Executive Chef - EC

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. Executive Chef Summary The Executive Chef will provide the highest quality culinary experience to our guests and lead the overall strategic vision of the culinary program, including profitable financial management, effective leadership of sous chefs, excellent customer service, and supervision of departmental standards. Essential Functions Training, supervision, and scheduling of all line associates. Direct execution of all menu items, ordering, and proper storage, organization, and inventory of all products. Implementation of all sanitation procedures. Development of menu items, menu matrices, and recipes while managing food and labor costs. Enhancing the quality of food presented to guests and responding to market and guest needs. Recommend changes to the food product based on market research. Represent the hotel in media outlets, both print and televised. Provide specialist support to the Executive Committee, particularly to the Director of Food & Beverage and related managers. Work in support of team goals and measure effectiveness through Food & Beverage profit and service performance. Select, train, and develop personnel within the department. Control profit and loss elements, including operating expenses, margins, and projections. Create custom menus and sustainable menu options. Follow BEOs and ensure any changes are made promptly. Attend operational meetings. Qualifications Minimum three years’ experience as an Executive Chef in a comparable hotel environment. Expertise in food product, presentation, quality, and preparation, along with menu concept and design. Previous experience with creating schedules, 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 while remaining calm and courteous. Excellent verbal and written communication skills. Basic computational ability, knowledge of computer accounting programs, 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 time. Ability to conduct meetings, menu briefings, and maintain communication between line staff and the Executive Assistant Manager, Food & Beverage. Ability to effectively deal with internal and external customers, requiring patience, tact, and diplomacy. Ability to create recipes, support material (e.g., recipe cards, descriptions, pictures), and read/visualize them. Artistic ability to create theme menus, ice carvings, decorations, and related items. Physical Requirements Constant standing and walking throughout shift. Occasional exposure to cold, heat, and water. Must be able to transport up to 50 pounds on occasion and up to 35 pounds regularly. The pay scale for the Executive Chef ranges from $150,000.00 to $180,000.00, exclusive of incentive pay such as commissions, piece rates, gratuities, and the like. 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. Montage International is committed to delivering extraordinary, personalized, and authentic experiences. Opportunities for career growth are bountiful, and training programs are open to those seeking advancement. #J-18808-Ljbffr