A fantastic opportunity to join the team at Mount Wolseley Hotel, Spa & Golf Resort as Junior Sous Chef

REQUIREMENTS

Excellent leadership capabilities to effectively manage a large team.

• Previous experience in a management or supervisorial position in a busy kitchen.
• The ability to work towards achieving financial goals and targets.
• Proven ability to supervise and motivate colleagues.
• Strong ability to work efficiently and deal with busy periods competently.
• Strong communication skills, both verbal and written.
• Self-Motivated and Enthusiastic.
• Excellent Interpersonal Skills.

Perks and Benefits of working at Mount Wolseley Hotel, Spa & Golf Resort

• Very competitive hourly wage
• PRSA pension scheme
• Career progression opportunities across the Windward group
• Employee Assistance Programme
• Digital Wellness Programme
• Complimentary, high quality meals on duty including breakfast, lunch & dinner
• Complimentary barista-style coffee
• Discounted room & dining rates in Windward properties for you as well as friends and family
• Refer-a-friend scheme
• Training and development opportunities dedicated to your development
• Employee awards & staff recognition scheme including employee of the month, long service awards, team recognition days and random treat days

RESPONSIBILITIES

Reporting to the Executive Head Chef, the Junior Sous Chef will assist with the running of the kitchen, supervise all kitchen staff and liaise with all Food & Beverage teams to ensure that guest needs are provided for. They will provide the highest quality products for all food outlets at Mount Wolseley Hotel, Golf & Spa, maintaining the highest standards of hygiene and efficient work practices.

As part of your role:

• To work with the management of the hotel and assist in the daily running, to ensure the delivery of high-quality dishes from the kitchen.
• Direct and work with the Kitchen and Food & Beverage teams to successfully execute daily operations.
• You should be knowledgeable about the Hotel and all of its departments.
• Supervise the kitchen team daily.
• Ensure that all of our customers receive the highest quality of service.
• Assist in the management, training, and development of the kitchen team ensuring objectives are regularly monitored.
• Take ownership of any performance management issues, ensuring they are always dealt with efficiently & professionally.
• To ensure all preparation and cooking in the kitchen is carried out in accordance with the Health and Hygiene regulations.
• To assist in the preparation of all stock orders for the fresh and dry store items required daily.