Executive Sous Chef

Here at Adare Manor, our vision is to create magical experiences that people will never forget. Our vision is Beyond Everything and we are always looking for people who want to play their part in helping us write the next chapter of this magical story. Since reopening five years ago, our team's efforts have been recognised again and again. In 2018 we were overjoyed to be awarded 'Hotel of the Year' at the Virtuoso Best of the Best awards. 2019 saw The Golf Course at Adare Manor named as the host venue for the Ryder Cup in 2027, while the following year The Oak Room restaurant was awarded its first Michelin Star. The accolades continued in 2022, with Adare Manor being named the No. 1 Resort in the World in Condé Nast Traveler Readers' Choice Awards, and 2023 has been no exception with the addition of the highly coveted Five-Star rating by Forbes Travel Guide. There has never been a more exciting time to join the team and we are delighted to be recruiting for an Executive Sous Chef to join our culinary team. As an Executive Sous Chef you will perform within and delegate tasks to a multicultural team to ensure a superior food production and presentation within all of our outlets including our signature Restaurant, The Oak Room; The Gallery, The Carriage House Restaurant & Bar and Banqueting facility for 350 guests. As an Executive Sous Chef you will: Manage a large team of Culinary professionals in a fast paced environment. Ability to handle multiple tasks as well busy banqueting, outside catering & volume production with an eye to detail and presentation. Stay up to date with latest culinary trends and create ideas into better and consistent implementations. Handling of the fully implemented HACCP guidelines as well as general health & safety in the workplace. Creating in conjunction with the Executive chef of menus, buffets and "specials" which meet the needs of the target market and are in line with the operating concept for the restaurant. To maintain good working relationships with colleagues and all other departments. To assist in the preparation of the department budget. To ensure that the Outlets Operational budget is in line and costs are strictly controlled maximising profitability. To assist each Outlet Chef to run their Kitchens at an acceptable food cost. Assumes responsibility for increasing departmental sales and profit. To respond to any changes in the Food and Beverage function as dictated by the industry, company or hotel To minimize payroll costs by maximizing the productivity and efficient scheduling of employees. The ideal candidate must hold a recognised degree in culinary arts and have at least 5 years' experience in 5 star hotels with at least 2 of those years at Executive Sous Chef management level. We offer state of art equipment, facilities & a very generous package. #Jobspro