Company Overview

Montage International, founded by Alan J. Fuerstman, is a premier ultra-luxury hospitality management company renowned for its distinctive collection of exceptional brands. The company’s portfolio includes Montage Hotels & Resorts, an artistic collection of unique hotels, resorts, and residences established in 2002, and Pendry Hotels & Resorts, a modern luxury brand launched in 2014, designed for today’s sophisticated global travelers in trendsetting destinations.

In addition to its acclaimed hospitality brands, Montage International oversees Montage Residences and Pendry Residences, as well as the management of some of the nation’s most prestigious golf courses and private clubs.

Key Responsibilities

Assist the Executive Chef in developing and executing culinary concepts across all food and beverage outlets.
Drive hotel profitability by managing revenue generation, cost control, guest satisfaction, and team engagement.
Mentor and develop culinary leaders through ongoing coaching, performance feedback, and career growth opportunities.
Oversee food and labor cost management, recipe costing, and scheduling to maintain financial efficiency.
Maintain clear communication with all departments to ensure seamless guest service.
Monitor kitchen operations to uphold the highest food quality and presentation standards.
Assist in recruiting, training, and developing key culinary personnel while upholding the hotel’s policies.
Implement cost control measures and revenue enhancement strategies while maintaining service excellence.
Manage inventory and minimize loss of kitchen equipment and supplies.
Ensure compliance with all health, safety, and sanitation regulations.
Strive to create WOW moments for guests by exceeding their expectations with outstanding culinary experiences.

About You

You are an innovative culinary professional with a passion for creating memorable dining experiences. You thrive in a leadership role, inspiring and mentoring a team to deliver exceptional service. You embrace learning, professional growth, and integrity in all aspects of your work.

What You Bring

Minimum of four years of culinary management experience.
Strong leadership skills with a passion for mentoring and developing talent.
Exceptional communication skills, both verbal and written.
Proficiency in Microsoft Office Suite (Word, Excel, PowerPoint, Outlook).
Analytical skills to interpret financial data, cost controls, and performance metrics.
Extensive knowledge of food service techniques, cost control, and luxury hotel dining operations.
Flexibility to work varied schedules, including weekends and holidays.
Prior experience in luxury hospitality is a plus.

Physical Requirements

Ability to stand and move for extended periods.
Capable of lifting and carrying up to 50 lbs regularly.
Ability to push and pull carts weighing up to 200 lbs.
Comfortable working in extreme temperatures (-10°F in freezers, +110°F in kitchens).

Why Join Pendry Hotels & Resorts?

At Pendry Hotels & Resorts, we are committed to fostering a workplace where every guest and associate feels valued and included. We are proud to be an Equal Opportunity Employer, embracing diversity and ensuring all qualified applicants are considered regardless of background.

We also offer a competitive salary of $75,000 to $80,000 (excluding additional incentive pay such as commissions and gratuities), along with an outstanding benefits package, including:

Medical, Dental, and Vision Insurance
401(k) Retirement Plan with Company Matching
Health Savings & Flexible Spending Account Options
Discretionary Time Off (DTO)
Short-Term & Long-Term Disability Insurance

APPLY

Executive Sous Chef