Executive Chef

Chicago, IL, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $73,700.00 - $101,500.00

Benefits

discretionary time off

Healthcare benefits

Health Savings Account and Flexible Spending Accounts

401(k) retirement plan with company matching

short- and long-term disability insurance

hotel discounts

Free Meals

fitness and wellness discounts

LinkedIn Learning membership

Community engagement events

Parental leave pay differential

Pet insurance

Job Description

Montage International is a renowned luxury hospitality company committed to delivering extraordinary experiences that inspire and delight guests. Known for its portfolio of high-end hotels and resorts, Montage International cultivates an environment where creativity, passion, and excellence converge to set new standards in the hospitality industry. The company places a strong emphasis on a culture that encourages individuals to live their passion and do what they love, ensuring an engaging and fulfilling career for all associates.

Pendry Chicago, a distinguished property under the Montage International umbrella, epitomizes this commitment to excellence with its vibrant atmosphere and dedication to crafting authentic,... Show More

Job Requirements

Minimum of five years culinary management experience
Excellent verbal and written communication skills
Ability to prepare and analyze data, figures, and transcriptions prepared on and generated by computer
Proficient in Microsoft Office products including Word, Excel, PowerPoint, and Outlook
Ability to embrace technology and continually learn, adapt and master new operating systems
Knowledge of food service techniques and cost controls including labor, productivity, food cost and other expenses
Knowledge of food and alcoholic beverages
Knowledge of hotel food and beverage operations
Budgetary analysis capabilities
Ability to work flexible schedule including weekends and holidays
Experience in luxury hotel environment is a plus

Job Qualifications

A minimum of five years of culinary management experience
Excellent verbal and written communication skills
Ability to prepare and analyze data, figures, and transcriptions prepared on and generated by computer
Proficient in Microsoft Office products including Word, Excel, PowerPoint, and Outlook
Ability to embrace technology and continually learn, adapt and master new operating systems
Knowledge of food service techniques and cost controls such as labor, productivity, food cost and other expenses
Knowledge of food and alcoholic beverages
Knowledge of hotel food and beverage operations
Budgetary analysis capabilities
Ability to work a flexible schedule including weekends and holidays
Experience in luxury hotel environments preferred

Job Duties

Provide strategic and operational leadership, guidance, direction, and tactical expertise on culinary concepts
Drive hotel profitability through revenue generation in various food and beverage outlets, cost control, guest satisfaction, and associate engagement
Assist with preparing financial reports from annual budgets to monthly forecasting, meeting all goals and objectives set annually
Provide ongoing coaching, performance feedback, and career development opportunities to support employee growth and retention
Oversee menu development, culinary innovation, and food presentation, ensuring offerings are creative, on-trend, and aligned with guest preferences
Responsible for the overall food and labor cost through recipe costing and scheduling standards
Maintain communication with all departments to ensure guest service needs are met
Move throughout facility of division to support overall hotel and kitchen areas to visually monitor and take action to ensure food quality and service standards are met
Responsible for the selection, training, and development of key leadership personnel within the division and its departments
Able to exercise personnel action discretion within the hotel's policies
Oversee divisional matters as they relate to federal, state, and local employment and civil rights laws
Implement cost control measures and revenue enhancement strategies to maximize profitability while maintaining service quality
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
Responsible for the financial management of the operation
Make decisions that relate to profit and loss
Deliver on guest's 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

Job Location

You may be also interested in: