Find Sous chef Jobs in Clondalkin, D

Jameson Bar and Restaurant Manager
Portmarnock Resort & Jameson Links —Dublin, County Dublin
- €45,000–€48,000 a year
- Full-time
- Hotel
- Leadership
- Resort
Quick apply
Chef De Partie Oliver Dunne Restaurants
Oliver Dunne Restaurants —Dublin, County Dublin
- Weekend availability
- Cooking
- Organisational skills
Quick apply
Sous chef
Cassidys Hotel —DUBLIN 1, County Dublin
- €40,000–€42,000 a year
- Full-time
- Culinary experience
- Cooking
- Hotel
- Employee discount
- Gym membership
Quick apply
4d
Sous Chef Nove Malahide
Oliver Dunne Restaurants —Malahide, County Dublin
- Weekend availability
- Hospitality
- Culinary experience
- Cooking
Quick apply
Sous Chef
O'Callaghan Collection —Dublin, County Dublin
- Full-time
- Microsoft Word
- Hospitality
- Microsoft Excel
- Gym membership
- Referral programme
Quick apply
Sous Chef
Al Vesuvio —Dublin, County Dublin
- €17–€20 an hour
- Full-time
- Cooking
- No degree
- Food service experience
Quick apply
3d
Chef de Partie
BaxterStorey —Dublin, County Dublin
- €17 an hour
- Full-time
- Cooking
- Organisational skills
- Communication skills
- Employee assistance program
9d
Breakfast Chef
Dalata —DUBLIN 1, County Dublin
- Part-time
- Hotel
- No degree
- Employee assistance program
Quick apply
Chef de Partie
The Schoolhouse Hotel —Ballsbridge, County Dublin
- Cooking
- English
- No degree
10d
Chef de Partie
Sodexo —Swords, County Dublin
- €36,500 a year
- Full-time
- Cooking
- English
- No degree
- Employee assistance program
Quick apply
9d
Head Chef
Oliver Dunne Restaurants —Dublin, County Dublin
- Full-time
- Culinary experience
- Cooking
- No degree
- Employee discount
Quick apply
Kitchen Porter
Food by Compass —Dublin, County Dublin
- Monday to Friday
- Customer service
- No experience needed
- No degree
Chef de Partie
Fleet Street Hotel —DUBLIN 2, County Dublin
- Full-time
- Microsoft Excel
- Hotel
- Employee assistance program
Quick apply
11d
Chef de Partie
Ardan Collective/Marine Hotel —Sutton, County Dublin
- From €16 an hour
- Weekend availability
- Cooking
- Hotel
- Food service experience
- Employee discount
Quick apply
4d
Chef De Partie
Flight Club Ireland —Dublin, County Dublin
- €15.50–€17.00 an hour
- Cooking
- No degree
Quick apply
Kitchen Porter
Dalata —DUBLIN 2, County Dublin
- Part-time
- Hotel
- No degree
- Kitchen experience
- Employee assistance program
Quick apply
5d
Chef De Partie
BaxterStorey UK —Donabate, County Dublin
- €18 a week
- Full-time
- Cooking
- Organisational skills
- Communication skills
- Employee assistance program
Quick apply
Senior Chef de Partie
Fairmont Carton House —Maynooth, County Kildare
- Full-time
- English
- No degree
- Hotel experience
- Free parking
- Employee assistance program
Quick apply
Chef de Partie
O'Callaghan Collection —Dublin, County Dublin
- Full-time
- Microsoft Word
- Hospitality
- Microsoft Excel
- Gym membership
- Referral programme
Quick apply
Chef de Partie
Mespil Hotel —DUBLIN 4, County Dublin
- Weekend availability
- Cooking
- Hotel
- No degree
- Employee assistance program
- Referral programme
Quick apply

I want to receive the latest job alerts for sous chef in clondalkin, d

By signing in to your account, you agree to SimplyHired's Terms of Service and consent to our Cookie and Privacy Policy.

Explore jobs in more locations

sous chef jobs near clondalkin, d

Head Chef jobs in Dublin, County Dublin

Line Cook jobs in Dublin, County Dublin

Sous Chef jobs in Dublin, County Dublin

Kitchen Porter jobs in Dublin, County Dublin

Head Chef jobs in Liffey Valley Shopping Centre, County Dublin

Head Chef jobs in Bahobuck, County Galway

Head Chef jobs in Ballykilleen, County Offaly

Chef jobs in Dublin, County Dublin

Commis Chef Indian jobs in Dublin, County Dublin

Head Chef jobs in County Cork

Cook jobs in Kilcoole, County Wicklow

Reception Front Line Office jobs in Dublin, County Dublin

Line Cook jobs in Enniscorthy, County Wexford

Line Cook jobs in Wicklow, County Wicklow

State Line Transport jobs in Dublin, County Dublin

Production Line jobs in County Cork

Chef jobs in Ennis, County Clare

Sous Chef jobs in Ovens, County Cork

Sous Chef jobs in County Cork

Aramark Chef jobs in Dublin, County Dublin

Jameson Bar and Restaurant Manager

Portmarnock Resort & Jameson Links
Dublin, County Dublin

Quick apply

Job details

Full-time
€45,000–€48,000 a year

Qualifications

Leadership

Full job description

Tucked away in a quiet corner of 'The Velvet Strand', one of Ireland's most stunning stretches of uninterrupted coastline - the historic Portmarnock Resort & Jameson Golf Links, once the family home of the Jameson Dynasty awaits.

With an award-winning Links Golf Course, and Spa and the historic Jameson Bar, Portmarnock Resort & Jameson Golf Links is the perfect coastal retreat.

Primary Objectives:

Under the guidance of the Food and Beverage Manager, the F&B manager (Jameson Bar and all bars) will assess, evaluate and ensure the long and short term goals of the Outlet is met. To direct and manage all Food and Beverage activities to maximise revenue, profitability and quality standards strategies, while controlling costs and by providing quality service and products to guests.

Reporting to the Senior Food and Beverage Manager you will be responsible for the day to day operations with a very "hands on" and "lead by example" approach. This means being able to lead the department and where required help in all areas of the operation.

To be aware of the hotel mission statement and ensure that you together with each member of your team aspire to its contents delivering a deluxe four star service to the guest's at all times.

Responsibilities:

The successful and profitable operation of all food & beverage service areas.
To supervise functions and events in line with company standards and costs
To carry out Duty Manager shifts
To roster all staff in the department and agree rosters with the Hotel Manager
To carry out weekly documented HSE inspections and report as required
To ensure all areas of the department are subject to agreed cleaning schedules
To implement strict wage control systems and flexible working in all areas
To implement strict liqueur control procedures with Food and Beverage Manager/Cellar Man
To ensure all staff are suitably trained on Micros system
Ensure back of house stocktaking is carried out quarterly
To control any security requirements
To co-ordinate Food & Beverage requirements for golfing groups with HOD's/Director of Golf
To be aware of and implement licensing laws
To regularly work in all areas with the relevant staff
To co-ordinate weekly staff food menus
To comply with hotel ordering systems
Randomly inspect Food and Beverage areas and back of house areas on a daily basis to ensure facilities and equipment are clean, well maintained and replaced if necessary.
Control and analyse departmental costs on an ongoing basis, taking action to control negative deviation
Audit departmental services and their quality on a regular basis.
Develop and implement strategies to improve results.

Guest Satisfaction:

To ensure that all guests' feedback is followed up with appropriate action, training, disciplinary action etc., to ensure that the standards are maintained at all times throughout the department.

Motivations:

To foster and develop efficient employee relations throughout the Hotel through the use of leadership skills and motivation to maximise employee productivity and satisfaction.

Personnel Practices:

To work closely with HR practice in the following related tasks:

Recruitment and Selection
Performances appraisals
Coaching
Counselling
Training
Succession planning
Wages and salary administration

Health & Safety:

To be aware of and adhere to all Health, Fire and Safety procedures and regulations, ensuring that all staff within your department are aware of their individual responsibilities and remain vigilant to possible risks and that anything of a suspicious nature is reported to management.
Ensure the safety of people and property within the premises by applying hotel regulations, adhering to existing laws and regulations.
To prepare Hygiene and Health & Safety Checklists and ensure their use.

Training:

To ensure training plan for department is completed
To ensure monthly training is carried out and documented to HR
To personally carry out and record training as required
To ensure departmental trainer is in place
To ensure staff are rostered for training activities
To identify training needs for staff
To ensure that all staff are suitable trained on Micros

Statutory requirements:

Fire
Health, Safety and Hygiene
Licensing Laws
Employment Law
Training Records
Training Sessions

Miscellaneous:

Maintain high level of Standards, Personal Hygiene, Uniform, Appearance and the conduct of staff in your department
You are required to attend all meetings and training courses requested by the General Manager
Accept flexible working hours necessary for uninterrupted service to the hotel guests
To continuously seek to improve your departments, efficient operation and standards
To be fully conversant with the sales function within your departments and to take every opportunity to optimise sales
To carry out regular departmental meetings.

Food and Beverage Responsibilities in point format:

To develop a yearly plan for the department and agree with the Senior F&B Manager
To monitor the department's actual performance as compared to planned performance and take any corrective action as required
To implement up selling programmes and to reinforce the use of suggestive selling techniques
To maintain a purchasing system of beverage and supplies which conforms to the Hotel's guidelines
To maximise staff productivity
To maintain personal contact with guests and to initiate corrective actions
To establish Departmental Operating Procedures for preparation, presentation and service of Food and Beverage.
To liaise and communicate with all Departments on a daily basis to ensure the smooth operation of service.
To be present and overseeing service at peak times
To work with the F&B Manager and Senior Sous Chef in organising the compilation of food menus and wine/ drinks list, liaising with selected printer, raising orders, proof reading and distribution
To prepare Hygiene and Health & Safety checklists and ensure their use
To adhere to Hotel cost control/ cash handling procedures at all times
To adhere to all statutory obligations for departmental employees at all times
To ensure that all Beverage areas are kept clean and uncluttered in accordance with Hotel policy

The Portmarnock Resort and Jameson Golf Links relies upon the flexibility of its staff to ensure the continuity of the high standards currently being achieved. As such, this job description is only intended to be a guide to the most regularly performed duties, it does not form part of your contract of employment and is subject to amendment and change as may be considered necessary from time to time.

SUMMATION:

Submission of resume does not guarantee an interview or an actual transfer. Qualified applicants are encouraged to apply, provided they meet the minimal requirements of the applicable skills required.

You must be legally entitled to work in Ireland to apply.

**Applications will not be accepted via email or in person.

**We thank all applicants for their interest in Career opportunities with The Sandman Hotel Group, however, only those applicants we wish to interview will receive a reply to their application.**

**ABSOLUTELY NO PHONE CALLS PLEASE**

Quick apply

Refine Your Search

sous chef jobs in clondalkin, d

Jameson Bar and Restaurant Manager

Chef De Partie Oliver Dunne Restaurants

Sous chef

Sous Chef Nove Malahide

Sous Chef

Sous Chef

Chef de Partie

Breakfast Chef

Chef de Partie

Chef de Partie

Head Chef

Kitchen Porter

Chef de Partie

Chef de Partie

Chef De Partie

Kitchen Porter

Chef De Partie

Senior Chef de Partie

Chef de Partie

Chef de Partie

I want to receive the latest job alerts for sous chef in clondalkin, d

Related Searches

Explore jobs in more locations

Jobseeker tools

Employer Tools

Browse

Stay Connected