About this Banquet Chef role at Montage International
Live Your Passion. Add Your Magic.
At Montage International, we are doing something different, something exciting and it takes passionate people to bring our vision to life. We have built a culture that leads with the important notion we live by every day; do what you love. 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.
If you are an internal applicant, please log into Workday and apply for your application to be considered.
Please Click Here to apply internally.
At Montage, It’s All Because of YOU!
Banquet Chef
Imagine turning your passion and talent into a fulfilling career. Imagine a beautiful workplace where you can learn, grow, and have fun. At Montage, we know our success is all because of you. Here, you’re not just an associate but a passionate creator of authentic, personalized experiences. You’ll feel empowered to think creatively, discover career growth opportunities, and have fun while crafting lasting, cherished moments for our guests. Working at Montage is more than a job; it’s a way of life. Don’t just imagine the possibility—join us.
Your Leadership
Prepare and order all items for all Banquet Event Orders, creates order sheets and inventory systems to always ensure proper stock levels
Managing, in conjunction with the Executive Steward, the inventory, control of all equipment and china required for events
Execute all production and plating in a timely, efficient manner; meeting and exceeding guest expectations
Attend BEO meetings, communicate information to banquet kitchen department, oversee banquet production flow and adjust in order to adhere to control procedures for cost and quality
Oversees the daily operation of the banquet kitchen including recruiting, hire, train, and supervision of sous chefs and cooks enforcing policies
Lead and assist in food preparation during banquets and events
Maintain clean and sanitary food preparation and storage areas at all times in accordance with state and local sanitation requirements and codes
Prepare weekly kitchen work schedules and distribute them in a timely manner
Estimate daily production needs on a weekly basis and communicating production needs to kitchen personnel daily
Oversee and creates employee dining room menus and experience
Prepare and cook food of all types, either on a regular basis or for special guests or functions
Maintain purchasing, receiving, and food storage standards
Have the desire to create WOW moments
Perform additional duties as assigned that may be outside the scope of duties, based on business needs
About You
You are passionate about banquets and creating an exceptional culinary experience
You are exceptional in leading a team
You are open to learning, developing, and growing both yourself, personally, and helping others do the same
You are trustworthy and have integrity
Must Haves
A minimum of three years of previous Culinary supervisory or management experience
Excellent verbal and written communication skills
Microsoft Office products; Word, Excel, PowerPoint, and Outlook
Embrace Technology – continually learn, adapt, and master to new operating system
Knowledge of implementing new food concepts and menus
Budgetary analysis capabilities, a plus
Ability to work a flexible schedule including weekends and holidays
Luxury hotel experience, a plus
You will Enjoy
DTO (Discretionary Time Off)
Healthcare benefits
Health Savings Account and Flexible Spending Accounts
401 [k] retirement plan with company matching, fully vested, and loan option
Banking and Investing Program offers preferred rewards, mortgage discount, and waived fees
Fertility & Family Forming Assistance
Parental leave pay differential
Pet Insurance
Hotel discounts
Free meals
Fitness & wellness discounts
LinkedIn Learning membership
Hearts of Montage/Hearts of Pendry community engagement
Associate’s events throughout the year
Physical Requirements
Ability to stand and exercise mobility for extended periods of time during your scheduled shift
Ability to lift and carry up to 50 pounds regularly and for extended periods during the shift
Ability to push and pull food serving equipment and carts weighing up to 200 pounds on a semi - regular basis
Ability to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F)
At Montage, we want every guest and every associate to feel that they belong. To be seen, to be recognized, and to feel our gratitude. In the United States, we are proud to be an Equal Opportunity Employer – veterans/disability. 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 basis prohibited by federal, state, or local law. Job applicants with disabilities who need assistance or an accommodation in order to apply for a position (or their representative) should contact the People department directly at your preferred location.
The pay scale for Banquet Chef is $96,000 to $110,000.
The pay scale is the base salary or hourly wage range, exclusive of incentive pay such as commissions, piece rates, gratuities, and the like, that Montage reasonably expects to pay for the position.
In the United States we are proud to be an EEO employer M/F/D/V. We maintain a drug-free workplace and perform pre-employment substance abuse testing.
