Executive Sous Chef - Montage Hotels & Resorts and Pendry Hotel

At(insert brand),It’sAll Because of YOU!   

ExecutiveSousChef 

Imagine turning your passion and talent into a fulfilling career. Imagine a beautiful workplace where you can learn, grow, and have fun.At(insert brand), we know our success is all because of you. Here,you’renot just an associate but a passionate creator of authentic, personalized experiences.You’llfeel empowered to think creatively, discover career growth opportunities, and have fun while crafting lasting, cherished moments for our guests. Working at(insert brand)is more than a job;it’sa way of life.Don’tjust imagine the possibility—join us.   

Your Leadership    

• Provide support to the Executive Chef on thestrategic and operational leadership, guidance, direction, and tacticalexpertiseon culinary concepts 

• Drive hotel profitability through revenue generation in various food & beverage outlets, cost control, guest satisfaction, and associate engagement  

• Assistwithdevelopment andmentoring ofall culinary leaders 

• Provide ongoing coaching, performance feedback, and career development opportunities to support employee growth and retention – time to talk   

• Responsible with Executive Cheffor the overall food and labor cost thru recipe costing and scheduling standards   

• Maintain communication with all departments to ensure guest service needs are met  

• Move throughout facility of division to support overall hotel and kitchen areas to visuallymonitorandtake action to ensurefood quality and service standards are met  

• Responsiblewith executive Cheffor theselection, training, and development of key leadership personnel within the division and its departments  

• Able to exercise personnel action discretion within the hotel’s policies  

• Implement cost control measures and revenue enhancement strategies to maximize profitability whilemaintainingservice quality 

• Managing, in conjunction with the Executive Steward, the inventory, control and breakage/loss reduction ofchinaand equipment, as it relates to the restaurants in charge   

• Responsible for thefinancial managementof the operation  

• Make decisions that relate to profit and loss  

• Deliver on guest’s expectations and have the desire to crate WOW moments 

• Performadditionalduties 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 both yourself, personally, and helping others do the same   

• You are trustworthy and have integrity   

Must Haves    

• A minimum of fouryears of culinary management experience    

• Excellent verbal and written communication skills   

• Ability to prepare and analyze data, figures, and transcriptions prepared on and generated by computer   

• Microsoft Office products; Word, Excel, PowerPoint, and Outlook  

• Embrace Technology – continually learn,adaptand master to new operating system 

• Knowledge of food service techniques and cost controls such as labor, productivity, food cost and other expenses  

• Knowledge of hotel food and beverage operations  

• 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(insert brand)/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).  

At(insert brand), we want every guest and every associate to feel that they belong. To be seen, to be recognized, and to feel our gratitude. 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 oran accommodationin order to apply for a position (or their representative) should contact the People department directly at your preferred location.