Head Chef - Dublin 2

The Mossco brand, at Travelodge Plus, was inspired by its local connection to Moss Street in Dublin 2. ‘Co’ encompasses the range of offerings available in our beautifully designed spaces – a full-service Bar, Kitchen & outdoor terrace. Our aim is to deliver a casual but exciting food and beverage offering in a very comfortable and stylish surrounding.

Position: Head Chef

Primary Responsibilities

1. To ensure the smooth and efficient running of all food outlets.
2. Responsible for the development of all menu and food concept ideas across the Mossco offering.
3. Liaise with Travelodge Group Marketing in the development of all food-oriented campaigns.
4. To take responsibility for all food ordering, food storage, food preparation, cooking, and food service.
5. To efficiently and effectively control your departmental operation.
6. To update and cost menus in conjunction with the General Manager ensuring that costs are delivered within budgeted parameters.
7. To ensure the highest standards of food and hygiene are maintained - implementation and maintenance of HACCP and maintaining same using our App-based system.
8. To ensure HACCP systems are maintained with regard to fridge temperatures, delivery van temperatures, food supplier details, meat origin records, cleaning schedules, and temperature checks including documentation of same.
9. To ensure food hygiene is maintained by our suppliers in relation to food storage, preparation, and delivery of food, to ensure it complies with HACCP, legal, and hotel standards.
10. To ensure that kitchen porters complete cleaning schedules and maintain hygiene to the highest standards.
11. To follow up on all items on EHO and/or quarterly internal Hygiene audit reports.
12. To have checklists in place and a verification system for the same.
13. To implement a COSHH program in the hotel and engage with Tifco Hotels' nominated Chemical supplier to ensure all training, records, and chemical data sheets are maintained.
14. All recruitment and selection of the kitchen team and ongoing responsibility for team welfare.
15. To train and develop the kitchen team and ensure an effective succession planning system is in place to maintain full kitchen coverage.

The Candidate

1. Previous experience working as a Head Chef or Senior Sous Chef for 2/3 years in a high volume, fast-paced environment.
2. HACCP Kitchen Management qualification.
3. Excellent people management skills.
4. Proven track record of effective kitchen management.
5. Knowledge of implementing and managing HACCP.
6. Demonstrate a proven track record in menu design/food concepts and creativity.
7. Interest in the local restaurant/independent coffee house scene.

Benefits to the successful candidate

1. Competitive Salary.
2. Generous subsidised room nights and employee rate discounts across Ireland's TIFCO hotels.*
3. 50% off food & beverage when availing of TIFCO employee complimentary & rate benefit programmes.*
4. 25% off food and beverage in TIFCO owned properties.*
5. *Terms & conditions apply.
6. Full meals provided whilst on duty.
7. Uniforms provided.
8. Team monthly engagement calendar (team social events, well-being initiatives, celebratory dates).
9. Employee recognition & rewards programmes.
10. Dedicated training and development planning specific to team members' professional goals.