Company Overview
Montage International is a premier luxury hospitality management company, established by Alan J. Fuerstman. The company is known for its exceptional collection of high-end hospitality brands, including Montage Hotels & Resorts—an artfully curated group of distinctive properties—and Pendry Hotels & Resorts, a modern luxury brand designed for today’s sophisticated global traveler.
In addition to its celebrated hotels and resorts, Montage International also manages Montage Residences, Pendry Residences, and some of the nation’s most prestigious golf courses and private clubs.
Founded in 2002, Montage Hotels & Resorts delivers refined, elevated experiences rooted in artistry and authenticity. Pendry Hotels & Resorts, launched in 2014, blends modern design with thoughtful service in dynamic, culture-rich destinations.
Summary
The Cook I plays a vital role in delivering an exceptional culinary experience by consistently preparing and serving high-quality dishes in a clean, safe, and sanitary kitchen environment. This position actively supports the company’s mission, values, goals, and overall vision, serving as a collaborative and reliable member of the culinary team.
Essential Functions
Key areas of responsibility include, but are not limited to:
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Prepare a variety of hot and cold dishes in accordance with restaurant specifications, maintaining high standards of presentation and quality.
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Demonstrate strong knowledge of food products, culinary techniques, and sanitation practices, applying them consistently during service.
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Collaborate effectively with chefs, managers, and service staff to ensure smooth kitchen operations and timely responses to guest and team needs.
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Maintain efficiency through accurate requisition processing, proper storage and labeling of ingredients, and minimizing waste to help control food costs.
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Read and execute orders from kitchen display systems, manage production lists, and conduct regular inventory checks to maintain adequate par levels.
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Support fellow cooks, pantry workers, and kitchen staff to ensure cohesive and timely execution of meals.
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Recognize that the guest experience is significantly influenced by food quality, presentation, and overall dining satisfaction.
Qualifications
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High school diploma or equivalent required
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Minimum 3 years of professional cooking experience
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Experience in luxury hotels strongly preferred
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Standalone or fine dining restaurant background preferred
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Culinary degree from an accredited program highly desirable
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Ability to read, write, and speak English proficiently
Physical Requirements
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Primarily indoor work in temperature-controlled kitchens, but must be able to endure cold environments (freezers down to -10°F) and hot kitchen conditions (up to 110°F) for extended periods.
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Must safely handle kitchen equipment, knives, and heavy items—lifting up to 50 pounds and pushing/pulling up to 200 pounds as needed.
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Frequent walking, standing, bending, stooping, stretching, and reaching required to complete kitchen and cleaning tasks.
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Must be capable of demonstrating culinary techniques and following all safety and sanitation guidelines.
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Requires dexterity, good hearing, clear vision, and the ability to follow verbal and written instructions accurately.
Compensation
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Hourly Rate: $20.65 – $25.27 (excluding incentive pay such as gratuities, bonuses, or commissions)
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Compensation is based on factors including experience, education, and internal equity.