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.

At Montage, It’s All Because of YOU!

The Chef de Cuisine is responsible for the daily operations of the kitchen (2-meal restaurant) and is the first-in-command on a day-to-day basis, managing all other culinary associates. This is a key position that drives the motivation and productivity of the culinary team. The Chef de Cuisine reports to the Executive Sous Chef.

Essential Functions

• Preparing and ordering all items for the restaurant and bar menus.
• Maintaining an A rating with Food Safety based on South Carolina’s Standards.
• Consistently tracking kitchen inventory.
• Maintaining food quality and ensuring guest satisfaction.
• Working closely with the Executive Chef on menu development and recipe standardization.
• Assisting in maintaining the overall food and labor cost.
• Ensuring all Montage standards and expectations are met.
• Recruiting staff, training, and monitoring their performance.
• Executing all production and plating in a timely, efficient manner; meeting and exceeding guest expectations and in line with Montage Standards.
• Remaining aware of culinary trends and always seeking to improve.
• Scheduling kitchen staff and ensuring schedules are posted in a timely manner.
• Monitoring equipment maintenance and condition.

Qualifications

• Culinary school graduate or related training required.
• Minimum 5 years’ experience as a senior level chef in a comparable hotel environment.
• Experience implementing new food concepts and menus.
• Ability to handle multiple tasks and work well in an environment with time constraints.
• Must have all necessary safety certifications.
• Excellent knowledge of Public Health regulations.

Physical Requirements

• Constant standing and walking throughout shift.
• Occasional environmental exposures to cold, heat, and water.
• The individual must be able to transport up to 50 pounds on occasion and up to 35 pounds regularly.

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.

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.

• Reasonable accommodations for applicants with disabilities.
• Supportive workplace culture that values doing what you love.
• Equal Opportunity Employer – veterans/disability.
• Drug-free workplace with pre-employment substance abuse testing.

• Culinary school graduate or related training required.
• Minimum 5 years’ experience as a senior level chef in a hotel environment.
• Experience implementing new food concepts and menus.
• Ability to handle multiple tasks in a time-constrained environment.
• All necessary safety certifications.
• Excellent knowledge of Public Health regulations.