Executive 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.

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At Pendry, It’s All Because of YOU!

Executive 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, 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 is more than a job; it’s a way of life. Don’t just imagine the possibility—join us.

The Executive Chef will provide strategic culinary leadership for Pendry Barbados, overseeing the resort’s complete culinary operation across five distinct F&B outlets, Banquets & Catering, and In-Room Dining. This leader will be responsible for establishing and evolving the resort’s overall culinary vision while ensuring that each outlet maintains its own identity, sense of place, and relevance to the guest. The Executive Chef will balance culinary creativity with the operational discipline, consistency, and financial acumen required to successfully lead a complex, campus-style resort operation.

This Executive Chef will bring significant experience leading a luxury hotel or resort culinary operation of comparable scale and complexity. Previous experience in an island, Caribbean, tropical resort, or similarly destination-driven environment is strongly preferred, with an understanding of local sourcing, seasonality, supply-chain considerations, and the importance of developing a culinary program that is authentic to its location while remaining contemporary and forward-thinking. Experience with a hotel opening, resort opening, repositioning, or significant culinary program launch is also preferred.

As a senior member of the resort leadership team, the Executive Chef will work closely with the Director of Food & Beverage and other leaders to ensure the culinary operation supports the overall business strategy and guest experience.

The successful candidate will be both a culinary leader and a business leader—someone who can create compelling food experiences, develop people, drive operational excellence, and build a financially successful culinary program that reflects the character and standards of Pendry Barbados.

ESSENTIAL FUNCTIONS

The Executive Chef will oversee all aspects of culinary operations, including menu development and execution, culinary standards, purchasing, inventory, food and labor cost management, budgeting, forecasting, kitchen operations, and overall financial performance.

Responsible for building strong systems and standards across multiple kitchens and outlets while remaining responsive to changing business levels, guest expectations, local market dynamics, and the unique opportunities and challenges of operating in an island destination

Build, develop, and retain a high-performing culinary team. Be an engaged and visible leader with a proven track record of developing sous chefs and culinary talent, establishing clear expectations and accountability, and creating a culture of professionalism, collaboration, creativity, and hospitality. The ability to lead effectively through a strong culinary leadership team, rather than managing each operation independently, will be essential to the success of the role

• •Accountable for ensuring all aspects of the Hotel kitchens including but not limited to: training, supervision and scheduling of all line associates, execution of all menu items, ordering, proper storage, organization and inventory of all products, training and implementation of all sanitation procedures, developing menu items, menu matrix and recipes while managing food and labor costs
• •Responsible for enhancing the quality of food product that is presented to guests
• •Make changes that respond to the marketplace and to guests’ needs, both present and anticipated
• •Recommend changes to the food product
• •Use market research to develop new products and ensure consistency in food delivery and standards
• •Be a primary representative in media outlets, both print and televised, for food and beverage offerings at the Hotel
• •Provide support of a specialist nature to the Executive Committee, particularly to the Director of Food & Beverage, and the Food & Beverage Managers and Directors
• •Work in support of team goals and measures effectiveness through the Food & Beverage profit and service performance of the hotel
• •Responsible for the selection, training and development of the personnel within the department
• •Control the elements that determine profit and loss
• •Responsible for all major operating expenses
• •Set margins and manage the business against projections and make decisions that relate to profit and loss
• •Responsible for the financial management of the operation
• •Create custom menus and create sustainable menu options
• •Responsible for following banquet event orders and ensuring any changes are made
• •Perform other duties as required

QUALIFICATIONS

• •Minimum three years’ experience as an Executive Sous Chef in a comparable hotel environment
• •Expertise in food product, presentation, quality and preparation along with menu concept and menu design required
• •Previous experience with creating schedules, labor costing, payroll administration, employee performance management required
• •Strong interpersonal and problem solving abilities
• •Must be able to work well under pressure in a fast paced environment, and focus attention on guest needs, remaining calm and courteous at all times
• •Requires good communication skills, both verbal and written
• •Must possess basic computational ability
• •Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required
• •Extensive knowledge of menu development, insight into marketing, cost and wage control
• •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 Executive Assistant Manager, Food & Beverage
• •Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve conflicts
• •Ability to create recipes and support material, i.e., recipe cards, descriptions, and pictures, and to read and visualize same
• •Artistic ability to create theme menus, ideas for ice carvings, decorations, etc

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

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.