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
performance bonuses
Employee Discounts
Career development opportunities
Job Description
Montage International is a distinguished luxury hotel and resort management company known for creating remarkable and highly personalized hospitality experiences. With a portfolio that includes some of the world's most prestigious properties, Montage International emphasizes delivering guest satisfaction through exceptional service, exquisite culinary offerings, and an unwavering commitment to quality. Their culture is rooted in passion and creativity, encouraging employees to bring their unique talents and enthusiasm to work each day. As a forward-thinking company, Montage International fosters an inclusive and supportive environment where diversity is celebrated, and all applicants, including those with disabilities, are welcomed and accommodated.
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Job Requirements
- Minimum three years' experience as an Executive Sous Chef in a comparable hotel environment
- Expertise in food product, presentation, quality and preparation
- Experience with creating schedules, labor costing, payroll administration, employee performance management
- Strong interpersonal and problem solving abilities
- Ability to work under pressure and focus on guest needs
- Good verbal and written communication skills
- Basic computational ability
- Knowledge of computer accounting programs, math skills and budgetary analysis
- Extensive knowledge of menu development, marketing insight, cost and wage control
- Thorough knowledge of food products, standard recipes and proper preparation
- Ability to analyze, forecast data, and make payroll and production control decisions
- Ability to supervise large staff and accomplish goals timely
- Proficient in conducting meetings, menu briefings and communication with management
- Ability to effectively deal with internal and external customers with patience and diplomacy
- Ability to create recipes and support materials
- Artistic ability to create theme menus, ice carvings, decorations
Job Qualifications
- Minimum three years' experience as an Executive Sous Chef in a comparable hotel environment
- Expertise in food product, presentation, quality and preparation
- Experience with creating schedules, labor costing, payroll administration, employee performance management
- Strong interpersonal and problem solving abilities
- Ability to work under pressure and focus on guest needs
- Good verbal and written communication skills
- Basic computational ability
- Knowledge of computer accounting programs, math skills and budgetary analysis
- Extensive knowledge of menu development, marketing insight, cost and wage control
- Thorough knowledge of food products, standard recipes and proper preparation
- Ability to analyze, forecast data, and make payroll and production control decisions
- Ability to supervise large staff and accomplish goals timely
- Proficient in conducting meetings, menu briefings and communication with management
- Ability to effectively deal with internal and external customers with patience and diplomacy
- Ability to create recipes and support materials
- Artistic ability to create theme menus, ice carvings, decorations
Job Duties
- Accountable for training, supervision and scheduling of all line associates
- Execution of all menu items
- Ordering, proper storage, organization and inventory of all products
- Training and implementation of all sanitation procedures
- Developing menu items, menu matrix and recipes
- Managing food and labor costs
- Enhance the quality of food product presented to guests
- Make changes that respond to marketplace and guests' needs
- Recommend changes to food product
- Use market research to develop new products and ensure consistency in food delivery
- Represent the hotel in media outlets for food and beverage offerings
- Support Food & Beverage leadership
- Work towards team goals measured through profit and service performance
- Selection, training and development of departmental personnel
- Control elements determining profit and loss
- Manage major operating expenses
- Set margins and manage business against projections
- Make profit and loss decisions
- Financial management of operation
- Create custom and sustainable menu options
- Follow BEOs and ensure changes are made
- Attend operational meetings
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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