Head Chef

4 days ago

Dublin, Dublin City, Ireland Chandcogroup Full time

At Gather & Gather, we are known as one of Ireland & the UK's most distinctive workplace catering experts, we are passionate about great food, great coffee and putting our team members and customers at the heart of everything that we do. We are currently recruiting for a Head Chef for McCann FitzGerald in McCann FitzGerald.

Rate of pay: Negotiable

Working pattern: 40 hours per week, Monday - Friday

Job Purpose
Fully responsible for the provision of seasonal food in a contemporary style in line with the Gather & Gather brand whilst ensuring that all standards of quality, food hygiene and health and safety are met. Responsible for the full management of the Culinary Team and the kitchen team. Works with the Sous chef & kitchen team on site delivering all budgetary targets and providing high standards of customer service. Working with the General Manager builds strong relationships with the client at the relevant site. To work on a shift basis as required by the business.

Key responsibilities and accountabilities

Food Production
  1. To oversee the development and planning of menus that are in line with client and customer expectations at the relevant Gather & Gather site.
  2. To ensure that all food is prepared to the highest standard and in line with the Gather & Gather style.
  3. To ensure food is seasonal, of known provenance and where possible sourced locally.
  4. Working to produce high-end and high-quality food for Hospitality and Fine Dining.
  5. Be driven and focused on first-class standards across every aspect of the hospitality and fine dining service.
  6. Excellent planning and organization skills across all areas of the business.
  7. Strong background in high end restaurants, Hotels or Members clubs is required.
  8. Passionate about quality, seasonality & precision.
  9. To ensure food is produced in a timely fashion to ensure smooth service to the customers.
  10. Through the Sous Chef and kitchen team to ensure that all appropriate ingredients are available for the menus being prepared and where necessary, identify shortages and instigate action to source ingredients.
  11. To assist company chefs and Food Development Director in developing and producing new service styles and food concepts.
  12. To ensure stock ordering and stock taking is coordinated for the entire operation.
Kitchen Finance
  1. Ensure that budgetary targets are achieved on site through a thorough understanding of GP, GP%, selling price, cost price, margin, mark up and calculation of menu costs through recipes.
  2. Work with Sous chef & kitchen team where necessary to plan menus and prepare food in order to minimize wastage.
  3. Control costs through efficient purchasing and use of existing stock whilst ensuring that Gather & Gather standards and style is maintained.
  4. Responsible for undertaking weekly and monthly stock takes.
  5. Raise all supplier quality issues with the Purchasing Department at Gather & Gather.
  6. To administer unit controls and keep records using the appropriate systems.
Managing / Developing a Team
  1. Overall responsibility for managing the Sous Chef and through him/her the kitchen team ensuring that they are all aware of Gather & Gather standards and carry out their jobs in line with those standards.
  2. Responsible for leading the kitchen teams in producing high quality seasonal food in a timely fashion for all aspects of the food service on site.
  3. Provide feedback and coaching on performance.
  4. To provide any necessary on-job training whereby increasing the team's understanding and knowledge of produce.
  5. To carry out performance appraisals as and when directed by the company.
  6. To manage poor performance in line with the Gather & Gather process.
  7. To contribute to the induction of new staff into their position.
  8. To monitor, with the Sous Chef, the attendance of the kitchen brigade.
Health & Safety
  1. To understand and comply with Gather & Gather and statutory health, hygiene and safety, quality standards including COSHH and HACCP and to ensure that all tasks are carried out in accordance with these standards by all members of the kitchen team.
  2. To ensure that the kitchen team have completed up to date COSHH and Food Hygiene training.
  3. To ensure food samples are taken and stored correctly on a daily basis.
  4. To ensure equipment and food temperature readings are taken and recorded on a daily basis.
  5. To ensure all food is labelled and dated in fridges and freezers.

What's in it for you?

Working with Gather & Gather has its perks People are at the heart of everything we do, so we've developed a range of benefits and development opportunities to keep you content.

  • Personal Development and Training opportunities
  • Private medical eligibility
  • Eye care
  • A great wellbeing strategy – including access to our Employee Assistance Programme, salary finance
  • Family friendly support
  • Regular social events and communication with our leaders
  • Professional subscriptions
  • Recognition schemes and people awards
  • Long service awards
  • Access to some great high street discount vouchers
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