Sous Chef

The Old Quarter Pub is currently recruiting for a full time Sous Chef to join the team.

The Sous Chef is the second-in-command in the kitchen, assisting the Head Chef in managing all culinary operations. The Sous Chef supervises kitchen staff, deputises in the absence of the Head Chef and oversees food preparation, and ensures compliance with health and safety regulations. This role is crucial in ensuring the quality, consistency, and creativity of dishes, as well as maintaining a smooth and efficient kitchen.

Key Responsibilities:

Kitchen Management:

• Assist the Head Chef in planning and directing food preparation and culinary activities.
• Supervise and coordinate the work of kitchen staff, including line chefs, prep chefs and kitchen porters.
• Ensure that all kitchen operations run smoothly and efficiently during service hours.
• Oversee inventory management, including ordering supplies, monitoring stock levels, and reducing waste.
• Maintain the highest standards of food quality, presentation, and consistency.

Menu Development:

• Collaborate with the Head Chef and management to develop and refine menus, including creating new dishes and updating existing ones.
• Assist in conducting menu tastings and trials to ensure the quality and feasibility of new recipes.
• Stay updated on culinary trends and incorporate them into menu offerings as appropriate.

Staff Training and Development:

• Assist in scheduling kitchen staff, ensuring adequate coverage during peak times and special events.
• Train and mentor kitchen staff, ensuring they understand proper cooking techniques, food safety practices, and kitchen protocols.
• Monitor staff performance, provide constructive feedback, and support their professional growth.

Food Preparation and Cooking:

• Lead by example in food preparation and cooking, especially during peak service times.
• Ensure that dishes are prepared according to recipes, quality standards, and customer preferences.
• Manage kitchen stations as needed, stepping in to assist or cover when necessary.
• Maintain consistency in portion sizes, presentation, and taste across all dishes.

Health and Safety Compliance:

• Ensure that the kitchen adheres to all food safety (HACCP) and sanitation regulations, including proper handling, storage, and disposal of food.
• Conduct regular inspections of kitchen equipment and facilities to ensure cleanliness and proper functioning.
• Implement and enforce health and safety protocols, including the use of personal protective equipment (PPE).

Quality Control:

• Monitor the quality of ingredients and dishes, ensuring that they meet the pub and hotel standards.
• Address and resolve any issues related to food quality, presentation, or customer complaints in a timely manner.
• Conduct regular taste tests and quality checks to maintain consistency.
• Ensure kitchen equipment is in working order including crockery inventory.

Administrative Duties:

• Assist with cost controls, including managing food costs and labour expenses.
• Ensure that the kitchen is compliant with all regulations including haccp.
• Participate in management & staff meetings and contribute to strategic planning for the Pub & Hotel.

Salary offered depending on experience.

Ability to commute/relocate

Pay: Up to €55,000.00 per year

Benefits:

• Bike to work scheme
• Company events
• Employee discount
• Flexitime
• Food allowance

Work Location: In person