Sous Chef

Apleona; Longford; On-site; EUR 28,000 - 42,000; Full time

Job summary

Hollybank Trustees Ltd seeks a Sous Chef based at our Longford site. The role involves shift work over a 39-hour week, ensuring meals meet Company and Client specifications, and maintaining high standards of quality and presentation.

You will manage sourcing, stock control, hygiene, safety, cleaning schedules, and admin duties in collaboration with management. Strong culinary qualification and leadership will be essential to success.

Qualifications

• Previous experience within a working kitchen.
• Knowledge of Kitchen Health & Safety Procedures and all Legislative Requirements.
• Costing and Menu Planning, Stock Control and High Quality Food Production.
• Recognised Professional Culinary Qualification.
• Excellent communication skills and customer service skills.

Responsibilities

• Ensure that the service of all meals is to the standard laid down by the Company and meets the Client’s specification.
• Obtain supplies and purchases from Company appointed suppliers or site specific
• Ensure that control of raw materials and portions are to the Company’s standards as applicable
• Ensure all food is prepared using fresh and local produce whilst maintaining a high standard of quality and presentation
• Ensure that methods of food preparation, production and presentation comply with standards and Client specification
• Complete and maintain all legislative paperwork as required by law including the Food Space Kitchen Diary
• Maintain the Company standard of hygiene and safety and take any action as is necessary
• Develop and update cleaning schedules as and when necessary
• Take all necessary steps to ensure the security of the kitchen, stores, and monies and any other area
• Ensure that all areas under are always left clean and tidy and that all equipment is switched off at the end of each shift
• Maintain satisfactory relationships at all appropriate levels of the Client organisation
• Attend to all customer complaints and compliments within the guidelines and timeframes as laid down by the contract and Account Director
• Ensure admin procedures are handled in conjunction with Line Manager
• Conduct regular security checks
• Ensure that all deliveries are received and recorded as per company requirements
• Ensure all new staff are inducted into the Canteen and kitchen procedures
• Maintain tight stock control on ALL produce through bookwork, wastage, weekly stock takes to deliver a comprehensive business model
• Design and roll out a recipe data base for your core items and menus
• Review and update the current hospitality menus and offer
• Deliver weekly menu planning and engineering ensuring that they are set in a monthly cycle
• Attend and take all necessary action, statutory or otherwise in the event of accident, fire, theft, lost property, damage, unfit food or other irregularities
• Attend meetings, conferences and training courses as requested
• Attend to any other reasonable request made by management

Skills

Working kitchen experience

Food production quality

Costing & menu planning

Stock control

Excellent communication

Decision making

Audit knowledge

Organisation

People management

Self-motivated

Education

Recognised Professional Culinary Qualification

Job description

We are currently recruiting for a Sous Chef to be based at our site in Longford.

Shift work: Monday to Sunday, various shifts, 39 hours per week

Main duties and responsibilities

• Ensure that the service of all meals is to the standard laid down by the Company and meets the Client’s specification
• Obtain supplies and purchases from Company appointed suppliers or site specific
• Ensure that the control of raw materials and portions are to the Company’s standards as applicable
• Ensure all food is prepared using fresh and local produce whilst maintaining a high standard of quality and presentation
• Ensure that methods of food preparation, production and presentation comply with standards and Client specification
• Complete and maintain all legislative paperwork as required by law including the Food Space Kitchen Diary
• Maintain the Company standard of hygiene and safety and take any action as is necessary
• Develop and update cleaning schedules as and when necessary
• Take all necessary steps to ensure the security of the kitchen, stores, and monies and any other area
• Ensure that all areas under are always left clean and tidy and that all equipment is switched off at the end of each shift
• Maintain satisfactory relationships at all appropriate levels of the Client organisation
• Attend to all customer complaints and compliments within the guidelines and timeframes as laid down by the contract and Account Director
• Ensure admin procedures are handled in conjunction with Line Manager
• Conduct regular security checks
• Ensure that all deliveries are received and recorded as per company requirements
• Ensure all new staff are inducted into the Canteen and kitchen procedures
• Maintain tight stock control on ALL produce through bookwork, wastage, weekly stock takes to deliver a comprehensive business model
• Design and roll out a recipe data base for your core items and menus
• Review and update the current hospitality menus and offer
• Deliver weekly menu planning and engineering ensuring that they are set in a monthly cycle
• Attend and take all necessary action, statutory or otherwise in the event of accident, fire, theft, lost property, damage, unfit food or other irregularities
• Attend meetings, conferences and training courses as requested
• Attend to any other reasonable request made by management

Qualifications and Experience

• Previous experience within a working kitchen
• Knowledge of Kitchen Health & Safety Procedures and all Legislative Requirements
• Costing and Menu Planning, Stock Control and High Quality Food Production
• Recognised Professional Culinary Qualification
• Excellent communication skills and customer service skills
• Ability to make on the spot decisions
• Knowledge of audit requirements
• Must possess organisational skills
• Excellent people management and communication skills
• Must be self-motivated and able to motivate others