Montage Hotels & Resorts
Executive Sous Chef – Montage Laguna Beach
Executive Sous Chef role with Montage Laguna Beach. The base pay range is $92,000.00/yr – $116,000.00/yr. This range is provided by Montage Hotels & Resorts. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more. The pay scale for Executive Sous Chef is $92,000 to $116,000. Responsibilities
Provide support to the Executive Chef on the strategic and operational leadership, guidance, direction, and tactical expertise on culinary concepts Drive hotel profitability through revenue generation in various food & beverage outlets, cost control, guest satisfaction, and associate engagement Assist with development and mentoring of all culinary leaders Provide ongoing coaching, performance feedback, and career development opportunities to support employee growth and retention Responsible with Executive Chef for 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 or division to support overall hotel and kitchen areas to visually monitor and take action to ensure food quality and service standards are met Responsible with Executive Chef for the selection, 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 while maintaining service quality 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 Responsible for the financial management of the operation; make decisions that relate to profit and loss Deliver on guest’s expectations and 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 both yourself and helping others do the same You are trustworthy and have integrity Must Haves
A minimum of four years 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, adapt and master new operating systems 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 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 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
Grasping, holding, sitting, walking, repetitive motions, bending over Ability to stand and move 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 Montage Laguna Beach, we want every guest and every associate to feel that they belong. 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 law. Job applicants with disabilities who need assistance or an accommodation in order to apply should contact the People department directly at your preferred location. We encourage referrals, which may increase your chances of interviewing.
#J-18808-Ljbffr
Executive Sous Chef role with Montage Laguna Beach. The base pay range is $92,000.00/yr – $116,000.00/yr. This range is provided by Montage Hotels & Resorts. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more. The pay scale for Executive Sous Chef is $92,000 to $116,000. Responsibilities
Provide support to the Executive Chef on the strategic and operational leadership, guidance, direction, and tactical expertise on culinary concepts Drive hotel profitability through revenue generation in various food & beverage outlets, cost control, guest satisfaction, and associate engagement Assist with development and mentoring of all culinary leaders Provide ongoing coaching, performance feedback, and career development opportunities to support employee growth and retention Responsible with Executive Chef for 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 or division to support overall hotel and kitchen areas to visually monitor and take action to ensure food quality and service standards are met Responsible with Executive Chef for the selection, 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 while maintaining service quality 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 Responsible for the financial management of the operation; make decisions that relate to profit and loss Deliver on guest’s expectations and 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 both yourself and helping others do the same You are trustworthy and have integrity Must Haves
A minimum of four years 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, adapt and master new operating systems 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 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 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
Grasping, holding, sitting, walking, repetitive motions, bending over Ability to stand and move 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 Montage Laguna Beach, we want every guest and every associate to feel that they belong. 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 law. Job applicants with disabilities who need assistance or an accommodation in order to apply should contact the People department directly at your preferred location. We encourage referrals, which may increase your chances of interviewing.
#J-18808-Ljbffr