Executive Chef

7 days ago


Big Sky, Montana, United States Montage International Full time
Job Summary

The Chef de Cuisine at Montage International is responsible for the daily operations of the kitchen and serves as the first-in-command on a day-to-day basis, overseeing all food preparation associates. This key position drives the motivation and productivity of the culinary team, reporting directly to the Executive Chef.

Key Responsibilities
  • Menu Development and Execution: Collaborate with the Executive Chef to design and implement new menu concepts, ensuring consistency in quality and presentation.
  • Kitchen Operations: Oversee the daily operations of the kitchen, including inventory management, food preparation, and plating.
  • Team Management: Recruit, train, and develop a high-performing culinary team, ensuring excellent guest satisfaction and maintaining a positive work environment.
  • Cost Control: Monitor and control food and labor costs, ensuring alignment with company standards and expectations.
  • Quality Assurance: Maintain the highest standards of food quality, safety, and presentation, adhering to state and federal health and safety codes.
  • Equipment Maintenance: Ensure the kitchen's equipment is properly maintained, ensuring optimal performance and minimizing downtime.
Requirements
  • Culinary Education: Culinary school graduate or related training required.
  • Experience: Minimum three years' experience as a senior-level chef in a comparable hotel environment.
  • Skills: Excellent knowledge of public health regulations, ability to handle multiple tasks, and work well in a fast-paced environment.
  • Certifications: Must have all necessary safety certifications.
Physical Requirements

Constant standing and walking throughout shift. Occasional environmental exposures to cold, heat, and water. The individual must be able to transport up to 50 pounds on occasion and up to 35 pounds regularly.


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