Job description
The Port House Ibericos team are currently recruiting for a Senior Sous Chef. You will lead the chef/kitchen operations and enable the team to deliver excellent performance in line with company operating procedures through a process of involvement and direct personal influence. As part of the management team, you will encourage and inspire change management initiatives to continually improve operations, quality and efficiency. Excellent people management and organisational skills are key operational requirements for this role.
The main responsibilities are:
· Managing all kitchen operations and communications. Ensuring the highest standards of hygiene are maintained and HACCP training is strictly adhered to.
· Ensuring that all menu items are prepared in accordance with The Port House recipe standards.
· Ensuring all company systems and procedures are adhered to by kitchen staff.
· Ensuring correct rosters are in place to ensure adequate cover in the kitchen that daily/ nightly/ weekly kitchen schedules are completed.
· Delegating tasks to kitchen staff in line with their skills, job roles and kitchen requirements.
· Reporting to General Manager any kitchen maintenance works as required and any shortfalls in the menu.
· Maximising food GP and minimising waste, ensuring all of your team are recording correctly.
· Collaboratively assist with stocktakes as required to minimise shrinkage.
· Maintain ordering schedule to ensure timely and accurate orders are put in place.
· Ensuring timely kitchen service and maintaining good communications with staff.
· Respond to customer complaints and special requests where feasible, ensuring corrective action is taken to achieve complete customer satisfaction.
· Managing performance, including probationary period of all kitchen staff in conjunction with the site management team.
· Ensuring all hours of work, breaks and rest periods of all staff are compliant with legislation.
· Ensuring all kitchen staff are wearing appropriate Personal Protective Equipment (safety boots, etc…) and correct uniform.
· Liaise with the site management team ensuring excellent communications between kitchen and all other departments.
· Full adherence to health and safety policy and procedures and lead by example.
· Assist in employee training, development and engagement.
Requirements:
· Have a number of years senior level chef experience.
· Have a genuine passion for food and the hospitality industry.
· Ability to lead the kitchen team, good people management and communication skills, previous people management experience would be a distinct advantage.
· A team player with a positive attitude towards work and employee engagement.
· Good knowledge and experience of health and safety standards.
· Proactive with an eye for problem solving and continuous improvement.
· Excellent planning skills and the ability to multi-task and meet deadlines.
· Organised and efficient, works on their own initiative with high level of attention to detail
Job Types: Full-time, Permanent
Pay: €45,000.00 to €47,000.00 per year depending on experience
Job Type: Full-time
Pay: €45,000.00-€47,000.00 per year
Benefits:
- Bike to work scheme
- Sick pay
Work authorisation:
Work Location: In person
