Montage

Executive Chef - EC

USA - NJ - Pendry Natirar - Peapack

Sponsorship not specified$15k-$180kDetected 8 days ago

AccountingPerformance ManagementHRISCustomer SupportResearchLeadershipCommunicationProblem Solving

About the role

If this resonates with you, we look forward to receiving your application.
We welcome applicants with disabilities and provide reasonable accommodations as needed to our applicants.
Please discuss with our hiring managers during our selection processes.

Use market research to develop new products and ensure consistency in food delivery and standards.
Provide support of a specialist nature to the Executive Committee, particularly to the Director of Food & Beverage, and the Food & Beverage Managers and Directors.
Work in support of team goals and measures effectiveness through the Food & Beverage profit and service performance of the hotel.
Set margins and manage the business against projections.
Create custom menus
We have built a culture that leads with the important notion we live by every day; do what you love.

The individual must be able to transport up to 50 pounds on occasion and up to 35 pounds regularly.
Please let us know if you have any questions.
Expertise in food product, presentation, quality and preparation along with menu concept and menu design required.
Previous experience with creating schedules, labor costing, payroll administration, employee performance management required.
Must be able to work well under pressure in a fast paced environment, and focus attention on guest needs, remaining calm and courteous at all times.
Minimum three years' experience as an Executive Sous Chef in a comparable hotel environment.
Strong interpersonal and problem solving abilities.
Requires good communication skills, both verbal and written.
Must possess basic computational ability.
Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required.
Extensive knowledge of menu development, insight into marketing, cost and wage control.
Thorough knowledge of food products, standard recipes and proper preparation.
Ability to analyze, forecast data, and make judgments to ensure proper payroll and production control.
Ability to supervise large staff and accomplish goals on a timely basis.
Ability to conduct meetings, menu briefings and maintain communication lines between line staff and Executive Assistant Manager, Food & Beverage.

The pay scale is the base salary wage range, exclusive of incentive pay such as commissions, piece rates, gratuities, and the like, that Montage reasonably expects to pay for the position.

At Montage International, we are doing something different, something exciting and it takes passionate people to bring our vision to life.

This listing is sourced directly from Montage's careers page and normalized into a canonical job model.