Chef de Cuisine: Lead High-Volume Pub Dining & Menus

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

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.