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Junior Sous Chef

BaxterStoreyDublin 8, County Dublin, IE

30+ days ago

Job description

Company Description

Title : Junior Sous Chef

Location : Phoenix Park, Dublin

Salary : € per hour

Hours a week, 5 over 7 days

Benefits :

20 Days holiday increasing with length of service
Plus your birthday off
3 days grandparent leave
24 weeks' enhanced maternity leave
Secondary carer leave
Wedding / commitment day leave
Free meals on shift
Bespoke training and development opportunities
Apprenticeships opportunities for all experience levels
Discounts available on our HAPI app; high street shops, holidays & cinema
Wellbeing hub
Access to employee assistance programme
Cycle to work scheme

Are you a culinary connoisseur and gastronomic genius? Do you have an insatiable passion for the culinary arts and a burning desire to create masterful dishes that delight the senses? Yes? Then this is the role for you. At BaxterStorey we offer an exceptional culinary playground where your creativity can flourish and your talents shine. We wholeheartedly believe that the best food comes from nurturing talent, and empowering our chefs to continuously evolve and refine their craft, that’s why invest in you to develop your professional growth.

As a member of our team, you will be supported in an inclusive environment that encourages growth and celebrates diversity. We will invest in your development with ongoing training, to ensure that you have the skills and knowledge to thrive in your role, and we guarantee a good work-life balance, because we believe that people excel when they are given the space to take care of themselves.

If you are a passionate Senior Chef De Partie keen to make a name for yourself within the food service industry, we would love to hear from you!

Job Description

Operation

Assign in detail, specific duties to all employees under his / her supervision and instructs them in their work

Ensure personal cleanliness and proper deportment of all team members

Work closely with the Head Chef in determining quality and quantity of food materials used with a view of eliminating wastage

Discuss with the Head Chef and recommends menu price adjustments

Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out.

Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner

Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food

Suggest new recipe / products which may improve quality of food or lower food cost

Check the maintenance of all kitchen equipment

Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to

Team Management

Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organisation

Interview, select and recruit team members

Identify and develop team members with potential

Conduct performance review with the team

Develop, conduct and maintain records of all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business

Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service

Other Responsibilities

Be well versed in fire / emergency procedures

Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)

Attend all briefings, meetings and training as assigned by management

Maintain a high standard of personal appearance and hygiene at all times

Perform other reasonable duties assigned by the assigned by the Management

Additional Information

For almost 20 years, for every client, in every location (whether that’s an office, stadium, cathedral or university), we have created beautiful spaces, exciting menus and friendly teams, so that each and every customer can have the hospitality experience they deserve.

We need the brightest and the best to join us to make this all possible. We will support you to create your hospitality legacy and build a career that you are proud of.

Our drive and belief in our people, means that we always strive to supercharge our team’s careers. ‘Better’ is a daily habit that sits deep within our DNA, meaning learning will be front and centre of your experience working with us.

Join us, and be part of the food revolution!

BaxterStorey Values :

ALWAYS VISIONARY

We strive for better, we never settle, never compromise, never follow. We lead the way, blazing our own trail.

WHOLEHEARTEDLY POSITIVE

We are up-beat, motivating and inspiring. Our love for what we do radiates through our food, and is amplified by our people.

CREATIVELY COLLABORATIVE

We embrace our differences to push creativity and we work together to be better.

FOREVER CONSCIOUS

We work together as a team to lead by example, protecting the planet and supporting local communities.

Interested? Even if you don’t meet all requirements, we like to hear from you. If you are motivated and hungry to learn, we can work together to develop your potential.

BaxterStorey is committed to encouraging equality, diversity, and inclusion among our workforce.

The aim is for our workforce to be truly representative of all sections of society and our customers, and for each employee to feel respected and able to give their best.

And to support our commitment to this we have set ourselves an ED&I (Equity, Diversity and Inclusion) ambition to ‘set the standard and to be recognised for having the most inclusive culture in hospitality’.

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Sous Chef • Dublin 8, County Dublin, IE