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Executive Head Chef - Portmarnock Hotel and Golf Links, Portmarnock
Location: Portmarnock, Ireland
Job Category:
Other
EU work permit required:
Yes
Job Reference:
8036ce4aa78b
Job Views:
2
Posted:
15.03.2025
Expiry Date:
29.04.2025
Job Description:
PRIMARY OBJECTIVE OF POSITION
Under the general guidance of the F&B General Manager, provide the highest food quality consistent with cost control and profitability margins of the hotel's kitchen to maximise guest satisfaction and food profitability by managing the food production in the kitchen.
TASKS, DUTIES AND RESPONSIBILITIES
MANAGE FOOD PRODUCTION AND PROVIDE THE HIGHEST FOOD QUALITY
* Manages all activities in the kitchen, including production, stewarding, and management of food production staff.
* Purchases all items via approved suppliers.
* Maximises guest satisfaction by providing the highest food quality consistent with cost control and profitability margins of the hotel kitchen.
* Assures adherence to Portmarnock Hotel & Golf Links standards of food quality, preparation, recipes, and presentation.
* Assures proper staffing and adequate supplies for all stations.
* Oversees all food production related areas.
* Coordinates activities, times, and communicates priorities to ensure correct preparation and delivery time.
* Maintains product consistency by conducting inspections of seasonings, portions, and food appearance.
* Oversees inventory disbursement of all food supplies.
* Controls and orders all fresh products and dry storage items required by the kitchen.
* Facilitates open communication and work environment with all Sales Managers.
* Monitors and facilitates communication between kitchen production and service staff.
* Assures proper safety, hygiene, and sanitation practices are followed.
* Coordinates operation of kitchen with other food and beverage departments.
* Together with Food and Beverage Management team, makes suggestions for sales promotions.
* Ensures readiness and compliance in case of last minute changes to bookings.
* Ensures that prices and portions are offered in accordance with food and beverage profit objectives.
* Agrees all pricing with General Manager.
MANAGE FOOD PRODUCTION STAFF FUNCTION
* Manages all food production staff.
* Utilises leadership skills and motivation to maximise employee productivity and satisfaction.
* Challenges employees to achieve optimum quality while minimising cost.
* Monitors department's overall service and interaction with other departments.
LAWS, REGULATIONS AND POLICIES
* Monitors and ensures staff follows all applicable laws, especially in regards to food safety and sanitation.
HUMAN RESOURCES MANAGEMENT
* Screens, interviews, and selects potential employees.
* Checks that staff meets and exceeds internal customer service expectations.
* Identifies training needs and ensures staff receives training.
* Controls costs in the areas of Payroll, overtime, and hourly rates.
* Works closely with the Human Resources Manager on performance appraisals, coaching, counselling, and discipline.
EMPLOYEE RELATIONS
* Fosters effective employee relations between kitchen production and restaurant service.
* Keeps effective internal communications, including daily meetings with all staff.
* Looks for ways to motivate and challenge employees.
HEALTH AND SAFETY
* Adheres to all health, sanitation, and food safety rules and regulations.
* Ensures that all potential and real hazards are reported and reduced immediately.
* Ensures that emergency procedures are practised and enforced.
* Stimulates and encourages a general awareness of health and safety.
* Ensures that the highest standards of personal hygiene, dress, and conduct are maintained.
SYSTEMS
* Fully utilise systems to manage cost compliance.
* Monitor systems to ensure maximum benefit to the company.
* Identify any problems and follow through to resolution.
MISCELLANEOUS
* Develops guest/market oriented menus and changes menus regularly.
* Attends restaurant and/or catering fairs and conferences to develop food knowledge.
* Monitors industry trends and recommends appropriate action.
* Reviews and follows-up on food sales statistics per menu item.
* Prepares reports to develop a more informative data base for improved management decision making.
* Works pro-actively to minimise complaints from guests.
* Follows-up with Restaurant Manager to determine guest satisfaction.
PERKS
* 20 days holiday per annum.
* Free Parking whilst on shift.
* Free Golf.
* Rewards and recognition.
* Growth opportunities.
* Dedicated Training Programme.
* Employee & Immediate Family Assistance Programme.
* Referral Bonus for part-time and full-time.
* Team, Friends and Family Hotel rates.
* Up to 40% food discounts.
* X3 complimentary nights stays.
SUMMATION:
You must be legally entitled to work in Ireland to apply. Submission of resume does not guarantee an interview. Applications will not be accepted via email or in person. We thank all applicants for their interest; however, only those selected for an interview will be contacted.
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