Sous chef, Gregan’s Castle Hotel, Ireland

Property Website link: https://www.gregans.ie/

• Job location:
  Ireland, Europe
• Job location - more information:
  Burren, Approximately 40 minutes from Shannon International Airport.
• Work area/department:
  Hotels and restaurants,   F & B - Kitchen
• Salary offer (brutto):
  open to negotiation
• Start date:
  22.2. 2018
• Type of work agreement:
  Full-time

• Job description, rights and responsibilities:
  Sous Chef Job Summary
  Working directly under the executive chef you will have a large amount of responsibility in our kitchen, including managing all other kitchen staff and ensuring all prepared food meets quality standards.
  
  Sous Chef Duties and Responsibilities
  • Manage kitchen staff, including providing necessary direction and training
  • Assist with the preparation and design of menus
  • Make sure that all plates that leave the kitchen meet taste and design standards
  • Ensure that the kitchen operates efficiently, effectively, and professionally, in accordance with our high-quality standards.
  • Schedule employees to ensure that the kitchen is adequately staffed at all necessary times
  • Take control to quickly resolve any issues or problems that arise in the kitchen
  • Maintain kitchen inventory and order supplies
  • Confirm compliance with all sanitation and health and safety standards
  • Fill in for the executive chef when necessary
  
  
• Other benefits:
  The premises trades from mid-February to the end of November annually.
  €60 per week is deducted for accommodation and food but is paid back once the candidate sees out their contract to the end of November.
  Salary: **€33k - €40k PA Equivalent
  **The salary quoted is for a 12-month annual salary equivalent .e,g - €40k is equivalent to €769.23 per week Salary level is dependent on experience.
  

• Education requirements:
  secondary school with A-levels
• Education area:
  Minimum of high school diploma. Candidates with culinary degrees will be given preference
• Language skills requirements:
  • English - advanced
• Required experience:
  3-5 years
• Additional information about work experience:
  • 2+ years of experience as a sous chef
  • 2-3AA Rosette or Michelin Star experience
  • Knowledge of food preparation and existing health and safety standards
  • Solid understanding of cooking methods, ingredients, kitchen equipment, and related processes
  • Familiarity with best practices in the industry
  
• Personality abilities and skills:
  • Ability to effectively manage, direct, and lead a large team
  • Strong communication abilities, with employees, vendors, and customers
  • Problem solving capabilities and willingness to thrive in a fast-paced and sometimes high-pressure environment
  • Collaborative attitude with an emphasis on excellent customer service
  • Time management strengths with the ability to multi-task
  • Proven track record of effectively leading and managing others
• Other requirements:
  2-3AA Rosette or Michelin Star experience in this position is essential.
  Dinner only restaurant.
  No split shifts.
  The premises is very highly regarded.
  Sample Dinner Menu: www.gregans.ie/sample-dinner-menu.html
  Property Awards: www.gregans.ie/restaurant-awards.html
  

• Company:
  HOTELITY s.r.o.
  Klemensova 5B
  811 09, Bratislava
  www.hotelity.sk
• Contact:
  Renata Sedminova