We are currently seeking an experienced Head Chef to join the team at Charleville Park Hotel.
The Role: We are looking for an experienced full time Head Chef, available to work flexibly with past kitchen experience, working in a fast paced environment. This position requires a professional and talented Head Chef with a natural flair and passion for excellent food quality, exceptional organisational and personal skills are required while continuously improving the product through innovation.
Reporting to: You will report directly to the General Manager, who will provide guidance and support to ensure your success in this role.

BENEFITS:

The Só Hotel Group is an awarding company to work for. We are very proud of our team and value their commitment to creating positive experiences for our guests and colleagues alike.

In return, we offer an exciting, vibrant, positive and rewarding working environment. Some benefits employees of Só Hotels enjoy are as follows:

• The provision of ongoing training and development opportunities
• Employee Recognition Awards
• Free car parking
• Career enhancement/progression opportunities
• Group Employee Discount Scheme
• Free Meals on duty
• Complimentary use of The Leisure Club
• Complimentary Coffee
• Bike to work scheme
• Employee Assistance Program

At this time, we are not seeking assistance from recruitment agencies for this role.
Job Types: Full-time, Permanent

Benefits:

• Food allowance
• Gym membership
• On-site parking
• Wellness program

Application question(s):

• Are you qualified in the culinary industry?
• Have you managed a kitchen team in a hotel or high-volume restaurant environment?
• Are you trained in HACCP and Food Safety standards?

Experience:

• Head Chef : 3 years (required)

Language:

• English (required)

Location:

• Charleville, CO. Cork (preferred)

Work Location: In perso

• Ensure that the kitchens operates in a guest focused manner, always striving to exceed guest expectations thereby building customer and brand loyalty.
• To set and maintain excellent standards of food quality, food choice, food produce, food presentation and service to customers.
• To be fully aware of the hotel facilities, activities, targets and promotions, special activities within the hotel.
• To deal with customer complaints in a professional and courteous manner in accordance with company procedures.
• Responsible for the direct supervision over all employees engaged in the Kitchen.
• Oversee the smooth running of the food production activities for all departments within the hotel.
• Provide strong leadership skills in the management and development of the kitchen team.
• Stringently comply with all HACCP and hygiene requirements. Ensure high standards of hygiene and safety are met by all kitchen staff at all times.
• Keep-up to date with new food and cooking trends and write and implement new menus to meet local market needs.
• Check daily function sheets that the necessary staffing is sufficient, all pre work is in order and all ingredients are ordered. Control orders, stock levels and food dating to ensure minimal food waste in line with prescribed margin.
• Purchase food and non-food items from agreed suppliers; ensuring quality, freshness and accuracy of delivered goods using agreed purchasing system.
• Complete monthly food stock-take to produce monthly gross profit report.
• Manage department to within agreed financial budgets
• To train all chefs as required
• To ensure that a structured, managed and effective cleaning system is put in place and that records of cleaning are maintained to ensure a high standard of housekeeping, cleanliness and operational hygiene is maintained throughout the kitchens, kitchen service areas, storage areas, food preparation and basement areas.
• Ensure that all kitchen staff and KPs are trained in food safety, hygiene and HACCP and that records of training are reviewed regularly and maintained.
• To set and maintain excellent standards of food quality, food choice, food produce, food presentation and service to customers.
• To put in place standard cooking procedures, recipes, methods, portion size and SOPs to ensure quality and consistency at all times.
• To ensure all quest requests are met or suitable alternatives suggested for special dietary needs, VIP’s and special requests.
• To oversee food deliveries from Suppliers, to ensure that they are physically checked in, inspected, documented and stored straight away.
• To ensure that food storage areas are kept clean and tidy and to ensure that food is always stored in a safe manner, free from cross contamination risks.
• To monitor and record regular HACCP and food safety data, equipment temperatures, food temperatures according to requirements set out to ensure food safety standards are maintained at all times.
• To ensure that the standards as set by the Company’s Policy and procedures regarding personal hygiene, uniform, wearing of jewellery etc are maintained by all kitchen staff at all times.
• To ensure that all staff adhere to company Health and Safety policy and current Health and Safety Legislation.
• To keep a maintenance request log and to report issues with structures, machinery and equipment to the Maintenance Department and to follow up and ensure the necessary work has been carried out.
• To use the quarterly QSC (Quality, Service, Cleanliness) audits carried out by the Group Food Safety Dept as a tool for improvement, making sure to address each issue raised in preparation for EHO visits.
• To co-operate and give particular attention to EHO (Environmental Health Officer) visits and inspections and to follow up on inspection reports in ensuring that any issues raised are followed up on.
• Provide leadership skills in the management, development, motivation of the kitchen team and ensuring ongoing training and development is achieved.
• Implement company procedure in the event of fire or emergency in the kitchen.
• Ensure that all kitchen staff including chefs and KPs are adequately trained and Supervised in their roles, ensuring that records of training are maintained and filed.