Ireland Job Openings
Aramark West
Sous Chef
Parkmore
FULL TIME
August 26, 2024
Sous Chef
We are looking for a professional Sous Chef to be the second in command in our kitchen, reporting to the campus Executive Chef and Unit Manager. The successful candidate will be passionate about food, excited to display their culinary and managerial skills, also play a critical role in maintaining and enhancing our customers' satisfaction.
Based in east side of Galway the position is daytime hours primarily Monday - Friday 05:30 am - 14:00 and occasional weekend cover as determined by business needs. Applicants must be available to start work within a month of appointment, be resident in Ireland, have all necessary paperwork to allow them to work in Ireland and a commutable distance to Galway.
Key Responsibilities
Requirement & Skills
We are looking for a professional Sous Chef to be the second in command in our kitchen, reporting to the campus Executive Chef and Unit Manager. The successful candidate will be passionate about food, excited to display their culinary and managerial skills, also play a critical role in maintaining and enhancing our customers' satisfaction.
Based in east side of Galway the position is daytime hours primarily Monday - Friday 05:30 am - 14:00 and occasional weekend cover as determined by business needs. Applicants must be available to start work within a month of appointment, be resident in Ireland, have all necessary paperwork to allow them to work in Ireland and a commutable distance to Galway.
Key Responsibilities
- Produce high quality food offer pleasing to the eye and rich in flavour.
- Use seasonal produce to enhance daily menu.
- Operate the kitchen in a timely manner to ensure that all menu options are ready for service at the designated time.
- Conduct daily team briefs with culinary team and front of house to ensure that portion control is achieved, and specials are presented and charged for correctly.
- Have adequate stock for menu requirements and order accordingly.
- Control wastage and be creative in ways to reduce same.
- Identify new areas of revenue stream within the food operation.
- Implement HACCP and Health & Safety & ensure that the unit is allergen compliant at all times, as per company policies.
- Manage EHO visits and ensure compliance at all times.
- Mentor and motivate the culinary team to ensure that their performance meets with and where feasible exceeds company expectations.
- Identify members of the culinary team that are ready for advancement and plan a career path with the help of the unit manager.
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With the unit manager, manage and ensure that all mandatory online training is completed for the culinary team within the allocated time.
Requirement & Skills
- 2 years' experience in a role as Sous Chef or Senior Chef de Parti
- Understanding of various cooking methods, ingredients equipment and procedures
- Demonstrate track record of managing a kitchen and people management.
- Strong time management to ensure that the kitchen operates in a timely manner to ensure that food is ready.
- Ability to handle emergency situations in a calm and efficient manner and provide solutions.
- Working knowledge of Microsoft office
- Displays a 'can do' attitude.
- Previous experience in managing & implementing Health & Safety policies.
- Experience in managing HACCP system across the site.
- Excellent time management.
- Ability to manage conflict and encourage a holistic approach to team building within the site.
- BS degree in Culinary science or related certificate would be a distinct advantage.
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