Sugarloaf Ventures Limited t/a Powerscourt Hotel, Powerscourt Estate, Enniskerry, Co. Wicklow
Application Details
In order to work in Ireland a non‑EEA national, unless exempted, must hold a valid employment permit. Please review the eligibility and requirements for an employment permit if you are unsure of your eligibility to apply for this vacancy.
Job Description
Overview
Oversee and execute the planning, preparation, and setup of all food production for menu items and specials across designated outlets, ensuring adherence to established standards and plating guides.
Key Responsibilities
Direct, train, and monitor the performance of commis chefs while maintaining organized, clean, and sanitary work areas and equipment.
Key Requirements
* Minimum 3 years as a CDP; able to work all line stations, follow recipes, compute basic math, and ensure quality standards using all senses.
* Understand and strictly follow HACCP, health department, and hotel sanitation standards; maintain clean, organized workstations and equipment.
* Communicate clearly in English with guests, co‑workers, and management; motivate, supervise, train, and collaborate effectively with staff.
* Prioritize, delegate, and coordinate prep/production work, staff schedules, and kitchen operations to meet service demands efficiently.
* Prepare menu items accurately, monitor food quality, manage inventory, minimize waste, and ensure proper storage and rotation of ingredients.
* Operate, clean, maintain, and inspect all kitchen equipment and tools; oversee proper setup and breakdown of workstations.
* Think clearly under pressure, resolve issues using good judgment, and adjust operations to maintain high service and safety standards.
* Lift and transport supplies and equipment, work long shifts in hot/noisy conditions, and handle all ingredients and cooking tasks efficiently.
* Maintain production charts, logbook entries; communicate shortages or issues to Sous/Executive Chef; assist with inventories and training records.
* Assist in other kitchen areas, off‑premise functions, new menu research, banquet plating, meetings, and complete required training/certifications.
Sector
* Accommodation and food service activities
Career Level
* Experienced [Non‑Managerial]
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