AC Hotel Sous Chef

Bentley Legacy; Bozeman (MT); In loco; USD 52.000 - 76.000; Tempo pieno

Descrizione del lavoro

The Sous Chef at Bentley Legacy Group oversees daily kitchen operations, ensures consistent food quality, and leads culinary efforts across outlets, banquets, and events.

You will manage staffing, purchasing, inventory, menu execution, and food safety, while coaching the team and coordinating with Banquets, Sales, and Operations to deliver exceptional guest experiences.

Competenze

• Experience leading kitchen operations and maintaining high food quality.
• Strong leadership, coaching, and staff development abilities.
• Familiarity with menu development, cost controls, and food safety.

Mansioni

• Oversee daily kitchen operations and ensure quality and presentation standards.
• Lead event and catering execution, banquet coordination, and special events.
• Supervise, train, and schedule culinary staff; manage onboarding.

Descrizione del lavoro

Position Summary

The Sous Chef is responsible for supporting all culinary operations of the hotel, ensuring consistent food quality, efficient kitchen operations, and exceptional guest experiences across outlets, banquets, catering, and special events.

This position serves as the primary culinary lead for event and catering execution while assisting with overall kitchen leadership, staffing, purchasing, inventory management, menu execution, and food safety compliance. The Sous Chef is expected to be highly operational, working alongside the culinary team daily while providing leadership, coaching, and support wherever business demands require.

The ideal candidate is organized, adaptable, and capable of leading both planned events and day-to-day kitchen operations while maintaining a strong focus on quality, teamwork, and operational efficiency.

Essential Duties & Responsibilities

Culinary Operations

• Assist in the daily management of all kitchen operations.
• Ensure food quality, consistency, presentation, and portion standards are maintained.
• Support execution of breakfast, lounge, Benchmark, banquet, catering, and special event culinary services.
• Actively work culinary stations as business levels and staffing needs dictate.
• Assist with menu development, recipe standardization, and product testing.
• Maintain a clean, organized, and safe kitchen environment.

Events & Catering

• Serve as the primary culinary coordinator for banquet and catering functions.
• Review Banquet Event Orders (BEOs) and communicate culinary requirements to the team.
• Develop prep schedules and production plans for events and group business.
• Coordinate event execution with Banquets, Sales, and Operations teams.
• Ensure all banquet and catering functions are executed according to established standards.
• Manage event-related ordering and product procurement.

Leadership & Staffing

• Supervise and develop cooks and culinary team members.
• Assist with recruiting, onboarding, and training new employees.
• Provide coaching, direction, and performance feedback.
• Support scheduling efforts to ensure adequate staffing coverage.
• Fill operational staffing gaps as necessary and lead by example during service periods.
• Cross-train team members to improve operational flexibility.

Purchasing & Inventory

• Assist with food and supply ordering for all culinary operations.
• Maintain inventory levels while minimizing waste and shortages.
• Participate in monthly inventory counts and cost control initiatives.
• Monitor product quality and vendor performance.
• Support food cost management through proper purchasing and production practices.