Junior Sous Chef - Slieve Donard Resort & Spa

Nestling at the foot of the Mountains of Mourne, the magnificent Slieve Donard Resort and Spa stands in six acres of immaculate private grounds. A golden strand of beach borders one side while the mighty Royal County Down golf course frames the other. This lovingly maintained Victorian hotel is home to one of Europe’s finest resort Spas and is perfect for a short break, residential conference or grand event. Be part of a culinary team, creating guest experiences like none other.

The Opportunity

As a Junior Sous Chef you will be responsible for:

• The delivery of an exceptional culinary offering for our guests both in flavour and presentation.
• Carrying out all service standards and the efficient operation of the kitchen function pre and post service.
• Ensuring quality standards and procedures are fully understood and implemented, carrying out daily checking procedures.
• Ensuring stock and ordering is completed, controlled and monitored.
• Training and coaching team members to develop skillset and provide an elevated service.
• Managing and running the shift in the absence of the Sous Chef and Head Chef.
• Maintaining effective communication and relationships with both internal and external stakeholders, maintaining an effective operation to ensure guest satisfaction.
• Ensuring the security of kitchen and storage areas are always maintained.

Essential Criteria

• Excellent communication and interpersonal skills.
• Ability to demonstrate a flair and passion for food and food presentation.
• Ability to demonstrate previous experience of mentoring and developing a team member successfully.
• Ability to demonstrate previous experience of managing a team independently.
• Previous experience of recruiting and onboarding team members.
• Flexibility to work across multiple outlets with differing culinary offerings.
• Ability to deliver exceptional standards in a pressurised environment.
• Previous experience as Junior or Sous Chef within a high-quality culinary operation.
• NVQ Level 3 or equivalent in Food Preparation and Cooking.
• Hold a recognised, current Food Hygiene Certificate.

Desirable Criteria

• Previous experience within a hotel environment.
• Previous experience of working across multiple outlets.

The Perks

• Enrolment in pension from Day 1 for all eligible team members
• Meal on each shift in a dedicated team member area
• Access to everyday discounts from high street retailers
• Car Parking
• Discounted hotel room rates for you and your family across the portfolio (TC’s apply)
• Refer a Friend Scheme – just by putting a good word in for a friend you could earn some extra cash
• Incentive schemes
• Employee Assistance Programme
• Team Celebration Awards and Recognition
• Access to participating in healthcare plans and insurance plans – just in case
• Life Assurance

Right to Work

In line with the Asylum and Immigration Act 1996, we do require all applicants to have the eligibility to live and work in the United Kingdom. Documentation will be required at interview stage.

About us

Marine Lawn Hotels Resorts is a collection of bespoke hotels in the world’s most distinguished golfing destinations. Nestled along some of the most coveted courses across the globe, each of our properties offer unforgettable travel experiences inspired in the history and legacy of the once-in-a-lifetime destinations they call home. Here, we invite locals, neighbours, and international guests alike to embrace the beauty of where land meets sea as they embark upon a journey rooted in service, storytelling, and adventure. For more information visit www.marineandlawn.com.

Nestling at the foot of the Mountains of Mourne, the magnificent Slieve Donard Resort and Spa stands in six acres of immaculate private grounds. A golden strand of beach borders one side while the mighty Royal County Down golf course frames the other. This lovingly maintained Victorian hotel is home to one of Europe’s finest resort Spas and is perfect for a short break, residential conference or grand event.