Montage International
Banquet Chef
Imagine 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 possibilityjoin us. Your Leadership Prepare and order all items for all Banquet Event Orders, creates order sheets and inventory systems to always ensure proper stock levels Managing, in conjunction with the Executive Steward, the inventory, control of all equipment required for events Execute all production and plating in a timely, efficient manner; meeting and exceeding guest expectations Attend BEO meetings, communicate information to banquet kitchen department, oversee banquet production flow and adjust in order to adhere to control procedures for cost and quality Oversees the daily operation of the banquet kitchen including recruiting, hire, train, and supervision of sous chefs and cooks enforcing policies Lead and assist in food preparation during banquets and events Maintain clean and sanitary food preparation and storage areas at all times in accordance with state and local sanitation requirements and codes Prepare weekly kitchen work schedules and distribute them in a timely manner Estimate daily production needs on a weekly basis and communicating production needs to kitchen personnel daily Oversee and create employee dining room menus and experience Prepare and cook food of all types, either on a regular basis or for special guests or functions Maintain purchasing, receiving, and food storage standards 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 banquets and creating an exceptional culinary experience 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 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) 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 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 (-10F) and kitchens (+110F) At Montage, 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 or an accommodation in order to apply for a position (or their representative) should contact the People department directly at your preferred location. The pay scale for Banquet Chef is $85,000 to $110,000. 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.
Imagine 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 possibilityjoin us. Your Leadership Prepare and order all items for all Banquet Event Orders, creates order sheets and inventory systems to always ensure proper stock levels Managing, in conjunction with the Executive Steward, the inventory, control of all equipment required for events Execute all production and plating in a timely, efficient manner; meeting and exceeding guest expectations Attend BEO meetings, communicate information to banquet kitchen department, oversee banquet production flow and adjust in order to adhere to control procedures for cost and quality Oversees the daily operation of the banquet kitchen including recruiting, hire, train, and supervision of sous chefs and cooks enforcing policies Lead and assist in food preparation during banquets and events Maintain clean and sanitary food preparation and storage areas at all times in accordance with state and local sanitation requirements and codes Prepare weekly kitchen work schedules and distribute them in a timely manner Estimate daily production needs on a weekly basis and communicating production needs to kitchen personnel daily Oversee and create employee dining room menus and experience Prepare and cook food of all types, either on a regular basis or for special guests or functions Maintain purchasing, receiving, and food storage standards 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 banquets and creating an exceptional culinary experience 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 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) 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 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 (-10F) and kitchens (+110F) At Montage, 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 or an accommodation in order to apply for a position (or their representative) should contact the People department directly at your preferred location. The pay scale for Banquet Chef is $85,000 to $110,000. 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.