Sous Chef

The Montenotte Hotel is a vibrant, family-owned, design-led, luxury destination boutique hotel with a playful and eclectic vibe that offers guests an experience like no other.

Built within the former 18th Century residence of a Merchant Prince, The Montenotte Hotel is a 'Garden of Eden' in the heart of Cork, nestled in stunning surroundings with unrivaled views of Cork city. A rich heritage has been preserved through the years and updated with a contemporary twist and decadent detailing.

What we offer;

• 107 design-led guestrooms & 26 self-catering apartments
• Panorama Bistro offers contemporary menus & consistently great food in a stylish setting.
• Panorama Terrace, a luxury oasis for al-fresco dining and cocktails with panoramic views
• The Glasshouse, a stylish new art-deco inspired rooftop bar & terrace to enjoy a range of signature botanical cocktails
• Landscaped Victorian sunken Gardens
• Cameo Cinema - our own private in-house 50 seater cinema offering nightly movies complimentary for all guests & the perfect intimate conference venue
• The Gallery Suite, a private meeting & banqueting suite for 60 guests
• Bellevue Spa, a luxurious award-winning spa
• Motion Health Club with 20m pool, sauna, steam room, jacuzzi & gym

We are now looking for a Sous Chef to join the team!

Main Responsibilities:

* Collaborate with the Head Chef to keep menus seasonal and consistent.

* Work with Head Chef to plan Menus for a la carte & function business.

* Communicate with all Chefs regarding stock levels of dry food and fresh food.

* Must be able to produce required Dishes to specific recipes.

* Must have adequate knowledge in regard to all allergens and the updating of the allergen folder if necessary.

* Responsible to coordinate the Chef de parties.

* Ensure the adequate Cleanliness & maintenance of Kitchen equipment.

* Participate in cost control performances/ stock taking.

* Maintain and strictly abide by HACCP.

* Records and coordinate with the Kitchen staff to fulfil their duties in regard to HACCP.

* Handling multiple tasks, including breakfast, banqueting, a la carte and volume production with an eye for detail and presentation.

* Clear understanding of the hotel's weekly/monthly business and what levels of stock are required to meet this business.

* Taking full control of the daily operation in the kitchen in the absence of the Head Chef.

* In conjunction with the Head Chef creates menus, buffets and "specials" that meet the needs of the customers.

* Maintaining a good working relationship with colleagues and all other departments.