The Malone has just rebranded and has undergone an extensive refurbishment of the bar, restaurant, and wider hotel. We have a fantastic opportunity for an experienced Sous Chef to join our growing team at an extremely exciting time! We are a locally owned, boutique four-star* hotel where your personality and originality will have a chance to shine!

COMPANY BENEFITS:

As an award-winning, family-owned hotel, we offer our staff the chance to become “part of the family!” Your employee benefits will include the following:

• Competitive salary.
• Internal growth and development opportunities.
• 28 days’ holiday for full-time staff.
• Departmental incentives.
• Free parking.

Discounted friends and family rates.
This job description is not exhaustive; therefore, the job holder may be required, from time to time, to conduct tasks as and when requested by Hotel Management.
Interviews may take place before the job advertisement closes, as and when suitable applications are received. If a suitable candidate is appointed, the role may close early; therefore, please do not hesitate to submit your application promptly.
In addition, we also reserve the right to enhance the criteria at the shortlisting stage.

SKILLS NEEDED

Chefing Skills, HACCP/Food Safety Management Skills, Supervisory Skills

COMPANY CULTURE

We are always looking for enthusiastic and talented individuals to join our team.
As a family owned hotel, you’re not only part of the team, you’re part of the family.
Our commitment to our people is to deliver a great place to not only work, but thrive. Relationships are important to us, those we have with our guests and with one another.

The Malone inspires its teams to live by the company’s core values;

• Treat people really well
• Openness, trust and understanding
• The highest standards
• Perseverance and enjoyment
• One step ahead
• Flexibility

Internal development and progression is key to our success, having been in business for 30 years.

KEY RESPONSIBILITIES:

• Ensure the preparation and presentation of all food is to an exceptional standard.
• Provide excellence in all cuisine with an ability to always achieve the highest professional standards in the kitchen.
• Assist the Head Chef in organising the kitchen and ancillary areas, by way of preparing, cooking, and producing food to the hotel’s standards, with an emphasis on presentation and hygiene.
• Ensure that food is prepared as determined by the standards of the hotel, which may include inspecting portion sizes, garnishing of food and upholding the standards of recipes.
• Always extend the highest level of hospitality and customer service to all guests.
• Have knowledge and prior experience of all Hotel products and services.
• Maintain discipline and ensure a high standard of morale in the kitchen, discussing and dealing promptly with problems to ensure a positive impact on the department.
• Assist the Head Chef in training, motivating, and guiding all kitchen staff to achieve the best possible results.
• Work with the Kitchen and Hotel Management team to ensure Health and Safety policies are adhered to and always implemented.