Are you ready to take the next step in your culinary career? Sheraton Athlone Hotel, part of the prestigious Hodson Bay Group, is seeking an Executive Sous Chef to join our dynamic kitchen team. This senior leadership role offers an exciting opportunity to work in one of Ireland’s most celebrated hospitality groups, recently recognised as an Outstanding Employer 2025 by Failte Ireland’s Employer Excellence programme and ranked among Ireland’s Best Workplaces and Best Workplaces for Women in Great Place To Work 2025

ABOUT US

Sheraton Athlone Hotel is renowned for its exceptional dining experiences, from the brasserie-style elegance of La Provence Restaurant, to the warm Irish charm of The S Bar & Bistro, and the innovative offerings at our Rooftop Garden Terrace. Our culinary team prides itself on crafting menus that showcase the finest locally sourced produce and seasonal ingredients.
As part of the Hodson Bay Group, you will be joining a family-owned hotel group that prioritises respect for colleagues, customers, communities, and the environment. With four luxury properties across Ireland, including Galway Bay Hotel and Hyatt Centric Dublin, we offer unparalleled opportunities for career progression within a supportive and award-winning workplace culture.

WHAT WE’RE LOOKING FOR

We are seeking an accomplished culinary professional with:

• Proven experience as an Executive Sous Chef or similar leadership role in a high-end hospitality setting.
• A flair for developing innovative culinary products that delight guests across diverse dining outlets.
• Strong leadership skills with the ability to inspire passion within the kitchen team.
• Exceptional communication abilities to engage effectively with staff at all levels.
• A thorough understanding of HACCP compliance and food safety standards.
• Culinary creativity paired with excellent organisational skills to manage multiple priorities in a fast-paced environment.

THE ROLE

Reporting directly to the Executive Head Chef, the Executive Sous Chef will act as their right hand in overseeing kitchen operations while leading product development across all outlets. This position requires a dynamic leader who can inspire creativity, passion, and excellence within the kitchen team.

KEY RESPONSIBILITIES

• Collaborate with the Executive Head Chef on menu planning, recipe development, and culinary innovation across all outlets (La Provence Restaurant, The S Bar & Bistro, Harvest Cafe, weddings, meetings & events).
• Lead product development with a focus on preparation, creativity, presentation, plating, training, and auditing standards.
• Oversee day-to-day kitchen operations to ensure seamless service and maintain consistent quality standards.
• Mentor and manage kitchen staff (Chefs, Kitchen Assistants, Kitchen Porters), fostering a culture of engagement and teamwork.
• Ensure strict adherence to HACCP procedures and food safety regulations at all times.
• Monitor inventory levels, control costs, minimise waste, and optimise kitchen efficiency.
• Represent the kitchen team at management meetings (morning briefings, Food & Beverage strategy meetings, HOD meetings when EHC absent).