Executive Sous Chef

D.c.-Global-Talent-Inc.; Big Sky (MT); On-site; USD 100,000 - 115,000; Full time

Benefits offered by this job

Housing Allowance

Relocation Assistance

Job summary

Luxury Resort in Montana, USA, seeks an Executive Sous Chef to oversee culinary and stewarding operations, directing outlet chefs, line cooks, and stewards. You will partner with Front-of-House to deliver a seamless dining experience and step in for the Executive Chef when needed.

The role requires 6+ years of culinary experience with leadership in a multi-kitchen environment, preferably in a 5-star resort, along with a Culinary Arts degree and strong menu development skills.

Qualifications

• 6+ years of culinary experience with 4+ years leading culinary teams in a management role.
• Experience in a 5-star hotel or resort environment.
• Degree in Culinary Arts, Hospitality Management, or related field preferred.
• Awards or commendations in the culinary industry strongly preferred.
• Proficient in Microsoft Office Suite and able to learn industry systems.

Responsibilities

• Direct day-to-day culinary and stewarding operations across all outlets.
• Lead kitchen standards, policies, and procedures in partnership with Executive Chef.
• Assist in menu planning, costing, and seasonal offerings.
• Hire, train, and manage culinary staff; oversee performance.
• Control labor, purchasing, and inventory to meet budget targets.
• Contribute to events and coordinate with Front-of-House.

Skills

Culinary leadership

Team management

Food safety

MS Office

Awards/recognition

Education

Culinary Arts Degree

Tools

MS Office Suite

Job description

Executive Sous Chef

Luxury Resort | Montana, USA

Compensation

• Base Salary: $100,000 – $115,000 / year
• Housing Allowance: $1,000 / month
• Relocation Assistance: $3,000

Role Overview

Oversees all culinary and stewarding operations, directing outlet chefs, line cooks, and stewards on kitchen standards, policies, and procedures. Assumes full kitchen leadership in the Executive Chef's absence and partners closely with Front-of-House to deliver a seamless dining experience.

Key Deliverables

• Kitchen operations — direct day-to-day culinary and stewarding operations across all outlets, ensuring consistent quality, presentation, and food safety/sanitation compliance
• Menu development — assist in planning, costing, and executing resort menus, including seasonal and special offerings
• Team leadership — support hiring, scheduling, training, and performance management of culinary staff
• Cost & inventory control — manage labor costs, purchasing, and inventory to support budget targets
• Event execution — contribute to culinary planning and service for special resort functions and events
• Cross-functional coordination — partner with Front-of-House leadership and participate in operational meetings to align on service needs

Required Qualifications

• 6+ years of culinary experience, including 4+ years leading culinary teams in a management-level role, ideally across multiple kitchens
• Required experience in a 5-star hotel or resort environment
• Degree in Culinary Arts, Hospitality Management, or related field preferred
• Recognized culinary industry achievements (awards, commendations) strongly preferred
• Proficient in Microsoft Office Suite, with ability to learn industry-specific systems

Client identity withheld pending mutual candidate interest. Full benefits (medical/dental/vision, 401(k) match, PTO, and travel benefits) shared upon progression.