Executive Sous Chef

At Adare Manor, our vision is 'Beyond Everything' - a commitment to creating magical, unforgettable experiences for our guests and team alike. As a globally celebrated luxury resort, we are proud to have been named #1 Resort in Europe by Condé Nast Traveler for three consecutive years, awarded the prestigious Forbes Five-Star rating, and honoured with Michelin's highest distinction-3 Keys. From our Michelin-starred dining to world-class golf, including hosting the 2027 Ryder Cup, Adare Manor is a place where excellence thrives. If you share our passion for pushing boundaries and delivering extraordinary experiences, we would love to welcome you to our award-winning team.

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 an exceptional working environment and development opportunities that are beyond everything, state of the art equipment as well as competitive rates of pay & benefits.

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