Position: Executive Chef
About: 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.
Requirements: Minimum three years’ experience as an Executive Sous Chef in a comparable hotel environment; Expertise in food product, presentation, quality and preparation along with menu concept and menu design required; Previous experience with creating schedules, labor costing, payroll administration, employee performance management required; Strong interpersonal and problem-solving abilities; Must be able to work well under pressure in a fast-paced environment, and focus attention on guest needs, remaining calm and courteous at all times; Requires good communication skills, both verbal and written; Must possess basic computational ability; Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required; Extensive knowledge of menu development, insight into marketing, cost and wage control; Thorough knowledge of food products, standard recipes and proper preparation; Ability to analyze, forecast data, and make judgments to ensure proper payroll and production control; Ability to supervise large staff and accomplish goals on a timely basis; Ability to conduct meetings, menu briefings and maintain communication lines between line staff and Executive Assistant Manager, Food & Beverage; Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve conflicts; Ability to create recipes and support material, i.e., recipe cards, descriptions, and pictures, and to read and visualize the same; Artistic ability to create theme menus, ideas for ice carvings, decorations, etc.
