In a former 18th Century residence of a Merchant Prince, The Montenotte has a rich heritage that has been preserved throughout the years and updated with a contemporary twist, decadent detailing, and a luxurious finish. Offering guests unrivalled views of the city and harbour, The Montenotte strives to continuously innovate to create memorable experiences for guests, to surprise and savour around every corner.
The Montenotte is a proud member of the prestigious, Small Luxury Hotels of The World
We are certified as a Quality Employer with Irish Hotel Federation and have been certified as an Excellent Employer with Great Place to Work for 3 consecutive years. Awarded IHF Quality Employer Progrmme.
Our Values are Passion, Ambition, Integrity, and Courage as we journey towards our Vision of being the Leading, Independent, Urban Resort in Ireland.
Property summary:
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107 stylish guestrooms and suites and 26 self-catering Residences.
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The Woodland Suite Experience - nestled within the beauty of the Irish landscape, high above Cork's port, these exclusive suites enhance a sense of exploration and experience, evoking harmony, and calm. Designed with nature at its very core, each environment will feature an inherent luxury, understated elegance, design sensibility and complete exclusivity, guests are able to choose from our River Suites and Woodland Suites.
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Landscaped Victorian sunken gardens and Woodlands that overlook the port of Cork and the city.
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Cameo Cinema - our own private in-house 50-seater cinema offering nightly movies complimentary for all guests.
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The Gallery Suite - a private meeting and banqueting suite for up to 60 guests
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Bellevue Spa - a luxurious award-winning spa with six treatment rooms, The Salt Room and offering a range of rejuvenating, holistic and relaxing treatments, with product ranges Grown Alchemist & Dermaviduals.
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Motion Health Club - with a 20m indoor swimming pool, sauna, steam room, jacuzzi and state-of-the-art gym with fitness
WE ARE HIRING A CHEF DE PARTIE WITH FIRE!
Do you season instinctively? Plate like an artist? Get slightly offended by bland food?
Good. Keep reading.
We're looking for a Chef who loves food, respects ingredients, and can handle a busy kitchen without losing their cool (or their sense of humour).
Working with the Panorama restaurant kitchen team and executive chef Martin Lovell is an opportunity to bring your creativity to life, learn new skills, and enjoy your shifts.
What you'll be doing:
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Creating dishes people talk about after they leave
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Running a clean, organized, drama-free kitchen
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Experimenting, tasting, refining, repeating
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Working with a team that actually has your back
What we're looking for:
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Proven kitchen experience (or serious talent we should know about)
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Passion > ego (skills matter, attitude matters more)
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Ability to work fast without cutting corners
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Someone who shows up, cares, and wants to grow
What we offer:
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Competitive pay (based on experience)
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A kitchen where creativity is encouraged
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Respect for your craft and your time
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Staff meals worth bragging about
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Free gym, pool, jacuzzi and steam room daily access
Formal bits:
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Work closely with other CDPs and take responsibility for a section in the kitchen.
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Assist the Sous Chefs/Head Chef when required.
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Follow rigidly and observe all hygiene regulations and enforce HACCP.
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Report for duty on time and in the correct uniform.
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Prepare and produce food for the area which you are assigned as well as to the agreed standards in conjunction with other chefs
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Ensure that preparation is done for the next morning.
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Assist other chefs in the kitchen when requested.
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Minimise wastage.
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Ensure all necessary mise-en-place are ready prior to service.
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Make sure that all the guests' needs and requirements are met.
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Ensure a high standard of personal hygiene and grooming.
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Adhere to all safety procedures and rules
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Attend all in house training including manual handling, fire training, food hygiene training etc.
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Report and where possible take action on incidents of accidents and damage
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Assist in creating and preparing menus items and specials.
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Communicate with the Sous Chefs and the Head Chef regarding menu items, problem situations or shortages.
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Work closely with standard recipes and plate presentations in order to maintain standards of quality in production and presentation.
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Store items properly at the end of the shift.
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Ensure a clean, neat and organized work area.
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Respond properly in any hotel emergency or safety situation.
