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Salesforce, the Customer Success Platform and world’s #1 CRM, empowers companies to connect with their customers in a whole new way. We are the fastest growing of the top 10 enterprise software companies, and this level of growth equals incredible opportunities to grow a career at Salesforce. Together, with our whole Ohana (Hawaiian for “family”) made up of our employees, customers, partners and communities, we are working to improve the state of the world.

DEPARTMENT:

Our in-house culinary team consists of food & beverage specialists who leverage their well-developed hospitality skills and expertise in combining food, beverage, and exemplary service to create unique and memorable experiences for guests of all types. We leave egos at the door, strive for constant personal and professional development, and maintain a healthy work/life balance. We nurture a "start-up culture" that keeps us focused on delivery quality, speed, execution, and unrivaled “Customer Wow!”

THE ROLE:

The Sous Chef for the Ohana Floor Exhibition Kitchen is responsible for the production of savoury product that stems from the Exhibition Kitchen. Together with the Chef de Cuisine, the successful candidate will help to create and deliver exciting culinary experiences for our Ohana. They will also provide guidance to more junior kitchen staff, help maintain a clean, organized work environment that adheres to all safety and food handling requirements, and assist the Pastry Sous Chef when needs arise. This role reports to the Chef de Cuisine.

This role is going to be based in our incredible new Salesforce Tower in Dublin ( https://www.salesforce.com/uk/blog/2019/01/announcing-salesforce-tower-dublin.html ), opening up soon - be a part of the amazing team there from the start!

YOUR IMPACT (SUCCESS):

Success in this role will be measured by your ability to: support the delivery of world-class service to guests and employees; curate and support the organization of a wide range of food and beverage events; consistently lead with high emotional intelligence and self-awareness; partner internally with other culinary team members, events teams, Facility teams, internal business units, and partner organizations. Clear and effectively reporting on current, upcoming, and past projects; tracking program related costs, contribute to an energetic, engaging, and upbeat work environment and maintain a healthy work/life balance.

Key Responsibilities:

• Leads kitchen team in chef's absence

• Leads by example, providing guidance to junior kitchen staff members, including, but not limited to, line cooking food preparation, food safety, dish plating and setting the pace of work

• Collaborates with Chef de Cuisine with menu creation for culinary events

• Develop, execute and track data for a daily snack/hors d’oeuvres menu of 5 savoury items

• Create and manage daily prep lists

• Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance

• Keeps cooking stations stocked, especially before and during prime operation hours

• Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns

• Supervises all food preparation and presentation to ensure quality and restaurant standards

• Works with head chef to maintain kitchen organization, staff ability, and training opportunities

• Implement and oversee opening and closing checklists

• Verifies all kitchen equipment is in working order and reports any issues to the appropriate people

• Verifies that food storage units all meet standards and are consistently well-managed

• Daily input of all new invoices into food cost tracking system

• Coordinates with kitchen team on supply ordering, budget, and kitchen efficiency and staffing

• Assists in creating memorable food experiences for our Ohana

• Follow and enforce proper security protocol

Required Skills and Qualifications:

• 5+ years restaurant experience

• Locally required food handling certificates at the manager level

• Ability to manage people in a respectful and organised manner

• Has a passion for hospitality, with extensive knowledge of food safety and food handling requirements and food and restaurant industry knowledge

• Flexibility to work within tight timelines when situations pivot

• Ability to work in a clean and efficient manner with excellent attention to detail

• Strong verbal and written communication skills with excellent gues relation skills

• Must be able to work standing up for hours at a time, lift 50 pounds and carry it at least 20 feet, and work in hot and cold conditions

Desired Skills and Qualifications (Not Essential):

• Professional work experience in a corporate environment / at a growing global enterprise technology company or similar (i.e. Business Consulting, IT Consulting/Services, Cloud-based technology companies, etc.)

• Previous international work experience

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