Killyhevlin Hotel

Employer Location: Fermanagh
Phone Number: 02866323481
Email: hr@killyhevlin.com
Web: www.killyhevlin.com

Job description

To be responsible for the effective management of kitchens and ensuring high quality food is served in all areas of the hotel including Breakfast, room service, Kove Restaurant, Grill Bar and the function/event areas, by supervising costings, GPs and purchasing while leading, inspiring and developing the skills of the existing culinary team and recruiting new team members as necessary.

Responsibilities

• Overall operational management of the kitchens on a daily basis.
• Accountability for managing kitchen budget and controlling expenditure (including wages %).
• Accountability for stock management, deliveries, rotation and security.
• Developing and enhancing menus in line with customer demands, satisfaction and feedback and which will also demonstrate the use of local produce e.g., Taste of Ulster and allergen awareness, food intolerances and keep up with current dining trends.
• Managing HACCP, food safety, COSHH and other kitchen related legalities.
• Ensuring kitchen fixtures, equipment and premises are maintained.
• Managing, and developing the entire kitchen team of chefs, stores, KPs & wash-up and carrying out job chats and appraisals and assisting with recruitment and deal with HR on personnel matters as required.
• Overseeing daily operations at all work stations, assisting in completing daily prep and ensuring required ingredients are available and of the desired quality and food is prepared for service times.
• Maintain working relationships with other departments and personnel throughout the Killyhevlin considering their needs and the implications on the kitchen.
• Attend management meetings and hold regular departmental team briefings.
• Contribute to the development of the Killyhevlin Business Plan, projects and initiatives to maintain our market position and customer satisfaction.

Skills and Qualifications

Essential Skills

• Minimum GCSE Maths & English (or equivalent).
• Previous experience as a Head Chef and or Executive Head Chef gained in 4 star rated hotel/catering operation.
• Industry recognised professional cookery qualifications and work experience.
• Current Level 3 Food Hygiene certificate from recognised awarding body.
• Communication skills.
• Previous experience of stock control, budgeting and forecasting wages.
• Experience of managing HACCP.
• Experience of writing menus.
• Permitted to legally live & work in Northern Ireland/UK (evidence of immigration status & right to work with ID) Share Code.
• Must be in possession of National Insurance Number, Bank or Savings Account and current (in date) photographic ID (passport).

Desirable Skills

• Experience of supply chains and the use of local produce.

Further Information

We supply uniform, meal on duty, on-the-job & essential product training, free, secure staff car parking, employee of the month award, staff discounts. No staff accommodation is available. Evidence is required of Right to Work in UK/NI & Immigration Status - Share code. Applicants need a National Insurance Number, current photographic ID (Passport), bank or savings account (salary is paid directly to the given account). Professional work references are required and will be verified. Further hotel information: www.killyhevlin.com We are an Investor in People company since 1999. We have received awards for Wedding Venue, Hotel Hero, LCN Hotel of the Year, Housekeepers of the Year, HU Top 100 Business, Great Carvery of the Year, Taste of Ulster, AA Silver Award. We do not currently offer sponsorship opportunities.