Executive Sous Chef

at  The Europe Hotel Resort

Job Ref: KHL1529
Branch: The Europe Hotel Resort
Location: Fossa, Killarney, Co. Kerry, V93 KHN6, Ireland
Salary/Benefits: Competitive Salary
Contract type: Permanent
Hours: Full Time
Shift pattern: Flexible
Hours per week: 40
Posted date: 10/01/2025
Closing date: 12/02/2025
Position: Executive Sous Chef
Department: The Europe Hotel Resort
Reports to: Executive Head Chef Managing Director
The Europe Hotel Resort, situated in the heart of Killarney, is renowned as one of Ireland’s most luxurious 5-star hotels. We are seeking an experienced Executive Sous Chef to join our culinary team, collaborating with staff, management, and guests to deliver exceptional dining experiences.

POSITION OVERVIEW:

The Executive Sous Chef will oversee and direct all aspects of kitchen operations, providing functional assistance and direction. In the absence of the Executive Head Chef, this role coordinates functions and activities with other Food Beverage department heads and manages the Head Chefs of other food outlets within The Europe Hotel Resort. Additionally, the Executive Sous Chef may be required to cover shifts at other hotels under the Killarney Hotels Collection
portfolio as needed.

JOB REQUIREMENTS:

• A minimum of 4 years’ experience in a kitchen supervisory capacity, preferably within a high-class hotel or 5-star environment.
• Relevant trade commercial cookery qualifications.
• Fine dining experience at a five star, luxury level is advantageous.
• Strong leadership, coaching, and team-building skills.
• Advanced Food Hygiene Certificates – Levels 1 2.
• Comprehensive knowledge of allergens and HACCP principles.
• Excellent communication skills and fluency in English are essential to this role.
• Creativity in food preparation and presentation.
• Proficiency in Microsoft Word, Excel, and Outlook.
• Ability to work under pressure and handle multiple tasks effectively.
• Strong planning, organizational, and time-management skills.

• Supervise daily kitchen operations, ensuring high standards of food quality and presentation.
• Collaborate with the Head Chefs and Executive Head Chef to develop and update seasonal menus, incorporating current food trends and customer preferences.
• Plan menus for à la carte and function business, considering cost control and resource management.
• Maintain effective communication with all chefs regarding inventory levels and kitchen operations.
• Ensure compliance with food safety and hygiene standards, including allergen awareness and HACCP protocols.
• Minimize waste and manage recycling and waste disposal efficiently.
• Coordinate cleaning schedules and ensure the maintenance of kitchen equipment.
• Participate in cost control measures and stock-taking activities.
• Motivate and mentor kitchen staff, fostering a positive and productive work environment.
• Assist in designing and implementing innovative recipes and premium-quality dishes.
• Manage food purchasing, storage, and inventory control.
• Maintain strong working relationships with colleagues and other departments.
• Stay updated with the latest culinary trends and continuously seek opportunities for improvement.