OUR MISSION

At Aramark, our mission is to enrich and nourish lives. Every day, we deliver an impact wherever people work, learn, recover and play. And we need talented, energetic, passionate people to help us do it.

KEY REQUIREMENTS

• 1-2 years’ experience in a professional kitchen or high-volume catering
• Ability to manage kitchen operation in Head Chef’s absence.
• Ability to deal and communicate effectively with staff and customers at all levels.
• Ability to follow accurately and issue instructions, written or oral.
• Strong people management skills.
• NVQ Level 1,2 & 3 or equivalent
• Basic Food Hygiene skills
• Experience of purchasing and profit optimization.
• Experience in industrial catering.
• Experience of H.A.C.C.P documentation
• Intermediate food hygiene C.O.S.H.H awareness
• Experience of menu planning
• Ability to work on own initiative or as part of a team

YOUR ROLE

Aramark Food Services is currently recruiting for a Sous Chef to join our team in Guinness Store House, Market Street South, Dublin 8.The successful candidate will be required to ensure that the highest standard of food quality, presentation and service are achieved and maintained at all times. An excellent opportunity has arisen in this high profile site for an experienced Sous Chef with a proven track record of achieving success in previous roles .Located in the heart of the working St. James’s Gate Brewery in Dublin, Guinness Storehouse is one of the most exciting and unusual Dublin conference & events venues with breath taking views of the Dublin city skyline and has a variety of unique restaurants, bars and the capacity to hold events for up to 2000 people.

JOB RESPONSIBILITIES

• Day to day involvement of the unit to a high standard, in line with client contract.
• To fully familiarise yourself with all company policy and procedures and to ensure the daily implementation of same to ensure that the highest standards of Food Safety and Hygiene are maintained in the kitchen in line with current legislation.
• To assist in designing all menu cycles ensuring constant innovation and food variety whilst ensuring budgeted gross profit margins.
• To ensure the highest standard of food quality, presentation and service are achieved and maintained at all times.
• To assist with all food orders ensuring that only approved suppliers are used in order to fully exploit negotiated supplier costs.
• To share responsibility with the Head Chef for the checking, probing and signing of food deliveries to ensure that only the highest standards of produce is accepted into the unit and to ensure that the correct procedures are followed if experiencing any difficulties with suppliers.
• To ensure the unit adheres to the Food Hygiene Regulations Act 1950, Food Hygiene Regulations 1971 and any other relevant legislation.
• To ensure that H.A.C.C.P procedures are being implemented and that all records and food safety checks assigned to you are being maintained within the kitchen and related areas.
• To assist with carrying out stock-takes as appropriate.
• To assist Head Chef in evaluating the training needs of all kitchen staff.
• As a member of the kitchen team, you are equally responsible for cleaning and hygiene and that any assigned daily and weekly cleaning duties are carried out to standard.
• To review the kitchen hazard list every week with the Head Chef.
• To maintain good communications and working relationship with your client, customers, and all staff.
• To ensure that all staff strictly adhere to the Company Dress Code (head to toe policy) on a daily basis.
• The performance of any reasonable task which assists with the service, food preparation, hygiene, safety and other matters pertaining to the efficient operation of the unit