Restaurant Executive Chef

Live your passion and add your magic at Montage International. We’ve built a culture that leads with the notion of doing what you love. If this resonates with you, we welcome your application.

About the role

As the Restaurant Executive Chef at Studio Mediterranean, you’ll turn your passion and talent into a fulfilling career in a beautiful workplace where you can learn, grow, and have fun. At Montage, 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 craft lasting moments for our guests.

Responsibilities

• Prepare and order all items for all menus; create order sheets and inventory systems to ensure proper stock levels.
• Manage, in conjunction with the Executive Steward, the inventory, control, and breakage/loss reduction of china and equipment for assigned restaurants.
• Assist in maintaining overall food and labor costs through 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, culinary innovation, and food presentation with the Executive Chef, 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 create WOW moments.
• Perform additional duties as assigned, which may be outside the scope of regular duties based on business needs.

Requirements

• A minimum of three years of previous culinary supervisory or management experience (preferred).
• Excellent verbal and written communication skills.
• Proficiency in 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).

About You

• Passionate about food and beverage operations.
• Exceptional at leading a team.
• Open to learning, developing, and growing—both personally and professionally.
• Trustworthy and have integrity.

Benefits

• 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: 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 events throughout the year.

Pay

The pay scale for the Restaurant Executive Chef is $100,000 to $140,000 (base salary or hourly wage range, exclusive of incentive pay).

Physical Requirements

• Ability to stand and exercise mobility for extended periods during your scheduled shift.
• Ability to lift and carry up to 50 pounds regularly and for extended periods.
• 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).