Executive Sous Chef
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Application Details
In order to work in Ireland a non-EEA National, unless they are exempted, must hold a valid employment permit.Please review the Eligibility and requirements for an employment permit if you are unsure of your eligibility to apply for this vacancy.
Job Description- 2494316101074;-8.97604560852051;GALWAY BAY GOLF RESORT , Renville W, Oranmore , Galway , Co. Galway , H91 T4A4
About the Role
As Executive Sous Chef, you will play a pivotal leadership role in crafting and executing the culinary identity of The Hawthorn by Galway Bay. Supporting the Executive Chef, you will oversee day-to-day kitchen operations across all outlets — from fine dining and banqueting to spa and in-room dining — ensuring excellence, precision, and creativity at every stage.
Drawing on your Michelin-level experience and extensive background across all kitchen disciplines, you will guide, mentor, and inspire a dynamic culinary team to deliver exceptional guest experiences that reflect the rhythms of land and sea.
Key Responsibilities:Partner with the Executive Chef in developing and delivering a seasonal, ingredient-led culinary philosophy rooted in local provenance and refined simplicity.
Oversee and support pre-opening activities, including menu development, supplier partnerships, kitchen setup, and staff recruitment and training.
Lead by example in all kitchen sectors, maintaining consistent standards across fine dining, banqueting, pastry, garde manger, and room service.
Uphold and enforce the highest standards of food safety, HACCP, and hygiene across all culinary operations.
Support financial management, including cost control, waste reduction, and inventory efficiency in collaboration with the Purchasing Manager and Financial Controller.
Mentor, train, and develop a high-performing team with a focus on growth, innovation, and consistency.
Collaborate closely with the Director of Food & Beverage and service teams to ensure a seamless, elevated guest experience.
Uphold The Hawthorn’s reputation for 5-star luxury and sustainability, aligning all culinary operations with the hotel’s brand ethos.
Minimum Requirements: Qualification in International business management
Post graduate diploma in Food Production and Hotel Management
Minimum 2 years’ experience in Michelin-starred or fine-dining kitchens, with a deep understanding of precision, technique, and presentation.Proven background in luxury hotels or 5-star environments, ideally in a senior Sous Chef or Executive Sous Chef capacity.
Comprehensive experience across all kitchen departments, with a solid understanding of both à la carte and large-scale operations.
Strong leadership and mentoring skills, capable of building motivated, cohesive teams under pressure.
Demonstrated pre-opening or concept-development experience in high-end hospitality (preferred).
Passionate about sustainability, local sourcing, and storytelling through food.
Creative flair balanced with strong commercial acumen and operational discipline.
- This vacancy is suitable for Remote/Blended working
- Sector:
- Executive