Executive Sous Chef

FITZPATRICK CASTLE HOTEL; Killiney; On-site; EUR 60,000 - 76,000; Full time

Job summary

FITZPATRICK CASTLE HOTEL in Killiney, Co. Dublin, seeks an Executive Sous Chef to lead the kitchen brigade and uphold 4-star service standards.

You will deputize for the Exec Chef, supervise junior staff, ensure HACCP compliance, and drive food quality, training, and cost control across all production areas. This role requires dedication, leadership, and a commitment to guest satisfaction in a premium hotel setting.

Responsibilities

• To offer the highest level of guest service in the Food Production areas of the hotel, ensuring 4* agreed standards are achieved at all times.
• To supervise and contribute to the training of all junior member of staff
• To deputize for the Exec Chef when he is not on duty
• To ensure that you have an in-depth knowledge of your department product, in addition to being aware of the hotel facilities
• To comply with all HACCP procedures and guidelines as set out in the hotel HACCP policy are adhered to at all times
• To assist in the purchasing of food goods, ensuring correct suppliers are used and goods are of an acceptable standard
• To ensure that relevant HACCP documentation is completed throughout the working day
• To document and report back to supervisors and management any non compliance in relation to HACCP control within the kitchen
• To work as part of the team, being aware of colleagues and their needs, and being flexible at all times
• To promote sales within the department and across the hotel
• To have pride and commitment in your area of work
• To attend training sessions as required
• To attend appraisals / assessments as required
• To attend Hotel and Departmental Meetings as required, ensuring effective communication at all levels
• To maintain all company policies and procedures
• To comply with statutory and legal requirements for Health & Fire, Hygiene, Licensing and Employment
• To attend management meetings and assist in areas such as forecast, labor, recruitment etc..

Job description

Overview

Application

Executive Sous Chef

Date posted: November 06, 2026

Permanent

Full-time

SCOPE & GENERAL PURPOSE OF JOB:

To ensure that the customers are offered the highest quality standards in service and care anticipating their needs and being attentive at all times.

ACCOUNTABILITIES:

• To offer the highest level of guest service in the Food Production areas of the hotel, ensuring 4* agreed standards are achieved at all times.
• To supervise and contribute to the training of all junior member of staff
• To deputize for the Exec Chef when he is not on duty
• To ensure that you have an in-depth knowledge of your department product, in addition to being aware of the hotel facilities
• To comply with all HACCP procedures and guidelines as set out in the hotel HACCP policy are adhered to at all times
• To assist in the purchasing of food goods, ensuring correct suppliers are used and goods are of an acceptable standard
• To ensure that relevant HACCP documentation is completed throughout the working day
• To document and report back to supervisors and management any non compliance in relation to HACCP control within the kitchen
• To work as part of the team, being aware of colleagues and their needs, and being flexible at all times
• To promote sales within the department and across the hotel
• To have pride and commitment in your area of work
• To attend training sessions as required
• To attend appraisals / assessments as required
• To attend Hotel and Departmental Meetings as required, ensuring effective communication at all levels
• To maintain all company policies and procedures
• To comply with statutory and legal requirements for Health & Safety, Fire, Hygiene, Licensing and Employment
• To attend management meetings and assist in areas such as forecast, labor, recruitment etc..

This is not a full and final list of duties and responsibilities and you may be required to carry out other tasks as directed by senior executives.