Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $130,000.00 - $150,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Career development opportunities
inclusive work environment
Job Description
Montage International is a distinguished luxury hotel management company renowned for delivering exceptional experiences through its collection of high-end resorts and hotels. With a commitment to excellence, Montage International cultivates a culture where employees are encouraged to live their passion and bring their unique talents to the forefront. The company takes pride in its inclusive hiring practices, welcoming applicants with disabilities and providing reasonable accommodations as needed. This approach underscores Montage International's dedication to not only exceptional guest services but also to fostering an equitable and supportive workplace environment.
The Executive Chef role at Montage International is a prestigiou... Show More
The Executive Chef role at Montage International is a prestigiou... Show More
Job Requirements
- High school diploma or equivalent
- Minimum three years experience as an Executive Sous Chef
- Knowledge of food preparation and menu design
- Experience with labor costing and payroll
- Strong communication skills
- Ability to work under pressure
- Basic math and computer skills
- Knowledge of accounting and budgeting
- Ability to supervise and lead a team
- Physical ability to stand and walk for extended periods
- Ability to lift up to 50 pounds occasionally
- Willingness to work flexible hours
- Must pass pre-employment substance abuse testing
- Eligibility to work in the United States
Job Qualifications
- Minimum three years’ experience as an Executive Sous Chef in a hotel environment
- Expertise in food product, presentation, quality and preparation
- Strong menu concept and design skills
- Experience in scheduling, labor costing and payroll administration
- Proven employee performance management skills
- Excellent interpersonal and problem-solving abilities
- Ability to work well under pressure in a fast-paced environment
- Strong verbal and written communication skills
- Basic computational ability
- Knowledge of computer accounting programs and budget analysis
- Extensive knowledge of menu development and marketing
- Ability to analyze data and forecast production needs
- Experience supervising large teams
- Ability to conduct meetings and maintain communication with staff and management
- Skill in creating recipes and supporting culinary materials
- Artistic ability for thematic menu creation and food presentation
Job Duties
- Train, supervise and schedule all kitchen staff
- Manage execution of all menu items
- Oversee ordering, storage and inventory of kitchen products
- Implement and ensure sanitation procedures
- Develop menu items, menu matrix and recipes
- Manage food and labor costs
- Enhance the quality of food presented to guests
- Respond to market trends and guest needs with menu changes
- Recommend improvements to food products
- Conduct market research for new product development
- Represent the hotel’s culinary offerings in media
- Support Food and Beverage management and Executive Committee
- Achieve team goals through financial and service performance
- Select, train and develop culinary personnel
- Control operating expenses and manage profit and loss
- Set financial margins and manage business projections
- Create custom and sustainable menu options
- Follow Banquet Event Orders (BEOs)
- Attend operational meetings
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
We didn't receive the exact location for this job posting,
please contact the employer.
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