Adare Manor
  • Kitchen Operations/Culinary
  • Adare, Limerick, IRL
  • Competitive
  • 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, Cond Nast Traveler Readers' Choice Awards 2019: #1 Resort in Europe and #5 in the World, IGTOA: Golf Resort of the Year 2018, Yes Chef: Afternoon Tea 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.

As part of the renovation program, Adare Manor built a brand new ballroom that caters for up to 350 guests at one time. This room is beautifully situated overlooking the River Maigue and commands panoramic views of the Golf Course and parkland beyond. To date we have held amazing weddings for up to 600 guests.

Our Banqueting team is made up of Culinary and Food & Beverage professionals and we are currently recruiting for a Sous Chef to join this large team.

This role requires the skills of a highly organised and meticulous person who is service driven and has a good eye for detail and style.

Experience of a 5 star/luxury property is desirable.

As a Sous Chef with responsibility for Banqueting you will:

  • Handling multiple tasks as well busy banqueting, outside catering & volume production with an eye to detail and presentation
  • Staying up to date with latest culinary trends and create ideas into better and consistent implementations
  • Handling of the fully implemented HACCP guidelines as well as general health & safety in the workplace
  • Creating in conjunction with the Chef De Cuisine/Executive Sous Chef of menus, buffets and "specials" which meet the needs of the target market and are in line with the operating concept for the restaurant
  • Maintaining good working relationships with colleagues and all other departments
  • Assuming responsibility for increasing departmental sales and profit
  • Minimizing payroll costs by maximizing the productivity and efficient scheduling of employees
  • Able to control food cost and wastage

The ideal candidate would have at least 3 years of high volume, high-end banqueting in a senior chef capacity.

We offer state of art equipment, facilities, magical environment & a very generous package.

The start date of this role will be dependant on Government restrictions regarding COVID19.

Adare Manor
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