Executive Chef - EC

Executive Chef SUMMARY The Executive Chef will provide the highest quality culinary experience to our guests and oversee the entire culinary program, including profitable financial management, effective leadership of sous chefs, excellent customer service skills, and supervision of department requirements and standards. ESSENTIAL FUNCTIONS Accountable for ensuring all aspects of the hotel kitchens, including 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 sanitation procedures, and developing menu items, menu matrix and recipes while managing food and labor costs. Enhance the quality of food product presented to guests and make changes that respond to the marketplace and guests’ needs. Recommend changes to the food product and use market research to develop new products while ensuring consistency in food delivery and standards. Represent the hotel in media outlets, both print and televised, for food and beverage offerings. Provide specialist support to the Executive Committee, the Director of Food & Beverage, and the Food & Beverage Managers and Directors. Support team goals and measure effectiveness through the Food & Beverage profit and service performance of the hotel. Responsible for the selection, training and development of the personnel within the department. Control the elements that determine profit and loss, including all major operating expenses, margin setting, and business performance against projections. Financially manage the operation, create custom menus, and develop sustainable menu options. Follow and maintain Beverage Event Orders (BEOs) and ensure any changes are implemented. Attend operational meetings. QUALIFICATIONS Minimum three years’ experience as an Executive Sous Chef in a comparable hotel environment. Expertise in food product, presentation, quality, preparation, menu concept and menu design. Previous experience with scheduling, labor costing, payroll administration, and employee performance management. Strong interpersonal and problem‑solving abilities, able to work well under pressure in a fast‑paced environment while focusing on guest needs. Excellent verbal and written communication skills. Basic computational ability and knowledge of computer accounting programs, math skills, and budgetary analysis capabilities. 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 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 deal with internal and external customers requiring high levels of patience, tact and diplomacy and resolve conflicts. Ability to create recipes and support material such as recipe cards, descriptions and pictures. Artistic ability to create theme menus, ice carvings, decorations and other creative concepts. PHYSICAL REQUIREMENTS Constant standing and walking throughout the shift; occasional exposure to cold, heat, and water; ability to transport up to 50 pounds on occasion and up to 35 pounds regularly. COMPENSATION The pay scale for the Executive Chef is $150,000.00 to $180,000.00, exclusive of incentive pay such as commissions, piece rates, gratuities, and other performance‑based benefits that Montage reasonably expects to pay for the position. We are an Equal Opportunity Employer. In the United States we are proud to be an EEO employer (M/F/D/V). The workplace is drug‑free and pre‑employment substance‑abuse testing is performed. #J-18808-Ljbffr Montage International