Sous chef jobs in Missoula, MT - 86 jobs

Join the Team at Montana's Premier Luxury Ranch Resort! The green o is nestled deep on the densely timbered southern edge of Paws Up Ranch, the green o is a hidden gem designed for adults searching for the perfect blend of adventure and serenity. Staying true to our Montana roots, we've created 12 secluded Haus accommodations that give you the ultimate in privacy while surrounding you in nature. This isn't just a luxury resort. This is a place where breathtaking views meet thrilling outdoor adventures-a place where your soul and spirit can wander. The Social Haus is located at the center of the resort, the Social Haus is the true heart of the green o, just a short walk from each of the Haus accommodations. Soaring windows open to the outdoors, allowing the mingling of cooking aromas with the fresh, pine-scented air. Details like Shou Sugi Ban wood, stained to match the surrounding pine trees, and artisan-designed custom lighting accentuate the feeling that you're enveloped in the forest. Inside, you'll encounter the inner circle bar, an intimate lounge, a dining area and an open kitchen. Take in the sights and smells as you watch chefs prepare exquisite meals for breakfast, lunch and dinner. Position: Paws Up Montana l the green o is seeking a Sous to add to our team. The role of the Sous Chef is to assists in the culinary management and food creation of an assigned restaurant outlet. What We Offer: Medical, Dental, Vision Insurance 401K with Employer Match Paid Time Off - 9 Floating Holidays and 15 Personal Days Career Development and Advancement Opportunities Life Insurance, Long Term, and Short-Term Disability Employee Assistance Program (5 free counseling sessions) Referral Bonus Program (Get paid $250 to recruit) Carpool Reimbursement ($5-$20/Day) Employee Discounts on Merchandise (30% on select items in our retail store) Employee Lunch Provided The Primary Functions are: Supervise culinary team members through multiple meal functions to ensure that methods of cooking, garnishing and portion sizes are as defined by recipes and consistently adhered to Exhibit culinary talents by personally performing tasks while leading the staff and managing food-related functions Prepare and cook foods of all types, either on a regular basis or for special guests or functions Identify and communicate production needs to culinary team members Meet daily with Executive Chef and Culinary management to coordinate and ensure production standards, determine specials, employee meals, review kitchen personnel needs and issues, etc. Conduct shift meetings with culinary department Understand and follow the food allergy procedure and special orders/restrictions Estimate daily production needs and communicate production needs to culinary team members Assist in the development of menus and food items Work to continually improve guest dining satisfaction Improve service by communicating and assisting to understand guest needs, providing guidance, feedback, and individual coaching when needed Submit future goals, operational improvements, and personnel management with our Culinary Management Provide day-to-day guidance and oversight of culinary team members; actively promote, train, coach, and recognize performance Interview, hire, train, and develop culinary team members Identify, address and document individual employee performance according to standard operating procedures Perform a daily “walk through” of inventory to prioritize product utilization Purchase and order of all food product and supplies for multiple outlets Manage culinary operations and ensures compliance with all Food & Beverage policies, sanitation, food standards and procedures. Looking for Team Members with: High school diploma, GED or vocational training or job-related course work; Certificate in culinary arts or relevant field Experience as a Lead Line Cook, or Sous Chef is helpful, but we are willing to invest and teach the right individual Proven ability to plan menus Order and control inventory Valid Food Handler's License Valid State Driver's License Paws Up Montana provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training

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! **************************************

Work in an amazing destination town surrounded by breathtaking mountains and spectacular lakes filled with year-round adventure! Enjoy world class mountain biking, hiking, fishing, ziplining, horseback riding, river rafting, water sports, Glacier National Park, and more... Averill Hospitality is seeking a talented and dynamic individual to play a vital role in driving the success of our Culinary Team as our Corporate Chef. POSITION SUMMARY: The Corporate Chef is a key role in the leadership and development of the Food and Beverage Department of Averill Hospitality. Our ideal candidate will use their experience and knowledge of food industry trends, classics, and seasonal ingredients to create an exciting, innovative, and delicious seasonal menu! Lead daily operations with efficiency, integrity, patience, awareness, and compassion. They will own team leadership, communication, training, development, and problem resolution all the while providing outstanding service to our guests along the way. They will act as an advocate for the restaurant, be a creator of ridiculously personal experiences, and develop relationships with guests that will compel them to return. REQUIRED SKILLS AND TRAITS: Knowledge of Food and Beverage, Local and State Food Handling laws and procedures. Must be organized and detailed oriented. Computer skills a must. Must be a team player. Must be a strong leader with a hospitality first mindset JOB DUTIES: Make sure all food products are consistently prepared and served according to recipes, portioning, and cooking standards. Fill in where needed to ensure guest service standards and efficient operations. Perform inventory and purchasing responsibilities daily. Receive all products in correct unit count and condition and ensure deliveries are performed in accordance with receiving policies and procedures. Responsible for the supervision of the daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in, and downstairs prep area. Responsible for meeting financial targets while achieving food quality and service objectives. Ensure all equipment is kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs. Foster opportunities for the team to learn, grow, and develop their abilities, collaborate with your staff to create a culture and work environment founded on respect. Continually strive to develop your staff in all areas of managerial and professional development as well as in food education. Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner. Fully understand and follow all regulations that pertain to health, safety, and labor requirements of the restaurant, employees, and guests. Schedule labor while ensuring that all positions are staffed when needed while maintaining labor cost objectives. Lead and participate in ongoing service education through facilitating daily line-ups, quarterly menu meetings, and new back and front of house training programs. Interview, hire, and train employees; plan, assign, and direct work; appraise performance; reward and discipline employees; address complaints and offer positive solutions to issues. Be knowledgeable of restaurant policies regarding employees and together with the People + Culture Representative administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures. QUALIFICATIONS: 2 or 4 year degree in Culinary Arts or Hospitality Management is preferred. Minimum 3 years of experience as a Culinary Director, preferably leading large, fast-paced, multi-outlet kitchens. Passionate about industry trends and techniques and knowledgeable of product, presentation, quality, and preparation, menu concept, design, food costing, and people management. Excellent interpersonal communication skills that foster positive working relationships with all teammates. Able to work with PR and Marketing in the creation of campaigns and budgets. Flexible schedule, available to work weekends, nights, mornings, and holidays when needed. Food Handler Certification. Knowledge of Microsoft Office Suite, restaurant POS system, inventory management and/or procurement software experience, payroll and timekeeping software, business & accounting software may be required. LANGUAGE SKILLS: Ability to read, analyze and interpret general business periodicals, professional journals, technical procedures, and financial reports. Ability to write reports, business correspondence and procedures manuals. Ability to clearly and effectively present operational and motivational information before clients or employees of organization. Ability to respond to and creatively resolve guest inquiries or complaints. MATHEMATICAL SKILLS: Ability to calculate figures and amounts such as percentages, areas, circumference and volume in seating/room capacities, client charges and staff gratuities. Demonstrated operational labor forecasting and analysis. The employee must regularly lift and/or move up to 10 pounds and frequently lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and the ability to adjust focus. Averill Hospitality, offers part and full time, year-round employment, competitive compensation, and a full benefits package including paid holidays, paid time off, insurance, and company discounts in Whitefish, Montana's premier leisure and outdoor activity destination on the shores of Whitefish Lake. Averill Hospitality provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training. View all jobs at this company

Department: Food & Beverage Reports to: Executive Chef Exempt/Non-Exempt: Exempt (Salary) PRIMARY PURPOSE The Sous Chef is vital in supporting the Executive Chef and the rest of the award-winning culinary team at the Ranch at Rock Creek. Responsible for the efficient and profitable operation of all back-of-house and front-of-house food production areas, the Sous Chef oversees daily kitchen operations and ensures the delivery of exceptional dining experiences that meet the expectations of our luxury guests as well as those laid out for Forbes Five-Star properties and members of Relais & Chateaux. This role involves planning, organizing, directing, and coordinating kitchen staff, managing operating expenses, and maintaining high product quality and consistency across all dining venues. The Sous Chef is a key leader in upholding The Ranch's commitment to culinary excellence, staff development, and guest satisfaction. KEY RESPONSIBILITIES Directs and manages all phases of daily kitchen operations including opening and closing procedures, food preparation, cooking, plating, and service execution across various venues. Ensures maintenance of high standards in all designated food preparation and service areas including the Lodge Kitchen, outdoor cooking areas, Flagstone, Buckle Barn, Blue Canteen, and across Ranch acreage. Constantly monitors the quality of all raw and cooked food products to ensure strict adherence to established Ranch standards for taste and presentation. Collaborates with the Executive Chef and other personnel to plan, develop, and cost new recipes and menus. Considers seasonal availability, ingredient sourcing, and anticipated guest volume. Manages the organization, planning, and seamless execution logistics for all culinary team movements and food service across Ranch properties. Establishes, follows, and strictly enforces sanitation standards, safety procedures, and all legal regulations governing food preparation, service, and disposal to maintain a safe, secure, and healthy kitchen environment. Meets financial goals by contributing to budget forecasting, adhering to the annual F&B budget, managing payroll via staffing guides and forecasts, and monitoring other operational expenses. Estimates, plans, and executes orders for required supplies, ingredients, and food items. Maintains accurate records and accounts. Contributes recommendations and actions to improve production, productivity, quality, and guest-service standards. Identifies trends, resolves problems, and implements system improvements and necessary changes. Directs, supervises, and mentors culinary staff, consistently enforcing company policies and procedures. Actively participates in the hiring, onboarding, and ongoing professional development of kitchen staff, ensuring all team members are trained to department standards in all phases of service and job functions. Develops and manages efficient staffing schedules and payroll to maximize productivity while adhering to budget guidelines. Communicates regularly and effectively with the Executive Chef, AM Chef, Restaurant Managers, and other F&B staff regarding departmental issues, menu changes, VIPs, and special requests. Fosters and promotes a cooperative and positive professional climate to maximize team productivity and employee morale. Acts as a professional role model both within and outside the department, embodying The Ranch's values and demonstrating adherence to all Ranch policies and procedures. Consistently reports to work and meets timeframes for assignments, demonstrating conscientious attendance and accountability. Works effectively with superiors, colleagues, and external partners, maintaining constructive working relationships. Demonstrates flexible and efficient time management, the ability to prioritize workload effectively, and the capacity to work a flexible schedule, including nights, weekends, and holidays, often exceeding 40 hours per week. Committed to continuous professional growth by participating in educational opportunities and staying current with industry trends. EDUCATION AND EXPERIENCE High School Diploma or equivalent required. 1-2 years of progressive, full-service Sous Chef or Lead Line Cook experience in a fine dining or luxury resort environment. Demonstrated proficiency and skill in confident, hands-on supervision of culinary production. Excellent culinary skills and a well-developed, discerning palate. Demonstrated customer service awareness and experience interacting with guests (e.g., action stations, tableside conversation). Basic office computer skills, including proficiency in Microsoft Word, Excel, and PowerPoint. Ability to lead by example with mutual respect and professionalism. Valid driver's license. This job description is intended to convey information essential to understanding the scope of the position; it is not an exhaustive list of skills, efforts, duties, responsibilities, or working conditions associated with the role. Management reserves the right to assign or reassign duties and responsibilities to this job at any time based on business needs.

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. **Responsibilities :** + Manage all Galley staff and oversee operation of all galleys and food outlets + Coordination of all food offering including group offerings and special requests + Oversee proper preparation of special dietary meals and food allergies for Guests and Crew + Monitor all Culinary standards, inventory and cost control + Complete random food and menu audits + Maintains close relationship with shore side F&B management team + Ensure Disney Cruise Line and USPH Sanitation requirements are met in all galleys and food store rooms + Responsible for setting Departmental goals + Maintain Operating Guidelines and OJT material for areas of responsibility and revise as necessary + Ensure facilities and equipment are maintained and in good working order + Inventory control (par levels turnover and replenishment) + Monitoring/Implementation of garbage separation and disposal procedures + Monitor handling, maintenance, and reordering of operating equipment + See that hazardous materials are used and stored properly in operations under their control, including regular inventory and availability of MSDS + Facilitate department meetings + Provide leadership for all direct reports; Responsibilities include, but are not limited to: + Managing personnel files + Review and approve all renewal contracts before distribution + Conducting performance reviews, including discipline as needed + Ensuring Project Onboard compliance + Monitoring STAR, while making necessary corrections + Onboard training, new hire and ongoing + Succession planning + Crew recognition and communication **Basic Qualifications :** + Minimum five years experience in high volume galley/F&B operation + Certified Executive Chef or equivalent degree in Culinary Arts + College education or equivalent industry experience preferred + Ship experience required + Excellent working knowledge of food and beverage products, services, and equipment + Demonstrated ability to calculate cost potentials/projections and understands the impact on budget + Technical and functional understanding of the ship based food and beverage operation + Excellent verbal and written communication skills + Strong interpersonal communication skills + Proficient in Microsoft Office and Outlook **Additional Information :** This is a **SHIPBOARD** role. 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:** 1324951BR **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.

Job DescriptionDescription: Mustard Seed in the Southgate Mall is hiring a Pastry Chef We are seeking a creative, talented baker/pastry chef to join our team. Our dessert program has always been an important part of what we offer our guests at Mustard Seed, as well as a source of pride. This is a great opportunity for the right person to grow and showcase their creative talent by working with our kitchen leaders to continue to create guest favorites while developing exciting new desserts. We have a passion for excellence and we are always in the pursuit of that excellence. The ideal candidate will: Produce delicious and beautiful desserts Have previous commercial kitchen experience creating desserts Bring a portfolio of previous work Create a dessert program that respects food and labor cost Understand inventory management and sound purchasing decisions Ensure and adhere to the highest standards of cleanliness and food safety Be able to troubleshoot and improve recipes to produce excellent desserts Additionally you must be able to: Work up to 30 hours a week with a somewhat flexible schedule The ability to lift and move at least 50 lbs. Ability to stand for long periods of time. The ability to reach, bend, and twist as needed. Ability to use hands to control and operate tools and objects. Experience within a kitchen environment Able to follow recipes accurately and to create new recipes The Mustard Seed began in 1978 in Missoula, Montana by a group of friends and family. Included in that group were sisters Betty and Nancy Tokumoto and Betty's husband, David Hall. Betty and Nancy grew up in Okinawa, Bangkok, and Hawaii and attended college in Oregon; so, they have a unique ability to blend the cooking styles of the Far East with the tastes of the Pacific Northwest. Our recipes were created by or inspired by the Tokumoto sisters. At Mustard Seed, we're proud of our house-made sauces, our commitment to using fresh ingredients, and our dedication to providing exceptional service. We're able to do all that because we hire awesome team members and give them a positive work environment that encourages growth and advancement. To apply- respond to this ad with a resume. --------------------------------------------- Job Types: Full-time, Part-time Salary: $16 to $20 per hour plus participation in our tip pool Benefits: 401(k) matching Dental insurance Employee discount Flexible schedule Health insurance Paid time off Vision insurance Experience level: 2 years or more of Pastry/Dessert creation Restaurant type: Full Service Restaurant Shift: Day shift Night shift Weekends as needed Work Location: In person Requirements:

Currently offering a $5,000 sign on bonus!! We are seeking a passionate and innovative Executive Chef to lead with a high focus on quality and the environment. As our Executive Chef, you will develop and execute a culinary vision to provide our patients and staff with the highest quality, nutritious, and delicious food possible. You will work closely with our registered dietitians and other healthcare professionals to create menus that meet the specific dietary needs of our patients, while also incorporating sustainable practices such as reducing food waste and sourcing locally grown ingredients whenever possible. You will also be responsible for managing our kitchen operations and overseeing a team of talented chefs. Responsibilities Build a well-trained and motivated team that produces high-quality food while adhering to safety, sanitation, and service principles Provide leadership that supports a team environment that fosters morale, passion, quality, and respect Develop creative menus that are in sync with current market trends Demonstrate continuous ability to maintain and/or improve customer and patient satisfaction Lead and manage team member recruiting, training, development, scheduling, and assignments Execute, maintain, and monitor quality control systems to protect food integrity Drive compliance with health, safety, and industry regulatory agencies Manage forecasting, recipe costing, inventory, ordering, production, planning, schedules, payroll, and supplies to ensure budget compliance Skills Kitchen Skills: Knife skills, cutting techniques, recipe preparation, live-action cooking Interpersonal Skills: Ability to interact with individuals at all levels of the organization Communication: Effective written, spoken, and non-verbal communication as well as presentation skills Customer Service: Service-oriented mentality with a focus on exceeding expectations Professionalism: Maintain a positive and professional demeanor Decision Making: Ability to quickly make sound decisions and judgments Proactivity: Self-motivated with the ability to effectively prioritize projects and needs Team Player: Willingness to collaborate and provide support where needed to achieve outcomes Business Ethics: Demonstrate integrity, respect, and discretion in all business dealings Organization: Attention to detail and ability to effectively manage tasks in a fast-paced environment Requirements Associate's or bachelor's degree from an accredited culinary program plus 5+ years experience as a sous or executive chef in fine dining, hotels/resorts, country clubs, or healthcare/senior living Computer skills including word processing, spreadsheets, email, and ordering platforms A passion for food, a desire to grow, and a work ethic that supports both Must be willing to relocate for promotion opportunities Not Required But a Big Plus Proficiency in languages other than English, especially Spanish Familiarity with OSHA, The Joint Commission, and other regulatory requirements Familiarity with HACCP procedures What We Offer Paid time off (vacation and sick) Medical, dental, and vision insurance 401(k) with employer match Employee Assistance Program (EAP) Career development and ongoing training Important to Know Many healthcare facilities require employees to be fully vaccinated against COVID-19 or have an approved exemption in place. Veterans and candidates with military experience are encouraged to apply. HHS is an Equal Employment Opportunity Employer committed to workplace diversity and inclusion. Who is HHS HHS is a private, family-owned business dedicated to caring for its team members and providing honest, quality-driven customer service. Founded in 1975 as Hospital Housekeeping Systems, today HHS provides services including housekeeping, food, and facility management to nearly 1,000 customers across six industries. We are growing rapidly and seeking motivated leaders to join us for the next stage of our journey. We support and encourage growth from within and believe that we have countless future leaders in our organization who are waiting for their next opportunity. Our Diversity, Equity, and Inclusion (DEI) Team supports a work environment where individuals of all backgrounds are heard, respected, and encouraged to grow. - Billing Identifier: CC 2654 Salary

Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable KITCHEN MANAGERS / HEAD CHEFS (Lead Staff). !! All lead staff will live on site at the job location - Room, Board, & Travel Expense Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. 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. The lead staff will manage all aspects of the food service operation to deliver high levels of camp diner satisfaction, compliance with camp standards, controlling the budget, and training staff on service standards. The position will be the primary contact liaison between the camp and the kitchen and will therefore attend all relevant meetings and events, manage payroll, control the flow of special requests, and avail themselves to any concern as expressed by camp leadership. This job requires initiative, leadership, hands-on self-reliance, and judgment. Duties & Responsibilities: Performs all duties toward the goal of providing excellent guest service in an efficient manner Develop effective schedules for the staff based on levels of business and budgetary guidelines Schedule and coordinate all side work for personnel Maintain cleanliness and organization in the Dining Hall according to established standards of sanitation Maintain appearance and uniform standards Has a presence on the floor during meal periods to observe, monitor, and follow up on all areas of the dining hall operation Work with the chef on duty in maintaining high standards of food presentation and sanitation Train and develop all FOH dining personnel Provide ongoing feedback to all service personnel concerning standards and performance Communicates with the Head Chef and Camp Directors daily concerning all aspects of the dining hall operation Frequently interact with diners for general feedback Ensures the dining hall is open and prepared 15 minutes prior to service Implements a check list system to facilitate the dining hall throughout the day. Follows Wolfoods initiatives for environmental practices to minimize wasted energy and resources Is knowledgeable of all menus and specifications Maintain constant follow up with dining hall standards Follow company standards for safety practices to minimize risk to self and others Responsible for daily reporting Effectively communicates with subordinates, co-workers, and supervisors Able to motivate and foster a positive work environment Attend related in-service training and staff meetings Understand Food Safety as it pertains to special diet food preparations and cooking for individuals with allergies Professionally Interacts with Campers, Staff, & Parents Control Inventory Place Orders Project Management Communication Upholds Wolfoods Standards of Service, & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Uses weights and measures to properly execute recipes Prepares all menu items and special request events Follows standardized recipes Ensures that production is accurate in timing, quantity, quality, and plating Actively lead in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production Estimate production needs, establishes par levels, orders adequate supplies, and maintains inventory Places accurate food orders ahead of time Ensure kitchen and equipment are maintained to health standards Teach and enforce safety regulations Specialized Food Preparation for events Assists in developing and tasting recipes Assists in planning menu Recommend equipment purchases May act as a Front of House supervisor when necessary Qualifications & Experience: 4+ years Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Ability to Self-Motivate Able to both lead a team & take direction Must live on-site in a rural setting with the possibility of shared living spaces Ability to work under pressure in environments that are above/below average temperatures Must be able to stand 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 Certifications before start of camp (Company Sponsored) Minimum 6-day 70-hour work week Must be bale to cook from scratch Institutional and batch cooking experience - Highly Desired 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 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.

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.

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

Do you believe in work-life harmony-valuing how your work influences your personal life and how your personal growth enhances your leadership? Are you ready to work somewhere that values precision, creativity, and accountability as much as passion? Do you ever feel like you're the only one with a long-term vision for what a kitchen can become? If you answered yes, it's time to join one of the most dynamic and forward-thinking culinary teams in the Rocky Mountain region. Join Big Sky Resort's Culinary Team as we reinvent the resort dining experience. At Big Sky, we're not just cooking-we're building chefs for the future. With structured training, mentorship opportunities, and a culture rooted in professionalism and growth, this is a foot-in-the-door opportunity to elevate your craft and your career. Our Sous Chefs are the heartbeat of the kitchen-balancing creativity with consistency, leadership with humility, and vision with execution. Whether leading in a high-energy outlet or a refined dining venue, you'll play a key role in shaping one of the most exciting culinary programs in the Rocky Mountains. Who You Are You're more than a cook-you're a leader in the making. The ideal candidate brings a passion for craft, a commitment to growth, and the ability to build trust and consistency within a team. You might describe yourself as: * A Problem Solver: Calm, adaptable, and solutions-focused under pressure. * Team Oriented: You elevate others through collaboration and respect. * Helpful: You lead from the front and step in wherever needed. * Focused & Thorough: You execute with intention and precision. * Detail Driven: You understand that excellence lives in the small things. Responsibilities What You'll Do As a Sous Chef at Big Sky Resort, you will: * Partner with the Executive Chef to lead and develop a high-performing culinary team while cultivating a fun, professional, and supportive kitchen culture. * Execute all menu items with consistency, ensuring every plate meets our standards for flavor, texture, and presentation. * Manage daily operations including inventory, ordering, and food cost controls. * Jump onto any station as needed to support the team and keep service seamless. * Lead daily line-ups and communicate expectations clearly and constructively. * Enforce top-tier cleanliness, sanitation, and safety standards. * Participate in leadership meetings, cross-department initiatives, and training opportunities to strengthen your professional skill set. * Coach, mentor, and develop your team-helping emerging cooks become future sous chefs. * Uphold Boyne Standards and Boyne Basics to ensure an exceptional and consistent guest experience. Qualifications * Minimum 2 years of culinary leadership experience in a professional kitchen. * Mastery of multiple cooking techniques and advanced knife skills. * Strong understanding of HACCP, food safety, and operational best practices. * Proven ability to lead, train, and inspire others. * High attention to detail and personal accountability. * Positive communicator who builds trust and respect within a team. * Flexibility to work early, mid, or late shifts-including weekends and holidays. * Physical ability to lift at least 35 lbs, stand for extended periods, climb stairs, and carry trays. How to Stand Out * Submit a resume with your application. * Hold current ServSafe certifications (Food Handler and Food Allergen). * Demonstrate proven leadership and growth-or bring a passionate, teachable attitude with the drive to rise quickly. Why Big Sky Resort When you join Big Sky Resort, you join a culinary community that believes in growth, mentorship, and excellence. Our kitchens operate with purpose and pride-supported by leadership that invests in its people. This is your opportunity to work, learn, and lead in one of the most inspiring mountain environments in the country. If you're ready to take the next step in your career and help shape the future of alpine dining-we want to meet you. All full time seasonal employees can enjoy the following benefits: * FREE All Mountain Ski Pass and eligibility for Free or Discounted Tickets to other Montana Mountains and Boyne Resort properties * Discounted vouchers for skiing at Big Sky Resort for friends and family * Discounted ski/snowboard rentals with a free employee lesson * 25%-50% off F&B and Retail at all Boyne outlets * Eligibility for affordable Team Member Housing * Lodging discounts for friends and family * Discounted Lone Mountain Ranch Cross Country Ski Trail Pass * Wellness Day and Eligibility for PTO * Monthly employee events

Are you a friendly, team player that enjoys working with people? Then come join Panera Bread, an award-winning leader in the restaurant industry. The kinds of people who will love working at Panera, and perform well here, are hard-working team players who are warm, authentic, and hungry for exciting new opportunities. NOW HIRING / IMMEDIATE OPPORTUNITIES FOR Full Time & Part Time: BAKER / BAKERY TEAM / BREAD MAKER Requirements: 18 years old, or older 1 - 2 years of experience as a baker or bakery background preferred, but we can train you! You love baking, even if you're a beginner. (6 to 8 weeks of training provided) Must be positive, friendly, and passionate about making our guests happy Wondering what's in it for you? We can offer you: Dental insurance Employee discount Flexible schedule Food provided Health insurance Paid training Referral program We are a Franchisee of Panera Bread and an Equal Opportunity Employer. For this tipped role, the advertised pay is based on typical average, based on schedule availability & flexibility, and is not guaranteed. Are you a friendly, team player that enjoys working with people? Then come join Panera Bread, an award-winning leader in the restaurant industry. The kinds of people who will love working at Panera, and perform well here, are hard-working team players who are warm, authentic, and hungry for exciting new opportunities. NOW HIRING / IMMEDIATE OPPORTUNITIES FOR Full Time & Part Time: BAKER / BAKERY TEAM / BREAD MAKER Requirements: 18 years old, or older 1 - 2 years of experience as a baker or bakery background preferred, but we can train you! You love baking, even if you're a beginner. (6 to 8 weeks of training provided) Must be positive, friendly, and passionate about making our guests happy Wondering what's in it for you? We can offer you: Dental insurance Employee discount Flexible schedule Food provided Health insurance Paid training Referral program We are a Franchisee of Panera Bread and an Equal Opportunity Employer. For this tipped role, the advertised pay is based on typical average, based on schedule availability & flexibility, and is not guaranteed.

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.

Yellowstone Club is paradise in Montana. A private residential community in Big Sky, Montana, Yellowstone Club offers its Members the world's only private ski and golf community. With fabulous skiing and snowboarding and the most gorgeous spring and summer weather to enjoy the 18-hole golf course, rivers, hiking, biking, and more, our Members love being a part of this exceptional community. Our employees make the Yellowstone Club experience come alive. If you would love being a part of the Montana charm and providing the highest level of guest service, ensuring no detail is too small to overlook, and being a part of creating experiences, then Yellowstone Club is looking for you. Yellowstone Club's Culinary department is currently seeking candidates for a Chef de Cuisine for the upcoming Winter season! The Chef de Cuisine is responsible for managing the day to day operations of the kitchen, including effective leadership, excellent customer service skills and supervision of department requirements and standards. Responsibilities Include: Lead and cook by example and provide guidance to all team members. Ensure kitchen operations are established and can run smoothly and efficiently in your absence. Develop and maintain recipes, portion specifications, and standard preparation procedures for all dishes and ensure that all cooks are following these standards. Coordinate training activities for kitchen and back-of-house associates to meet service level standards. Determination of purchasing specifications and budgetary allotments for all menu items. Prepare operational reports and analyses setting forth progress, adverse trends and make appropriate recommendations for success. Maintain complete knowledge of and compliance with all company policies, service procedures and standards - including Health Department regulations; always maintains excellent kitchen hygiene conditions. Position Requirements: Bachelor's degree; Certificate in culinary arts or relevant field; 6+ years as a line cook; 3+ years of staff management experience or equivalent; Comprehensive knowledge of world class hospitality and service management. Must be a hands-on working chef Fine dining experience is preferred. Certificate or degree in Culinary Arts preferred. The position offered is a Full Time Year Round position located in Big Sky, Montana. Yellowstone Club offers great benefits including: Free transportation to and from Bozeman Complimentary shift meals Two employee ski days at the Yellowstone Club each month Discounted Ski Pass to either Big Sky Resort or Bridger Bowl Two employee mountain bike/hike days at the Yellowstone Club each month 401k eligibility and bi-weekly match Medical, Dental, and Vision Benefits Access to onsite fitness center 24/7 Discounted Employee Housing in Big Sky or Bozeman Discounts to over 1000 retailers through ADP LifeMart End of season employee appreciation day and retail sale Access to Employee Store in Bozeman For more information about the Club, visit ************************ To apply, please visit *********************** and click on "YC Careers" at the bottom of the homepage. Or through this web link:

(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.

Lone Mountain Ranch (LMR), situated on 148 acres in beautiful Big Sky, Montana, was first homesteaded in 1915 and has long been recognized as one of the premier guest ranch resorts in the country. The property consists of 30 rooms located within 24 unique cabins as well as the Horn & Cantle Restaurant and Saloon, the Ranch Hall, the Outpost, equestrian facilities, event venues and meeting spaces. A National Geographic Unique Lodge of the World, LMR is listed on the National Registry of the Historic Places, a member of the Dude Rancher's Association, and once voted the #1 Nordic Ski Resort in North America by Cross Country Skier Magazine, LMR offers authentic luxury accommodations, genuine Montana cuisine, exceptional service, and a stunning array of outdoor recreational pursuits. Combine these attributes with proximity to Yellowstone National Park, Big Sky Resort, as well as Bozeman Airport, and we believe the LMR guest experience is unlike any other in the American West. LMR VISION Lone Mountain Ranch is a destination where guests disconnect from the world, while connecting with others through unforgettable adventures in a natural setting. Moments are crafted through discovery, exceptional people, fun activities, and a breathtaking environment. SUMMARY As the Chef de Cuisine, you will report to the Executive Chef and oversee the daily operations of the kitchen, managing all aspects of the food service operation. This includes menu planning, purchasing, food preparation, and maintaining the highest standards of safety and sanitation. Your role will encompass planning, organizing, controlling, and directing the work of the culinary team, ensuring efficiency and excellence at every stage. The ideal candidate is a seasoned culinary professional who leads by example and inspires their team to achieve exceptional results. Dedicated to the mission and values of Lone Mountain Ranch, they view staff development as a priority, fostering a collaborative and growth-oriented kitchen culture. With a passion for excellence and a commitment to delivering unforgettable dining experiences, the Chef de Cuisine seamlessly blends innovation with operational precision. ESSENTIAL DUTIES & RESPONSIBILITIES Train new cooks and provide ongoing development opportunities for team members through effective communication and consistent coaching. Delegate workloads fairly and consistently, continuously striving to improve workflow and production efficiency. Lead by example, demonstrating proficiency in all areas of the kitchen, including stations, menu knowledge, equipment operation, safety and sanitation practices, and daily operations. Collaborate with the Executive Chef, Director of Food and Beverage, and Dining Room Manager/Supervisor to ensure seamless coordination between the kitchen and front-of-house teams, including dining room and banquet operations. Work closely with the Executive Chef and Sous Chefs to develop menus, establish pricing, enhance safety and sanitation practices, and advance staff training and product knowledge. Ensure proper food rotation, storage temperatures, and adherence to storing and labeling procedures, following FIFO principles. Maintain a flexible approach to special requests, ensuring guest satisfaction. Inspect kitchen outlets upon arrival to address outstanding safety or equipment issues and perform final checks before departure to confirm cleanliness, equipment shutdown, and proper food storage. Maintain cleanliness and safety of work areas and equipment at all times. Track and report waste logs to the Executive Chef weekly, implementing strategies to minimize waste. Monitor and maintain stock levels throughout the day, ensuring readiness for service. Oversee the maintenance of coolers, freezers, and walk-ins to comply with company, local health inspectors', and HACCP food safety standards, including daily logging of refrigerator and freezer temperatures. Exhibit advanced culinary skills, including: Butchering chicken, fish, and shellfish, as well as cutting, trimming, and boning meat. Knife techniques such as brunoise, julienne, batonnet, and consistent shaping for core knife skills (dice, slice, chop). Preparing scratch pasta, risotto, lamb, venison, scallops, sole, ahi tuna, and caviar. Mastery of advanced cooking techniques including sautéing, grilling, poaching, steaming, braising, and crafting Mother sauces and scratch soups. Set par levels for subsequent shifts and ensure adequate prep, adjusting production as necessary to maintain efficiency. LEADERSHIP EXPECTATIONS As a Manager of the Ranch, this position is expected to embody the following values: Lead by Example - Model professionalism, respect, humility, and integrity in all settings. Foster a Positive Culture - Build collaboration across departments, celebrate contributions, and reject gossip or divisive behavior. Practice Exceptional Hospitality - Extend thoughtfulness and care to both guests and employees; ensure decisions benefit the Ranch as a whole. Accountability & Ownership - Take responsibility for mistakes, focus on solutions, and eliminate the “that's not my job” mentality. Initiative & Decision-Making - Use authority with confidence, avoid silos, and make decisions with awareness of their effect on the Ranch and guest experience. Communication & Collaboration - Share information across all Ranch departments, maintain confidentiality when required, and practice transparency to build trust. Consult HR and the Employee Handbook when disciplinary action or policy questions arise. Accessibility & Presence - Be available to your team for questions and support. If you are unavailable, communicate in advance and ensure coverage or points of contact are in place so your team is not left without direction. Approachability and presence build trust and continuity. Respect the Chain of Command - Support decisions made by senior leadership, communicate them clearly to teams, and model alignment. Feedback and questions should be raised through proper channels with respect. Professional Conduct On & Off Duty - Maintain sound judgment and professionalism in all settings; remember your words and actions always reflect on you as a leader and on the Ranch. QUALIFICATIONS Minimum of five (5) years of experience as a Sous Chef in a fine dining, high-volume establishment is required. Formal culinary training is highly preferred. Progressive culinary experience in fine dining environments, with a demonstrated ability to train staff and deliver luxury resort customer service. ServeSafe or Food Handlers certification is required. Strong verbal communication skills, with fluency in spoken and written English. Exceptional organizational skills, attention to detail, and efficiency in task management. Safety-minded, with high standards for service quality and food production. Proven ability to manage staff effectively, fostering high morale and productivity. Flexibility in scheduling, including availability to work weekends and holidays. WORK ENVIRONMENT Operate in a dynamic evening kitchen environment, managing high guest expectations and coordinating with other evening team members. Adapt to the unique demands of PM service, including task changes and service interruptions. Flexibility to work evenings, weekends, and holidays as needed. Physical requirements include the ability to stand, walk, reach, stoop, kneel, crouch, and lift up to 50 pounds. Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time or without notice.

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 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) 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 Forefront Healthcare is seeking a dedicated and talented Executive Sous Chef to oversee and elevate the dining experience at our hospital facility in Sidney, MT. This is a leadership role responsible for the daily operation of food services, including both patient dining and retail food operations. The ideal candidate will have a strong culinary background, prior experience in healthcare or similar high-compliance environments, and the adaptability to thrive within an evolving team. 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 Essential Functions: Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. Coordinate food preparation and meal service. Plan and initiate cooking schedule for food preparation to meet meal schedule. Prepare, season, cook and serve for an assigned meal; ensure appropriate portioned servings according to portion control standards. Prepare nutritional snacks for patients as directed by the Dietary Manager. Creatively collaborate with Dining Management on special events and menus. Monitor the temperature of hot and cold foods through food preparation and service to ensure that established temperature goals are met prior to steam table transfer and maintained throughout meal service. In the absence of the Dietary Manager, checks and inspects food products and supplies as delivered. Supervise and assist in the storage of supplies and food products. Determine the amount and type of food and supplies as required for daily menus. Notify the Dietary Manager of food, supplies or equipment needs. Report equipment breakdowns and unsafe conditions to Dietary Manager. Supervise dietary staff in the absence of Dietary Manager Clean equipment and work areas as assigned by the Dietary Manager Be knowledgeable of Federal, State, and facility's rules, regulations, policies and procedures. Attend and present in-service educational programs. Follow defined safety codes while performing all duties. Understand facility's fire and disaster plans; follow established procedures during drills and actual emergencies. Perform other department duties assigned by the Dietary Manager Other Duties: Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. Qualifications Competencies: Customer Service Oriented. Basic Food Preparation Knowledge. Sanitation and Safety Practices. Thoroughness. Time Management. Supervisory Responsibility: Must have the ability to coach others. Proven ability to coach and teach within the kitchen. Ability to lead a group of your peers. Physical Demands: Stands and walks continuously throughout the working day. Reaches, stoops, bends, lifts, carries, and manipulates various food products, dietary supplies and equipment. Visual acuity and color discrimination for examining cooked and stored foods. Ability to work with chemicals and cleaning agents. Must be free from infection or diseases. Exposure to temperature and humidity changes as in entering refrigerated storage areas, working at ovens, ranges, dish-washing machines, and at steam tables. Must be able to lift and/or carry 50 to 75 pounds. Position Type/Expected Hours of Work: This is an hourly position, with expected hours to include: days, evenings, some weekends, and some holidays. Required Education and Experience: Ability to read, write and speak English. Minimum of 1 year of food preparation and service experience. Manager ServSafe certification required or must be obtained within first 90 days of employment. Knowledge of food handlers and safety regulations. Proven track record of integrity. Excellent verbal/written and problem-solving skills. Proficiency with various computer software programs (G-Suite, MS Office, restaurant management software, POS). Must be detail oriented and accurate. Ability to multitask while working in a pressured environment; always operating as part of a team. Additional Eligibility Qualifications: Verbal and writing abilities necessary to communicate and work effectively with various levels of staff, residents, family members and the public. Numerical ability necessary to make various computations in keeping work records, and in recipe preparation. Motor coordination and manual dexterity are required to prepare food and operate dietary equipment. Willingness to perform routine, repetitive tasks with frequent interruptions. An appreciation of the value of food and dietary equipment and an awareness of the requirement for careful handling and economy of serving. Ability to read, understand, and follow recipe directions, diet orders and work assignments. Able and willing to work flexible hours, such as during an emergency situation. Must be patient and tolerant toward staff, residents, and family members. Additional Information 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 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)