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Sous chef
Ballyseede Castle —Tralee, County Kerry
- €48,000 a year
- Full-time
- Hotel
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Sous chef

Ballyseede Castle
Tralee, County Kerry

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Job details

Permanent | Full-time
€48,000 a year

Qualifications

HRIS

Full job description

Ballyline castle T/A Ballyseede castle, Tralee, Co. Kerry Are recruiting for sous chef

Full time position 39 Hours per week

Reports to: Head chef, F&B Manager, GM

Main Purpose of the Job:

To provide excellent customer service by greeting guests, ensuring a clean, well-organized Kitchen area, and efficiently preparing and serving food. The role includes assistant management of the Kitchen team, ensuring team members are fulfilling their duties in a timely and positive manner, maintaining high standards of service, and working in accordance with hotel policies and health & safety legislation and procedures to ensure a top-tier guest experience.

To assist with management of daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Provide meal quality and consistency by creating recipes and ensuring SOP's and recipes are available, & staff are trained accordingly

Main Duties:

Interaction with Guests /staff:

To Ensure staff / guests are greeted /spoken to, and at all times with a respectful, warm, welcoming, and friendly manner
To assist head chef to ensure staff are fully trained in Kitchen service etiquette in accordance with expected standard of a 4-star luxury castle hotel.
Set a positive example to colleagues by having a positive, can-do attitude.
Be friendly, smile, respect the guest's position, irrespective of personal opinions, and always make guests feel appreciated.
Ensure staff under your direction are aware of the hotel's menus / services and facilities in order to communicate same to guests as needed.
Listen to junior staff member concerns when reporting of guest complaints, and address any such customer complaints or concerns professionally, escalating issues to the F&B or general management when necessary.
Ensure that guest needs and requirements are promptly met.
Kitchen Setup and Service:

Report for duty on time and in the correct uniform, as outlined in your induction handbook.
To ensure the Kitchen is appropriately staffed for daily business needs, checking rosters and liaising with head chef and senior management re same should problems be identified.
Ensure team members are correctly uniformed and groomed, and if not inform team members in a respectful, private manner of the changes required.
Delegate to junior and senior kitchen team members advising areas of responsibility for the duration of their shift
Ensure the Kitchen and storage areas are clean, organised, and fully stocked at all times.
Ensure weekly food orders and daily preparation is consistent with bookings
Follow all hygiene regulations meticulously and maintain cleanliness throughout the kitchen and kitchen storage areas.
Accurately serve food ensuring high standards of quality, presentation, and customer service.
Be Hands on as well as oversee preparations of food service to ensure efficiency, paying attention to guest preferences and requests.
Kitchen Food Service:

Delegation of service sections to staff in the absence of head chef ensuring each section is fully covered at all times.
Ensure our staff efficiently serve food with menu items to the high standard of an exclusive castle hotel.
Communicate efficiently with the kitchen team and service staff to ensure that food is served promptly, with respect for the quality and standards set by head chef and in line with company expectations
Work with the kitchen team to ensure timely food delivery and accurate order fulfilment.
To consistently try to identify ways in which our service standard can improve and make suggestions to head chef, & assist with organisation of training where appropriate.
Operational Responsibilities:

Complete weekly rosters in the absence of head chef ensuring to meet scheduling costs in line with labour cost projections based on business demands
Assist with Completion weekly food orders as required, in line with food cost GP in line with business projections
Review and assist with creation of new SOPs' in line with business operational developments and menu /technological changes
Completion of stock takes as required
Ensure that all stock takes are accurate and report any irregularities to head chef /GM
Assist with Design menus, create new dishes, and ensure consistent, high-quality food presentation.
Ensure the kitchen and associated areas are fully set-up before service and fully cleaned after service in line with HACCP / hygiene requirements
Ensuring stock is rotated on a FIFO basis
Ensure stock levels are maintained, and assist with re-stocking when necessary.
Report any shortages of stock to Senior management /head chef
Record accurately all wastage
Adhere to safety protocols, including fire drills and accident reporting.
Ensure all equipment and utensils are properly cleaned, maintained, and stored.
Health & Safety Compliance:

To follow all safety procedures and rules to ensure the well-being of yourself, colleagues, guests, and all other individuals on the premises.
Ensure your department is maintained correctly, by identifying any shortfalls where repairs may be required and notifying the head chef, F&B, GM and maintenance manager as applicable.
Conduct departmental risk assessments, reporting and, where possible, take action on incidents of accident, damage, or hazards.
Ensure Incident / accident report forms are completed at the time of incidents, and left for the attention of the GM
Attend and delegate all mandatory training courses and meetings as directed by management.
Ensure departmental hazards are communicated effectively to team members and any safety systems / location of equipment (PPE) is known.
Ensure first Aid supplies are maintained and fully stocked for use
Customer Relations and Teamwork:

Maintain a customer-first attitude, providing a consistently high level of service.
Assist with Supervising, training, mentoring and scheduling kitchen staff, fostering a productive, high-performing team.
Make note of and report any staffing issues using the HRIS system
Promote a positive work environment with emphasis on good communication, team work and friendliness among the team.
Where incidents of team grievances arise, in the absence of the head chef, deal with any such matter under advisement of the HR team / GM and in line with company policy.
Work as part of a team, collaborating with senior management, other department HOD's, & general staff to ensure smooth operations.
Supervise training of new recruits by senior kitchen personnel, by way of on-the-job training (buddy system) ensuring they are made aware of the location of department facilities, equipment, SOP's, standards required
Assist with performance management of departmental employeesi.e. induction, probationary period check ins, with formal performance evaluation on an annual basis,
Identify key players in the team, i.e. identify potential candidates for promotion / succession planning.
Ensure consistency by correcting junior members actions if required in a polite, private and friendly manner
To deal appropriately with any Kitchen staff who fail to carry out their assigned duties in consultation with the head chef, HR team & GM.
To Attend weekly HOD meeting in the absence of the head chef
Attend team meetings and participate in any ongoing training to improve service and knowledge.
Miscellaneous:
Be willing to take on additional tasks as assigned by senior management,

Key Responsibilities:

Set example of required standards by way of attendance, personal grooming, service, friendliness and teamwork to junior staff members
Promotion of a positive working culture, encouraging good communication, openness, friendliness and positivity among team members
Ensure excellent guest service by leading by example, serving food efficiently and to a high standard.
Maintain cleanliness and order in the Kitchen area.
Follow all safety and hygiene procedures.
Accurately handle stock control.
Communicate with head chef, senior management / hr with regard to any staff issues of attendance, punctuality, performance or attitude.

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