Chef de Cuisine

Overview

Live Your Passion. Add Your Magic. At Montage International, we are doing something different, 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. If this resonates with you, we look forward to receiving your application.

We welcome applicants with disabilities and provide reasonable accommodations as needed to our applicants. Please discuss with our hiring managers during our selection processes.

If you are an internal applicant, please log into Workday and apply for your application to be considered.

Please
to apply internally.

Montage Healdsburg — It’s All Because of YOU!

Chef de Cuisine

Imagine turning your passion and talent into a fulfilling career. Imagine a beautiful workplace where you can learn, grow, and have fun. At Montage Healdsburg, 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 Healdsburg is more than a job; it’s a way of life. Don’t just imagine the possibility—join us.

• Prepare and order all items for all menus, create order sheets and inventory systems to always ensure proper stock levels.

• Manage, 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.

• 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 have the desire to create WOW moments.

• Perform additional duties as assigned that may be outside the scope of duties, based on business needs.

• 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.

• A minimum of three years of previous 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.

• Budgetary analysis capabilities, a plus.

• Ability to work a flexible schedule including weekends and holidays.

• Luxury hotel experience, a plus.

• Discretionary Time Off (DTO).

• 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.

• Linked In Learning membership.

• Hearts of Montage/Hearts of Pendry community engagement.

• Associate events throughout the year.

• Ability to stand and move for extended periods 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…