At Montage International, we are doing something different, something exciting and it takes passionate people to bring our vision to life. We have built a culture that leads with the important notion we live by every day; do what you love. If this resonates with you, we look forward to receiving your application.

We welcome applicants with disabilities and provide reasonable accommodations as needed to our applicants. Please discuss with our hiring managers during our selection processes. 

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At Pendry Hotels & Resorts, It’s All Because of YOU!   

Executive Sous Chef 

Imagine turning your passion and talent into a fulfilling career. Imagine a beautiful workplace where you can learn, grow, and have fun. At Pendry Hotels & Resorts, 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 Pendry Hotels & Resorts is more than a job; it’s a way of life. Don’t just imagine the possibility—join us.   

Your Leadership    

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 of 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 

Managing inventory, control breakage/loss reduction of china and equipment, as it relates to the food & beverage outlets on property

Responsible for the financial management of the operation  

Make decisions that relate to profit and loss  

Deliver on guests' expectations and have the desire to 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, personally, 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 to new operating system 

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   

Luxury hotel experience, a plus   

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   

Ability to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F).  

At Pendry Hotels & Resorts, we want every guest and every associate to feel that they belong. To be seen, to be recognized, and to feel our gratitude. In the United States, 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 federal, state, or local law. Job applicants with disabilities who need assistance or an accommodation in order to apply for a position (or their representative) should contact the People department directly at your preferred location.   

In the United States we are proud to be an EEO employer M/F/D/V. We maintain a drug-free workplace and perform pre-employment substance abuse testing.