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Executive Sous Chef - Cashel Palace Hotel at Sige Relais Chateaux
Cashel, Tipperary, Ireland -
Full Time

Start Date

Immediate

Expiry Date

18 Jun, 26

Salary

0.0

Posted On

20 Mar, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Excellence, Kitchen Operations, Teamwork, Initiative, Professionalism, Food Sourcing, Bistro Dining, Formal Dining, Afternoon Tea, Reporting

Industry

Hospitality

Description
Company Description We have a fantastic opportunity for an Executive Sous Chef to join us at the 5* Cashel Palace Hotel A Palladian manor, in the heart of Ireland, Cashel Palace is a luxury hideaway, meticulously restored and exquisitely reimagined. Spectacularly located by the Rock of Cashel in picturesque Co. Tipperary, the hotel is enveloped in nature and overlooked by ancient history. Job Description Under the direction of Director of Culinary, Stephen Hayes, food will be treated as a rich celebration of life, of the land, of the locality. From light bites to elegant afternoon tea, casual bistro to formal evening dining, much produce will be sourced from the local Tipperary larder to create exciting culinary experiences. Proud members of Ireland's Blue Book and Relais & Chateaux Role Requirements - Will report directly to the Director of Culinary and Departmental Head Chefs. - Ensure that day-to-day operations are carried out in line with the hotel’s standards. - The right candidate will strive for excellence in all areas of work, appearance and will work in a professional manner. - Must be able to work well on your own initiative and to work as part of a team. If you are ready to take the next step in your culinary career, apply now! Additional Information Great employee benefits as part of the overall package. Sick pay On-site parking Employee discount Bike to work scheme Wellness program Food allowance Company events Department: Other

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Responsibilities
The Executive Sous Chef will operate under the Director of Culinary, focusing on creating exciting culinary experiences using locally sourced Tipperary produce across various dining settings. Responsibilities include ensuring day-to-day operations adhere strictly to the hotel's high standards.