Sous Chef de Cuisine

Location: On site / Foaty, Fota, Co. Cork, Ireland
Job type: Permanent / Full-time
Sector and subsector: Hospitality Chefs
Salary: Negotiable salary

Fota Island Resort are currently recruiting for a Sous Chef to join our team.

Whether in our kitchens, dining rooms, event venues, accommodation or offices, our singular purpose is to captivate guests with our unparalleled quality, service, and food and wine knowledge. We achieve this only through the excellence, innovation and passion of our team members.

Staff Benefits Include:

• Company Risk Scheme
• Chef Health Insurance Cover
• Employee Assist Program
• Wellness Program
• Bike to Work Scheme
• Company funded educational programs
• Service Awards
• Staff Appreciation Events
• Rewards and recognition programs
• Discount on Dining options of up to 50%
• Reduction on accommodation rate for family and friends
• Discount for Spa treatments and products
• Use of Health Clubs
• Staff Dining Facilities
• Staff Parking

What we are looking for:

• Previous experience as a senior chef in a high volume hotel kitchen
• Strong leadership and team management skills
• Passion for fresh, high quality ingredients and modern culinary techniques
• Excellent organisational and time management skills
• Ability to multi task and work in a fast paced kitchen environment
• Bachelor's Degree or equivalent education/experience required.
• HACCP Level 2 certification and knowledge of safe food handling practices
• Excellent communication skills both verbal and written.
• Must possess basic computer skills.

Responsibilities:

• Assist with the day-to-day operations of the kitchen
• Assist with planning and executing banquet and wedding functions
• Assist with menu development and execution of same
• Ensure consistency in quality and presentation of all menu items
• Assist with training and motivating the chef brigade
• To support effectively and positively the operational changes, policies and procedures with direct reporting to the Executive Chef
• Deputise for the Chef de Cuisine in his absence
• Maintain adherence to all HACCP regulations by all kitchen team
• Ability to work as a team player
• Assist with creating SOP's as required