Executive Chef: Innovative Culinary Leader & Menu Architect

Montage International; Park City (UT); On-site; USD 120,000 - 180,000; Full time

Job summary

Montage International is seeking an Executive Chef to lead the culinary program in a high-end hotel environment. You will oversee menu development, food quality, and cost control while guiding a team of chefs and kitchen staff.

Responsibilities include budgeting, labor optimization, sanitation compliance, and collaboration with F&B leadership to deliver exceptional guest dining experiences.

Qualifications

• Minimum three years’ experience as an Executive Sous Chef in a comparable hotel environment.
• Expertise in menu development, presentation, and cost control.
• Experience creating schedules and payroll-related duties.

Responsibilities

• Lead kitchen operations with strong financial oversight and guest service.
• Plan menus, recipes, and menu matrices while managing food and labor costs.
• Train and supervise staff, ensure sanitation and safety standards.
• Align food quality with brand standards and guest expectations.
• Collaborate with F&B leadership to optimize profitability and guest experience.

Skills

Executive leadership

Budget management

Menu design

Staff development

Food quality control

Vendor & cost control

Training & sanitation

Job description

Montage International is seeking an Executive Chef to lead the culinary program in a high-end hotel environment. You will oversee menu development, food quality, and cost control while guiding a team of chefs and kitchen staff.

Responsibilities include budgeting, labor optimization, sanitation compliance, and collaboration with F&B leadership to deliver exceptional guest dining experiences.