Junior Sous Chef

4 weeks ago

Municipal District of AdareRathkeale, Ireland Adare Manor Full time

Here at Adare Manor, our vision is to create magical experiences that people will never forget. It's about a heartfelt Irish welcome that creates a sense of belonging. It's about an openness and warmth that's full of natural character. It's about a deeper understanding of every detail from start to finish. Our vision is Beyond Everything. We are always looking for people who want to play their part in helping us write the next chapter of this magical story.

Within one year of reopening the Resort, we were overjoyed to be awarded 'Hotel of the Year' at the Virtuoso Best of the Best Awards ceremony in Las Vegas in 2018. Since then, we have acquired many accolades including AA Ireland: Hotel of the Year 2019, IGTOA: Golf Resort of the Year 2018 amongst many more. Our signature restaurant The Oak Room earned a position in the Michelin Guide Great Britain and Ireland 2020 with One Michelin Star and continues to retain it.

We are also delighted to announce that we have just been voted the #1 Resort in the World by Cond Nast Traveler Readers' Choice Awards for 2022.

There has never been a more exciting time to join the team and we are now recruiting for a Junior Sous Chef in our Michelin Star restaurant The Oak Room.

The Oak Room is our signature restaurant which is solely open for dinner service. This beautifully oak panelled room caters for up to 55 guests with an adjoining private dining facility for a further 16 guests. Our menu concept is simple yet exquisite - a choice of 2 tasting menus, offering contemporary Irish Cuisine paired with beverages prepared by a team of talented food & beverage professionals.

Our Culinary Team in the Oak Room is headed by Executive Head Chef, Mike Tweedie - a distinguished professional with an incredible background. The Head Chef will assist Chef Tweedie in managing a team of 10 chefs.

The successful applicant will be tasked with:

  1. Assisting in the management of a large team of Culinary professionals in a fast paced environment.
  2. Handling multiple tasks with strong attention to detail.
  3. Following all HACCP & HSE guidelines in the kitchen & wider workplace.
  4. Designing menus in conjunction with the Executive Head Chef, Director of Culinary and Executive Sous Chef.
  5. Minimizing payroll costs by maximizing the productivity and efficient scheduling of employees.
  6. Controlling food cost & wastage.

To be considered for this role, candidates must hold a recognised degree in culinary arts and have at least 5 years' experience in restaurants that hold a minimum of one Michelin star.

If you would like to be part of one of the leading hotels in the world, we would like to know more about you. We offer an exceptional working environment, state of the art equipment & development opportunities that are beyond everything.

#J-18808-Ljbffr

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