Executive Sous Chef

The Candidate Minimum of 8 years experience within the hospitality industry in 4 and or 5 star properties; Display excellence in food preparation and service; Management experience essential; Have experience of managing and implementing a HACCP system; Recognised professional qualification essential; Excellent Communication and Interpersonal skills; Have drive and enthusiasm to achieve excellence. The Role Working with the team in delivery excellence, the successful candidate will be required to: To ensure that products is delivered in accordance with agreed standards throughout the resort; To work with the Executive Head Chef and the team to develop and grow the team; To work with the team to achieve budgetary & agreed targets e.g. Food GP%, Guest & Employee satisfaction rating etc. To ensure compliance with HACCP system; The ability to strive for excellence; To manage key responsibilities within the kitchen department. *************************************** Benefits include: FBD Hotels & Resorts Employee, Family and Friends Initiative Employee assistance program Discounted Leisure Centre and Golf Membership Meals on duty Personal Retirement Savings Account or PRSA VHI. Group Discount Scheme Discounts in local business Company Sick Pay scheme Skills: Culinary Leadership Hospitality