Chef de Cuisine

Job description

Live Your Passion. Add Your Magic. At Montage International, we are doing something different, something exciting and it takes passionate people to bring our vision to life. We have built a culture that leads with the important notion we live by every day; do what you love. If this resonates with you, we look forward to receiving your application. We welcome applicants with disabilities and provide reasonable accommodations as needed to our applicants. Please discuss with our hiring managers during our selection processes. If you are an internal applicant, please log into Workday and apply for your application to be considered. Please Click Here to apply internally. At Montage , It’s All Because of YOU! Restaurant Executive Che f | Studio Mediterranean Imagine turning your passion and talent into a fulfilling career. Imagine a beautiful workplace where you can learn, grow, and have fun. At Montage , we know our success is all because of you. Here, you’re not just an associate but a passionate creator of authentic, personalized experiences. You’ll feel empowered to think creatively, discover career growth opportunities, and have fun while crafting lasting, cherished moments for our guests. Working at Montage , is more than a job; it’s a way of life. Don’t just imagine the possibility—join us. Your Leadership Prepare and order all items for all menus, creates order sheets and inventory systems to always ensure proper stock levels Managing, in conjunction with the Executive Steward, the inventory, control and breakage/loss reduction of china and equipment, as it relates to the restaurants in charge Assist in maintaining the overall food and labor cost thru recipe costing and scheduling standards Execute all production and plating in a timely , efficient manner; meeting and exceeding guest expectations Oversees the daily operation of the kitchen including recruiting, hire, train, and supervision of sous chefs and cooks Implement cost control measures and revenue enhancement strategies to maximize profitability while maintaining service quality Create and maintain staffing schedules, ensuring appropriate coverage Oversee menu development with Executive Chef, culinary innovation, and food presentation, ensuring offerings are creative, on-trend, and aligned with guest preferences Ensure the department abides by all safety and sanitation policies Deliver on guests’ expectations and have the desire to create WOW moments Perform additional duties as assigned that may be outside the scope of duties, based on business needs About You You are passionate about food and beverage operations You are exceptional in leading a team You are open to learning, developing, and growing both yourself, personally, and helping others do the same You are trustworthy and have integrity Must Haves A minimum of three years of previous Culinary supervisory or management experience preferred Excellent verbal and written communication skills Microsoft Office products; Word, Excel, PowerPoint, and Outlook Embrace Technology – continually learn, adapt, and master to new operating system Knowledge of implementing new food concepts and menus Budgetary analysis capabilities, a plus Ability to work a flexible schedule including weekends and holidays Luxury hotel experience, a plus You will Enjoy DTO (Discretionary Time Off) Healthcare benefits Health Savings Account and Flexible Spending Accounts 401 [k] retirement plan with company matching, fully vested, and loan option Banking and Investing Program offers preferred rewards, mortgage discount, and waived fees Fertility & Family Forming Assistance Parental leave pay differential Pet Insurance Hotel discounts Free meals Fitness & wellness discounts LinkedIn Learning membership Hearts of Montage /Hearts of Pendry community engagement Associate’s events throughout the year Physical Requirements Ability to stand and exercise mobility for extended periods of time during your scheduled shift Ability to lift and carry up to 50 pounds regularly and for extended periods during the shift Ability to push and pull food serving equipment and carts weighing up to 200 pounds on a semi - regular basis Ability to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F) At Montage , we want every guest and every associate to feel that they belong. To be seen, to be recognized, and to feel our gratitude. In the United States, we are proud to be an Equal Opportunity Employer – veterans/disability. Qualified applicants will be considered without regard to race, color, religion, sex, age, national origin, sexual orientation, gender identity, disability, protected veteran status, or any other basis prohibited by federal, state, or local law. Job applicants with disabilities who need assistance or an accommodation in order to apply for a position (or their representative) should contact the People department directly at your preferred location. The pay scale for Restaurant Executive Chef is $100,000 to $140,000. The pay scale is the base salary or hourly wage range, exclusive of incentive pay such as commissions, piece rates, gratuities, and the like, that Montage reasonably expects to pay for the position. In the United States we are proud to be an EEO employer M/F/D/V. We maintain a drug-free workplace and perform pre-employment substance abuse testing.