Sous Chef
€21.00 per hour
Wicklow
At Gather & Gather, we are known as one of Ireland & the UK’s most distinctive workplace catering experts. We are passionate about great food, great coffee, and putting our team members and customers at the heart of everything that we do. We are currently recruiting for a Sous Chef for CPU Bray.
Location: CPU Bray
Rate of pay: €21.00 per hour
Working pattern: 40 hours per week, 5 over 7 days per week
Job Purpose:
Responsible for the provision of seasonal food in a contemporary style in line with the Gather & Gather brand. To maintain standards of quality, food hygiene, and health and safety. Running a busy production kitchen operation with a large volume of meals, responsible for the full management of the kitchen and the kitchen team. Delivers all budgetary targets and provides high standards of customer service. To work on a shift basis as required by the business; own transport is essential.
Key Responsibilities and Accountabilities:
* To fully understand and interpret the Gather & Gather brand in terms of food and food service.
* To develop and plan menus that are in line with client and customer expectations.
* To prepare and oversee all preparation of food to the highest standard and in line with the Gather & Gather style.
* To ensure food is seasonal, of known provenance, and where possible sourced locally.
* To produce food in a timely fashion to ensure smooth service to the customers.
* To ensure that all appropriate ingredients are available for the menus being prepared and where necessary identify shortages and instigate action to source ingredients.
* To deputise in the Exec Chef’s absence where appropriate.
* To assist Exec Chef, Company Chefs, and Food Development Director in developing and producing new service styles and food concepts.
* Raise all supplier quality issues with the Procurement Department at Gather & Gather.
* To communicate with the relevant parties’ requirements for planned menus and order necessary ingredients.
* To coordinate stock ordering and stocktaking for the entire operation.
Kitchen Finance:
* Plan menus and prepare food in order to minimise wastage.
* Control costs through efficient purchasing and use of existing stock whilst ensuring that standards and style are maintained.
* Ensure with Exec Chef, where appropriate, that budgetary targets are delivered on site through a thorough understanding of GP, GP%, selling price, cost price, margin, mark up, and calculation of menu costs through recipes.
* Responsible for ensuring weekly and monthly stock takes.
* To administer unit controls and keep records using the appropriate systems.
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