High Salary) Sous Chef

We are opening an exciting new venue in the heart of Dublin this autumn and are looking for a Sous Chef to join the team Are you a passionate leader with a flair for hospitality? Do you thrive in a fast-paced environment and have a personality for turning dining into memorable experiences? Day to day involvement of the unit to a high standard, in line with group standards. 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 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 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 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 Key Requirements 1-2 years experience in a professional kitchen or high-volume catering Ability to manage kitchen operation in Head Chefs 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. Basic Food Hygiene skills Experience of purchasing and profit optimization. Experience of H.A.C.C.P documentation Intermediate food hygiene C.O.S.H.H awareness Ability to work on own initiative or as part of a team The Wright Group are an award winning F&B hospitality group with a portfolio that has built unique out-of-the-box brands for all of lifes celebrations and the moments that matter. Our venues provide a space for people to connect, have fun and feel welcomed. Established in 1996, we now employ over 700 people through our collection of over 24 Restaurants, Bars, Food Halls, Cafes, Event Spaces & Convenience Retail. Our mission is to always convey passion for the products and services we offer and to consistently deliver the best experience to our customers. Our vision is to deliver customer satisfaction, provide timely, responsive service with integrity, simplicity and a passion for excellence, while exceeding our customers expectations. Our values are influenced by our vision which are disrupting norms with creative thinking, by delivering new concepts and experiences with passion and consistency. Striving to be consistently better than the competition, while listening to our colleagues feedback. Skills: Teamwork Reporting Training