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. Please Click Here (https://www.myworkday.com/montage/d/task/2998$46522.htmld) to apply internally. At Pendry Hotels & Resorts , 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 Hotels & Resorts , 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 Hotels & Resorts is more than a job; it’s a way of life. Don’t just imagine the possibility—join us.       Your Leadership     + Provide s upport to the Executive Chef on the s trategic and operational leadership, guidance, direction, and tactical expertise on culinary concepts + D rive 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 + Responsible with E xecutive 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 inventory, control breakage/loss reduction of china and equipment, as it relates to the food & beverage outlets on property + Responsible for the financial management of the operation  + Make decisions that relate to profit and loss  + Deliver on guests' expectations and have the desire to create 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 f our 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   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 Hotels & Resorts, 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 $75,00.00 to $80,000.00. The pay scale is the base salary range, exclusive of incentive pay such as commissions, piece rates, gratuities, and the like, that Pendry reasonably expects to pay for the position. We offer an excellent benefits package for this role, which includes: Medical, Dental, and Vision insurance, 401[k] retirement plan with company matching, Health Savings Account and Flexible Spending Account options, DTO (Discretionary Time Off), Short- and Long-Term Disability Insurance, and hotel discounts. 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.