Sous Chef

Sous Chef Your Leadership Assist with the daily operation of the kitchen including recruiting, hiring, training, and supervision of cooks Implement cost control measures and revenue enhancement strategies to maximize profitability while maintaining service quality Prepare and order all items for all menus, create order sheets and inventory systems to always ensure proper stock levels Execute all productions and plating in a timely manner Assist in maintaining the overall food and labor cost through recipe costing and scheduling standards Oversee menu development with head 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 passionate about providing exceptional service and creating memorable moments You are open to learning, developing, and growing personally and helping others do the same You are trustworthy and have integrity Must Haves A minimum of one year of 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 new operating systems Knowledge of implementing new food concepts and menus 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 Grasping, holding, sitting, walking, repetitive motions, bending over 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) We offer an excellent benefits package for this role, which includes: Medical, Dental, and Vision insurance, 401(k) retirement plan with company matching, Health Savings Account and Flexible Spending Account options, DTO (Discretionary Time Off), Short- and Long-Term Disability Insurance, and hotel discounts. Pay scale for Sous Chef: $63,000 - $70,000 annually. The pay scale is the base salary range, exclusive of incentive pay such as commissions, piece rates, gratuities, and the like, that Pendry 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. We welcome applicants with disabilities and provide reasonable accommodations as needed. 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. #J-18808-Ljbffr Montage Hotels & Resorts