Sous chef jobs in Billings, MT

Job Details Billings, MT $45000.00 - $55000.00 Salary/year AnyDescription Job Description: Sous Chef The Northern Hotel in Billings, Montana, is seeking a versatile Sous Chef to support the culinary team across multiple food and beverage outlets. The ideal candidate will be a culinary professional with strong leadership skills, a passion for high-quality cuisine, and the ability to thrive in a fast-paced, multi-faceted environment. This role is crucial to maintaining the high standards of our fine-dining restaurant, TEN, our casual 1950s-themed Bernie's Diner, and our large banquet and catering operations. Under the direction of our Executive Chef, this Sous Chef will support whichever outlet has the most need on a rotating basis or for large events. About the Northern Hotel The Northern Hotel has been a premier destination in Billings since 1904, known for its elegant service and rich history. Following a full renovation, the hotel offers a luxurious experience with state-of-the-art facilities, fine dining, and extensive event spaces. Our culinary team is dedicated to providing an unforgettable dining experience, from creative American cuisine at TEN to classic comfort food at Bernie's Diner and refined banquet menus for weddings and events. Key Responsibilities Kitchen Operations: Assist the Executive Chef with managing all aspects of kitchen operations for TEN, Bernie's Diner, and Banquets, on a rotating basis ensuring quality, efficiency, and safety. Culinary Execution: Oversee food preparation, plating, and presentation across all outlets to ensure consistency and adherence to the Northern Hotel's high culinary standards. Inventory Management: Manage kitchen inventory, control costs, and oversee the ordering and receiving of food and supplies for all operations. Quality Control: Conduct regular inspections of food quality and storage areas to ensure proper sanitation, safety, and hygiene standards are maintained. Service Coordination: Expedite food orders during peak service times, ensuring timely and accurate delivery to guests and banquet clients. Problem-Solving: Address any issues that arise during service with calm and effective solutions, adapting quickly to unexpected challenges. Work Environment This is a full-time position that requires flexibility to work a varied schedule, including days, nights, weekends, and holidays. Candidates must be able to stand for long periods and lift up to 40 pounds. Qualifications Experience: A minimum of 3-5 years of culinary experience, with at least 2 years in a leadership or Sous Chef role, preferably within a hotel or multi-outlet environment. Technical Skills: Deep knowledge of various cooking techniques, kitchen equipment, and best practices for food preparation and presentation. Leadership: Proven ability to manage, train, and motivate a diverse culinary team. Communication: Strong verbal and written communication skills to effectively interact with staff, management, and vendors. Adaptability: Ability to multitask and perform well under pressure in a fast-paced, high-volume setting. Education: A culinary arts degree or relevant certification is preferred but can be offset by proven experience.

Forefront Healthcare is unique, experienced, and specialized in serving the continuum of care . With finely tailored, high-quality culinary and support services, Forefront helps its partners elevate the patient and resident experience. Job Description Forefront Healthcare is growing leader in healthcare food services, providing exceptional culinary experiences across healthcare and senior living settings. We are committed to enriching the lives of those we serve by offering high-quality meals prepared with care and attention to individual needs. We are currently seeking an Executive Chef to join our team at an upscale senior living community in Billings, MT . This community features a large independent living campus with both fine dining and casual restaurants, as well as an attached assisted living community supported by its own kitchen and dining room. The ideal candidate will be passionate about culinary excellence, hospitality, and leading a team in a dynamic, resident-focused environment. If you are passionate about providing high-quality culinary experiences and are ready to make a meaningful impact in the lives of those we serve, we invite you to apply. Join a team that values your leadership, creativity, and culinary expertise . Benefits Offered: Comprehensive Benefits: Medical, Dental, and Vision Paid Time Off: Vacation, Sick Leave, and 6 Paid Holidays Employee Assistance Program: Support when you need it Company-Provided Life Insurance: Peace of mind for you and your family 401K with Company Match: Plan for your future Position Summary: As an Executive Chef, you will play an essential role in delivering exceptional culinary experiences for residents, staff, and visitors. Your leadership, expertise, and passion for creating outstanding meals will directly impact patient satisfaction and the overall success of our foodservice operations. You will work closely with the culinary team and senior management to ensure food is prepared and presented in accordance with the highest standards while meeting the dietary needs of our healthcare population. Responsibilities: Organize and direct the culinary team and management staff. Assist in the preparation and design of all food and drink menus. Collaborate with our dietitians to create menus and offerings for residents. Produce high-quality plates with attention to both design and flavor. Ensure the kitchen operates efficiently, maintaining our high-quality standards. Lead and develop the culinary team, managing conflicts with resolution. Manage and train kitchen staff, establish work schedules, and assess performance. Order supplies to maintain proper inventory levels. Comply with and enforce sanitation regulations and safety standards. Maintain a positive and professional approach with coworkers and customers. Qualifications Proven experience as an Executive Chef. Strong understanding of various cooking methods, ingredients, equipment, and procedures. Excellent record of kitchen and staff management. Ability to handle emergency situations effectively and provide solutions. Familiarity with industry best practices. Proficiency with various computer software programs (G-Suite, MS Office, restaurant management software, POS). A BS degree in culinary science or a related certificate is a plus. Culinary experience: 3 + years (preferred) Cooking: 3 + years (preferred) Kitchen management: 3 + years (preferred) Additional Information AAP/EEO Statement: Forefront Healthcare is an equal opportunity employer: All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, national origin, disability status, protected veteran status or any other characteristic protected by law.

Forefront Healthcare is unique, experienced, and specialized in serving the continuum of care. With finely tailored, high-quality culinary and support services, Forefront helps its partners elevate the patient and resident experience. Job Description Forefront Healthcare is growing leader in healthcare food services, providing exceptional culinary experiences across healthcare and senior living settings. We are committed to enriching the lives of those we serve by offering high-quality meals prepared with care and attention to individual needs. We are currently seeking an Executive Chef to join our team at an upscale senior living community in Billings, MT. This community features a large independent living campus with both fine dining and casual restaurants, as well as an attached assisted living community supported by its own kitchen and dining room. The ideal candidate will be passionate about culinary excellence, hospitality, and leading a team in a dynamic, resident-focused environment. If you are passionate about providing high-quality culinary experiences and are ready to make a meaningful impact in the lives of those we serve, we invite you to apply. Join a team that values your leadership, creativity, and culinary expertise. Benefits Offered: Comprehensive Benefits: Medical, Dental, and Vision Paid Time Off: Vacation, Sick Leave, and 6 Paid Holidays Employee Assistance Program: Support when you need it Company-Provided Life Insurance: Peace of mind for you and your family 401K with Company Match: Plan for your future Position Summary: As an Executive Chef, you will play an essential role in delivering exceptional culinary experiences for residents, staff, and visitors. Your leadership, expertise, and passion for creating outstanding meals will directly impact patient satisfaction and the overall success of our foodservice operations. You will work closely with the culinary team and senior management to ensure food is prepared and presented in accordance with the highest standards while meeting the dietary needs of our healthcare population. Responsibilities: Organize and direct the culinary team and management staff. Assist in the preparation and design of all food and drink menus. Collaborate with our dietitians to create menus and offerings for residents. Produce high-quality plates with attention to both design and flavor. Ensure the kitchen operates efficiently, maintaining our high-quality standards. Lead and develop the culinary team, managing conflicts with resolution. Manage and train kitchen staff, establish work schedules, and assess performance. Order supplies to maintain proper inventory levels. Comply with and enforce sanitation regulations and safety standards. Maintain a positive and professional approach with coworkers and customers. Qualifications Proven experience as an Executive Chef. Strong understanding of various cooking methods, ingredients, equipment, and procedures. Excellent record of kitchen and staff management. Ability to handle emergency situations effectively and provide solutions. Familiarity with industry best practices. Proficiency with various computer software programs (G-Suite, MS Office, restaurant management software, POS). A BS degree in culinary science or a related certificate is a plus. Culinary experience: 3 + years (preferred) Cooking: 3 + years (preferred) Kitchen management: 3 + years (preferred) Additional Information AAP/EEO Statement: Forefront Healthcare is an equal opportunity employer: All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, national origin, disability status, protected veteran status or any other characteristic protected by law.

This application is for future salaried positions with They Okay, Cool Group. Our concepts include COPPER Whiskey Bar & Grill, Brigade, Tips Up!, Main Street Market, Happy Box, El Camino, and Kitty Warren, with locations in Bozeman and Big Sky! Chefs and Managers at Okay, Cool restaurants wear a lot of hats, but the most important one says ‘LEADER.' We believe in servant leadership that empowers and supports our team members as we seek to provide the absolute best service and experience to our employees and our guests. Our managers place orders, write schedules, review budgets, and lead meetings that set our businesses and team members up for success every day, every table, every plate. Okay, Cool is continuing to develop our leadership and education programs through conversation and strategy to help foster our growth and future opportunities for our team members. Managers have the opportunity to learn from seasoned and experienced industry professionals as they advance their career and set new goals for their own paths and GET GREAT DONE! Responsibilities Run It Like You Own It Attitude.' Punctual and able to work evenings, weekends, and some holidays as asked. Willingness to participate as part of a team with enthusiasm and respect. Love and appreciation for ingredients, cuisines, preparation techniques, and various beers, wines, and spirits. Excellent customer service skills, able to assess customer needs and recommend educated recommendations. Manage direct reporting to the Operations Team related to financial, business, and administration matters. Coordinate with the Operations Team in planning projects, sticking to budgets, expense control, and schedules. Ordering and Vendor Management. Assist to develop new productions and/or promotions to stimulate sales. Provide both tools and insights for efficiency and improvement of service. Clear understanding and adherence to safety and sanitization guidelines and procedures. Detail-oriented, organized, communicative, and always punctual for scheduled shifts. Qualifications Minimum of 3+ years Restaurant experience and 1+ years Management experience in a professional setting preferred. Physically able to work standing for long periods of time (6+ hours). Physically able to lift up to 50 lbs. Compensation: $60,000.00 - $85,000.00 per year We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. The Okay Cool Group Okay, Cool is Montana's most burgeoning and unique hospitality group including the following concepts: Copper Whiskey Bar & Grill, Main Street Market, Brigade, Happy Box, Tips Up!, El Camino , and Kitty Warren . We are actively seeking talented individuals who are inspired to join a start-up team of industry leaders. Our valued players have a common set of core values and understand that working together helps us to be our most happy, balanced, and successful selves. Our team believes in ongoing growth and development, manifesting new strengths, and purposefully learning from our mistakes as we strive to get better every day. We take pride in our stylized culture of excellent food, delightful beverages, gracious service, and welcoming hospitality. We actively reward achievement, performance, leading with our values, and commitment within our teams and concepts. ********************************* Brigade Located on the second floor of the recently constructed Osborne building in beautiful Downtown Bozeman, Brigade is the newest crown jewel of dining experiences in Montana. Focused in local and quality sourcing, Brigade's menu is recognized for its Thoughtful Ingredients, Creative Cocktails, and Elevated Experiences. Featuring Bozeman's favorite Happy Hour, Brigade's team members take pride in creating memories for our guests through our passion for service and the culinary arts. Join our Brigade Team if an open kitchen, extensive wine list, and modern American cuisine is your kind of fun! *********************** COPPER COPPER is Montana's original Whiskey Bar & Grill with two locations in bustling Downtown Bozeman and the beautiful Village in Big Sky with over 250 unique whiskey selections. Our COPPER's are warm, comfortable, and friendly spaces with talented kitchen teams producing some of Montana's most beloved dishes from local farms and producers. Our service teams are passionate about all-things-Whiskey, and know to ask just how you like yours served. Join our COPPER team if charming Montana flavors, perfect Old-Fashioned's, and lifelong friendships is your cup of whiskey (or tea…)! ************************** Tips Up! For us, Après is a vibe, and at Tips Up! we take it to a whole other level, too… When we are not pouring frosty brews and slinging hot tots with the best damn chicken sandwiches you have ever had, we are on the mountain too, carving up lines and ripping down trails. But when the lifts close, you can find us at Big Sky's most popular bar full of live music, sweet swag, and the most bad-ass employees any ski town has ever seen. We work hard, we play hard, and our guests love it! Join our Tips Up! crew if shot skis, shuttle games, live music, a fast-paced kitchen, and fun-loving team members sounds rad to you! ***************************** El Camino Nope, not the car. Not the song, either. But definitely like cruising downtown late at night with the top down and your favorite jams playing at full volume. ‘El Co.' as we like to call it, is a fun and energetic environment full of people that love to dance, play the music too loud, and have a good time. The beers are always cold, and the jello-shots are always fresh on Downtown Bozeman's largest patio space on Main Street. We feature major national music acts on a regular basis, and actively support our own local musicians and arts. Join El Co. if you love music, high-energy bar service, and a fun-loving team! **************************** Happy Box Do you know all the words to Whitney Houston's songs? Can you Name That Song after the first three notes? Do you LOVE Asian Street Food and have a passion for homemade chili sauces?... If you answered YES! to any of these questions, then Happy Box Karaoke Bar is your new home for fun at work! The tunes are always spinning, and the sake and Tiki-inspired drinks are always flowing along side the most creative Asian Street Food around! Join our Happy Box team if decked-out, anime-themed private karaoke rooms, and a busy Tokyo-subway station vibe with a dueling wok station kitchen sound like sweet, sweet music to you! ************************ Main Street Market Downtown Bozeman's newest hot spot for fresh coffee, pastries, sandwiches, and salads is Main Street Market. With five other local business shops located inside, Main Street Market's open and flowing space is bustling with shoppers, coffee drinkers, and people-watchers, alike. Our kitchen team bakes fresh bread for our sandwiches daily, and are now famous for the giant cookies in our pastry window. We love getting to know our regulars, and don't have to ask your name or coffee when we see them at the door. Join our Main Street Market Team if you like steaming lattes, mixing fresh salads, and being a part of a new, fun, and exciting environment of entrepreneurs and friends! ********************** Kitty Warren Kitty Warren was the colorful and eccentric madam of lore known for her discretion and seven brass beds in Downtown Bozeman. Like Kitty's business, our underground speakeasy bar requires that you know someone to get in, or were given the secret password by one of our regulars. Down the twenty steps under Main Street, we mix classic cocktails with quality ingredients under dark red lights surrounded by velvet and leather booths and chairs while local DJ's spin tracks to keep the vibe going. Sometimes our bartenders wear a skirt, sometimes they wear a three-piece suit… We don't ask, and we don't tell because it would ruin the suspense. Join our Kitty Warren team if your style is your own, you wouldn't be caught dead shaking a Martini, and if a drop of Vermouth makes a difference to you! **************************************

Substitute/Substitute Cook`s Helper Date Available: 2025-2026 Cook's Helper Substitute Position pays $14.26/hour Applicants must be able to pass a state and federal fingerprint background check. RESPONSIBILITIES: Maintains the highest standards of safety and cleanliness in the kitchen, storage, and dining area Follows state health and safety standards Assists in prepararation of food according to a planned menu Performs additional duties as assigned by the Food Service Manager DEMANDS OF THE JOB: Need lower body strength to stand and walk throughout the work day Upper body strength to lift and carry 50 lbs. Climb step stool and lift boxes overhead to stack on shelves Job Description Fremont County School District No. 24 is an equal opportunity employer.

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. As a Chef de Cuisine (CDC) you will provide leadership to the galley team and ensure a seamless operation of your assigned galley and hotel stores. You will coordinate all food offerings, including group offerings and special requests. You will conduct regular inspections and oversee the training for crew and monitor all culinary standards. You will report to the Assistant Manager Food Operations Level: Officer **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + Follow company recipe guidelines for assigned responsibilities using recipe booklets, plate presentation and audits + Meet food cost budgets and targets as set by the Food Manager onboard + Order stores for assigned responsibilities by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily + Inventory control (par levels turn over and replenishment) + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system + Organize staff meetings + Responsibilities include buffet , a la carte, production and line service + Provide leadership for all direct reports. Responsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + 4+ years of experience working as a leader within a high level hotel or restaurant, overseeing a high volume culinary operation + Certified working Chef or equivalent degree in Culinary Arts + Demonstrated career progression within the culinary field + Working knowledge of food and beverage products, services, and equipment + Calculate and control cost potentials/projections and understand the impact of the overall budge + Write and implement high-quality menus based on themed and seasonal availability + Write and cost recipes, and train the team to implement them at the highest standards + Lead culinary team within assigned responsibilities + Demonstrate natural initiative to undertake or continue a task or activity + Proven leadership skills and ability to manage multi-functional and diverse areas + Able to work under pressure of tight timeframes, deadlines and financial goals + Strong written and verbal communication skills + College degree in Culinary Arts, preferred **Additional Information :** This is a **SHIPBOARD** role. Benefits offered year-round, on contract and off-contract, as long as return contract is signed, including Major Medical Coverage, Short & Long-term Disability, Life Insurance and Retirement Savings Plan Option You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1249857BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

Montana Ale Works seeking an Executive Sous Chef to join our team! Must be available nights, weekends, and for the whole summer season of 2024 (and hopefully beyond)! Job details: Industry-leading Compensation Generous Bonus Program Medical Insurance Dental Insurance Vision Insurance Supplemental Insurance Matched 401-K Plan Financial Wellness Counseling Paid Time Off Continuing Educational & Leadership Development Opportunities. Employee Wellness Program Discounts and Trade Partnerships at local establishments. Position Summary: To ensure excellence and profitability of the restaurant by partnering with the ownership group and management team to lead and develop our staff to ensure an unparalleled dining experience through consistency, efficiency and teamwork. The Sous Chef must: Provide direction and leadership for all day-to-day operations, including monitoring performance and setting performance standards Utilize interpersonal and communication skills to lead, influence & encourage staff. Advocate sound financial and business decision-making. Lead by example, serving as a role model by demonstrating honesty, integrity and appropriate behaviors at all times. Encourage and build mutual trust, respect, and cooperation amongst the team. Review staffing levels to ensure that guest service, operational needs and financial objectives are met. Establish and maintain open, collaborative relationships with employees and management team, ensuring employees do the same within the team. Enhance the guest experience while achieving or surpassing financial goal Demonstrating in-depth menu knowledge and staying ahead of trends by continuously seeking out information Be constantly developing key employees. Ensure that we are complying with all food handling and sanitation expectations in accordance with servsafe. Maintain the Ale Works culture founded in the belief that fun and work are not mutually exclusive. Job Requirements: 2 + years of high-volume restaurant beverage management experience. Working nights & weekends. Ability to work up to ten-hour shifts with extensive standing, walking and lifting 30 to 50 pounds. Extensive food preparation knowledge and ease with all stations in the kitchen. Strong communication, teamwork, and leadership skills. Enthusiasm & passion for hospitality that is willingly shared with team. Proactive approach to hiring, training, morale, product & menu development, etc. Commitment to the job, your staff, and the Ale Works culture and missions. Ability to spot and resolve problems efficiently. Disclaimer: This posting is not all-inclusive and may require related duties be completed by applicant. The restaurant industry is ever-changing and the needs of the restaurant may shift from time to time. Employees are expected to adapt in order to meet the ongoing needs of the business. Come and be a part of Montana Ale Works, Bozeman's community gathering place, where the art and craft of genuine hospitality is celebrated daily through hand-crafted food and drink driven by local sourcing. ***Montana Ale Works believes it is important to provide equal opportunity employment to all employees and applicants for employment. All decisions are made without regard to race, ethnicity, color, gender, gender identity, gender expression, religion, national origin, marital status, sexual orientation, military status, or any other aspect unrelated to the purposes of this organization. Equal employment opportunity ensures that all personnel actions are taken for job-related reasons in full compliance with all federal, state, and local laws.

Join Our Campus Community! Thank you for your interest in joining the University of Wyoming. Our community thrives on the contributions of talented and driven individuals who share in our mission, vision, and values. If your expertise and experience align with the goals of our institution, we would be thrilled to hear from you. We encourage you to apply and become a valued member of our vibrant campus community today! Why Choose Us? At the University of Wyoming, we value our employees and invest in their success. Our comprehensive benefits package is designed to support your health, financial security, and work-life balance. Benefits include: Generous Retirement Contributions: The State contributes 14.94% of your gross salary, and you contribute 3.68%, totaling 18.62% toward your retirement plan. Exceptional Health & Prescription Coverage: Enjoy access to medical, dental, and vision insurance with competitive employer contributions, that include 4 deductible options to suit your needs. Paid Time Off: Benefit from ample vacation, sick leave, paid holidays, and paid winter closure. Tuition Waiver: Employees and eligible dependents can take advantage of tuition waivers, supporting continuous education and professional growth. Wellness and Employee Assistance Programs: Stay healthy with wellness initiatives, counseling services, and mental health resources. At the University of Wyoming, we are committed to creating a supportive and enriching workplace. To learn more about what we offer, please refer to UW's Benefits Summary. JOB TITLE: Executive Chef I JOB PURPOSE: Step into a brand-new, state-of-the-art dining hall featuring nine distinct culinary stations, each with its own kitchen, atmosphere, and creative potential. As our Executive Chef I, you'll help shape the entire dining experience-curating innovative menus, sourcing exceptional ingredients, and elevating quality standards across a large-scale operation. This is an exciting opportunity to work with cutting-edge equipment and explore a wide spectrum of global cuisines, bringing your creativity to life every single day. You'll collaborate with a passionate team, mentor emerging talent, and play a pivotal role in defining how thousands of students, faculty, and guests experience food on campus. If you're energized by variety, inspired by innovation, and driven to create unforgettable dining experiences, our new dining hall is your next great kitchen. Responsible for overseeing all back-of-house operations of a dining hall, bakery, catering or food service unit, including management and training of all culinary and food preparation teams, menu planning, and inventory management. Assist in budgeting, develop/maintain relationships with vendors/suppliers, and provide strategic input to the overall food service operations on campus. This position has been deemed essential as addressed in the University of Wyoming's Employee Handbook. Employees in essential positions may be required to work during emergency closures and winter closure based on the nature of their job duties and the reasons for the closure. ESSENTIAL DUTIES AND RESPONSIBILITIES Menu Development: Create innovative and seasonal menus that reflect culinary trends, satisfy guest preferences, and complement our overall cuisine. Production and Execution: Oversee the production of menu items, ensuring the highest quality, consistency, and presentation standards are met. Team Leadership: Lead, train, and inspire a team of cooks and bakers, fostering a collaborative and creative work environment. Ingredient Sourcing: Select and source premium ingredients, establish relationships with suppliers, and manage inventory to minimize waste. Quality Control: Maintain strict quality control measures to ensure that all menu items meet or exceed our standards. Budget Management: May assist with the department's budget, controlling costs while maintaining quality. Menu Costing: Calculate food costs, establish pricing, and monitor profitability. Kitchen Sanitation: Uphold cleanliness and sanitation standards in the kitchen, ensuring compliance with health and safety regulations. Innovation: Stay updated with industry trends and emerging techniques to continuously evolve and improve the dining program. Collaboration: Work closely with others to ensure seamless integration of offerings with the overall menu. Interface with customers and plan events. SUPPLEMENTAL FUNCTIONS: Review and update department training materials. Maintain production records, update computer information on cost of recipes. Other duties as assigned. COMPETENCIES: Attention to Detail Developing Organizational Talent Service Orientation Innovation Adaptability Technical/Professional Knowledge MINIMUM QUALIFICATIONS: Education: Associate's degree in culinary arts or equivalent combination of education and experience Experience: 5 years supervisory experience in large scale dining facility Required licensure, certification, registration, or other requirements: ServSafe certification or the ability to obtain within 6 months Allergy training (e.g., AllerTrain) or the ability to complete training within 6 months Valid driver's license with a motor vehicle record (MVR) compliant with the University Vehicle Use Policy. KNOWLEDGE, SKILLS, AND ABILITIES: Knowledge of: Food production and quality management for a comparable-sized operation. Supplies, equipment, and/or services ordering and inventory control. Applicable federal, state, and local codes, rules, and regulations. Quantity food preparation, services, procedures, and practices. Nutritional value, adaptabilities, and uses of various foods. Mathematical calculations used to determine the number of servings in a given amount of food. Planning and coordination of food production and service in a retail and/or institutional setting. Menu planning, recipe development, food preparation methods, payroll, event costing, inventory management and food ordering. Catering and banquet service supervision and management. Computerized menu management systems and electronic order entry systems. Alcoholic beverage service management. All cuisines including vegetarian, ethnic, and religious observations. Current culinary market/trends and creative food presentation. General accounting, budgeting, and financial procedures. Skills and Abilities to: Manage budgets and plan price assessments. Manage time to meet project/event deadlines. Lift 50 to 100+ pounds regularly. Plan work schedules and assign duties. Plan a variety of menus. Coordinate quality assurance programs in area of specialty. Cook and prepare a variety of foods. Communicate effectively, both verbally and in writing. Foster a cooperative work environment. Work a flexible schedule including days, evenings, and weekends with varying days off to support a seven-day-a-week dining operation. Use personal computers and basic software applications including spreadsheet and word processing applications. Organize and present to a variety of constituencies. WORKING CONDITIONS: Standard kitchen and food service environment with regular exposure to heat from ovens, grills, and stoves, as well as cold from storage facilities. Maintain the same position for extended periods, such as while cutting vegetables or working behind stations. Exposure to various hazards associated with food service and preparation as expected. May be required to lift objects up to 50 lbs. with or without reasonable accommodation. REQUIRED APPLICATION MATERIALS: Complete the online application. The department additionally requests candidates upload the following document(s) for a complete application: Cover letter Resume or C.V. Contact information for four work-related references (references will only be contacted if you are selected as a finalist for the position). This position will remain open until filled. Complete applications received by 12/12/2025 will receive full consideration. **Due to a current system limitation, you may only be prompted to upload your resume/CV and a Cover Letter. To ensure your application is complete, we recommend you put all of your application materials into one file with your cover letter. However, if you're experiencing any issues in doing so, please send any additional application materials to ****************, and a recruiter will manually add them to your application packet. To help us process your application more efficiently, please include the 6-digit job ID number (located at the bottom of the job posting) in your email. WORK LOCATION: On-campus: This position provides vital support to campus customers, and the successful candidate must be available to work on campus. WORK AUTHORIZATION REQUIREMENTS: The successful candidate must be eligible to work in the United States. Sponsorship for H-1B work authorization or work visa is not available for this position. HIRING STATEMENT/EEO: All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or status as a protected veteran. In compliance with the ADA Amendments Act (ADAAA), if you have a disability and would like to request an accommodation to apply for a position, please contact us at ************ or email ****************. ABOUT LARAMIE: The University of Wyoming is located in Laramie, a charming town of 30,000 residents nestled in the heart of the Rocky Mountain West. The state of Wyoming continues to invest in its only 4-year university, helping to make it a leader in academics, research, and outreach with state-of-the-art facilities and strong community ties. We invite you to learn more about Laramie by visiting the About Laramie website. Located in a high mountain valley near the Colorado border, Laramie offers both outstanding recreational opportunities and close proximity to Colorado's Front Range and the metropolitan Denver area. Laramie's beautiful mountain landscape offers outdoor enjoyment in all seasons, with over 300 days of sunshine annually. For more information about the region, please visit ************************

Winter Sports, Inc. Title: Chef De Cuisine Department: Food & Beverage Status: Seasonal FLSA: Non-Exempt, hourly Job Summary: Responsible for the overall management of the day-to-day culinary operations. The Chef de Cuisine sets the example of our standards at all times including cleanliness, organization, food quality and team attitude. Their primary role is to oversee and manage culinary operations and personnel to ensure WMR's standards are met as they relate to food preparation, procedures, quality, health and safety, timeliness, and financial measures. The Chef de Cuisine must be able to work effectively with limited supervision and demonstrate leadership in order to motivate others. They are responsible for the speed and accuracy of the team and all the food produced within their outlet. This is a leadership position responsible for the development and operation of their team to provide a consistent and quality food experience for our guests. May work at Ed & Mully's, located in the Village, Summit House, located on the summit of Big Mountain and/or at the Base Lodge, located at the bottom of Chair 6. Job Relationships: · Reports to: Outlet Manager and Executive Chef · Employees Supervised: General Cooks and Dishwashers Job Specifications: · High school graduate or GED equivalent. · Two-year degree in culinary arts or hospitality field, preferred. · Minimum 3 years of food & beverage general experience. · Minimum 1-year supervisory experience in food & beverage industry. · Familiar with Microsoft Office suite and proficient in Excel. · Servsafe Manager certifications given preference, must acquire upon hire. · Proficient in quality culinary production skills in a volume-based kitchen. · Previous experience training kitchen employees · Must be an excellent coach, communicator and team builder. · Must be a self-starter and able to work independently with little supervision. · Self-leader committed to personal growth · Ability to communicate effectively within a collaborative team environment · Ability to learn all ingredients for all items served in order to accurately inform guests of allergen concerns. Servsafe Allergen certified preferred. · Ability to assist in creating and costing quality menus and recipes. · Ability to remain calm in a hectic fast-paced atmosphere while maintaining a positive energetic approach. · Willingness to step outside of job role to assist in other roles and areas within the resort and outlet. · Deal calmly with guest complaints and work quickly toward finding an agreeable solution. · Establishes and maintains appropriate and effective working relationships with internal and external guests at all levels of the organization. · Is knowledgeable of Whitefish Mountain Resort products and shares that information with guests. · Must be able to work within the framework of the company and the department policies and procedures as set forth in the employee manuals. · Subject to WSI's Alcohol and Controlled Substance Abuse Policy based on the nature of the position and related duties. Specific Duties: · Train and coach new and returning staff members to adhere to WMR food quality and service standards. · Provide kitchen employees with verbal recognition, direction and support. · Manage by being mobile and active on the line, prep area and other areas of the kitchen as needed. · Communicate with the Executive Chef and Outlet manager team to evaluate work procedures, review standards, identify methods for increasing efficiency or effectiveness, and respond proactively to any needs that have arisen. · Maintain a clean and organized kitchen, line, dish room, trash room, loading dock and laundry areas · Ensure that all food and products are consistently prepared and served according to the Executive chef's recipes, portioning, cooking and serving standards in order to produce the highest overall quality of the food and beverage service. · Inspect and taste food to ensure freshness, flavor, recipe adherence and temperature. · Maintain proper sanitation, cleanliness, safety and organization throughout all work areas. · Receiving and Order product using various methods of procurement. · Responsible for inventory management · Perform opening and closing duties for the kitchen · Work with Outlet Manager and daily forecasting tools to schedule labor as required by anticipating business activity while ensuring that all positions are staffed as needed and labor cost goals are met. · Maintains culinary equipment by following operating instructions, proper training in equipment use, maintaining equipment supplies, performing preventative maintenance and calling for repairs when necessary. · Maintains positive communication with team and management through general team meetings and pre-shift team huddles. · In cooperation with the restaurant managers develop, implement and maintain a satisfactory training program for restaurant staff. Assist in the creation of a culinary based training handbook and exam. · Maintains menu item recipes and maintains recipe files. · Is knowledgeable of and able to implement security and safety protocols. · Assists Executive Chef in maintaining overall financial performance of restaurant as established by budgetary guidelines. This includes but is not limited to revenue generation, cost of goods sold % and $ volume, labor/payroll cost % and $ volume, General expenses % and $ volume. · Proper usage and maintenance of payroll, inventory, P.O.S. and informational systems. · Maintains proper inventory costing procedures. (Includes prompt accounting period inventory of outlet product). · Maintains proper ordering and receiving procedures. · Makes safety an emphasis in all activities. Trains and promotes safe work procedures with daily vigilance. Safety & Wellness: All team members must be on constant alert for any unsafe conditions and work behaviors. The Chef de Cuisine must ensure that all new team members and returning staff members are current on the required safety training topics including weekly safety training topics. The Chef de Cuisine is responsible for reporting injury and following all follow up procedure. The Chef de Cuisine is also responsible for ensuring the kitchens are up to code per the Health Department standards at all times. They must create a healthy work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction. Work Environment: · Moderate physical activity required by handling objects up to 10 to 20 pounds frequently and 50 pounds occasionally. · Ability to be on one's feet for extended time periods up to 10 hours daily. · Requires moderate physical activity to include constant bending, stooping, lifting, climbing stairs and stretching on a frequent basis. · Requires use of approved chemical cleaning agents on a daily basis. Cleaning supplies may require use of potentially hazardous chemicals. Proper training of the use of these chemicals will be provided and material safety data sheets will be available for each chemical used in the workplace. · Flexibility in schedule changes on short notice is required. · Working at the Summit House will require traveling on the chair lift / gondola. · Ability to travel to work (Summit House) under varying weather conditions, often extreme in nature. Employees are not required to ski in the performance of their duties. · Job may require working weekends, holidays and overtime during peak demand times. · Non-smoking environment. This job description is to be considered a general outline of the duties and responsibilities of this position and is subject to changes and revisions by Winter Sports, Inc. management at any time. Responsibilities are listed as guidelines only and the job is not necessarily limited to these specifications.

LOGE Camps is inspired by the outdoor travel culture of the 70's, creating destinations that have the relaxed energy of a road trip with friends. We believe community plays a huge role in people's lives and their adventures, and we created LOGE Camps to be much more than just a place to stay the night. Since our beginning in 2016, LOGE has grown to nine open Camps and more than a dozen in development -- all near our favorite towns and trails. With a range of ways to stay -- rooms, van hookups, tent spots, as well as group meeting spaces - LOGE inspires the best of the outdoors and community. POSITION OVERVIEW LOGE Glacier is seeking a Executive Chef for our LOGE Camps site in Essex, MT. JOB DUTIES & RESPONSIBILITIES Responsible for all cleanliness and sanitation in the kitchen and adjacent areas · Creative menu planning to adjust to guest needs · Oversees food preparation · Checks quality of food deliveries · Ensures that kitchen/restaurant areas are clean · Orders all food and cleaning supplies · Maintains proper supply levels · Able to maintain costs within budget levels · Keep the kitchen properly staffed and manage schedules · Hires, coaches and disciplines direct reports · Interacts positively and professionally with guests to resolve issues · Other duties as assigned EDUCATION AND EXPERIENCE · High School Diploma/GED, post-high school education preferred · Minimum of 3 years in kitchen management or as a Chef KNOWLEDGE, SKILLS AND ABILITIES · Basic math skills · Ability to communicate effectively verbally and in writing · Strong leadership skills · Ability to exceed expectations of guests and team members · Excellent time management skills COMPANY CULTURE LOGE is made up of trail-wanderers, bikers, climbers, hammock-nappers, bbq-throwers, builders, and dreamers passionate about the outdoors, travel, philanthropy, and the environment. Our goal is to create unique lodging experiences in the center of great outdoor recreation hubs that give our guests a place to connect with others, try out new gear, and explore unfamiliar territory. We love to travel, we love the outdoors and we believe community plays a huge role in both our lives and our adventures. BENEFITS/ PERKS Work today, get paid today, with Daily Pay! Free telemedicine and virtual mental health care access for all crew members starting day one! Multiple health insurance and life insurance options 401k plan + company match Paid time off for eligible crew members Holiday pay/ paid holidays Pet insurance Employee Assistance Program Discounted hotel rooms Savings Marketplace discounts on event tickets, electronics, gym memberships + more! Brand Perks -- Hotel discounts, outdoor life perks, and so much more! *The hiring process may consist of a phone interview, manager(s) interview, drug screen, background check, reference checks, and potential employment assessment. This job description is only intended to provide a general description of the benefits and compensation applicable to this position. Paid Time Off (PTO) is available for eligible associates in accordance with the Company's Paid Time Off policy. Specific compensation and benefit details will be discussed during the interview process. * Schulte Hospitality Group is an Equal Opportunity Employer. Learn more at ***************** | follow us and see what we're all about! @logecamps

Job Description Looking for a passionate Executive Chef versed in fine dining French cuisine. The ideal candidate must have a minimum of 3 years in running a fine dining kitchen with a heavy background in French cuisine. Michelin kitchen preferred. Must also have a strong and proven record for leadership and team development. A background from a renown group and/or Michelin background required. Relocation, quick growth, and great compensation package!

Job Description The Executive Chef is responsible for the overall culinary direction, leadership, and management of the restaurant and banquet operations. This role oversees all kitchen and food preparation activities, ensuring the highest standards of food quality, presentation, sanitation, and cost control. The Executive Chef works closely with the F&B leadership team to deliver exceptional dining experiences for guests while maintaining efficient and profitable operations. Key Responsibilities: Culinary Leadership & Operations Plan, direct, and oversee all culinary operations for the restaurant, banquets, and catering. Develop and execute innovative menus that reflect seasonality, quality, and guest preferences. Ensure consistency in food preparation, flavor, and presentation across all outlets. Supervise daily production, line operations, and service for both a la carte and banquet functions. Maintain compliance with food safety, sanitation, and occupational safety standards. Team Management & Development Lead, train, and mentor all culinary staff including sous chefs, cooks, and stewards. Schedule and manage labor to align with business demands while maintaining cost control. Foster a positive, professional kitchen culture built on teamwork, accountability, and respect. Conduct performance evaluations and provide ongoing feedback and development opportunities. Financial & Administrative Manage food and labor costs to meet or exceed budgeted goals. Monitor inventory levels and oversee ordering, receiving, and storage procedures. Collaborate with the F&B Director on menu pricing, event costing, and profitability analysis. Maintain accurate records for purchasing, production, and waste management. Banquet & Event Execution Design and execute menus for weddings, corporate events, and special functions. Work with the Banquet Manager and Event Sales team to ensure flawless culinary delivery. Oversee event tastings, special menus, and dietary accommodations. Quality & Guest Experience Uphold exceptional guest satisfaction through consistent food quality and service standards. Regularly review guest feedback and adjust operations accordingly. Ensure all food is prepared to the highest culinary and aesthetic standards. Qualifications: Culinary degree or equivalent professional certification preferred. Minimum 5 years of progressive culinary leadership experience in upscale restaurant and banquet environments. Proven experience managing large-scale banquet operations. Strong leadership, communication, and organizational skills. Advanced knowledge of menu development, costing, and inventory management. ServSafe or equivalent food safety certification required. Physical & Working Conditions: Requires extended hours, including nights, weekends, and holidays. Ability to stand for long periods and lift up to 50 lbs. Fast-paced, high-volume kitchen and event environment.

Manages menu planning, preparing, and apportioning foods and minimizing spoilage and waste. Handles requisition and purchase of food and related supplies, and controls portion costs. Duties/Responsibilities: Coordinate activities of cooks and other culinary workers to ensure all food served is monitored for taste and visual appeal while promoting high service culture through actions and positive attitude. Controlling the level of waste by proper production levels and verifying portion sizes and quality standards are in compliance with departmental standards. Establish, update, and ensure full compliance with departmental internal controls, policies, procedures, and regulations. Maintain a safe, sanitary, and organized work environment. Monitor staffing levels to comply with budget requirements. Participate in interviewing, selecting, training, and developing staff. Notify the Executive Chef of any variances in production, personnel needs, inventory requirements, and general status of kitchen operations. Resolve conflict situations with associates, customers, or in-house situations as they arise. Manage ongoing staff training and development. Perform other duties as may be assigned. Required Skills/Abilities: Good interpersonal customer service, and communication skills. Strong verbal and written communication skills ServeSafe Certification Basic math and computer skills Education and Experience: Degree in Culinary Arts, Food Management, or equivalent work experience preferred. Three years full-service high-volume Sous Chef / Kitchen Management experience preferred. Physical Requirements: Employee is regularly required to stand, walk; use hands to finger, handle or feel; reach with hands and arms; and talk or hear. Employee is occasionally required to stoop, kneel, crouch, or crawl and taste or smell. Employees must be able to lift, push or pull up to 50 pounds. Wyoming Horse Racing offers competitive salary and sign on bonus plus paid time off, medical, dental, vision and life insurance. Must be 21 or older and able to pass drug screen and background check.

What perks can you expect? Full benefits including medical, dental, vision; 401k; discounted gym memberships. 2 month annual leave of absence (November-December) The perfect place to put down roots, grow your career. Professional environment with a fun, progressive hospitality team at a National Park. Complimentary meals, lodging, laundry, and wifi during the summer operating season. The chance to work in an inclusive culture and make life-long friends. Opportunities for career growth or future work at other Pursuit locations Access to one of the world's most beautiful and iconic National Parks What will be your daily pursuit? Your daily pursuit is crafting amazing Montana-inspired dishes for our guests and leading our team of culinary professionals! What will your compensation be? $65,000 pro-rated on a 10 month work annual schedule Full benefits including medical, vision, dental, 401K with employer match, and more! When does this adventure begin? This is a regular full-time role posted to start January 5th, 2026! What will you do in this job? Employee Provide key leadership and direction in all areas of the culinary programs at St. Mary Village including design, implementation, and support for dine-in, casual style bar & Restaurant, Coffee shop with pastries and grab-n-go options and a sandwich shop and ice cream outlet. Handle staff concerns in a professional manner and take fast and appropriate action to solve problems Design and execute employee dining experience including supervision of employee dining room team Design and/or implement sales goals and incentive programs to increase revenue Design and implement Montana-inspired menus, including specials, designed to wow guests and provide growth to each unique outlet Develop and execute strategies to achieve KPI's for the employee experience in SMV F&B including but not limited to Employee Engagement while also supporting the overall St Mary strategies & Team Engagement. Work collaboratively with F&B teams, including monthly inventories Design, coordinate and implement (on-going) Culinary training programs for seasonal culinary staff Guest Keep up with culinary trends and our competitive set in Montana - make recommendations & changes as necessary Handle guest concerns in a professional manner and take fast and appropriate action to solve problems Enforce all company policies and regulations to ensure good safety practices of staff and guests throughout the department Benchmark 3 rd party operations to develop and execute strategies in order to elevate the products and services we offer. Foster partnerships with local and regional farms and vendors Financial Provide key leadership and direction in all areas of GPC SMV (BOH) programs including design, implementation, and support Keep up with F&B trends and our competitive set in Montana - make recommendations & changes as necessary Ensure F&B controls are met by maintaining effective cost and portion control Responsible for ordering and maintaining reasonable inventory levels, taking weekly and monthly inventory in Craftable Promise to Place Work collaboratively with F&B teams across GPC and Pursuit Participate in company P2P Projects Assist in developing and executing SMV F&B P2P Definition of Success including tactics and KPI's for Community, Sustainability & Respect. Other Areas Enforce all company, state, and federal regulations to ensure good safety practices of staff and guests throughout department Always have the guest and staff experience in mind Facilitate a positive environment and yes culture Assists with other responsibilities as requested What skills and experience do you need for this job? Culinary degree preferred 3-5 years of head chef or high-volume culinary management experience required Current Serv-Safe certification or food handler sanitation certificate required Efficient knowledge diverse culinary skillsets and ability to train others Diverse knowledge of cuisine, pairing, etc Effective knowledge of food and labor cost controls Demonstrate solid leadership skills - able to motivate others Work-ethic and commitment to the team and guest is key Be willing and able to work solo or as part of a team Be committed to Safety First and the highest quality of cleaning & sanitizing standards Be organized with a great eye for detail Be kind to others and always bring your best Be a good communicator, always suggesting ideas and solutions Be helpful and friendly, willing to go the extra mile Be relaxed, flexible and able to handle a few curve balls Be ready to have fun! What will your work environment be like? Beautiful. You'll be working in the iconic, unforgettable and inspiring location. Regardless of what your role is with us, you'll really get the chance to explore and see amazing scenery and wildlife in and around Glacier National Park. Fun. You'll be meeting team members from across the globe and get to participate in tons of team events. Independent. You'll spend your days in and around our amazing properties. Remote. Our home is filled with trees, lakes, and blue-bird skies; rather than buildings, freeways, and smog. Busy. You need to be prepared for a physical working environment with walking, stair climbing, bending, reaching, lifting (up to 50 pounds with assistance) as required We work as a team and believe that we succeed together - these job duties may change based on the needs of the team and company as a whole. EEO Pursuit is an Equal Opportunity Employer committed to diversity in the workplace. We evaluate qualified applicants without regard to race, color, age, religion, gender, sexual orientation, disability, veteran status, and other protected characteristics. Pursuit places a high value on diverse backgrounds and experiences, recognizing that they serve as catalysts for creativity and innovation. We encourage individuals who are eligible to work in the USA to apply and join our inclusive team! We are working to eliminate barriers for applicants and team members from equity-deserving groups. If you can't apply online or need accommodation during the application or hiring process, please contact our Talent & Acquisition Team at ************************. We thank all candidates for their interest, however, please note that only applicants selected for further consideration will be contacted.

Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable Assistant Kitchen Managers / Sous Chefs (Culinary staff). !! All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: Control Inventory Assist in assembling orders to be placed Project Management Communication Uphold Wolfoods Standards of Service & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Attend related in-service training and staff meetings Use weights and measures to properly execute recipes Prepare all menu items and special request items Follow standardized recipes Ensure production has accurate timing, quantity, quality, and plating Supervise kitchen personnel Actively engage in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production/leftovers Estimate production needs, establish par levels, order adequate supplies, and maintain inventory Ensure kitchen and equipment are maintained to health standards Teach and enforce safety regulations Specialized Food Preparation for events SAFE SPECIAL DIET AND ALLERGEN FOOD PREPARATIONS Assist in developing and tasting recipes Assist in planning menu Recommend equipment purchases May act as a Front of House supervisor in the absence of other Wolfoods staff Requirements: 2+ years High Volume Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to self-motivate Maintain a clean work environment Uphold Health Department Standards Able to both lead a team & take direction Must work a Minimum 6-days 70-hours per week Must live on-site in a rural setting with the possibility of shared living spaces Must be able to stand for long periods of time Must be able to work for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend, stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Must be able to cook from scratch Institutional and batch cooking experience - Highly Desirable Ideal candidates are: Looking for seasonal, summer opportunities. Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay based on skill, experience and position. Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer To Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Our Executive Chefs are innate leaders that have the opportunity to showcase their culinary genius and gastronomic expertise to consistently create exceptional experiences for our guests, whether in a fast paced or fine dining setting. This position will allow you to create unforgettable dishes and use your excellent interpersonal skills to lead a team of culinary professionals while working for one of the leading vacation destinations in the world. Success Profile Here are some of the top qualities that will help you be successful in this role: * Precise * Sincere * Disciplined * Problem solving mindset * Diligent * Detailed Responsibilities Picture yourself being a Chef at Big Sky Resort and having the opportunity to: * Execute overall culinary direction and team development, while promoting a fun work environment * Lead and facilitate training solutions for team member development * Develop kitchen productivity standards and metrics to improve culinary operations * Manage vendor relations, new menu roll-out and financial accountability * Calculate theoretical costing of food, purchasing and labor * Follow established procedures, inventory systems and processes to assure compliance with our brand standards * Oversee the operation and execution of all menu items and recipes to ensure quality and efficiency for every dish and their presentation * Maintain harmonious relationships with team members of all departments * Uphold and hold team members accountable for cleanliness standards by maintaining impeccable order and organization * Participate in outlet management meetings and training opportunities * Accept and provide feedback and coaching to support our team members regularly * Learn and follow our Boyne Standards and Boyne Basics to better serve our guests Qualifications Recipe for Success: * Have a minimum of 3 years' experience in culinary leadership * Possess a passion for current food trends, the culinary arts and the hospitality industry * Have extremely high standards and an acute attention to detail * Display a strong sense of urgency while assuring consistent achievement of quality standards * Show a high level of personal initiative, technical problem solving, and action and results driven * Possess strong interpersonal and motivational skills, and the ability to effectively supervise and inspire staff * Excel in an environment with varied tasks while staying cool under pressure * Openness to work within established standards and procedures * Strong working knowledge with Microsoft Office, Outlook, Word and Excel * Be available to work early, mid-day and evening shifts, weekends and holidays * Be able to lift at least 25 pounds How to stand out * Must be able to wow us with a food tasting! * Submit a resume with your application with proven success and career progression in the culinary field * Be ServSafe certified (Food Handler, Food Allergen) Additional information Be a part of our full-time year round team and enjoy these great benefits! * FREE Golf Pass and Ski Pass for you, your spouse and dependents * FREE passes for spouse and dependents * Discounted passes for friends and family * Steep discounts on Lodging rates for accommodation for friends and family (blackout dates apply) * 25%-50% off Food and Beverage Outlets * 30% off Retail at all outlets with additional gear and sponsor discounts * 401k and Medical and Dental benefits * Wellness Days and PTO Accrual

Job Details Wyoming - Chi Omega - Laramie, WY $30.00 - $32.00 HourlyEXECUTIVE CHEF 2- University of Wyoming Greek House Chefs Summary/Objective: The Executive Chef is responsible for managing/directing for all culinary activities for the GHC Kitchen they are employed in. This position will oversee all activity in the kitchen, train personnel under them, plan menus, oversee product purchasing and manage culinary budget. The Executive Chef will communicate with the house and GHC management consistently to ensure that all clients are happy and accommodated. Essential Functions: Ensures overall health of the account is positive and in good standing Plans and directs food preparation and culinary activities Modifies menus or create new ones that meet quality standards Assists in recruiting and managing kitchen staff Manages employee's schedules and hours Manages the GHC App Ensures the overall cleanliness of your kitchen meets and exceeds GHC health and equipment cleaning standards Makes periodic and regular inspections of units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment, and employee appearance. Coordinates all training activities for kitchen, and other production and service employees, including the identification and analysis of training needs and the design and implementation of programs to address these deficiencies. Follows proper training manual procedures for equipment item requests. Properly filling out the document and submitting it to your superior before house submission. Develops recipes and portion specifications in accordance with GHC standards with, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development. Creates and submits menu two weeks ahead to the GHC app for approval. Submits budget on the GHC App by given time each week. Checks with Campus Manager on weekly reports of app reviews Schedules and attends food committee reviews at least once a month to ensure that the expectations of the house are being met. Maintains a pleasant appearance and always be in a clean GHC Blue Embroider chef coat while in the kitchen. Minimum work week of 40-45 hours. Receives trucks and check for quantity and quality Keeps availability open for up to 3 special events per semester. It is a requirement for all chefs to be present for these events. As the Executive Chef you will plan these events in accordance with the house's specifications. Maintains positive and professional working relationships with all vendors, directs, and clients, always. Works with management to establish account specific service procedures. Implement, train, correct as needed to all levels below or as needed. Abides with all scheduling and time management protocol as assigned by GHC management. Monitors schedule and time management responsibilities of self and onsite staff. Demonstrates strong knowledge of GHC Handbook Transfers to other worksites as deemed necessary by management Performs other duties as assigned Abilities Problem Sensitivity - The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem. Arm-Hand Steadiness - The ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position. Information Ordering - The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations). Manual Dexterity - The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects. Speech Clarity - The ability to speak clearly so others can understand you. Education and/or Experience: 2-3 years Lead Sous or Executive Chef experience and/or culinary degree preferred. Language Skills: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals communicated in English. Qualifications Technology Compliance software - Data base user interface and query software - Inventory management software - Greek House Chefs App - Tools Commercial use blenders - Commercial use broilers - Commercial use convection ovens - Commercial use cutlery - Boning knives; Chefs' knives Commercial use deep fryers - Commercial use mandolin slicers - Skills Coordination - Adjusting actions in relation to others' actions. Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action. Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times. Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. Judgment and Decision Making - Considering the relative costs and benefits of potential actions to choose the most appropriate one. Ability to communicate with chefs and students. Ability to judge quality and quantity of raw and cooked items. Knowledge of workplace safety procedures. Instructing- Teaching others how to do something. Negotiation- Bringing others together and trying to reconcile differences. Social Perceptiveness- Being aware of others' reactions and understanding why they react as they do. Work Activities Identifying Objects, Actions, and Events - Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events. Communicating with Supervisors, Peers, or Subordinates - Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Getting Information - Observing, receiving, and otherwise obtaining information from all relevant sources. Performing General Physical Activities - Performing physical activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling of materials. Work Context Spend Time Standing - Continually or almost continually Face-to-Face Discussions - Every day Indoors, Environmentally Controlled - Every day Very Hot or Cold Temperatures - Every day Contact With Others - Constant contact with other. Work Styles Dependability - Job requires being reliable, responsible, and dependable, and fulfilling obligations. Self-Control - Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations. Attention to Detail - Job requires being careful about detail and thorough in completing work tasks. Cooperation - Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude. Stress Tolerance - Job requires accepting criticism and dealing calmly and effectively with high stress situations Certificates, Licenses, Registrations: Serv Safe Certification within the first available class scheduled following employment. Maintain certification through duration of employment. Valid food handler's card required Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. Ability to stand over 2/3 of the time. Ability to walk over 2/3 of the time. Ability to lift up to 50lbs. under 1/3 of the time. 90% Standing 50% Walking 10% Sitting 50% Talking 50% Hearing/Listening 50% Using Hands to Finger... 15% Stooping, Kneeling... 75% Tasting or Smelling 50% lifting: Up to 10 Pounds 25% lifting: Up to 25 Pounds 15% lifting: Up to 50 Pounds 10% lifting: Over 50 Pounds

(16923) At One&Only, we exist to create joy for our guests through anticipation, creativity, precision, empathy and warmth. We tailor every aspect of our guests' stay to bring their dreams and desires to life. With an atmosphere that's chic but wonderfully unstuffy, and a team who are meticulous but warm, we seek to exceed our guests' expectations at every possible turn. Amidst fragrant pines and glistening peaks, One&Only Moonlight Basin is a glamorous return to simplicity. Fill days cascading down cool waters, unearthing the magic of Yellowstone National park, skiing on world renowned slopes and retreating to floating evergreen spaces. With abundant knowledge and generosity, we anticipate our guest's every need and surpass expectations. Whether we are designing the perfect family day out or arranging a romantic private dinner, we approach everything with imagination to spark a sense of playfulness, discovery and adventure. This is not simply our job, it's our passion. Job Summary The Chef de Cuisine will lead culinary operations, overseeing the preparation and presentation of high-quality dishes. This role is responsible for creating and updating menus, managing culinary colleagues, and ensuring compliance with health and safety regulations. They will work closely with the Executive Chef and Executive Sous Chef to maintain cost efficiency while delivering exceptional dining experiences. Key Duties & Responsibilities * Delivers a level of quality in products, as well as services, that adheres to One&Only standards * Ensures that production is correctly executed, with products complying with technical sheets * Prepares all menus in coordination with the Restaurant Manager, then checks customer satisfaction levels by exercising a presence in the restaurant during mealtimes * Being responsible for all kitchen production, coordinates the distribution of tasks among their teams to ensure work progresses as it should within the time available * Implements the consistent delivery of superior customer service through the Customer Service Program * Ensures the department creates a professional impression to customers and team members * Reviews and acts upon customer feedback relevant to their areas of responsibility, including customer compliments and complaints * Provides rigorous management: controlling raw material stocks, especially regarding their cost * Maintains the GSQ score and food costs * Reports to the Sous Chef, communicating about daily planning, VIPs, and special menus of the day * Manages all schedules of the culinary team alongside the Sous Chef * Responsible for leading, developing, and mentoring a team of cooks, ensuring a positive work environment * Oversees the international intern program, as well as seasonal staffing swings * Covers other restaurants in the absence of the Chef de Cuisine, guaranteeing that the quality and integrity of their menus are maintained Skills, Experience, & Educational Requirements * 2+ years' experience in a similar level of management is required * Must be dual-skilled as a Manager and a Chef * Possesses cooking skills, including being able to adapt their cooking style to local environments * Experience in a luxury hotel setting is mandatory * Experience in a Michelin environment is a plus * Possessing one or more of the following is strongly preferred: Culinary Arts certificate, HAACP certificate, Hotel Management education, or other relevant certifications * Ability to manage a profit center: stock, cost prices, orders, etc. * Ability to manage a team: supervision, training, motivation, and delegation * Food Handler's certification Benefits * Medical insurance - 80% of premium paid by employer * Health Savings Account with $50 employer contribution per pay period * Dental, vision & life insurance - 100% of premium paid by employer * 5 weeks of PTO (Paid Time Off) * 8 paid holidays * Uniform provided & complimentary laundering * Complimentary transportation to/from resort * Complimentary meal per shift * Subsidized housing based on availability * Discounts at F&B outlets on property * 14 nights per year at $100/night* at Kerzner Properties worldwide * Winter season includes complimentary ski pass to Big Sky Resort based on availability OR $225 reimbursement towards gym membership Physical Requirements The ideal candidate must be able to perform all physical requirements of the job in a safe manner, with or without reasonable accommodation. Physical requirements include, but are not limited to: * Standing, walking, stooping, kneeling, and bending in an operational environment for extended periods * Frequent bending, twisting, stooping, reaching, and pulling * Lifting and carrying of loads weighing up to 50 pounds * Working in outdoor environments, including high altitudes, that may present extreme weather conditions such as snow, ice, rain, heat, wind, etc. Our brand is expanding faster than ever before. We are investing in the growth of our company, and that means we are committed to investing in you. Join a team that is open-hearted, intuitive, generous, and spontaneous in spirit. We believe in making our guests happy beyond anything they have ever imagined. We wow them at every turn and create memories that will last a lifetime. You will be at the heart of this vision, to constantly innovate to deliver Amazing Experiences and Everlasting Memories.

Forefront is a growing leader in healthcare food services, providing exceptional culinary experiences across healthcare settings. We are committed to enriching the lives of those we serve by offering high-quality meals prepared with care and attention to individual needs. We are currently seeking an Executive Chef to join our team at Sidney Health Center in Sidney, MT, and contribute to enhancing the dining experience for patients, staff, and the community. If you are passionate about providing high-quality culinary experiences and are ready to make a meaningful impact in a healthcare setting, we invite you to apply for the Executive Chef position at Sidney Health Center. Join a team that values your leadership, creativity, and culinary expertise. Benefits Offered: Comprehensive Benefits: Medical, Dental, and Vision Paid Time Off: Vacation, Sick Leave, and 6 Paid Holidays Employee Assistance Program: Support when you need it Company-Provided Life Insurance: Peace of mind for you and your family 401K with Company Match: Plan for your future Position Summary: As an Executive Chef, you will play an essential role in delivering exceptional culinary experiences for patients, staff, and visitors. Your leadership, expertise, and passion for creating outstanding meals will directly impact patient satisfaction and the overall success of our foodservice operations. You will work closely with the culinary team and senior management to ensure food is prepared and presented in accordance with the highest standards while meeting the dietary needs of our healthcare population. Responsibilities: Organize and direct the culinary team and management staff. Assist in the preparation and design of all food and drink menus. Collaborate with our dietitians to create menus and offerings for residents. Produce high-quality plates with attention to both design and flavor. Ensure the kitchen operates efficiently, maintaining our high-quality standards. Lead and develop the culinary team, managing conflicts with resolution. Manage and train kitchen staff, establish work schedules, and assess performance. Order supplies to maintain proper inventory levels. Comply with and enforce sanitation regulations and safety standards. Maintain a positive and professional approach with coworkers and customers. Qualifications Proven experience as an Executive Chef. Strong understanding of various cooking methods, ingredients, equipment, and procedures. Excellent record of kitchen and staff management. Ability to handle emergency situations effectively and provide solutions. Familiarity with industry best practices. Proficiency with various computer software programs (G-Suite, MS Office, restaurant management software, POS). A BS degree in culinary science or a related certificate is a plus. Culinary experience: 3 + years (preferred) Cooking: 3 + years (preferred) Kitchen management: 3 + years (preferred)