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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $150,000.00 - $180,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional Development
wellness programs
Job Description
Montage International is a premier luxury hotel and resort management company renowned for creating unique and exceptional hospitality experiences. With a portfolio of distinguished properties, Montage International is committed to providing unparalleled service, exquisite culinary offerings, and an inviting environment where guests feel inspired and valued. The company emphasizes a culture that encourages employees to pursue their passions and contribute their unique talents, fostering an environment where innovation and dedication thrive. This culture of doing what you love is not just a mantra but a core principle that drives the company’s success and its reputation for excellence in the hospitality... Show More
Job Requirements
- Minimum three years experience as an executive chef in a comparable hotel environment
- Expertise in food product, presentation, quality and preparation
- Experience with scheduling, labor costing, payroll administration and employee performance management
- Strong interpersonal and problem-solving abilities
- Ability to work well under pressure in a fast-paced environment
- Good verbal and written communication skills
- Basic computational ability
- Knowledge of computer accounting programs and budgetary analysis
- Extensive knowledge of menu development
- Thorough knowledge of food products and standard recipes
- Ability to analyze and forecast data for payroll and production control
- Ability to supervise large staff and meet goals
- Ability to conduct meetings and maintain communication
- Ability to deal with customers with patience, tact and diplomacy
- Ability to create recipes and related materials
- Artistic ability for menu and decoration design
Job Qualifications
- Minimum three years experience as an executive chef in a comparable hotel environment
- Expertise in food product, presentation, quality, preparation, menu concept and design
- Experience creating schedules, labor costing, payroll administration and employee performance management
- Strong interpersonal and problem-solving skills
- Ability to work under pressure in a fast-paced environment with a 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, cost and wage control
- Thorough knowledge of food products, standard recipes and proper preparation
- Ability to analyze and forecast data for payroll and production control
- Ability to supervise large staff and achieve goals timely
- Ability to conduct meetings, menu briefings, and maintain communication between line staff and food and beverage management
- Ability to handle internal and external customer interactions with patience, tact and diplomacy
- Ability to create recipes and support materials including recipe cards and descriptions
- Artistic ability to create theme menus and decorative ideas
Job Duties
- Ensure all aspects of hotel kitchens including training, supervision and scheduling of line associates, execution of menu items, ordering, storage, organization and inventory management
- Enhance food product quality presented to guests
- Make changes responding to marketplace and guest needs
- Recommend changes to the food product
- Use market research to develop new products and ensure consistency in food standards
- Represent the hotel’s food and beverage offerings in media outlets
- Provide specialist support to executive food and beverage leadership
- Support food and beverage profit and service performance goals
- Select, train and develop kitchen personnel
- Control profit and loss elements
- Manage major operating expenses
- Set margins and manage business against projections
- Make profit and loss related decisions
- Manage financial operations
- Create custom and sustainable menus
- Follow BEOs and ensure any changes are implemented
- Attend operational meetings
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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