Company Overview
Montage Hotels & Resorts is an ultra-luxury hospitality management company founded by Alan J. Fuerstman. Catering to affluent and discerning travelers and homeowners, Montage offers a curated collection of distinctive hotels, resorts, and residences.
Each Montage property embodies comfortable elegance, a unique sense of place and spirit, and exceptional hospitality. Guests enjoy unparalleled culinary, spa, and lifestyle experiences, ensuring every stay is memorable and immersive.
Our prestigious portfolio includes Montage Laguna Beach, Montage Deer Valley, Montage Kapalua Bay, Montage Palmetto Bluff, Montage Los Cabos, and Montage Healdsburg—with Montage Big Sky and Montage Cay set to debut soon. Montage Hotels & Resorts is proud to be a member of Preferred Hotels & Resorts.
Your Leadership
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Assist in daily kitchen operations, including recruitment, hiring, training, and supervision of cooks.
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Implement cost control measures and revenue enhancement strategies to maximize profitability while maintaining exceptional service quality.
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Oversee ordering and inventory management, ensuring all menu items are stocked and available at all times.
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Execute food production and plating efficiently and in a timely manner.
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Support food and labor cost management through recipe costing and scheduling standards.
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Collaborate with the Head Chef on menu development, culinary innovation, and food presentation, ensuring offerings are creative, on-trend, and aligned with guest preferences.
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Ensure compliance with all safety and sanitation policies.
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Strive to exceed guest expectations, creating WOW moments through exceptional service and presentation.
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Perform additional duties as assigned, based on business needs.
About You
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Passionate about food and beverage operations.
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A natural leader, with the ability to motivate and inspire a team.
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Committed to delivering exceptional service and creating memorable experiences.
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Open to learning, developing, and growing, both personally and professionally, while helping others do the same.
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Trustworthy, with strong integrity.
Must-Haves
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Minimum one year of culinary supervisory or management experience.
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Strong verbal and written communication skills.
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Proficiency in Microsoft Office (Word, Excel, PowerPoint, Outlook).
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Willingness to embrace technology, continuously learning and adapting to new systems.
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Knowledge of implementing new food concepts and menus.
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Ability to work a flexible schedule, including weekends and holidays.
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Luxury hotel experience is a plus.
Perks & Benefits
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Discretionary Time Off (DTO).
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Comprehensive healthcare benefits.
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Health Savings Account (HSA) & Flexible Spending Accounts (FSA).
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401(k) retirement plan with company matching, full vesting, and loan options.
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Banking & investment perks, including preferred rewards, mortgage discounts, and waived fees.
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Fertility & family-forming assistance.
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Parental leave pay differential.
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Pet insurance.
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Exclusive hotel discounts.
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Complimentary meals.
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Fitness & wellness discounts.
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LinkedIn Learning membership.
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Community engagement programs (Hearts of Pendry/Hearts of [Brand Name]).
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Associate events throughout the year.
Physical Requirements
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Ability to grasp, hold, sit, walk, bend, and perform repetitive motions.
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Capable of standing and moving for extended periods during shifts.
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Ability to lift and carry up to 50 pounds regularly.
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Capable of pushing and pulling food service equipment and carts weighing up to 200 pounds.
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Comfortable working in extreme temperatures, from freezers (-10°F) to kitchens (+110°F).