Sous Chef- Northern Ireland

Sous Chef Job Summary

We are looking to add a driven and creative sous chef to our kitchen staff. In this role, you will work directly under our executive chef and will have a large amount of responsibility in our kitchen, including managing all other kitchen staff and ensuring all prepared food meets quality standards.

Sous Chef Duties and Responsibilities

• Manage kitchen staff, including providing necessary direction and training
• Assist with the preparation and design of food and drink menus
• Make sure that all plates that leave the kitchen meet taste and design standards
• Ensure that the kitchen operates efficiently, effectively, and professionally, in accordance with our high-quality standards.
• Schedule employees to ensure that the kitchen is adequately staffed at all necessary times
• Take control to quickly resolve any issues or problems that arise in the kitchen
• Maintain kitchen inventory and order supplies
• Confirm compliance with all sanitation and health and safety standards
• Fill in for the executive chef when necessary

Sous Chef Requirements and Qualifications

• Knowledge of food preparation and existing health and safety standards
• Ability to effectively manage, direct, and lead a large team
• Strong communication abilities, with employees, vendors, and customers
• Problem solving capabilities and willingness to thrive in a fast-paced and sometimes high-pressure environment
• Collaborative attitude with an emphasis on excellent customer service
• Time management strengths with the ability to multi-task
• Minimum of high school diploma. Candidates with culinary degrees will be given preference
• 2+ years of experience as a sous chef
• Solid understanding of cooking methods, ingredients, kitchen equipment, and related processes
• Proven track record of effectively leading and managing others
• Familiarity with best practices in the industry

Comments:

• Seasonal work – 10-month contract in an award-winning hotel.
• Approximately 40 minutes from Shannon International Airport. 
• Would ideally suit someone who loves food, wants to learn and be able to take 2 months off every year Dec and January. 4 weeks holidays paid for month of December and January unpaid leave. 
• Job will be held for the next year for the right candidate.
• Holidays and Public Holidays will be given pro-rata i.e. 11/12ths of 20 days = 18.3 days