Chef (FT)

The Chef is responsible for all food production within Industry Cafe, including all items produced for Breakfast, Lunch, Evening, Weekend Brunch & on/off site Catering Events. Menu Development, food purchase specifications & standardized recipes are to be clearly documented & shared within the team. Development & monitoring of food & labour budgets for department also fall within this role, as does employee supervision. Furthermore the Chef is responsible for maintaining the highest professional food quality & hygiene standards throughout the operation. 

The formation of an “Ideas Creation Team” will be a prerequisite for this role. Tasked with, in consultation with management, creating new menu concepts, develop product costing & building relationships with local suppliers to introduce local & seasonal products to the menu. Being aware of competitors, the current hospitality market, Irish regulatory requirements & consumer trends is at the forefront of growing Industry & Co into the next chapter. 

DAILY OPERATION & HOURS OF EMPLOYMENT 

Working days & hours;

40 hours / per week – 5 days on a 7 day weekly roster 

Operation of business;

Open 7 days a week

  • Breakfast service to include “a la carte” service 8:00am-11:30
  • Lunch service to included “ a la carte” service 12:00-17:00 
  • Evening service to included “a la carte” service 17:00-23:00 
  • Weekend brunch to include “ a la carte” service 9:30 – 15:00

On & Off site Caterings to include delivery, set up & pick up, as per Client requests

KEY SKILLS

  • Proven work experience as a chef or cook
  • Self-motivated and ability to work on own initiative  
  • Strong leadership, motivational and people skills
  • Hands-on experience with various kitchen equipment (e.g. grillers and pasta makers)
  • Advanced knowledge of culinary, baking and pastry techniques
  • Ability to remain calm and undertake various tasks
  • Excellent time management abilities
  • Up-to-date knowledge of cooking techniques and recipes
  • Familiarity with sanitation regulations
  • Strong presentation skills  
  • Strong written and verbal communication 
  • Meticulous attention to detail  

RESPONSIBILITIES  

  • The Chef will demonstrate an ability to interact positively with management, co workers & the public to promote a team effort & maintain a positive & professional approach. 
  • The hef schedules & coordinates the work of the Chefs & Kitchen Porters, to ensure that food preparation is economical, technically correct & within budgeting costs goals.
  • The Chef ensures the highest standard of hygiene, cleanliness & safety are maintained throughout all kitchen areas, dry goods & storage at all times. 
  • The Chef will establish & maintain a regular cleaning & maintenance schedule for all kitchen areas & all kitchen equipment. 
  • The Chef will support safe work habits & a safe working environment at all times.
  • The Chef evaluates food products to ensure that company quality standards are consistently attained. 
  • The Chef will as required monitor the cafe to ensure that the daily food offering is at Industry’s Standard & will communicate with Cafe employees regarding food items & dietary specification. 
  • The Chef plans the daily menus for Industry Cafe & creates new innovative catering menus for clients that reflect their specific expectations. 
  • The Chef establishes & maintains controls to minimise, monitor & report food waste & theft.
  • Also implements measures to reduce overall food costs & exercises portion control for all items served. 
  • The Chef approves the requisition & purchase of products & other necessary food supplies. 
  • The Chef Evaluates products to ensure that quality, price & related standards are consistently met.
  • The Chef develops recipes & techniques for food preparation which help to assure consistently high quality. 
  • The Chef ensures proper staffing, maximum productivity & efficiency throughout the daily running of the operation. 

SUPERVISORY RESPONSIBILITIES 

The Chef recruits, interviews, selects, supervises, counsels & disciplines all employees within the kitchen to include kitchen Porters. This is inclusive of employing & or terminating contracts for employees when necessary.  

The Chef develops, maintains & trains a professional workforce.

The Chef puts in place whatever measures are necessary to insure a safe working environment & attitude on the part of all employees in areas of responsibilities. 

The Chef demonstrates an ability to produce a high volume of work in a timely manner, which is accurate, complete & of high quality.

WHAT WE OFFER

Our employees are our most valued asset. Your personal and professional development is important to us, and you can expect challenging work responsibilities and the opportunity to grow with our team. 

If you have experience with advanced cooking techniques and non-traditional ingredients, we’d like to meet you. Please send in your CV  with the subject line "Chef" to jobs@industryandco.com and tell us a little bit about yourself and why you would like to work for us, good luck!