Chef de Cuisine

We welcome applicants with disabilities and provide reasonable accommodations as needed to our applicants. Please discuss with our hiring managers during our selection processes. Your Leadership Prepare and order all items for all menus; create order sheets and inventory systems to ensure proper stock levels. Work with the Executive Steward to manage inventory, control, and breakage/loss reduction of china and equipment. Assist in maintaining overall food and labor cost through recipe costing and scheduling standards. Execute all production and plating in a timely, efficient manner; meet and exceed guest expectations. Oversee the daily operation of the kitchen, including recruiting, hiring, training, and supervising 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 the 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 create WOW moments. Perform additional duties as assigned that may be outside the scope of duties, based on business needs. About You Passionate about food and beverage operations. Exceptional leader who can manage a team effectively. Open to learning, developing, and growing personally and helping others grow. Trustworthy and has integrity. Must Haves Minimum of three years of culinary supervisory or management experience. Excellent verbal and written communication skills. Proficiency in Microsoft Office products: Word, Excel, PowerPoint, Outlook. Comfort with technology, continually learning and adapting to new operating systems. 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 Pendry community engagement Associate’s events throughout the year Physical Requirements Ability to stand and exercise mobility for extended periods during the 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). The pay scale for the Chef de Cuisine position is $84,377.00 - $105,471.00. The pay scale is the base salary or hourly wage range, exclusive of incentive pay such as commissions, piece rates, gratuities, and may include other factors, that Montage reasonably expects to pay for the position. 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. 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. #J-18808-Ljbffr Montage International