
• Ensure that all deliveries are received and recorded as per company requirements
• Ensure all new staff are inducted into the Canteen and kitchen procedures
• Maintain tight stock control on ALL produce through bookwork, wastage, weekly stock takes to deliver a comprehensive business model
• Design and roll out a recipe data base for your core items and menus
• Review and update the current hospitality menus and offer
• Deliver weekly menu planning and engineering ensuring that they are set in a monthly cycle
• Attend and take all necessary action, statutory or otherwise in the event of accident, fire, theft, lost property, damage, unfit food or other irregularities
• Attend meetings, conferences and training courses as requested
• Attend to any other reasonable request made by management

Qualifications and Experience

• Previous experience within a working kitchen
• Knowledge of Kitchen Health & Safety Procedures and all Legislative Requirements
• Costing and Menu Planning, Stock Control and High Quality Food Production
• Recognised Professional Culinary Qualification
• Excellent communication skills and customer service skills
• Ability to make on the spot decisions
• Knowledge of audit requirements
• Must possess organisational skills
• Excellent people management and communication skills
• Must be self-motivated and able to motivate others 

We look forward to hearing from you!

Ref. 17666