Sous Chef

Moriarty Group; Leixlip; On-site; EUR 36,000 - 48,000; Full time

Job summary

The Court Yard Hotel, part of the Moriarty Group, invites applications for a Sous Chef to join our busy kitchen in Leixlip, Co. Kildare. This is a full-time role averaging 45 hours per week, scheduled 5 days over 7 including weekends and public holidays.

You will assist the Head Chef, lead a kitchen team of 10-12 staff, handle food preparation for breakfast, carvery, bar, and events, and help develop menus while upholding HACCP standards and strong customer service.

Qualifications

• Must have previous experience as a Sous Chef with 2/3 years in the hotel industry or busy food business.
• Must be HACCP trained.
• Fluent in English, written and spoken.
• Able to train and develop junior staff.
• Strong people management and communication skills.

Responsibilities

• Assist the Head Chef in day-to-day running of the kitchen.
• Help manage a kitchen team of 10-12 people.
• Food preparation for breakfast, carvery, bar, restaurant and functions.
• Provide high level of customer service at all times.

Skills

Sous Chef experience

HACCP trained

Staff training

English language

Job description

Sous Chef Opportunity at the 4* Court Yard Hotel, Leixlip, Co. Kildare.

The Court Yard Hotel is part of the Moriarty Group, which is an Irish owned company, involved in both the retail grocery and hotel industries. The company owns three large Super Valu, Stores in Balbriggan, Skerries and Palmerstown and two 4* hotels, the Courtyard Hotel, Leixlip, Co. Kildare and the Bracken Court Hotel in Balbriggan, Co. Dublin. The company currently employees 550 staff.

We are currently seeking to recruit an enthusiastic and knowledgeable Sous Chef to join our professional and highly skilled kitchen team. If you have the relevant qualifications, would like to develop your career within a busy hotel kitchen and have a real passion for food we could have an excellent opportunity for you.

The Role:

This is a full-time position working an average of 45 hours per week - 5 days over 7 to include weekends and public holidays.

Main Duties:

• Assist the Head Chef in the day to day running of the kitchen.
• Assist the Head Chef in the management of a kitchen team of 10-12 people.
• Food preparation
• Preparing food for breakfast, carvery, bar, restaurant, and functions.
• Providing a high level of customer service at all times.
• Staff Training & Development
• Menu Development
• Ordering
• Stocktakes
• HACCP

Requirements:

• Must have previous experience as a Sous Chef - 2/3 years’ experience as a Sous Chef within the hotel industry or busy food business is essential.
• Must be HACCP trained.
• Previous experience in the financial aspect of kitchen management is desirable but is not essential.
• Must be fluent in the English Language both written and spoken.
• Must be able to train and develop more junior staff
• Must be able to multi-task and be willing to help out where required in all areas of the kitchen.
• Must have an excellent knowledge of food.
• Must have strong people management skills
• Excellent communications skills.
• Must be able to work as part of a team and on own initiative.
• Must be available for early starts and late finishes.