Executive Sous Chef, SET

Montage Hotels & Resorts; Newport Beach (CA); On-site; USD 90,000 - 95,000; Full time

Benefits offered by this job

Healthcare benefits

401(k) retirement plan

Hotel discounts

Free meals

LinkedIn Learning

Job summary

Montage International is seeking an Executive Sous Chef to lead culinary operations at Pendry properties. You will drive profitability, mentor chefs, and ensure top-tier guest experiences while maintaining cost controls and labor efficiency.

The role requires strong leadership, a passion for food and service, and the ability to work a flexible schedule including weekends and holidays. Luxury hotel experience is a plus.

Qualifications

• Four years of culinary management experience required.
• Excellent verbal and written communication skills.
• Ability to analyze data and manage costs.
• Knowledge of food service techniques and labor cost controls.
• Luxury hotel experience is a plus.

Responsibilities

• Provide strategic and operational leadership for culinary concepts.
• Drive hotel profitability through revenue generation and cost control.
• Coach and mentor culinary leaders.
• Deliver staff development and performance feedback.
• Manage food and labor costs with recipe costing and scheduling standards.
• Coordinate across departments to meet guest service needs.
• Oversee inventory, breakage/loss reduction, and equipment:**
• Make decisions affecting profit and loss and service quality.

Skills

Team leadership

Verbal & written communication

Food & beverage operations

Data analysis

Flexible schedule

Tools

Microsoft Office

Job description

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.

At Pendry, It’s All Because of YOU!

Executive Sous Chef

Imagine turning your passion and talent into a fulfilling career. Imagine a beautiful workplace where you can learn, grow, and have fun. At Pendry, 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 Pendry is more than a job; it’s a way of life. Don’t just imagine the possibility—join us.

Your Leadership

• Provide support to the Executive Chef on the strategic and operational leadership, guidance, direction, and tactical expertise on culinary concepts
• Drive hotel profitability through revenue generation in various food & beverage outlets, cost control, guest satisfaction, and associate engagement
• Assist with development and mentoring of all culinary leaders
• Provide ongoing coaching, performance feedback, and career development opportunities to support employee growth and retention – time to talk
• Responsible with Executive Chef for the overall food and labor cost thru recipe costing and scheduling standards
• Maintain communication with all departments to ensure guest service needs are met
• Move throughout facility of division to support overall hotel and kitchen areas to visually monitor and take action to ensure food quality and service standards are met
• Responsible with executive Chef for the selection, training, and development of key leadership personnel within the division and its departments
• Able to exercise personnel action discretion within the hotel’s policies
• Implement cost control measures and revenue enhancement strategies to maximize profitability while maintaining service quality
• Managing, in conjunction with the Executive Steward, the inventory, control and breakage/loss reduction of china and equipment, as it relates to the restaurants in charge
• Responsible for the financial management of the operation
• Make decisions that relate to profit and loss
• Deliver on guest’s expectations and have the desire to crate 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 food and beverage operations
• You are exceptional in leading a team
• You are passionate about providing exceptional service and creating memorable moments
• 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 four years of culinary management experience
• Excellent verbal and written communication skills
• Ability to prepare and analyze data, figures, and transcriptions prepared on and generated by computer
• Microsoft Office products; Word, Excel, PowerPoint, and Outlook
• Embrace Technology – continually learn, adapt and master to new operating system
• Knowledge of food service techniques and cost controls such as labor, productivity, food cost and other expenses
• Knowledge of hotel food and beverage operations
• 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 (insert brand)/Hearts of Pendry community engagement
• Associate’s events throughout the year

Physical Requirements

• Grasping, holding, sitting, walking, repetitive motions, bending over
• 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 Pendry, 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 Executive Sous Chef is $90-95k annually.

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.