Join to apply for the Experienced Head Chef role at The Montenotte.
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
* Woodland Nests & Treehouses
We are looking for an Experienced Head Chef to join our dynamic Kitchen team.
Main duties and responsibilities include:
Operations
* Planning & organising the kitchen department for the business on the books - managing the rostering of staff, menu planning, food purchasing, stock control & delivery of a quality food product on time and within profit margin.
* Directing & supervising the daily activities in the kitchen.
* Issuing of menus to sales & operational teams as required and within the timelines required.
* Ensure food preparation is delivered in an efficient manner, is quality focused and maintains the highest levels of hygiene.
* Manage the kitchen porter department and ensure all cleaning rotas are adhered to.
* Leading and assisting the teams in all daily kitchen activities in a "Hands-on" capacity.
* Overseeing the employee canteen food always offering and ensuring a high quality of meals according to company standards.
* Work with F&B Managers to ensure food service systems are as efficient as possible and are delivering to the guest's needs.
* Manage relationship with suppliers and ensure they are meeting the needs of the business and delivering the service you require.
Financial
* Achieve Food Gross Profit target each year.
* Ensure there are good stock control procedures within the department.
* Manage payroll within budget.
* That effective food purchasing is being carried out.
* Agreeing pricing of menus & dishes with F&B Managers, ensuring that the gross margin is being delivered.
* Implement policies to reduce food waste in accordance with the Hotel Sustainability and Green Programme.
* Planning and implementation of revenue driving food initiatives throughout the kitchen operations.
Product Development
* Enhancing the food offering in Panorama Restaurant with a view to winning awards and enhancing the hotel's overall food reputation.
* Developing healthy options in all menus throughout the property.
* Enhancing the banqueting menus & coming up with innovative ideas for the banqueting offering.
* Developing a robust and consistent breakfast offering, with emphasis on quality, variety, continually evolving and key focus on "free from" healthy options, a signature Montenotte breakfast offering.
* Developing in conjunction with the pastry chef a market leading Afternoon Tea experience.
* Working with Sales & Marketing and F&B Managers to ensure food sales targets are being delivered and tailoring offering to ensure sales targets are met.
* Regular research of future food trends.
Human Resources
* Planning with the assistance of the HR dept the yearly kitchen recruitment requirements and adopt staffing level needs according to the operations, business levels and seasons.
* Recruitment of new team members with the assistance of the HR department.
* Have a yearly development plan for chefs within the kitchen to include cross training, stages in other food operations & refresher skills training.
* Have SOPs in place for each food outlet and for overall department standards.
* Assist F&B Manager's in developing the food knowledge of our F&B service staff through menu tastings, briefings, etc.
* Chair monthly Kitchen Team Meetings to enhance team engagement.
* Ensure job chats and annual personal development reviews are completed for all kitchen staff as per hotel policy.
* Partake in any required training to obtain all necessary certification and to deliver on all Hygiene and Health & Safety responsibilities.
Leadership
* Requirement to lead your team by example, by role-modelling professional discipline and always ensuring a culture of dignity and respectful behaviour at work.
* Ensure implementation of all company policies, manage differences and conflict among the kitchen team and others.
* Develop a culture that facilitates learning and encourages continuously development of the team and as a result the guest experience, enabling The Montenotte to remain competitive.
Employee Learning & Development
* To ensure that each team member has been inducted within 1 month of arrival in the Hotel.
* To ensure each team member is trained on SOPs from their first day of employment and on an ongoing basis.
* To complete departmental action plans as per agreed standards and to encourage team members to be involved.
* To carry out a regular review of departmental training needs in conjunction with departmental training plan and HR; and to assist in ensuring that all appropriate training is carried out.
* To ensure appropriate plans are in place for departmental training and to help in measuring the effectiveness of this training.
* To ensure all training is recorded and signed off on.
* To attend training as required.
General
Guest Care & Focus:
To comply with the company Guest Service policy by ensuring that our guests are a priority always; to endeavour to anticipate guest needs & respond appropriately, care for and resolve any queries, requests, and complaints.
We support and respect each other as colleagues whether in a support role or frontline with our guests.
Safety, Health & Welfare at work:
Manage and conduct work activities in such a way as to ensure safety, health, and welfare at work of all colleagues and guests.
To comply with company policies regarding:
Fire
Health and Safety
Hygiene
Security & honesty
Company Vision & Mission:
Demonstrate in your role an understanding of the company vision, support our mission, and live our values.
Seniority level
* Not Applicable
Employment type
* Full-time
Job function
* Management and Manufacturing
* Hospitality
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