Junior Sous Chef: Elevate Menu & Kitchen Standards

Shannon Springs Hotel

Shannon

On-site

EUR 27,000 - 36,000

Full time

9 days ago

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Job summary

The Shannon Springs Hotel in Shannon, Co. Clare, Ireland, is recruiting a Junior Sous Chef to join our kitchen team at The Old Lodge Gastro Pub. The role focuses on maintaining high standards of food delivery and kitchen management across all sections on site.

Responsibilities include HACCP compliance, menu planning, stock control, and ensuring food safety and hygiene. Experience in industrial catering and a proactive, reliable individual with a passion for food is preferred.

Qualifications

1-2 years' experience as a junior sous chef.
Experience in industrial catering.
Experience of HACCP documentation.
Experience of menu planning.
Dedication and self-motivation.
Good reliability and time keeping.
Ability to work on own initiative or as part of a team.
Maintain personal hygiene.
Professional and courteous manner.
A passion for food and service.
Flexible approach to hours and duties.
Willingness to undergo training as required.

Responsibilities

To maintain food hygiene, service & presentation (HACCP & Health & Safety Legislation).
To aid with menu planning and menu costings to corroborate the budgeted Gross Profit Margin is achieved eliminating waste where possible.
To accommodate food orders conforming to company purchasing policy, ensuring that only suppliers from the approved supplier list are used.
To familiarise yourself with all company policies and procedures and ensure daily implementation for Food Safety and Hygiene.
To ensure Food Safety/Quality records are carried out daily within the kitchen and related areas.
To maintain a high standard of hygiene in respect of premises and self.
To be responsible for the performance of the team to deliver top-line food for clients.
To participate in checking, probing, and signing of all food deliveries ensuring high standards of produce.
To verify that food presentation is innovative and at the correct temperature with charts.
To assist with stock takes as appropriate.
To review the kitchen hazard list weekly with management.
To maintain good communications with client, customers, and staff.
To assist with cleaning duties and other tasks pertaining to efficiency of the kitchen.