Waterville, County Kerry, Ireland
Executive Sous Chef
(Full Time Position)
The Executive Sous Chef (EXSC) position at Hogs Head Golf Club offers an exciting opportunity to join one of the world's leading private resort golf clubs. Working closely with the Executive Chef, the successful candidate will support the day-to-day operation of the culinary department while taking direct responsibility for McCarthy's Bar & Grill, ensuring exceptional food quality, service standards, and guest satisfaction. The EXSC will help drive operational excellence through effective systems, procedures, menu development, and cost control, while leading and developing a high-performing kitchen team. The role also requires ensuring full compliance with Health & Safety and HACCP regulations. This position will work closely with and report directly to the Executive Chef , Director of F&B and General Manager of Hogs Head Golf Club. The successful candidate must possess the service gene and DNA, with a sincere and genuine desire to provide the ultimate experience for all HHGC Members and Guests, while inspiring their team to deliver the same exceptional standards every day.
Facility Information
Hogs Head Golf Club was “Built by Friends, for Friends, for Fun.”
Hogs Head Golf Club has breath-taking vistas including the Finglas River flowing through the course, majestic cliff holes overlooking Ballinskelligs Bay and the seaside charm of Waterville village. Hogs Head Golf Club is an experience unlike any other. It is our personal, sincere and genuine attention to every detail that makes the impossible come to life, creating unique and long-lasting relationships along the way. Designed by legendary golf architect Robert Trent Jones Jr, Hogs Head is a private member's club situated just a mile from Waterville Golf Links on the Ring of Kerry. Named after a marine bearing point on the Ballinskelligs Bay, and completed in 2017, this spectacular layout was voted as the “Best New International Course” by Golf.com. Built on a majestic peninsula outside Waterville Village with stunning sea, mountain, river, and lake views, Hogs Head plays high above the ocean atop dramatic cliffs. It has many classic design features including a nod to Tillinghast's theory on a gentle opening hole, and a Biarritz green (but interestingly found on a par 5). But the most notable inclusion is the 13th - a clifftop par 3, with not one but two infinity greens. Owned and operated by Alvarez & Marsal, Inc., HHGC is not only one of the top club experiences in Ireland, but with a focus on providing an elite, championship golf experience coupled with superior lodging accommodations and service, it is becoming one of the most sought-after clubs in the world. www.hogsheadgolfclub.com
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Performs other duties as assigned by management.
- To provide leadership to the brigade and act as a role model in the production and presentation of dishes.
- To provide vision, research, and input into menu planning and constantly think of ways to improve the guest’s experience.
- To provide probationary and performance appraisals regularly with the culinary team with a view to developing their skillsets and careers at Hogs Head Golf Club.
- To be responsible for the effective day-to-day running of the entire culinary department but with specific responsibility to McCarthys Bar & Grill.
- To assist the Director of Food & Beverage in Capital Expenditure projects that impact the future of the Food & Beverage experience for members and guests at Hogs Head Golf Club.
- To assist the Executive Chef in ensuring that the desired gross Profits are attained through synergy of suppliers and menus across property.
- To ensure the agreed standard of uniform and personal hygiene is carried out in the kitchen at all times.
- To assist the Executive Chef in ensuring that the highest standard of operational hygiene is used at all times in the kitchen area.
- To ensure that payroll management is monitored daily and that staff are afforded a good work/life balance.
- To ensure that all kitchen equipment, fixtures and fittings, are in good working order and to ensure that no item is misused.
- To ensure a monthly stocktake is performed and that all purchased products are handled correctly.
- To ensure staff are trained to the agreed standards outlined in the Standards Manual and established operating procedures.
- To promote good working relations within the kitchen area in line with our kitchen charter and ensure that the team is motivated and working together.
- To assist the Executive Chef in preparing and compiling menus for daily business, functions etc. to the agreed standard.
- To ensure staff meals are balanced and nutritional as agreed with Management and consistent with other canteens on property.
- To ensure all cleaning schedules are adhered to and that hygiene is checked daily.
- To ensure that you have a good relationship with all HOD’s within F&B and other departments in the resort.
- To be aware of and comply with company policy regarding:
o Fire
o Health and Safety
o Hygiene
o Food Hygiene
o Customer Care
o Security
- To monitor all dishes prepared from the kitchen, and ensure they conform to agreed standard prior to food service.
- To attend any training sessions or meetings as required.
- To carry out any other duties outside your normal daily/weekly routine duties, but within the scope of your position.
- To read, understand and comply with your responsibilities as defined in the Health and Safety Statement and the Staff Handbook.
- To ensure that all new employees are familiarised and inducted into the workplace according to the hotel and department standards.
QUALIFICATIONS:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
EDUCATION and/or EXPERIENCE:
- Minimum 5 years’ experience in 4*+ Hotel kitchens or high-end restaurants essential at Sous Chef level or above.
- Current studies towards, or completion of, a Bachelor's degree in Hospitality Management or Culinary Arts would be an advantage
- Demonstrate experience in improving guest satisfaction.
- Team orientated individual who puts developing others as a priority.
CRITICAL SKILLS & REQUIREMENTS:
- Excellent communication skills, verbal and written.
- Patient and friendly with demonstrated experience in problem solving.
- Professional and outgoing personality.
- Able to work effectively with and present information to other department heads, staff and vendors.
- Must be available to work evenings, weekends and holidays
PHYSICAL DEMANDS:
- Must frequently lift and/or move up to 50 pounds.
- Specific vision abilities required by this job include close vision, distance vision, colour vision, peripheral vision, and depth perception.
- Occasionally required to walk or move to various locations within the property; climb or balance; stoop, kneel, crouch, or crawl; and taste or smell.
- A noise level in the work environment is usually quiet.
- Schedule must be flexible to include weekends and holidays.
COMPENSATION AND BENEFITSThis is a full-time position. Work - Life balance is important at Hogs Head Golf Club.
· Remuneration DOE
· Staff accommodation can be provided
· Discretionary end of year bonus
· Regular Activities and gatherings for all teams across HHGC
· Wellness at work events
· Refer a friend scheme
· Continual training and development
· Goal orientated career growth
· Staff uniforms
· Playing privileges
· Bike to work scheme
· End of year recognition party
· Social events and activities
· Meals while on duty
INSTRUCTIONS ON HOW TO APPLY:
Preparing a thoughtful letter of interest and alignment with the above noted expectations and requirements is necessary.
Your letter should be addressed to Michelle O'Sullivan, HR Manager, and clearly articulate why you want to be considered for this position.
Please send via email to: [email protected]; No Phone calls please.
Expressions of interest should be conveyed no later than 5pm on July 20th, 2026
Benefits:
- Bike to work scheme
- Company events
- On-site parking
Work authorisation:
Work Location: In person
