Live Your Passion.  Add Your Magic.             

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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Pastry Sous Chef

SUMMARY

The Pastry Sous Chef is responsible for the daily operations of the kitchen and is first-in-command on a day-to-day basis, managing all other food preparation Associates. This is a key position that drives the motivation and productivity of the culinary team. The Sous Chef reports to the Executive Chef.

ESSENTIAL FUNCTIONS

Job duties include; although are not limited to:

Scheduling kitchen staff and ensuring schedules are posted in a timely mannerConsistently tracking kitchen inventory, preparing and ordering all items for the restaurant and bar menusRecruiting staff and monitoring their performanceAssisting in maintaining the overall food and labor costEnsuring the opening and closing procedures for kitchen staff are completedExecuting all production and plating in a timely, efficient manner; meeting and exceeding guest expectationsEnsuring that standards pertaining to storage, rotation, production, portions, quality and appearance are followed at all timesMaintaining food quality and ensuring guest satisfactionAssisting in developing control procedures and enforcing themWorking closely with the Executive Chef on menu development and recipe standardizationTaking responsibility for shift during absence of the Executive ChefMonitoring equipment maintenance and conditionResponding accurately and completely to guests and Associates via written and verbal communication to give directions, instructions, information, answer questions, and provide service as requiredKnowing all state/local health codes and ordinances and ensuring that kitchen is in complianceMemorizing food recipes and food preparation instructionsRemaining aware of culinary trends and always seeking to improve

QUALIFICATIONS

Culinary school graduate or related training requiredPrevious experience in hospitality or club operations preferredAbility to accurately and effectively communicate in verbal and written form with guests and AssociatesExperience implementing new food concepts and menusExperience with creating schedules, labor costing, payroll administration, and Associate performance management requiredAbility to handle multiple tasks and work well in an environment with time constraintsMust possess applicable state/local licenses and certifications

PHYSICAL REQUIREMENTS

Constant standing and walking throughout shift. Occasional environmental exposures to cold, heat, and water. The individual must be able to transport up to 50 pounds on occasion and up to 35 pounds regularly. 

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.