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The Rose Hotel is a 4 star award winning hotel located in Tralee, Co Kerry. We have 161 bedrooms, restaurants, bars, function room, meeting rooms, gym and spa.
We are currently inviting applications to the role of Sous Chef
This is a senior role in the kitchen and responsible to the Executive Chef and to work closely with the team of Sous chefs
As Sous Chef you will help to lead the team and assist in the daily running of the kitchen.
Main responsibilities:
* To ensure the hotel achieves the highest standards and quality are delivered consistently to our guests.
* To carry out departmental audits to ensure with the Executive Chef that standards are met .
* To ensure that the Hotel's Visionis communicated to the team
* To ensure that areas of responsibility are clean and well maintained.
* To report defective materials and equipment to the appropriate departments.
* Ensure that all new initiatives are implemented in the agreed time frame.
* To ensure that personal objectives are set and achieved on a yearly basis.
* To attend meetings as required.
* To ensure there is management presence in all departments at all times.
* To ensure a consistently high level of security is well maintained throughout the Hotel.
* To ensure guest feedback is acted upon in a timely manner ensuring the relevant people are informed and that all necessary action is taken to prevent re occurrences.
* To monitor allcosts in the department and to ensure that spend is in linewith purchasing procedures
* To accept a flexible work schedule necessary for uninterrupted service to Hotel guests and to maintain flexibility within teams.
* To provide support where necessary in other areas of the Hotel.
* To help and drivebusiness results throughcost savings efficiency.
* To help create menus and implement ideas, while consistently driving standards
* To record consistently on our Kelsius (HACCP management system)
* To assist in monthly stocktaking
* To effectively carry out any requests by senior management in a timely manner
The Candidate:
* Must have 2 year's experience in a 4 or 5 star establishment at Junior Sous or Chef de Partie level
* Must be driven to succeed in a busy environment including in the service of banqueting/restaurant/bar environments
* Must be a team leader and able to manage a team
* Have a flair for creativity in the kitchen
* Be able to train and motivate younger team members
* To have a full working knowledge of HACCP regulations.
* Previous experience of working with Kelsius system an advantage
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