Searsons of Baggot Street are looking for a Senior Chef / Grill Chef to join our team!
Searsons of Baggot Street is a historic and iconic Dublin pub, renowned for its timeless charm, lively atmosphere, and top-quality service. Located in the heart of the city, Searsons offers a perfect blend of tradition and modernity, featuring a classic pub interior, an extensive menu of drinks and food, and a welcoming outdoor terrace. With its rich history and reputation for hosting memorable occasions, Searsons has become a favourite for both locals and visitors alike. Join our team and be part of an establishment that embodies the spirit of Dublin hospitality!
Benefits:

• A very competitive wage
• 4 day working week
• Weekly Pay
• An enjoyable working environment.
• Continual training and development.
• Opportunities for actual progression throughout the Chawke Pub Group.
• 10% discount off full memberships at Educo Gym on Baggot Street.

Requirements:

• A minimum of 2 years experience working in an English speaking kitchen within a similar type bar/restaurant business in Ireland.
• Fluent English
• A valid work permit to work full time in Ireland is a must
• Fully flexible full time availability
• Enthusiasm for producing good food

Duties:
1. Food Preparation

• Prepping Ingredients: Preparing meats, fish, and vegetables for grilling, ensuring they are ready for cooking and meet quality standards.
• Marinating and Seasoning: Applying marinades, seasonings, and rubs to items before grilling, based on the recipe or customer specifications.
• Prepping Sides: Coordinating with other sections (e.g., salads, sauces) to ensure the grill items are served with the correct accompaniments.

2. Grilling and Cooking

• Grill Mastery: Cooking meats, poultry, fish, and vegetables to the right temperature and doneness, while ensuring a consistent and high-quality output.
• Timing and Coordination: Managing cooking times to ensure all items are served hot and fresh simultaneously with other dishes.
• Monitoring Grill: Controlling the temperature of the grill or broiler, ensuring food is cooked evenly without burning.

3. Health and Safety Compliance

• Food Safety: Following proper hygiene practices, including the safe handling and storage of raw and cooked food.
• Temperature Control: Ensuring meats and other proteins are cooked to safe internal temperatures, and maintaining proper temperature zones for food.
• Cleanliness: Cleaning and sanitizing the grill station and tools regularly to meet health and safety standards.

4. Inventory and Supply Management

• Stock Control: Monitoring inventory levels, ensuring there are enough ingredients and supplies for the shift.
• Receiving Deliveries: Checking the quality and freshness of ingredients, particularly meats and seafood, and storing them properly.

5. Collaboration and Communication

• Team Coordination: Working with other kitchen staff, including sous chefs and other chef de parties, to ensure a smooth and efficient kitchen operation.
• Communication with Servers: Liaising with front-of-house staff to ensure orders are correctly fulfilled and delivered in a timely manner.

6. Menu Development

• Contributing to Specials: Assisting in the creation of grill-based dishes and seasonal menus, offering input based on ingredients and cooking techniques.
• Experimentation: Testing new grilling techniques, methods, and ingredients to enhance menu offerings.

7. Managing the Section

• Training: Training junior chefs or commis chefs in grilling techniques and kitchen procedures.
• Quality Control: Ensuring that all dishes leaving the grill section meet the restaurant’s standards for taste, presentation, and portion size.

Job Type: Full-time
Pay: €17.00-€19.00 per hour
Expected hours: 45 per week
Benefits:

• Employee discount
• Food allowance
• Gym membership

Schedule:

• 12 hour shift
• Weekend availability

Experience:

• grill chef: 2 years (required)

Work authorisation:

• Ireland (required)

Work Location: In person