Chef de Cuisine - Bacchus Pub

Hotel Baxter, a Noble House Hotel; Bozeman (MT); On-site; USD 80,000 - 110,000; Full time

Job summary

Hotel Baxter in Bozeman, MT, a Noble House Hotel, seeks a highly experienced Chef de Cuisine to lead our culinary team at Bacchus Pub. You will drive menu development, oversee kitchen operations and uphold the highest standards of food safety and quality.

The role requires strong leadership, 2–5 years in a CDC/Exec Sous or Sous Chef in a high-volume setting, and a passion for hospitality-driven dining. Join us in delivering exceptional experiences with warmth and precision.

Qualifications

• Advanced cooking techniques with knowledge of food presentation, handling and storage.
• Ability to ensure quality and meet restaurant specifications.
• Strong customer service practices with professional guest handling.
• Clear verbal and non-verbal communication with kitchen, front-of-house and management.

Responsibilities

• Lead and manage the entire kitchen team, fostering a collaborative, high-performance environment.
• Develop, plan and update menus reflecting current culinary trends while upholding quality.
• Oversee food preparation, presentation and service to ensure consistency and excellence.
• Manage inventory, ordering, stock levels and waste minimization.
• Supervise production processes to meet safety regulations and health standards.
• Coordinate catering events, banquets and special functions.
• Oversee shift management to ensure smooth service hours.
• Implement training programs for staff in culinary techniques, standards and service.
• Maintain compliance with food safety regulations and best practices.
• Collaborate on budgeting, cost control and menu pricing strategies.

Skills

Food prep & production

Quality control

Customer service

Communication

Interpersonal skills

Flexibility

Experience (CDC/Sous)

Job description

Description

We are...

One of the newest properties within the Noble House Hotels & Resorts collection - The Hotel Baxter - Bozeman's Crown Jewel - is a historic landmark built in 1929 and has long stood as Bozeman's gathering place and gateway to Montana. As a team member of the Hotel Baxter, you will be a steward of a Bozeman landmark where every interaction with the guests and community delivers great hospitality, genuine warmth, excellence without elitism, and luxury without pretension.

Bacchus Pub is high-volume, full-service restaurant that takes pride in the quality of service and hospitality as well as the products that we serve. Our team loves to serve while cultivating a warm, caring, intelligent, and fun atmosphere. The Bozeman community is ready again to pull up a seat and see firsthand what genuine pub-house hospitality all is about.

The Bacchus Pub is currently looking for a Chef de Cuisine.

OUR CULTURE | Individual Distinction, Collective Soul

The Noble House Hotels & Resorts philosophy emphasizes "location, distinction, and soul." Our properties are not a "one-size-fits-all." And neither are our team members. What makes us unique lies within our team. We are a group of individuals that share a passion for hospitality. We let our personalities shine, and we like to have fun.

It is our pleasure to welcome you to your new family. This will be an exciting journey that you have signed up for. We will stumble together, laugh together, learn together and most of all grow together. It takes a fully engaged team for us to reach our common goal of offering our guests delicious seasonal ingredients in a warm welcoming atmosphere.

A day in the life....

We are seeking a highly skilled and experienced Chef de Cuisine to lead our culinary team in delivering exceptional dining experiences. The ideal candidate will possess strong leadership qualities, extensive culinary expertise, and a passion for innovative food presentation. This role involves overseeing all kitchen operations, menu development, and ensuring the highest standards of food safety and quality. The CDC will play a pivotal role in maintaining our reputation for dining excellence and operational efficiency, working closely with our Noble House Corporate Chef & F&B teams.

Key Responsibilities:

• Lead and manage the entire kitchen team, including chefs, cooks, and kitchen staff, fostering a collaborative and high-performance environment
• Develop, plan, and update menus that reflect current culinary trends while maintaining quality standards
• Oversee food preparation, presentation, and service to ensure consistency and excellence in every dish
• Manage inventory control, including ordering supplies, monitoring stock levels, and minimizing waste
• Supervise food production processes to meet safety regulations and health standards
• Coordinate catering events, banquets, and special functions with attention to detail and client specifications
• Oversee shift management to ensure smooth operations during all service hours
• Implement training programs for staff development in culinary techniques, standards, food safety, and customer service
• Maintain compliance with all food safety regulations and industry best practices
• Collaborate with management on budgeting, cost control, and menu pricing strategies

Requirements

You own this if you have...

• Food Preparation & Production: Advanced cooking techniques and with an understanding of food presentation, handling and storage as well as equipment used.
• Quality Control and Priority Assessment: Determine how to ensure your team achieves the goal of not only meeting the restaurants specifications regarding food presentation while exceeding the outlined commitment to quality.
• Customer Service: Every order is handled with a high level of professionalism, and any guest complaints are dealt with quickly and efficiently. This requires a practical knowledge of industry best practices and customer service.
• Communication: This position requires a commitment to details both verbally and non-verbally, therefore, the CDC must encourage cooperative and consistent levels of communication with kitchen staff, front-end staff and management.
• Interpersonal Relationships: Must adapt to different personalities of clients, vendors and coworkers without losing focus. Must possess high professional ethics and avoid extreme familiarity or conflicts with others.
• Flexibility: Understanding when needed to assist the workload of others
• Experience: 2-5 yrs. of CDC, Exec Sous or Sous Chef in a full service restaurant, hotel or resort. Successful execution in a high volume ($5M+) revenue with teams of 20+ and multiple outlets.

Noble House Hotels & Resorts are proud to encourage and support an environment where everyone can be a successful team member (come as they are) as their true authentic self. We are an equal opportunity workplace and employer that does not discriminate based on race, color, disability, gender/sex, sexual orientation, religion, national origin, age, veteran status, or any other protected status. We are committed to building a team (rooted in family) and a workplace where we are all able to be successful based solely on our individual qualifications, experience, abilities and job performance.