IMPACT Culinary Management in Training Program – Culinary Management

Job Description

IMPACT Culinary MIT Program | Montage International

The Tone:
This is a management in training program at Montage International, a company dedicated to creating authentic and personalized guest experiences within luxury hospitality. The company fosters a unique and exciting vision, building a culture where individuals are encouraged to follow their passion and add their magic. This role is crucial for developing future culinary leaders, providing hands-on leadership development, comprehensive mentorship from experienced culinary leaders, and direct exposure to luxury hospitality operations.

The TL;DR
• Role: Management In Training Program
• Team: Works collaboratively within a culinary team, reporting to and receiving mentorship from Executive Chefs and Executive Sous Chefs.
• Mission: To develop comprehensive culinary leadership and operational skills, alongside guest service excellence, within a luxury hotel environment.

What You’ll Actually Do
• Culinary Execution and Supervision: Engage in hands-on culinary execution across various outlets, actively rotating through different roles to gain comprehensive supervisory and administrative training within a luxury environment.
• Comprehensive Culinary Support: Support all facets of culinary operations across multiple dining venues, including large-scale banquets, diverse restaurant concepts, and personalized in-room dining services.
• Guest Experience and Quality Assurance: Ensure the consistent delivery of high-quality food products and impeccable presentation standards, actively creating memorable guest experiences aligned with the elevated brand expectations of Montage.
• Operational Efficiency and Cost Management: Assist proactively with inventory management, strategic procurement processes, cost control initiatives, and waste reduction efforts to contribute directly to financial objectives.
• Kitchen Operations and Team Coordination: Contribute to workforce planning and daily kitchen operations, including precise scheduling, efficient shift coordination, and initiatives focused on improving labor productivity.

The Must-Haves
• Background: Hold a degree from a two- or four-year college or university, specifically in Culinary Arts, Hospitality Management, or Food Service Management, demonstrating foundational knowledge for this management in training program.
• Skills: Possess the ability to work a flexible schedule, including weekends and holidays, as well as demonstrate strong collaborative skills essential for working effectively in a team environment; intermediate computer proficiency is also required.
• Bonus: Preferred qualifications include prior food and beverage experience within a dynamic hotel or resort environment, and specifically, experience within a luxury hotel setting.