Executive Sous Chef

DC Global Talent Inc.; Montana; On-site; USD 90,000 - 130,000; Full time

Benefits offered by this job

Full benefits (medical/dental/vision,

401(k) match

PTO

Travel benefits

Job summary

DC Global Talent Inc. in Montana seeks a seasoned Executive Chef to lead culinary and stewarding operations across resort outlets, ensuring exceptional quality, safety, and presentation while collaborating with Front-of-House.

The ideal candidate has 6+ years in culinary roles, 4+ in management, a 5-star hotel or resort background, a culinary degree, and a track record of cost control, menu development, and staff leadership.

Qualifications

• 6+ years of culinary experience, including 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.
• Recognized culinary industry achievements preferred.
• Proficient in Microsoft Office Suite; ability to learn industry systems.

Responsibilities

• Direct day-to-day culinary and stewarding operations across all outlets.
• Assist in planning, costing, and executing resort menus including seasonal offerings.
• Support hiring, scheduling, training, and performance management of culinary staff.
• Manage labor costs, purchasing, and inventory to meet budget targets.
• Contribute to culinary planning and service for resort events.
• Partner with Front-of-House leadership and attend operational meetings to align on service needs.

Skills

Culinary leadership

Kitchen operations

Food safety & sanitation

Cost control

Inventory management

Event planning

Education

Degree in Culinary Arts or Hospitality Management

Tools

MS Office

Job description

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.

• 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.