Banquet Chef

About the role

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 possibility—join us.

Responsibilities

• 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 and china 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 creates 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

Requirements

• 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

Qualifications

• 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

Skills

• Desire to create WOW moments

Benefits

• 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 (-10°F) and kitchens (+110°F)

Pay

The pay scale for Banquet Chef is $85,000 to $110,000.