Executive Head Chef- Portmarnock Hotel & Golf Links

PRIMARY OBJECTIVE OF POSITION Under the general guidance of the F&B General Manager provide the highest food quality consistent with cost control and profitability margins of the hotel's kitchen to maximise guest satisfaction and food profitability by managing the food production in the kitchen. TASKS, DUTIES AND RESPONSIBILITIES MANAGE FOOD PRODUCTION AND PROVIDE THE HIGHEST FOOD QUALITY Manages all activities in the kitchen, including production, stewarding and management of food production staff Purchases all items via approved suppliers Maximises guest satisfaction by providing the highest food quality consistent with cost control and profitability margins of the hotel kitchen. Cost target for 2010: 28% Assures adherence to Portmarnock Hotel & Golf Links standards of food quality, preparation, recipes, and presentation Assures proper staffing and adequate supplies for all stations Oversees all food production related areas Co-ordinates activities, times and communicates priorities to ensure correct preparation, and delivery time to provide food for functions, a la carte, groups, breakfast and rooms service Maintains product consistency by conducting inspections of seasonings, portions, and food appearance, and follows-up appropriately Oversees inventory disbursement of all food supplies Controls and orders all fresh products and dry storage items required by kitchen and related departments to ensure correct quality and par stock Facilitate open communication and work environment with all Sales Managers Monitors and facilitates communication between kitchen production and service staff Assures proper safety, hygiene, and sanitation practices are followed Co-ordinates operation of kitchen with other food and beverage departments Together with Food and Beverage Management team, and Director of Sales, makes suggestions for sales promotions with food and beverage and to increase sales Ensures readiness and compliance in case of last minute changes to bookings Ensures that prices and portions are offered in accordance with food and beverage profit objectives Agree all pricing with General Manager MANAGE FOOD PRODUCTION STAFF FUNCTION Manages all food production staff Utilises leadership skills and motivation to maximise employee productivity and satisfaction Challenges employees to achieve optimum quality while minimising cost Monitors department's overall service, interaction with other departments, and team work daily, and takes action to improve LAWS, REGULATIONS AND POLICIES Monitors and makes sure staff follows all applicable laws, especially in regards to food safety and sanitation HUMAN RESOURCES MANAGEMENT Screens, interviews and selects potential employees Checks that staff meets and exceeds internal customer service expectations by training and encouraging staff to practice company principles and standards Identifies training needs, and makes sure staff receives training, including skills training to produce consistent results To effectively control costs in the areas of Payroll (through labour standards), overtime and hourly rates Works closely with the Human Resources Manager on the following Human Resources related tasks: - Performance appraisals - Coaching - Counselling - Discipline and grievance EMPLOYEE RELATIONS Fosters and develops effective employee relations between kitchen production and restaurant service, as well as with other departments within the hotel Keeps effective internal communications, including daily meetings with all staff to ensure optimum team work and productivity Looks for ways to motivate and challenge employees HEALTH AND SAFETY Adheres to all health, sanitation and food safety rules and regulations e.g. HACCP, and makes sure that all staff adheres to these Ensures that all potential and real hazards are reported and reduced immediately Fully understands the hotel's fire, emergency, and bomb procedures Ensures that emergency procedures are practised and enforced to provide for the security and safety of guests and employees Ensures that employees work in a safe manner that does not harm or injure self or others Stimulates and encourages a general awareness of health and safety Anticipates possible and probable hazards and conditions and either corrects them or takes action to prevent them from happening Ensures that the highest standards of personal hygiene, dress, appropriate uniform, appearance, and conduct is maintained by all employees in the department SYSTEMS Advanced Safety Practice audit (HACCP full report with follow-up actions within 5 business days of issue Fully utilise PSL or similar systems to manage cost - 100% compliance unless General Manager agrees otherwise Monitor systems to ensure maximum benefit to company Identify any problems and follow through to resolution - especially food quality issues MISCELLANEOUS Develops guest/market oriented menus, and changes menus regularly to reflect local, seasonal and national trends - only menus costed by PSL and approved for content by HAML are to be used Attends restaurant and/or catering fairs and conferences regularly to develop food knowledge Monitors industry trends and recommends appropriate action to maintain the competitive status and profitability Monitors competitions' pricing and menus Reviews and follows-up on food sales statistics per menu item Recommends better operational practises, procedures and concepts to the Operations Manager Conducts formal tasting as part of new recipe development and product testing regularly Prepares reports to develop a more informative data base for improved management decision making, and critical evaluation of work activities and preparation techniques Minimises spoilage, waste and over production Controls payroll cost Assists in the review, selection, determination of specifications and pricing of proposed hotel menus Works pro-actively to minimise complaints from guests Informs food and beverage staff of applicable food laws and limitations within policies and guidelines Follows-up with Restaurant Manager to determine guest satisfaction; measures these results and establishes strategies to improve the food quality Checks the restaurant reservations and VIP list Prepares the food production department's business plan Attends meetings and training required by the Food and Beverage Manager Assists colleagues to perform similar or related jobs when necessary Accepts flexible work schedule necessary for uninterrupted service to hotel guests and stakeholders Maintains own working area, materials and company property clean, tidy and in good shape; reports defective materials and equipment to the appropriate individual Continuously seeks to endeavour and improve the department's efficient operation, and knowledge of own job function Is well updated on, and possesses solid knowledge of the following: - Hotel fire, bomb and emergency procedures - Hotel health and safety policies and procedures - Current licensing relating to own department - Hotel and restaurant corporate marketing and promotional programmes - Corporate clients and clients generating high business volume - Union agreements To carry out any other reasonable duties as requested by a member of the management team including Finance and HR Attend meetings Attend Hotel & Golf Links Training Carry out and conduct special duties and projects as assigned by the General Manager Exercise full compliance with the General Manager We believe that by taking care of our team members, we create a positive atmosphere that benefits both our team members and guests. We want you to love coming to work and also find that working with Northland has a positive influence on your life outside of work. PERKS 20 days holiday per annum Flexible schedule Free Parking whilst on shift Gym Access Free Golf Rewards and recognition Growth opportunities Dedicated Training Programme Employee & Immediate Family Assistance Programme Referral Bonus starting at £125 for Part time and £250 for Full time Team, Friends and Family Hotel rates Up to 40% of food discounts X3 complimentary nights stays to use in the UK, Ireland or North America SUMMATION: Submission of resume does not guarantee an interview or an actual transfer. Qualified applicants are encouraged to apply, provided they meet the minimal requirements of the applicable skills required. You must be legally entitled to work in Ireland to apply. Applications will not be accepted via email or in person. We thank all applicants for their interest in Career opportunities with The Sandman Hotel Group, however, only those applicants we wish to interview will receive a reply to their application. ABSOLUTELY NO PHONE CALLS PLEASE**