Executive Sous Chef

The Candidate

• Minimum of 8 years experience within the hospitality industry in 4 and or 5 star properties;
• Display excellence in food preparation and service;
• Management experience essential;
• Have experience of managing and implementing a HACCP system;
• Recognised professional qualification essential;
• Excellent Communication and Interpersonal skills;
• Have drive and enthusiasm to achieve excellence.

The Role

Working with the team in delivery excellence, the successful candidate will be required to:

• To ensure that products is delivered in accordance with agreed standards throughout the resort;
• To work with the Executive Head Chef and the team to develop and grow the team;
• To work with the team to achieve budgetary & agreed targets e.g. Food GP%, Guest & Employee satisfaction rating etc.
• To ensure compliance with HACCP system;
• The ability to strive for excellence;
• To manage key responsibilities within the kitchen department.

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Benefits include:

• FBD Hotels & Resorts Employee, Family and Friends Initiative
• Employee assistance program
• Discounted Leisure Centre and Golf Membership
• Meals on duty
• Personal Retirement Savings Account or PRSA 
• VHI. Group Discount Scheme
• Discounts in local business
• Company Sick Pay scheme