Company Overview
Montage International is a premier ultra-luxury hospitality management company, founded by Alan J. Fuerstman. It offers a distinguished collection of hospitality brands, each delivering exceptional experiences in the world of luxury travel.
Montage International’s portfolio includes:
-
Montage Hotels & Resorts – An artistic collection of luxury hotels, resorts, and residences known for their distinctive character and elegance. (Founded in 2002)
-
Pendry Hotels & Resorts – A modern luxury hotel brand designed for today’s sophisticated travelers, offering curated experiences in trendsetting destinations. (Founded in 2014)
-
Montage Residences & Pendry Residences – Exclusive residential properties that bring the signature hospitality and service of Montage and Pendry into private living spaces.
-
Luxury Golf Clubs & Courses – Management of some of the nation’s most prestigious golf courses and private clubs.
With a deep commitment to excellence, Montage International continues to redefine luxury hospitality, offering bespoke experiences, unparalleled service, and timeless design across its exceptional properties.
Executive Sous Chef
Turn Your Passion into a Career
At Pendry Hotels & Resorts, we believe our success is driven by you—our passionate team members. Here, you’re not just an associate but a creator of personalized, unforgettable experiences. We empower you to think creatively, grow professionally, and enjoy your work while crafting cherished moments for our guests. A career at Pendry is more than a job—it’s a lifestyle. Don’t just imagine the possibilities—join us.
Your Leadership Role
As Executive Sous Chef, you will:
-
Support the Executive Chef in providing strategic and operational leadership for all culinary functions.
-
Drive profitability through revenue generation, cost control, guest satisfaction, and associate engagement.
-
Assist in the development and mentorship of culinary leaders, fostering a culture of continuous learning.
-
Provide coaching, performance feedback, and career growth opportunities to retain and develop top talent.
-
Oversee food and labor costs by implementing recipe costing and scheduling best practices.
-
Maintain seamless communication with all departments to ensure exceptional guest experiences.
-
Monitor kitchen operations to uphold food quality and service standards.
-
Assist in hiring, training, and developing key personnel within the culinary division.
-
Implement cost-control measures and revenue-enhancement strategies while maintaining service excellence.
-
Manage inventory, reduce breakage/loss of equipment, and optimize kitchen resources.
-
Oversee financial management, making key decisions related to profit and loss.
-
Create WOW moments by exceeding guest expectations.
-
Take on additional responsibilities as needed to meet business demands.
About You
-
You have a passion for food and beverage and take pride in leading a team.
-
You excel at delivering exceptional service and unforgettable dining experiences.
-
You are committed to continuous learning and professional growth—for yourself and others.
-
You are known for your integrity, trustworthiness, and leadership.
Must-Haves
-
Minimum of four years of culinary management experience.
-
Excellent verbal and written communication skills.
-
Strong data analysis and computer proficiency, including Microsoft Office (Word, Excel, PowerPoint, Outlook).
-
Willingness to embrace and master new technology.
-
Knowledge of food service techniques, cost control, labor management, and productivity metrics.
-
Experience in hotel food and beverage operations.
-
Flexibility to work weekends, holidays, and variable schedules.
-
Prior luxury hotel experience is a plus.
Physical Requirements
-
Ability to stand, walk, and move for extended periods.
-
Capable of lifting and carrying up to 50 pounds regularly.
-
Able to push and pull food carts up to 200 pounds occasionally.
-
Comfortable working in extreme temperatures, from freezers (-10°F) to kitchens (+110°F).