Company Description
Title: Junior Sous Chef
Location: Phoenix Park, Dublin
Salary: € per hour
Hours a week, 5 over 7 days
Benefits:
1. 20 Days holiday increasing with length of service
2. Plus your birthday off
3. 3 days grandparent leave
4. 24 weeks' enhanced maternity leave
5. Secondary carer leave
6. Wedding/commitment day leave
7. Free meals on shift
8. Bespoke training and development opportunities
9. Apprenticeships opportunities for all experience levels
10. Discounts available on our HAPI app; high street shops, holidays & cinema
11. Wellbeing hub
12. Access to employee assistance programme
13. Cycle to work scheme
Are you a culinary connoisseur and gastronomic genius? Do you have an insatiable passion for the culinary arts and a burning desire to create masterful dishes that delight the senses? Yes? Then this is the role for you. At BaxterStorey we offer an exceptional culinary playground where your creativity can flourish and your talents shine. We wholeheartedly believe that the best food comes from nurturing talent, and empowering our chefs to continuously evolve and refine their craft, that’s why invest in you to develop your professional growth.
As a member of our team, you will be supported in an inclusive environment that encourages growth and celebrates diversity. We will invest in your development with ongoing training, to ensure that you have the skills and knowledge to thrive in your role, and we guarantee a good work-life balance, because we believe that people excel when they are given the space to take care of themselves.
If you are a passionate Senior Chef De Partie keen to make a name for yourself within the food service industry, we would love to hear from you!
Job Description
Operation
14. Assign in detail, specific duties to all employees under his/her supervision and instructs them in their work
15. Ensure personal cleanliness and proper deportment of all team members
16. Work closely with the Head Chef in determining quality and quantity of food materials used with a view of eliminating wastage
17. Discuss with the Head Chef and recommends menu price adjustments
18. Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out.
19. Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner
20. Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food
21. Suggest new recipe/products which may improve quality of food or lower food cost
22. Check the maintenance of all kitchen equipment
23. Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to
Team Management
24. Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organisation
25. Interview, select and recruit team members
26. Identify and develop team members with potential
27. Conduct performance review with the team
28. Develop, conduct and maintain records of all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business
29. Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service
Other Responsibilities
30. Be well versed in fire/emergency procedures
31. Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)
32. Attend all briefings, meetings and training as assigned by management
33. Maintain a high standard of personal appearance and hygiene at all times
34. Perform other reasonable duties assigned by the assigned by the Management
Additional Information
For almost 20 years, for every client, in every location (whether that’s an office, stadium, cathedral or university), we have created beautiful spaces, exciting menus and friendly teams, so that each and every customer can have the hospitality experience they deserve.
We need the brightest and the best to join us to make this all possible. We will support you to create your hospitality legacy and build a career that you are proud of.
Our drive and belief in our people, means that we always strive to supercharge our team’s careers. ‘Better’ is a daily habit that sits deep within our DNA, meaning learning will be front and centre of your experience working with us.
Join us, and be part of the food revolution!
BaxterStorey Values:
ALWAYS VISIONARY
We strive for better, we never settle, never compromise, never follow. We lead the way, blazing our own trail.
WHOLEHEARTEDLY POSITIVE
We are up-beat, motivating and inspiring. Our love for what we do radiates through our food, and is amplified by our people.
CREATIVELY COLLABORATIVE
We embrace our differences to push creativity and we work together to be better.
FOREVER CONSCIOUS
We work together as a team to lead by example, protecting the planet and supporting local communities.
Interested? Even if you don’t meet all requirements, we like to hear from you. If you are motivated and hungry to learn, we can work together to develop your potential.
BaxterStorey is committed to encouraging equality, diversity, and inclusion among our workforce.
The aim is for our workforce to be truly representative of all sections of society and our customers, and for each employee to feel respected and able to give their best.
And to support our commitment to this we have set ourselves an ED&I (Equity, Diversity and Inclusion) ambition to ‘set the standard and to be recognised for having the most inclusive culture in hospitality’.