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.

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Chef de Partie

SUMMARY 

The Chef de Partie will help drive, assist and collaborate with the Culinary Leadership team to execute menu programs for the Banquet area and restaurants at the property. The focus of the role will be to strategically manage the daily operations of the culinary department with a pro-active approach and gracious attitude. This role will contribute to the organization as an active business partner that is responsible for supporting the company's goals, objectives, vision, mission, and values.

ESSENTIAL FUNCTIONS

Major areas of responsibility/ management include, but are not limited to:

Primary responsibilities include hiring, training and direct supervision of the hotel’s culinary department.Evaluate performance; lend guidance, leadership, and discipline as needed to the kitchens with the assistance of the executive chef and sous chefs. Write, maintain and update all menu specifications, recipes and pictures, production forecasts, and ensure same are being followed.Review and schedule culinary staffing so that proper coverage is maintained while maintaining payroll costs in lineMonitor to ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with Health Department regulations, including coverage, labeling, dating, and placing items in proper containers of kitchen and service.Check to see that all equipment in the kitchen is clean and in proper working condition, review daily cleanliness practices with culinary team and keep up with daily cleaning schedule 

QUALIFICATIONS 

Minimum of 5 years service experience, with 2 years of leadership experience in the kitchenCulinary Degree from an accredited culinary program preferred, but not requiredRecipe development, food costing practices, labor management, team building, menu developmentLuxury service environmentStandalone restaurant experience 

PHYSICAL REQUIREMENTS 

Most work tasks are performed indoors.  Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more. Ability to physically handle knives, pots, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen or storeroom.  Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment. Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices. Must be able to push and pull carts and equipment weighing up to 200 lbs. occasionally. Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.

The pay scale* for this position is $31.57.

*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.