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 with numerous prestigious awards such as being named the No.1 Resort in the world in Condé Nast Traveler Readers Choice Award, Hotel of the Year at the Virtuoso 'Best of the Best' awards and being awarded the highly coveted 'Five-Star' rating by Forbes Travel Guide.
As well as this, The Oak Room Restaurant was awarded its first Michelin star in 2020, an accolade it has maintained to this day, The Golf Course at Adare Manor was named as the host venue for the prestigious 2027 Ryder Cup.
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.
* Handle multiple tasks as well as busy banqueting, outside catering & volume production with an eye to detail and presentation.
* Stay up to date with the latest culinary trends and create ideas into better and consistent implementations.
* Handle the fully implemented HACCP guidelines as well as general health & safety in the workplace.
* Create, in conjunction with the Executive Chef, menus, buffets, and "specials" which meet the needs of the target market and are in line with the operating concept for the restaurant.
* Maintain good working relationships with colleagues and all other departments.
* Assist in the preparation of the department budget.
* Ensure that the Outlets Operational budget is in line and costs are strictly controlled, maximizing profitability.
* Assist each Outlet Chef to run their kitchens at an acceptable food cost.
* Assume responsibility for increasing departmental sales and profit.
* Respond to any changes in the Food and Beverage function as dictated by the industry, company, or hotel.
* 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 an exceptional working environment and development opportunities that are beyond everything, state of the art equipment as well as competitive rates of pay & benefits.
#J-18808-Ljbffr