Chef de Cuisine

Live Your Passion. Add Your Magic. 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. We welcome applicants with disabilities and provide reasonable accommodations as needed to our applicants. Please discuss with our hiring managers during our selection processes. If you are an internal applicant, please log into Workday and apply for your application to be considered. Please Click Here to apply internally. At Montage, It’s All Because of YOU!    Chef de Cuisine - The Loft Imagine turning your passion and talent into a fulfilling career. Imagine a beautiful workplace where you can learn, grow, and have fun. At Montage, we know our success is all because of you. Here, you’re not just an associate but a passionate creator of authentic, personalized experiences. You’ll feel empowered to think creatively, discover career growth opportunities, and have fun while crafting lasting, cherished moments for our guests. Working at Montage is more than a job; it’s a way of life. Don’t just imagine the possibility—join us.  Your Leadership   Prepare and order all items for all menus, creates order sheets and inventory systems to always ensure proper stock levels 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 Assist in maintaining the overall food and labor cost thru recipe costing and scheduling standards Execute all production and plating in a timely, efficient manner; meeting and exceeding guest expectations Oversees the daily operation of the kitchen including recruiting, hire, train, and supervision of sous chefs and cooks Implement cost control measures and revenue enhancement strategies to maximize profitability while maintaining service quality Create and maintain staffing schedules, ensuring appropriate coverage Oversee menu development with Executive Chef, culinary innovation, and food presentation, ensuring offerings are creative, on-trend, and aligned with guest preferences Ensure the department abides by all safety and sanitation policies  Deliver on guests’ 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    About You   You are passionate about food and beverage operations  You are exceptional in leading a team You are open to learning, developing, and growing both yourself, personally, and helping others do the same  You are trustworthy and have integrity  Must Haves   A minimum of three years of previous Culinary supervisory or management experience Excellent verbal and written communication skills  Microsoft Office products; Word, Excel, PowerPoint, and Outlook  Embrace Technology – continually learn, adapt, and master to new operating system Knowledge of implementing new food concepts and menus Budgetary analysis capabilities, a plus  Ability to work a flexible schedule including weekends and holidays  Luxury hotel experience, a plus  You will Enjoy   DTO (Discretionary Time Off)  Healthcare benefits  Health Savings Account and Flexible Spending Accounts  401 [k] retirement plan with company matching, fully vested, and loan option  Banking and Investing Program offers preferred rewards, mortgage discount, and waived fees  Fertility & Family Forming Assistance  Parental leave pay differential  Pet Insurance  Hotel discounts  Free meals   Fitness & wellness discounts  LinkedIn Learning membership  Hearts of Montage/Hearts of Pendry community engagement  Associate’s events throughout the year  Physical Requirements   Ability to stand and exercise mobility for extended periods of time during your scheduled shift  Ability to lift and carry up to 50 pounds regularly and for extended periods during the shift  Ability to push and pull food serving equipment and carts weighing up to 200 pounds on a semi - regular basis  Ability to work in extreme temperatures like freezers (-10°F) and kitchens ( 110°F)   At Montage we want every guest and every associate to feel that they belong. To be seen, to be recognized, and to feel our gratitude. In the United States, we are proud to be an Equal Opportunity Employer – veterans/disability. Qualified applicants will be considered without regard to race, color, religion, sex, age, national origin, sexual orientation, gender identity, disability, protected veteran status, or any other basis prohibited by federal, state, or local law. Job applicants with disabilities who need assistance or an accommodation in order to apply for a position (or their representative) should contact the People department directly at your preferred location.  The pay scale for Chef de Cuisine is $85,00 to $115,000. The pay scale is the base salary or hourly wage range, exclusive of incentive pay such as commissions, piece rates, gratuities, and the like, that Montage reasonably expects to pay for the position. In the United States we are proud to be an EEO employer M/F/D/V. We maintain a drug-free workplace and perform pre-employment substance abuse testing. At Montage Hotels & Resorts and Pendry Hotels, we’re committed to delivering extraordinary, personalized and authentic experiences. How we get there is by empowering our associates to think creatively. Grow their talents. Encourage them to have fun. And allow them to follow their passion in creating moments guests will long remember. At Montage and Pendry, opportunities for career growth are bountiful, and training programs are open to those seeking advancement. We encourage all of our associates to continuously learn and grow. Working at Montage and Pendry is more than a job; it’s a way of life. Privacy Policy