Sous Chef

Sous Chef -

Sous Chef 21.00 per hour Wicklow

At Gather & Gather, we are known as one of Ireland & the UK’s most distinctive workplace catering experts, we are passionate about great food, great coffee and putting our team members and customers at the heart of everything that we do. We are currently recruiting for a Sous Chef for CPU Bray in CPU Bray

Location: CPU Bray

Rate of pay: €21.00 per hour

Working pattern: 40 hours per week, 5 over 7 days per week

Job Purpose
Responsible for the provision of seasonal food in a contemporary style in line with the Gather &
Gather brand. To maintain standards of quality, food hygiene and health and safety. Running of busy production kitchen operation with large volume of meals,
responsible for the full management of the kitchen and the kitchen team. Delivers all budgetary
targets and provides high standards of customer service. To work on a shift basis as required by the
business, own transport essential.
Key responsibilities and accountabilities
Food Production
• To fully understand and interpret the Gather & Gather brand in terms of food and food service
• To develop and plan menus that are in line with client and customer expectations at the relevant
Gather & Gather site
• To prepare and oversee all preparation of food to the highest standard and in line with the Gather
& Gather style
• To ensure food is seasonal, of known provenance and where possible sourced locally
• To produce food in a timely fashion to ensure smooth service to the customers
• To ensure that all appropriate ingredients are available for the menus being prepared and where
necessary identify shortages and instigate action to source ingredients
• To deputise in the Ex Chef’s absence where appropriate.
• To assist Exec Chef (where relevant), Company Chefs and Food Development Director in developing
and producing new service styles and food concepts
• Raise all supplier quality issues with the Procurement Department at Gather & Gather
• To communicate with the relevant parties’ requirements for planned menus and order necessary
ingredients
• To coordinate stock ordering and stocktaking for the entire operation.
Kitchen Finance • Plan menus and prepare food in order to minimise wastage
• Control costs through efficient purchasing and use of existing stock whilst ensuring that standards
and style is maintained.
• Ensure with Exec Chef, where appropriate, that budgetary targets are delivered on site through a
thorough understanding of GP, GP%, selling price, cost price, margin, mark up and calculation of menu
costs through recipes.
• Responsible for ensuring weekly and monthly stock takes
• To administer unit controls and keep records using the appropriate systems
Managing / Developing a Team
• Depending on site structure either overall responsibility for managing the kitchen team ensuring
that they are all are aware of Gather & Gather standards and carry out their jobs in line with those
standards or in partnership with the Exec Chef
• Responsible for leading the kitchen team in producing high quality seasonal food in a timely fashion.
• Conduct daily briefings before service ensuring all Chefs understand the day’s menus and are aware
of their responsibilities for the day
• Provide feedback and coaching on performance
• To provide any necessary on-job training whereby increasing the team’s understanding and
knowledge of produce.
• To carry out performance appraisals as and when directed by the company.
• To manage poor performance in line with the Gather & Gather process, where relevant reporting
performance issues and actions to Exec Chef / site General Manager
• To induct new staff into their position.
• To monitor the attendance of the kitchen brigade
Health & Safety
• To understand and comply with Gather & Gather and statutory health, hygiene and safety, quality
standards including COSHH and HACCP and to ensure that all tasks are carried out in accordance these
standards by all members of the kitchen team
• To ensure that the kitchen team have completed up to date COSSH and Food Hygiene training.
• To ensure equipment and food temperature readings are taken and recorded on a daily basis
• To ensure all food is labelled and dated in fridges and freezers
• Wear the correct uniform and safety shoes as directed and maintain uniform items appropriately.
• Report any equipment and/or building fabric faults and any hygiene, health and safety hazard to the
General Manager.
Customer Service
• To seek customer feedback during service and use the information to develop the food and food
service offering in the relevant site
• To maintain a professional and friendly image with the client and customers at the relevant site
• Work effectively with all colleagues at the relevant site to ensure excellent customer service
• Attend to customer needs in a polite and helpful manner providing assistance where necessary in
line with the Gather & Gather style and to respond appropriately to any customer queries or
complaints taking responsibility to resolve where necessary
• Be up to date with customer needs and tastes and communicate any ideas to the Exec/ Company
Chef as appropriate.
Occasional Responsibilities
• To attend training courses and attend Gather & Gather meetings when necessary
• To act as a resource to the General Manager, Exec Chef, Company Chef and Food Development
Director. What's in it for you?

Working with Gather & Gather has its perks People are at the heart of everything we do, so we've developed a range of benefits and development opportunities to keep you content.

• Personal Development and Training opportunities
• Life assurance scheme
• Pension scheme
• Holiday allowance
• Private medical eligibility
• Eye care
• A great wellbeing strategy – including access to our Employee Assistance Programme, salary finance
• Family friendly support
• Regular social events and communication with our leaders
• A holiday purchase scheme
• Volunteering days
• Professional subscriptions
• Recognition schemes and people awards
• Long service awards
• Access to some great high street discount vouchers

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