Spanish Peaks Mountain Club Chef de Cuisine in Maui, Hawaii
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.
Oversee the day-to-day culinary operations of the restaurant. Train and supervise staff and monitor food quality. Develop menus and concept that lies within the overall concept of the hotel.
Select, train and supervise kitchen staff in the proper preparation of menu items, equipment and safety measures. Evaluate performance, give guidance and discipline as necessary to promote quality products.
Visually inspect, select and use only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standard in the preparation of all menu items. Employ high levels of reading and math skills for to efficiently utilize menu engineering processes. Prepare requisitions for supplies and food items for production in workstation.
Observe production flow and make adjustments in order to adhere to control procedures for cost and quality.
Monitor 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.
Write, maintain and update all menu specifications, recipes and pictures, production forecasts, and ensure same are being followed. Ensure that presentations and food quality are seen as market leading, worthy of high acclaim, and fully representative of defined concepts
Check to see that all equipment in the kitchen is clean and in proper working condition and effectively utilize the HotSOS process for any equipment in need of repair.
Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line. Special note to ensure that all shifts are balanced as it relates to skill levels so that quality and efficiency goals are routinely met.
Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.
Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required.Upon employment, all employees are required to fully comply with Montage rules and regulations for the safe and effective operation of the hotel’s facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:
Perform other duties as required, i.e. special orders, buffet presentation, V.I.P. parties, write specialty menus for promotions, etc.
Actively participate in and properly represent the organization and culinary team in public relations activities as assigned.
Assure menus for specials and/or brunch are completed weekly.
Supervise daily cleaning and inventory of walk-in, storage and refrigerators.
Communicate and assist the Executive Chef in creating innovative products.
SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:
Must be able to speak, read, write and understand the primary language(s) used in the workplace.
Must be able to read and write to facilitate the communication process.
Requires good communication skills, both verbal and written.
Must possess basic computational ability.
Must possess basic computer skills.
Thorough knowledge of food products, standard recipes and proper preparation.
Ability to analyze, forecast data, and make judgments to ensure proper payroll and production control.
Ability to supervise large staff and accomplish goals on a timely basis.
Ability to conduct meetings, menu briefings and maintain communication lines between line staff and Director, Food & Beverage.
Working knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their state and local analogues (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA.
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.
Must be able to sit at a desk for up to 5 hours per day. Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task.
Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). 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.
Ability to create, build, handle, and dismantle displays up to 8 feet high, including ice carvings.
The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.
Must be able to exert well-paced ability in limited space and to reach other locations of the hotel on a timely basis.
Must be able to lift up to 15 lbs. on a regular and continuing basis.
Must be able to push and pull carts and equipment weighing up to 250 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.
Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
Requires manual and finger dexterity to use and operate all necessary equipment.
High school or equivalent education required. Bachelor’s Degree preferred. Culinary School preferred.
Minimum of two years experience as a Sous Chef in a high-end, high quality operation.
Licenses or Certificates
Ability to obtain and/or maintain any government required licenses, certificates or permits.
All employees must maintain a neat, clean and well-groomed appearance per Montage standards.
This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.
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.
At Montage Hotels & Resorts and Pendry Hotels, we’re committed to delivering extraordinary, personalized and authentic experiences. How we get there is by empowering our associates to think creatively. Grow their talents. Encourage them to have fun. And allow them to follow their passion in creating moments guests will long remember. At Montage and Pendry, opportunities for career growth are bountiful, and training programs are open to those seeking advancement. We encourage all of our associates to continuously learn and grow. Working at Montage and Pendry is more than a job; it’s a way of life.