Job Description – Junior Sous Chef

Trump International Doonbeg is a coastal haven, hidden on a sheltered corner of the Wild Atlantic Way where world-class golf meets an intimate Spa, amazing food and access to the best activities, culture, heritage and one of the most picturesque settings Ireland has to offer for conferences, meeting, incentives and special events.

Recognised among the best championship Links Courses in the world and named best Golf Resort in Ireland by the Irish Golf Tour Operators Association. At the heart of the resort is the Irish Country house hotel with one of Irelands best Hotel Restaurants, the Ocean View Restaurant. And Ocean is a recurring theme, ever present with stunning views of the rolling waves and the rugged landscape stretching as far as the eye can see to the Cliffs of Moher.

Trump International Doonbeg is home to a proud and motivated workforce of over 300 people during high season, offering a world class 5 Star Hotel workplace, with the beauty and balance of west Clare living.

Job Title:                                          Junior Sous Chef

Department:                                 Food & Beverage - Culinary

Responsible To:                            Executive Head Chef / Executive Sous Chef / Head Chef

Liaises with:                                  Stores, Back of House, Food & Beverage Teams

MAIN DUTIES

To assist the Executive Head Chef and Head Chef in the production and presentation of all dishes leaving the kitchen, ensuring they consistently meet five-star standards.

This role is based within Ocean View, the hotel’s fine dining restaurant, led by Head Chef Marguerite Keogh, and is focused on delivering high-end, refined cuisine to the highest standard. This is an attractive opportunity for chefs with a strong fine dining background and a passion for precision, quality and excellence.

The Junior Sous Chef is responsible for maintaining the highest levels of food hygiene, organisation and professionalism within their section and supporting the kitchen management team in delivering an excellent guest and team member experience.

Key Responsibilities

• Support the Head Chef and senior kitchen management team in managing all aspects of the kitchen operation to ensure exceptional food quality, presentation and service standards within Ocean View.
• Drive consistently high food standards, delivering fresh, flavoursome and beautifully presented dishes in line with fine dining expectations.
• Play a key role in actively managing and driving HACCP, Health & Safety and Food Hygiene standards, ensuring all procedures are followed correctly and consistently.
• Ensure all areas of the kitchen operate to the highest standards of cleanliness, organisation and food safety at all times.
• Demonstrate strong teamwork, humility and respect towards all colleagues, supporting a professional and motivated brigade.
• Assist with the creation, development and execution of daily specials and menu items in line with the restaurant’s fine dining concept.
• Carry out all reasonable duties as requested by the Head Chef or kitchen management team.
• Be fully flexible and mobile across all kitchen sections as required by business needs.
• Ensure all dishes are prepared in a timely manner and to the appropriate fine dining standard.
• Ensure all stock is stored under optimum conditions and in line with HACCP and food safety requirements.
• Communicate any anticipated shortages, quality issues or operational concerns promptly to senior kitchen management.
• Maintain excellent standards of personal hygiene, professional grooming and kitchen discipline at all times.
• Participate fully in training and development programmes as required.
• Due to the cyclical nature of the hospitality industry, be flexible to work varying schedules, including mornings, evenings, weekends and public holidays.

OTHER DUTIES

The above is not intended to be an exhaustive list and you will be expected to comply with any reasonable requests or duties as directed by management.

HEALTH & SAFETY

• To fulfil your obligations under food safety management regulations.
• To fulfil your obligations under the Health & Safety at Work Act 1989 and any revisions or additional legislation made thereto.
• To ensure that reasonable care is taken for health and safety of yourself, other employees, guests and any other person on the premises.
• To keep your work area tidy and safe and report any hazard, accident, loss or damage to management.
• To be aware of trained first-aid personnel on the premises and the location of first aid box.
• To observe all safety rules and procedures, including those laid down in the Health & Safety Statement for your place of work.
• To carry out and promote fire and accident drills as directed by the hotel safety officer.

QUALIFYING CRITERIA

Essential:

• Minimum of 2 years’ experience as a Chef de Partie within a fine dining outlet.
• Previous experience in a hotel or à la carte restaurant environment.
• Fine dining background essential; Michelin experience desirable.
• Level 2 Food Safety qualification.
• Proven stability and reliability within a professional kitchen environment.
• Strong organisational, communication and planning skills.
• Demonstrable culinary knowledge, including allergens and dietary requirements.
• Strong working knowledge of HACCP systems and food safety procedures, with the ability to enforce and uphold standards.
• Ability to work effectively under pressure while maintaining fine dining standards.
• Passion for producing high-quality, refined food.
• Positive attitude and strong work ethic.
• Good interpersonal and communication skills.

BENEFITS

• Regularly stocked canteen for meals, snacks and beverages while on duty.
• Discounts in our Spa, Hotel & Golf course.
• Discounted staff and friends and family rates available in other group properties in the United States, and the United Kingdom.
• Free Car parking.
• Regular staff appreciation initiatives.
• Opportunities to develop and grow through assisted educational opportunities.
• Sick Benefit scheme.
• Personal locker where required.

Job Description – Junior Sous Chef

Trump International Doonbeg is a coastal haven, hidden on a sheltered corner of the Wild Atlantic Way where world-class golf meets an intimate Spa, amazing food and access to the best activities, culture, heritage and one of the most picturesque settings Ireland has to offer for conferences, meeting, incentives and special events.

Recognised among the best championship Links Courses in the world and named best Golf Resort in Ireland by the Irish Golf Tour Operators Association. At the heart of the resort is the Irish Country house hotel with one of Irelands best Hotel Restaurants, the Ocean View Restaurant. And Ocean is a recurring theme, ever present with stunning views of the rolling waves and the rugged landscape stretching as far as the eye can see to the Cliffs of Moher.

Trump International Doonbeg is home to a proud and motivated workforce of over 300 people during high season, offering a world class 5 Star Hotel workplace, with the beauty and balance of west Clare living.

Job Title:                                          Junior Sous Chef

Department:                                 Food & Beverage - Culinary

Responsible To:                            Executive Head Chef / Executive Sous Chef / Head Chef

Liaises with:                                  Stores, Back of House, Food & Beverage Teams

MAIN DUTIES

To assist the Executive Head Chef and Head Chef in the production and presentation of all dishes leaving the kitchen, ensuring they consistently meet five-star standards.

This role is based within Ocean View, the hotel’s fine dining restaurant, led by Head Chef Marguerite Keogh, and is focused on delivering high-end, refined cuisine to the highest standard. This is an attractive opportunity for chefs with a strong fine dining background and a passion for precision, quality and excellence.

The Junior Sous Chef is responsible for maintaining the highest levels of food hygiene, organisation and professionalism within their section and supporting the kitchen management team in delivering an excellent guest and team member experience.

Key Responsibilities

• Support the Head Chef and senior kitchen management team in managing all aspects of the kitchen operation to ensure exceptional food quality, presentation and service standards within Ocean View.
• Drive consistently high food standards, delivering fresh, flavoursome and beautifully presented dishes in line with fine dining expectations.
• Play a key role in actively managing and driving HACCP, Health & Safety and Food Hygiene standards, ensuring all procedures are followed correctly and consistently.
• Ensure all areas of the kitchen operate to the highest standards of cleanliness, organisation and food safety at all times.
• Demonstrate strong teamwork, humility and respect towards all colleagues, supporting a professional and motivated brigade.
• Assist with the creation, development and execution of daily specials and menu items in line with the restaurant’s fine dining concept.
• Carry out all reasonable duties as requested by the Head Chef or kitchen management team.
• Be fully flexible and mobile across all kitchen sections as required by business needs.
• Ensure all dishes are prepared in a timely manner and to the appropriate fine dining standard.
• Ensure all stock is stored under optimum conditions and in line with HACCP and food safety requirements.
• Communicate any anticipated shortages, quality issues or operational concerns promptly to senior kitchen management.
• Maintain excellent standards of personal hygiene, professional grooming and kitchen discipline at all times.
• Participate fully in training and development programmes as required.
• Due to the cyclical nature of the hospitality industry, be flexible to work varying schedules, including mornings, evenings, weekends and public holidays.

OTHER DUTIES

The above is not intended to be an exhaustive list and you will be expected to comply with any reasonable requests or duties as directed by management.

HEALTH & SAFETY

• To fulfil your obligations under food safety management regulations.
• To fulfil your obligations under the Health & Safety at Work Act 1989 and any revisions or additional legislation made thereto.
• To ensure that reasonable care is taken for health and safety of yourself, other employees, guests and any other person on the premises.
• To keep your work area tidy and safe and report any hazard, accident, loss or damage to management.
• To be aware of trained first-aid personnel on the premises and the location of first aid box.
• To observe all safety rules and procedures, including those laid down in the Health & Safety Statement for your place of work.
• To carry out and promote fire and accident drills as directed by the hotel safety officer.

QUALIFYING CRITERIA

Essential:

• Minimum of 2 years’ experience as a Chef de Partie within a fine dining outlet.
• Previous experience in a hotel or à la carte restaurant environment.
• Fine dining background essential; Michelin experience desirable.
• Level 2 Food Safety qualification.
• Proven stability and reliability within a professional kitchen environment.
• Strong organisational, communication and planning skills.
• Demonstrable culinary knowledge, including allergens and dietary requirements.
• Strong working knowledge of HACCP systems and food safety procedures, with the ability to enforce and uphold standards.
• Ability to work effectively under pressure while maintaining fine dining standards.
• Passion for producing high-quality, refined food.
• Positive attitude and strong work ethic.
• Good interpersonal and communication skills.

BENEFITS

• Regularly stocked canteen for meals, snacks and beverages while on duty.
• Discounts in our Spa, Hotel & Golf course.
• Discounted staff and friends and family rates available in other group properties in the United States, and the United Kingdom.
• Free Car parking.
• Regular staff appreciation initiatives.
• Opportunities to develop and grow through assisted educational opportunities.
• Sick Benefit scheme.
• Personal locker where required.