Sous Chef, Banquets

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 and provide reasonable accommodations for applicants with disabilities as needed.

About the Role

Imagine turning your passion and talent into a fulfilling career at Pendry, where 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 Pendry is more than a job; it’s a way of life.

Responsibilities

• Assist with the daily operation of the kitchen, including recruiting, hiring, training, and supervision of cooks
• Implement cost control measures and revenue enhancement strategies to maximize profitability while maintaining service quality
• Prepare and order all items for all menus, create order sheets, and implement inventory systems to ensure proper stock levels
• Execute all productions and plating in a timely manner
• Assist in maintaining overall food and labor costs through recipe costing and scheduling standards
• Oversee menu development with the Head Chef, culinary innovation, and food presentation, 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 one year of culinary supervisory or management experience
• Excellent verbal and written communication skills
• Proficiency in Microsoft Office products: Word, Excel, PowerPoint, and Outlook
• Ability to embrace technology and continually learn, adapt, and master new operating systems
• Knowledge of implementing new food concepts and menus
• Ability to work a flexible schedule, including weekends and holidays
• Luxury hotel experience (a plus)

About You

• Passionate about food and beverage operations
• Exceptional in leading a team
• Committed to providing exceptional service and creating memorable moments
• Open to learning, developing, and growing—both personally and professionally
• Trustworthy with 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 offering preferred rewards, mortgage discounts, 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 Pendry community engagement
• Associate events throughout the year

Pay

The pay scale for Sous Chef, Banquets is $70,000–$75,000 annual salary.

Physical Requirements

• Grasping, holding, sitting, walking, repetitive motions, bending over
• 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 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)