Executive Sous Chef

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. 

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At Montage Laguna Beach, 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 Montage Laguna Beach, 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 Montage Laguna Beach 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 mana