Junior Sous Chef

Would you like to join the Team at the Titanic Hotel Belfast and continue to build and grow your career? We are currently looking for a Junior Sous chef to join us! At Titanic Hotel Belfast, we look for people who are friendly, welcoming and full of life, people who are always finding ways to make every guest’s experience enjoyable.

Titanic Hotel Belfast opened its doors for business in September 2017. This luxury 119-bedroom hotel was created in the former headquarters of Harland & Wolff, builders of Titanic, and provides the perfect destination for anyone travelling to the Titanic Quarter on business or for pleasure. The Harland & Wolff Drawing Offices, the earliest parts of these historic buildings, date from the 1880s and, over the following 100 years, played an essential part in the design of many of the world’s most famous ocean liners, the creation of the ‘floating hotel’ and influenced the design of many of today’s cruise ships.

Belfast is the birthplace of the Titanic, and this heritage hotel is a sister to our award-winning Titanic Hotel, Liverpool. The hotel has been restored and operated by Harcourt Developments, an international property development company with over 50 years of experience repairing and renovating listed heritage buildings.

Job purpose: To assist the Executive Chef and Senior Sous Chef in the effective running of the hotel’s kitchens in areas of profit management, stock, waste control, hygiene, organisation, food standards, observation, training, and personnel within the culinary brigade. To give continuous guidance and direction where necessary to achieve consistency and high standards of performance and presentation.

Main duties and responsibilities: To supervise the kitchen on a day-to-day basis, ensuring that the correct standards are in place and, if not, to redirect and control To continually seek to develop and improve the image and reputation of the department through your personal efforts Ensure consistency in quality of dishes at all times To assist the Executive Chef and Senior Sous Chef with month-end food stocktaking To take responsibility for the department in the absence of those reporting to To assist the Executive Chef in the establishment and development of methods and standards To ensure that the department complies fully with Titanic Hotel F&B audit standards and revenue capture To be responsible for the day-to-day ordering of food in line with the hotel approved purchasing guidelines To ensure that the level of kitchen hygiene is adhered to in line with recommendations from the food safety manual To develop and maintain a good working relationship with Belfast City Council’s Environmental Health Officer To assist the Executive Chef in the motivation and training of the staff To be fully conversant with the disciplinary and grievance procedure To manage personnel policies and procedures within the department To ensure that all kitchen personnel are correctly attired and to maintain a high standard of personal hygiene and cleanliness To inform Maintenance of all items in need of repair or replacement on an on-going basis to the system laid down To attend all relevant training as and when required To take over and run a section, when necessary To take over and run the Banqueting Kitchen when necessary To show willingness to take on additional responsibilities when necessary Familiarise yourself with our Core Values ‘TITANIC’ which link to the desired behaviours that we expect all our employees to display To have a thorough knowledge of and adherence to the law about the following company regulations: Fire regulations and procedures Health and safety regulations First aid procedures Food hygiene regulations – Food Safety Manual To undertake special duties or work outside the normal daily/weekly routine but within the overall scope of the position at the request of the Executive Chef, Senior Sous Chef and Deputy General Manager