Job Description – Executive Sous Chef

Trump International Doonbeg is a coastal haven, hidden on a sheltered corner of the Wild Atlantic Way where world-class golf meets an intimate Spa, amazing food and access to the best activities, culture, heritage and one of the most picturesque settings Ireland has to offer for conferences, meeting, incentives and special events.

Recognised among the best championship Links Courses in the world and named best Golf Resort in Ireland by the Irish Golf Tour Operators Association. At the heart of the resort is the Irish Country house hotel with one of Ireland's best Hotel Restaurants, the Ocean View Restaurant. And Ocean is a recurring theme, ever present with stunning views of the rolling waves and the rugged landscape stretching as far as the eye can see to the Cliffs of Moher.

Certified as a GREAT PLACE TO WORK®, Trump International Doonbeg is home to a proud and motivated workforce of 305 people during high season, offering a world class 5 Star Hotel workplace, with the beauty and balance of west Clare living.

Company: Trump International Doonbeg

Location: Doonbeg IRELAND

Reporting to: Executive Chef

As Executive Sous Chef, you will play a pivotal leadership role in maintaining the culinary excellence and operational efficiency of Trump Doonbeg. Working closely with the Executive Head Chef, you will oversee day-to-day kitchen operations, menu development, event coordination, and staff management across multiple outlets.

This is a hands-on leadership role, requiring flexibility, discipline, and a strong mentoring approach. You will be expected to set and enforce five-star standards, drive consistency across all operations, and develop the kitchen brigade to deliver exceptional quality. From overseeing wedding tastings to leading service in busy outlets, the Executive Sous Chef must be able to step into any part of the operation and ensure flawless delivery.

KEY RESPONSIBILITIES

Operational Leadership & Team Development

• Lead daily kitchen operations across all outlets, deputising for the Executive Head Chef when required.
• Maintain a hands-on approach, actively working alongside the team in service, tastings, banqueting, and events.
• Provide direction and support, stepping into any section or outlet as required to cover rota gaps and ensure smooth service.
• Drive kitchen discipline, consistency, and teamwork, ensuring all SOPs and five-star standards are followed.
• Demonstrate a visible leadership style, leading from the floor.
• Act as a strong communicator, building positive and collaborative relationships with both FOH and BOH teams.
• Mentor, coach, and motivate large kitchen teams, fostering growth, accountability, and pride in craft.
• Develop junior chefs through structured training and on-the-job development, ensuring continual skill progression.

HACCP & Compliance

• Ensure 100% compliance with HACCP and food safety regulations across all kitchens.
• Maintain and monitor Kelsius systems daily; provide refresher training for teams in Trumps Bar and Banqueting kitchens.
• Oversee fridge and storage compliance to guarantee food safety.
• Manage kitchen porters to uphold the highest hygiene and cleanliness standards.
• Conduct weekly reviews with Head and Sous Chefs to maintain best practice.

Menu Development & Innovation

• Develop and implement new menu items aligned with SOPs and brand standards.
• Cost all new dishes and secure Executive Chef approval before rollout.
• Refresh Trump’s Lunch & Dinner and banqueting menus seasonally, introducing 2–3 new items every two months.
• Create and manage Daily & Weekly Specials to drive guest satisfaction and revenue.
• Analyse monthly sales mix to identify high-performing dishes and improve menu profitability.

Banquets & Events

• Lead wedding tastings, including documentation and photography for records and marketing.
• Oversee all weddings and events, ensuring seamless execution and exceptional guest satisfaction.
• Ensure HACCP and compliance standards are met in all banqueting operations.
• Manage ordering and logistics for weddings, banquets, and large events.

Key Performance Indicators (KPIs)

• HACCP Compliance: Maintain 100% compliance across all outlets.
• Menu Innovation: Introduce at least 2–3 new items every two months.
• Menu Costing Accuracy: All new dishes accurately costed and signed off by the Executive Chef.
• Sales Mix Improvement: Achieve monthly sales mix improvement of at least 5%.
• Event Execution Excellence: 100% positive feedback on weddings/events.
• Operational Efficiency: Zero disruption during Executive Chef’s absence.
• Medallia Score: Achieve 9.4 or above for the resort in regards to culinary.

Standard Operating Procedures (SOPs)

• New Dish Implementation: All new dishes must be fully documented (recipe, method, photo), costed, and signed off by the Executive Chef.
• SOP Modifications: Any changes to SOPs must be approved by the Executive Chef to ensure consistency and quality.

Health & Safety

• Fulfil obligations under food safety management regulations and the Health & Safety at Work Act.
• Maintain a clean, safe work environment and report hazards promptly.
• Be aware of first aid and fire safety procedures; participate in drills as required.

Qualifying Criteria

• Minimum 2 years’ experience as an Executive Sous Chef or similar in a five-star or high-quality operation.
• Strong background in hotels, à la carte restaurants, and banqueting.
• Excellent knowledge of HACCP, allergens, and compliance standards.
• Proven track record of leading, training, and mentoring large kitchen teams.
• Demonstrated culinary expertise, organisational skills, and cost control.
• Positive attitude, humility, and respect for colleagues.
• Flexible and adaptable with the ability to perform under pressure.

Benefits

• Complimentary meals, snacks, and beverages while on duty.
• Discounts in Spa, Hotel, and Golf course.
• Staff and family rates at group properties (US, UK, and Ireland).
• Free on-site parking.
• Regular staff appreciation initiatives.
• Assisted educational opportunities for professional development.
• Sick Benefit Scheme.
• Personal locker provided if required.

Job Description – Executive Sous Chef

Trump International Doonbeg is a coastal haven, hidden on a sheltered corner of the Wild Atlantic Way where world-class golf meets an intimate Spa, amazing food and access to the best activities, culture, heritage and one of the most picturesque settings Ireland has to offer for conferences, meeting, incentives and special events.

Recognised among the best championship Links Courses in the world and named best Golf Resort in Ireland by the Irish Golf Tour Operators Association. At the heart of the resort is the Irish Country house hotel with one of Ireland's best Hotel Restaurants, the Ocean View Restaurant. And Ocean is a recurring theme, ever present with stunning views of the rolling waves and the rugged landscape stretching as far as the eye can see to the Cliffs of Moher.

Certified as a GREAT PLACE TO WORK®, Trump International Doonbeg is home to a proud and motivated workforce of 305 people during high season, offering a world class 5 Star Hotel workplace, with the beauty and balance of west Clare living.

Company: Trump International Doonbeg

Location: Doonbeg IRELAND

Reporting to: Executive Chef

As Executive Sous Chef, you will play a pivotal leadership role in maintaining the culinary excellence and operational efficiency of Trump Doonbeg. Working closely with the Executive Head Chef, you will oversee day-to-day kitchen operations, menu development, event coordination, and staff management across multiple outlets.

This is a hands-on leadership role, requiring flexibility, discipline, and a strong mentoring approach. You will be expected to set and enforce five-star standards, drive consistency across all operations, and develop the kitchen brigade to deliver exceptional quality. From overseeing wedding tastings to leading service in busy outlets, the Executive Sous Chef must be able to step into any part of the operation and ensure flawless delivery.

KEY RESPONSIBILITIES

Operational Leadership & Team Development

• Lead daily kitchen operations across all outlets, deputising for the Executive Head Chef when required.
• Maintain a hands-on approach, actively working alongside the team in service, tastings, banqueting, and events.
• Provide direction and support, stepping into any section or outlet as required to cover rota gaps and ensure smooth service.
• Drive kitchen discipline, consistency, and teamwork, ensuring all SOPs and five-star standards are followed.
• Demonstrate a visible leadership style, leading from the floor.
• Act as a strong communicator, building positive and collaborative relationships with both FOH and BOH teams.
• Mentor, coach, and motivate large kitchen teams, fostering growth, accountability, and pride in craft.
• Develop junior chefs through structured training and on-the-job development, ensuring continual skill progression.

HACCP & Compliance

• Ensure 100% compliance with HACCP and food safety regulations across all kitchens.
• Maintain and monitor Kelsius systems daily; provide refresher training for teams in Trumps Bar and Banqueting kitchens.
• Oversee fridge and storage compliance to guarantee food safety.
• Manage kitchen porters to uphold the highest hygiene and cleanliness standards.
• Conduct weekly reviews with Head and Sous Chefs to maintain best practice.

Menu Development & Innovation

• Develop and implement new menu items aligned with SOPs and brand standards.
• Cost all new dishes and secure Executive Chef approval before rollout.
• Refresh Trump’s Lunch & Dinner and banqueting menus seasonally, introducing 2–3 new items every two months.
• Create and manage Daily & Weekly Specials to drive guest satisfaction and revenue.
• Analyse monthly sales mix to identify high-performing dishes and improve menu profitability.

Banquets & Events

• Lead wedding tastings, including documentation and photography for records and marketing.
• Oversee all weddings and events, ensuring seamless execution and exceptional guest satisfaction.
• Ensure HACCP and compliance standards are met in all banqueting operations.
• Manage ordering and logistics for weddings, banquets, and large events.

Key Performance Indicators (KPIs)

• HACCP Compliance: Maintain 100% compliance across all outlets.
• Menu Innovation: Introduce at least 2–3 new items every two months.
• Menu Costing Accuracy: All new dishes accurately costed and signed off by the Executive Chef.
• Sales Mix Improvement: Achieve monthly sales mix improvement of at least 5%.
• Event Execution Excellence: 100% positive feedback on weddings/events.
• Operational Efficiency: Zero disruption during Executive Chef’s absence.
• Medallia Score: Achieve 9.4 or above for the resort in regards to culinary.

Standard Operating Procedures (SOPs)

• New Dish Implementation: All new dishes must be fully documented (recipe, method, photo), costed, and signed off by the Executive Chef.
• SOP Modifications: Any changes to SOPs must be approved by the Executive Chef to ensure consistency and quality.

Health & Safety

• Fulfil obligations under food safety management regulations and the Health & Safety at Work Act.
• Maintain a clean, safe work environment and report hazards promptly.
• Be aware of first aid and fire safety procedures; participate in drills as required.

Qualifying Criteria

• Minimum 2 years’ experience as an Executive Sous Chef or similar in a five-star or high-quality operation.
• Strong background in hotels, à la carte restaurants, and banqueting.
• Excellent knowledge of HACCP, allergens, and compliance standards.
• Proven track record of leading, training, and mentoring large kitchen teams.
• Demonstrated culinary expertise, organisational skills, and cost control.
• Positive attitude, humility, and respect for colleagues.
• Flexible and adaptable with the ability to perform under pressure.

Benefits

• Complimentary meals, snacks, and beverages while on duty.
• Discounts in Spa, Hotel, and Golf course.
• Staff and family rates at group properties (US, UK, and Ireland).
• Free on-site parking.
• Regular staff appreciation initiatives.
• Assisted educational opportunities for professional development.
• Sick Benefit Scheme.
• Personal locker provided if required.