Chef de Cuisine

Jobtailor; Greenough (MT); On-site; USD 90,000 - 150,000; Full time

Job summary

Jobtailor in Montana is seeking a senior kitchen leader to guide daily operations, uphold the highest culinary standards in preparation, presentation, and service, and drive guest-centered experiences in a luxury setting.

You will design rotating seasonal menus reflecting regional ingredients and culinary creativity, mentor staff, manage inventory and food costs, ensure food safety, and collaborate with executive leadership to elevate the culinary program while promoting sustainability and team

Qualifications

• Degree in Culinary Arts or equivalent professional experience.
• Minimum 5 years in a senior kitchen leadership role, preferably in fine-dining or luxury resort.
• Demonstrated passion for culinary exploration, sustainability, and regional cuisine.
• Strong leadership, communication, and organizational skills.
• ServSafe Certified and valid state driver's license.

Responsibilities

• Lead the kitchen team in daily operations, ensuring the highest culinary standards in preparation, presentation, and service.
• Design and execute rotating seasonal menus reflecting regional ingredients and culinary creativity.
• Spearhead culinary exploration initiatives, including foraging and guest experiences.
• Mentor and train kitchen staff and cultivate a team-oriented, innovative kitchen culture.
• Collaborate with the Executive Chef and Food & Beverage leadership.
• Maintain compliance with food safety and sanitation standards.
• Oversee inventory, food costing, and kitchen budgeting.
• Personally perform culinary tasks while leading team members and managing food-related functions.
• Identify and communicate production needs to culinary team members.
• Follow food allergy procedures and special orders/restrictions.
• Estimate weekly daily production needs and communicate them to culinary team members.
• Become proficient in Chef, Pastry Chef, Line Cook, Prep Cook, and Steward functions.
• Assist in developing menus and food items.
• Submit future goals and personnel management updates to the Executive Chef.
• Provide day-to-day guidance and oversight of culinary team members; promote, train, coach, and recognize performance.
• Interview, hire, train, and develop culinary team members.
• Identify, address, and document employee performance issues according to SOP.
• Perform a daily inventory walkthrough to prioritize product utilization.
• Purchase and order food, products, and supplies for restaurant outlets.

Skills

Culinary Leadership

Menu Design

Food Safety Compliance

Team Development

Inventory Management

Daily Production Estimation

Food Allergy Procedures

Open-Fire Cooking

Communication

Leadership

Mentoring

Education

Culinary Arts Degree

Job description

• Lead the kitchen team in daily operations, ensuring the highest culinary standards in preparation, presentation, and service
• Design and execute rotating seasonal menus reflecting regional ingredients and culinary creativity
• Spearhead culinary exploration initiatives, including foraging and chef-driven guest experiences
• Mentor and train kitchen staff and cultivate a team-oriented, innovative kitchen culture
• Collaborate with the Executive Chef and Food & Beverage leadership
• Maintain compliance with food safety and sanitation standards
• Oversee inventory, food costing, and kitchen budgeting
• Personally perform culinary tasks while leading team members and managing food-related functions
• Identify and communicate production needs to culinary team members
• Follow food allergy procedures and special orders/restrictions
• Estimate weekly daily production needs and communicate them to culinary team members
• Become proficient in Chef, Pastry Chef, Line Cook, Prep Cook, and Steward functions
• Assist in developing menus and food items
• Submit future goals, operational improvements, and personnel management updates to the Executive Chef
• Provide day-to-day guidance and oversight of culinary team members; promote, train, coach, and recognize performance
• Interview, hire, train, and develop culinary team members
• Identify, address, and document employee performance issues according to standard operating procedure
• Perform a daily inventory walkthrough to prioritize product utilization
• Purchase and order food, products, and supplies for restaurant outlets

Requirements

• Degree in Culinary Arts or equivalent professional experience
• Minimum 5 years of experience in a senior kitchen leadership role, preferably in a fine-dining or luxury resort setting
• Demonstrated passion for culinary exploration, sustainability, and regional cuisine
• Strong leadership, communication, and organizational skills
• Experience with open-fire or live-fire cooking is a plus
• Ability to thrive in a remote, dynamic, and guest-centered environment
• Valid State Driver’s License
• Servsafe Certified

Core Competencies

Demonstrates expertise in culinary leadership, menu design, and team development while ensuring compliance with food safety standards. Proficient in managing kitchen operations, inventory, and budgeting in a fine-dining or luxury resort environment.

Highest-signal resume keywords

• Culinary Leadership
• Menu Design
• Food Safety Compliance
• Team Development
• Inventory Management

Hard Skills

• Culinary Arts Degree
• Open-Fire Cooking
• Food Costing
• Kitchen Budgeting
• Culinary Exploration
• Foraging Techniques
• Food Presentation
• Daily Production Estimation
• Food Allergy Procedures
• Menu Development

Soft Skills

• Leadership
• Communication
• Organizational Skills
• Team Orientation
• Mentoring

Certifications & Qualifications

• Servsafe Certified
• Valid State Driver’s License

Industry Keywords

• Fine-Dining
• Luxury Resort
• Culinary Standards
• Sanitation Standards
• Guest-Centered Environment