Executive Sous Chef: Lead Resort Kitchens & Culinary Team

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

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.