Daniel's Kitchen and Bar would love to speak to their next Sous Chef. Set in the post card esq streets of Ballina, Co. Mayo, Daniel's is a dream that has taken years to come to life. From the décor, location, concept to the crockery each aspect has been carefully thought to make it the place to go in Ballina.
Recently opened but already established as Ballina's place to go for fresh, locally sourced, creative home-made food. We are focused on providing fresh and great quality food and drinks in a casual dining and bar environment, delivered with outstanding service.
We believe that people are our greatest asset and the source of our success, therefore we are looking to hire people with plenty of energy and enthusiasm, that pride themselves of providing the best experiences to our customers whilst enjoying themselves along the way.
Looking to cook beautiful, hearty food in a location that is reflected in your dishes?Want to work with some of the best products Ireland has to offer?
We're looking for someone who can continue the successful new opening of this 65-seated restaurant, and continue to make waves with fresh and local produce served daily.
As Sous Chef you will oversee the day-to-day running of the kitchen and be able to manage, lead, motivate and develop the team. You will have previous experience working as part of a fast paced, quality driven, culinary team, at Sous Chef level, ideally within a reputable establishment.
You must be available to work evenings, weekend and bank Holidays.
If you feel that you fit the bill, please send us a brief description of yourself and an up-to-date CV.
Job responsibilities:
Standard Management:
➢ Ensuring compliance with licensing, hygiene and Health & Safety legislation/guidelines
➢ Coordinate all operational standards including environmental standards, front and back of house cleanliness, organisation, administration and security
➢ Overseeing stock levels
➢ Preparing and presenting staffing/sales reports
➢ Assessing and improving profitability setting targets
➢ Liaising with customers, employees, suppliers, licensing authorities and sales representatives
➢ Making improvements to the running of the business and development of the restaurant
Staffing and Personnel functions:
➢ Be a leader with a positive attitude and a role model to the team. Uphold company's values, motivate and inspire individuals throughout the business
➢ Encourage team work and communicate effectively with staff, fellow managers and company directors / business partners
➢ Recruiting, training and supervising staff as well as producing staff rotas
➢ Actively seek out and develop talent from within and outside the organisation
➢ Monitor and develop the team performance ensuring that standards and agreed levels are met
➢ Respond to GM / Area Manager in regards to kitchen labour controls
➢ Uphold all staff training as scheduled and agreed
➢ To observe and promote amongst the whole team, fire, health and safety, food safety And HACCP policies and as outlined by the company.
Stock control & Expenses:
➢ Coordinate departmental control, administration, monitoring and reporting
➢ Deliver record of all food expenses
➢ Observe daily stock controls
➢ Ensure recipes, PLU's, products and suppliers are in line and accurate
➢ Co-ordination of measures to monitor and control wastage, theft and staff consumption
➢ Oversee the checking of all food delivery notes, invoices and credits
Self Management
➢ Take full responsibility and ownership of decisions
➢ Use information to improve performance
➢ Observe and correct shift-management and administration procedures at all times
➢ Observe and promote the operations, training and specification material
➢ Maintain back of house cleanliness, maintenance, organisation and security
➢ Implement food and hygiene health and safety policies
➢ To respond as a priority to any customer complaints reported
➢ To report any general house maintenance to GM
➢ To organise opening and closing procedures ending with a complete check of all areas.
Job Types: Full-time, Permanent
Pay: €16.00-€18.00 per hour
Expected hours: 40 – 48 per week
Work Location: In person