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Sous Chef

  • Limerick, County Limerick
  • From $30,000 to $35,000 per annum

The SpitJack Rotisserie Brasserie is an award winning restaurant in Ireland. It currently has 2 restaurants in Cork and Limerick City. The SpitJack is currently recruiting a Sous Chef to run the service kitchen. The restaurant operates for breakfast, lunch and dinner 7days a week. The restaurant is extremely busy and does 600-800 covers per day with 6 chefs. The Sous Chef is responsible for running the pass and doing all the plating. The suitable candidate must be able to and enjoy working at this pace and under this pressure.

This role is not suitable if you are looking for career progression. However this is a great opportunity for some one who wants to move to Ireland and EU. You will have the opportunity of Irish citizenship after only 7 years of service. The company will pay for the cost of your permit but this will need to be repaid if the candidate leaves in the first 2 years. The cost is €6,000. A €1,000 deposit is required and is repaid in full on your first salary payment. 

This role requires complete flexibility and the candidate must be available for any shift required. This is very much a hands on operations role. The entire shift for a Chef de Parties is spent in operations.

Person Specification Required:

· Must be able to command a busy kitchen operation and must be hands on

· Must be passionate about operations and working in the kitchen

· Excellent culinary background required

· Have excellent HACCP & hygiene awareness

· Be able to work in all areas of the kitchen

· Be able to work under pressure whilst also producing excellent cuisine

· Confident working on your own initiative and also part of a successful team

· Have experience in a busy restaurant operation

· Must be standards driven and detail-orientated

· Excellent communication skills

· Must be customer focused and evaluate customer service levels with a focus on continuous improvement

· Attention to detail and persistence is a necessity

· Excellent product knowledge, must display a genuine passion for food

The Ideal Candidate:

· 3 years culinary experience in a similar establishment

· Previous experience as a CDP or Demi CDP is essential

· Excellent knowledge of Food and Beverage product and operations

· Fluent in English, second language an advantage

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