Restaurant Executive Chef | Studio MediterraneanImagine 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 preferred
- 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)
- 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
- 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)
The pay scale for Restaurant Executive Chef is $100,000 to $140,000.
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.
