Sous Chef

at  Ballyfin House Hotel

Reporting to our award-winning Michelin star Executive Head Chef, Richard Picard-Edwards, this is an exciting opportunity to join our Kitchen team as Sous Chef for our dinner service, 5 days over 7 days.
This position is responsible for working alongside our Executive Head Chef in our luxury 5-star restaurant. With over 90% of our fresh vegetables produced on-site, your focus will be to prepare, cook and present food to an outstanding quality.

The duties also include:

• To deputise in the absence of the Head Chef, ensuring that standards of performance within the food production areas of the hotel operate of the highest standards of quality and all employees are trained in the delivery of same.
• Alongside your team, you are responsible to prepare, cook and present food to a consistently high standard for all food service areas of the hotel.
• Assisting the Head Chef in creating menu items, recipes and developing dishes
• To assist the Head Chef in maintaining agreed catering budget for the hotel, ensuring that cost of sales is achieved and expenditure controlled at all levels and setting up purchasing specifications as and when required.
• To assist the Head Chef in controlling labour costs to budget.
• In the Chefs absence, to attend Management Meetings as required, ensuring effective communication at all levels.
• To encourage an environment which promotes employee morale and encourages the Team to have pride and commitment in their area of work.
• Couch, teach and mentor junior members of the team and strive for high performance and quality

SKILLS/ATTRIBUTES DESIRED:

• Previous experience in a Sous Chef role in a 4/5 star property is desirable
• A strong passion and knowledge of food
• Fluent English
• Excellent Communication Skills
• Ability to teach, couch and mentor
• Ability to work as part of a team

• To deputise in the absence of the Head Chef, ensuring that standards of performance within the food production areas of the hotel operate of the highest standards of quality and all employees are trained in the delivery of same.
• Alongside your team, you are responsible to prepare, cook and present food to a consistently high standard for all food service areas of the hotel.
• Assisting the Head Chef in creating menu items, recipes and developing dishes
• To assist the Head Chef in maintaining agreed catering budget for the hotel, ensuring that cost of sales is achieved and expenditure controlled at all levels and setting up purchasing specifications as and when required.
• To assist the Head Chef in controlling labour costs to budget.
• In the Chefs absence, to attend Management Meetings as required, ensuring effective communication at all levels.
• To encourage an environment which promotes employee morale and encourages the Team to have pride and commitment in their area of work.
• Couch, teach and mentor junior members of the team and strive for high performance and qualit