Description
Employer details :
Powerscourt Hotel Resort and Spa
#JOB-2416624
Sugarloaf Ventures Limited t/a, Powerscourt
Hotel, Powerscourt Estate,, Enniskerry, Co.
Wicklow,
Application Details
In order to work in Ireland a non-EEA National, unless they are exempted, must hold a valid
employment permit.Please review the Eligibility and requirements for an employment permit if you
are unsure of your eligibility to apply for this vacancy.
No of positions : 2
Paid Position
40 hours per week
34882.00 Euro Annually
Job Description
Oversee daily kitchen operations, including planning, preparation, setup, and quality food production
in accordance with menu standards and plating guidelines. Train, direct, and supervise Line Cooks,
ensuring adherence to recipes, standards, and sanitation procedures. Maintain kitchen organisation
and cleanliness, ensuring compliance with state health regulations and hotel policies.
Key Requirements:
Experience & Certification: Minimum 2 years as a Line Cook in a 4/5-star hotel or restaurant with a
valid food handling certificate.
Technical Skills: Proficient in all line stations; able to follow, adjust, and expand recipes accurately.
Communication & Math: Clear English communication (spoken and written) and basic math
competency.
Work Quality & Efficiency: Strong attention to detail, speed, accuracy, and the ability to perform
under pressure.
Physical & Environmental Readiness: Capable of handling heavy items, working long shifts in
hot/noisy conditions and maintaining coordination and sensory quality checks.
Teamwork & Leadership: Effective in training, supervising, motivating, and collaborating with staff to
maintain a cohesive team.
Coordinate with Sous Chef/Executive Chef on assignments, production schedules, and menu
updates.
Ensure efficient workflow by assigning prep and production tasks, monitoring performance, and
assisting during peak service periods.
Manage inventory and food costs by tracking supplies, minimizing waste, and ensuring proper
storage and labeling.
Oversee opening and closing duties, including setup, breakdown, and maintenance of workstations,
tools, and equipment.
Support kitchen operations beyond the line, including banquets, off-premise functions, and
development of new menu items.