Sous Chef, Breakfast & Lunch

This is an exciting opportunity to join Ballyfin Demesne, one of only 2 Irish hotels awarded with three Michelin keys.

Are you a chef who is tired of working unsocialable hours? Are you interested in a busy professional role that also offers a great work-life balance, well look no further...we have you covered!

Reporting to Michelin star chef, Richard Picard Edwards, this role of Sous Chef will be responsible for running both our Breakfast and Lunch service. Typically starting at 7am and finishing at 4pm, this is a great opportunity to work 5 days per week, with all evenings off.

Main Duties:

· To supervise and guide all kitchen staff within the hotel.

· With your team, prepare, cook and present food to a consistently high standard for all food service areas of the hotel.

· To assist the Head Chef in maintaining agreed catering budget for the hotel, ensuring that cost of sales is achieved and expenditure controlled at all levels and setting up purchasing specifications as and when required.

· To assist the Head Chef in controlling labour costs to budget.

· To work with the Head chef to create new and exciting menus that can incorporate and utilise fresh produce from our Ballyfin gardens

· In the Chefs absence, to attend Management Meetings as required, ensuring effective communication at all levels.

· To encourage an environment which promotes employee morale and encourages the Team to have pride and commitment in their area of work.

· To ensure all food prepared and served is of the highest standard.

· To lead, guide and mentor junior members of staff and assist in their development and knowledge of outstanding food and quality

· In the absence of the Head Chef, deal discretely with any guest complaints

· Working with the Head Chef to develop and implement effective training plans for the department, based on training needs identified.

· To ensure that all hygiene regulations are adhered to at all times in all areas of the hotel particularly the food production areas.

· To comply with all statutory and legal requirements and Health & Safety, Fire, Hygiene, licensing and Employment, ensuring that members of the Team, are trained and aware of these requirements.

· To maintain at all times a good working relationship with your fellow workers and Management.

· To be flexible with regard to working hours in order to handle any unexpected requirements.

This is not a full and final list of duties and responsibilities and you may be required to carry out other task as directed by the Head Chef.