Job Title: Head Chef
Job Type: Full Time, Permanent
Reports to: directly to the owner.
Location: Ballintogher, County Sligo
Salary: €40,000 per annum with bonus, pension and benefits.
Start Date: October Start
Job Description: We Temp Chef currently looking for a Head chef required for a 4 star hotel in Ballintogher, County Sligo. This is a Fulltime permanent position with March start with a competitive salary of €40,000 per annum with bonus, pension and benefits.
You are the Executive Chef’s representation in the Kitchen and must enforce all his / her standards and standard operating procedures. You and your team will order, prepare, and serve quality food as per The Executive Chef’s requirements.
You will implement all the HACCP standards.
You are responsible for maintaining organization, cleanliness and sanitation of all work areas and equipment. You have overall responsibility for waste disposal.

CANDIDATE REQUIREMENTS:

• Minimum of 2-3 years of experience as an head Head Chef in a similar property.
• Candidate required to have previously worked in Ireland in a senior role.
• Proven ability to thrive in a high-volume, fast-paced environment while maintaining exceptional culinary standards.
• Strong leadership, motivation, and communication skills.
• A track record of achieving financial targets and managing kitchen budgets.
• Exceptional attention to detail and passion for food service
  Shift work & flexibility are required in this position.
  Salary: 40,000 euros per annum Depending on experience.
  Reports to: directly to the owner.

• Follow with the Compliance Manager that all employees have completed their online trainings and that inductions are completed.
• Communicate with the FOH team to ensure guest satisfaction is achieved, through the adjusting of menu items that tailor to individual dietary requirements or preferences and generally that the food served is the best it can be.
• Train any new employees using thestandard training manual.
• Ensure all new employees are entered and shown how to use the Kelsius HACCP System.
• Enter a shift log every day on Bizimply. Ensure those on your team are doing the same in your absence.
• Ensure all HACCP records are kept. Using the Kelsius app, the following records have to be done every day: First Cooks records * Five, Reheating records * Five, Hot holding * Hourly, Service to cool records as required, Kitchen Porter Sign Offs.
• Ensure employee grooming and uniform wearing is maintained.
• Ensure all food has a label. All containers in all fridges have to be labelled and be within best before date standards.
• Must be flexible with regards to hours.
• Must have excellent self-presentation