Sous Chef

Senior Sous Chef – Studio

Imagine transforming your passion and culinary talent into a fulfilling career. Picture yourself in a beautiful, dynamic environment where you can learn, grow, and have fun. At Montage, we believe our success is driven by our people. Here, you’re more than just an associate—you’re a creator of authentic, personalized experiences. We empower you to think creatively, explore career growth opportunities, and enjoy crafting lasting, cherished moments for our guests. Working at Montage is more than just a job; it’s a lifestyle. Don’t just dream about it—join us and make it a reality.

Your Leadership

• Assist with daily kitchen operations, including recruiting, hiring, training, and supervising kitchen staff.

• Implement cost control strategies and revenue enhancement initiatives to maximize profitability while maintaining exceptional service quality.

• Manage the preparation and ordering of menu items, create order sheets, and maintain inventory systems to ensure proper stock levels.

• Oversee timely execution of production and plating.

• Support food and labor cost management through recipe costing and adherence to scheduling standards.

• Collaborate with the Head Chef on menu development, culinary innovation, and food presentation, ensuring offerings are creative, current, and aligned with guest preferences.

• Ensure adherence to safety and sanitation policies.

• Strive to exceed guest expectations, creating memorable “WOW” moments.

• Perform other duties as required based on business needs.

About You

• You are passionate about food and beverage operations and have a genuine love for the culinary arts.

• You excel at leading a team and fostering a positive, productive work environment.

• You are committed to delivering exceptional service and creating unforgettable guest experiences.

• You are open to continuous learning and personal growth, and eager to help others develop as well.

• You are trustworthy, with integrity in everything you do.

Must-Haves

• At least one year of experience in a culinary supervisory or management role.

• Excellent verbal and written communication skills.

• Proficiency in Microsoft Office (Word, Excel, PowerPoint, Outlook).

• A willingness to embrace and master new technologies and operating systems.

• Experience in implementing new food concepts and menus.

• Ability to work a flexible schedule, including weekends and holidays.

• Experience in luxury hotel settings is a plus.

What You Will Enjoy

• Discretionary Time Off (DTO)

• Comprehensive healthcare benefits

• Health Savings Account (HSA) and Flexible Spending Accounts (FSA)

• 401(k) retirement plan with company matching and fully vested options

• Banking and Investing Program offering rewards, mortgage discounts, and waived fees

• Fertility & Family Formation Assistance

• Parental leave pay differential

• Pet insurance

• Hotel discounts

• Free meals

• Fitness & wellness discounts

• LinkedIn Learning membership

• Community engagement through Hearts of Montage/Hearts of Pendry

• Associate events throughout the year

Physical Requirements

• Ability to grasp, hold, sit, walk, bend, and perform repetitive motions.

• Ability to stand and remain mobile for extended periods during your scheduled shift.

• Ability to lift and carry up to 50 pounds regularly during shifts.

• Ability to push and pull food-serving equipment weighing up to 200 pounds as needed.

• Ability to work in extreme temperatures, such as freezers (-10°F) and kitchens (+110°F).

At Montage, we strive to ensure every guest and every associate feels a sense of belonging. We celebrate diversity and are proud to be an Equal Opportunity Employer (veterans/disability). All qualified applicants will be considered without regard to race, color, religion, sex, age, national origin, sexual orientation, gender identity, disability, protected veteran status, or any other legally protected status. Applicants with disabilities who need assistance or accommodation in applying for a position can contact the People department directly.

Pay Scale

• $80,000—$90,000 (base salary, exclusive of incentive pay such as commissions, gratuities, etc.)

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