Cook III, Backcast

Live your passion and add your magic at Montage International. We’ve built a culture that leads with the notion we live by every day: do what you love.

About the role

Responsible for preparation of hot and cold foods that meet our hotel’s high standards. Maintain in-depth knowledge of food products as well as sanitation standards and culinary techniques to execute dishes at the highest level, following kitchen standards. Ability to fulfill guest orders in a timely manner with skillful attention to detail. Ability to work in a collaborative environment while maintaining professionalism. Deliver on guests’ expectations and have the desire to create WOW moments. Perform additional duties as assigned that may be outside of the normal scope of duties based on business needs.

Requirements

• Ability to work a flexible schedule, including weekends and holidays
• Ability to collaborate in a team environment
• One year minimum of experience in a standalone restaurant or hotel environment (a plus)
• Luxury hotel experience (a plus)

Qualifications

• You love creating dishes and storytelling with food
• You are passionate about providing exceptional guest 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

Benefits

• Free meals
• Free uniforms and cleaning
• Ongoing community outreach events
• Hotel discounts
• Associates’ events throughout the year
• Healthcare benefits
• 401k retirement plan with company matching

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
• Most work tasks are performed indoors; temperature is moderate and controlled by hotel environmental systems
• Must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F)