Chef de Cuisine — Luxury Kitchen Leader

Montage International; Ixtapan de la Sal; On-site; MXN 600,000 - 900,000; Full time

Benefits offered by this job

Healthcare benefits

Health Savings Account and Flexible?$F

401(k) retirement plan with companying

Banking and Investing Program rewards

Fertility & Family Forming Assistance

Parental leave pay differential

Pet Insurance

Hotel discounts

Free meals

Fitness & wellness discounts

LinkedIn Learning membership

Hearts of Montage community engagement

Associate’s events

Job summary

Montage International in Mexico is seeking a Chef de Cuisine to lead culinary operations with passion and creativity. You will supervise staff, oversee menu development with the Executive Chef, manage food cost, and ensure exceptional guest experiences in a luxury hotel setting.

The role requires strong leadership, prior culinary supervisory experience, and proficiency with Microsoft Office; flexibility for weekends and holidays; and a commitment to safety and sanitation.

Qualifications

• Minimum three years of culinary supervisory or management experience.
• Excellent verbal and written communication skills.
• Proficiency with Microsoft Office (Word, Excel, PowerPoint, Outlook).
• Ability to learn and master new operating systems and tech.
• Experience with cost controls, budgeting, and menu development.

Responsibilities

• Lead and supervise kitchen staff, recruit, hire, and train sous chefs and cooks.
• Oversee inventory, control, and loss reduction for china and equipment.
• Assist in maintaining food and labor costs through costing and scheduling.
• Execute production and plating to meet guest expectations.
• Oversee menu development and culinary presentation with the Executive Chef.
• Ensure safety and sanitation policies are followed.

Skills

Culinary leadership

Team management

Menu planning

Cost control

Food safety

Flexible schedule

Technology literacy

Tools

Microsoft Office

Job description

Montage International in Mexico is seeking a Chef de Cuisine to lead culinary operations with passion and creativity. You will supervise staff, oversee menu development with the Executive Chef, manage food cost, and ensure exceptional guest experiences in a luxury hotel setting.

The role requires strong leadership, prior culinary supervisory experience, and proficiency with Microsoft Office; flexibility for weekends and holidays; and a commitment to safety and sanitation.