Executive Sous Chef – Resort Kitchen Lead

Columbia-Hospitality; Red Lodge (MT); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Get Paid Daily

Paid Time off & Holiday Pay

Benefits - Medical, Dental, Vision, DI

401K

HSA/FSA Plans

Values Based Culture (#OMGLIFE)

Culture Add

Referral Bonus

Discounted Lodging, Dining, Spa, Golf,

Employee Assistance Program

Committee Participation Opportunities

Task Force Work Opportunities

Online Learning Platform

Pet Insurance discounts

Job summary

Rock Creek Resort in Red Lodge, Montana is seeking an experienced Sous Chef to lead day-to-day kitchen operations and ensure high standards of food quality and presentation. The role oversees staff, inventories, menu creation, and coordination with the General Manager to implement updated contracts.

The ideal candidate brings a culinary arts degree or equivalent, 7+ years in the industry with 2+ years in culinary management, and strong leadership and communication skills.

Qualifications

• A culinary arts degree and/or equivalent training with 7+ years in industry and 2+ years of experience in culinary management role in a similar environment.
• Must possess excellent business communication skills (both written and verbal).
• Ability to manage according to employment and industry-relevant laws.
• To successfully perform the duties described, conflict management and negotiation skills are required.
• Must be flexible and able to perform multiple tasks, work in stressful situations with shifting priorities.
• Must be familiar with Microsoft Word, Excel, Outlook and other computer programs.
• Must demonstrate excellent people skills and a professional, friendly, and enthusiastic demeanor.
• Be detail-oriented, reliable and punctual, and have exceptional organizational skills.
• Necessary State Food Handler’s License(s)

Responsibilities

• Maintains responsibility for day-to-day operation of the kitchen and has complete responsibility for the kitchen in its entirety
• Develops and implements procedures to ensure that all work practices meet or exceed the established standards
• Communicates daily with General Manager for updates, changes and revisions to existing contracts
• Maintains standards for food quality, presentation, handling, sanitation and safety. Follows all appropriate policies and procedures
• Ensures timely and courteous follow-through on all client, guest, and team member requests
• Assists in the selection, supervision, training, development, scheduling, evaluating, disciplining, and counseling of staff
• Demonstrates positive leadership characteristics that empower and inspire employees to meet and exceed standards
• Monitors food and labor costs
• Conducts daily walk-through of all walk-in refrigerators, dry storage areas and food lines to ensure rotation, usage, cleanliness and proper sanitation
• Utilizes specification sheets to prepare daily preparation requirements, maintains par levels of necessary items
• Prepares and manages creation of new menu items
• Ensures attractive, consistent presentations of food items, both buffet and plated Interacts/supervises line cooks to monitor quality, presentation and consistency of food items prepared
• Handles all needs and accommodates customer requests in a timely manner
• Sets up, re-stocks, maintains, and cleans food preparation areas
• Responsible for ensuring presentation standards are meet for all hot and cold items
• Reads and interprets recipes
• Conducts product inventories, ordering and receiving of product
• Responsible for team maintenance of grooming standards
• Responsible for team adherence to standards for sanitation and safe food handling
• Responsible for all opening and closing kitchen procedures
• Evenings, weekends and holidays required.

Skills

Business communication

Leadership

Conflict management

Multitasking

People skills

Education

Culinary arts degree or equivalent

Tools

Microsoft Word

Excel

Outlook

Job description

Rock Creek Resort in Red Lodge, Montana is seeking an experienced Sous Chef to lead day-to-day kitchen operations and ensure high standards of food quality and presentation. The role oversees staff, inventories, menu creation, and coordination with the General Manager to implement updated contracts.

The ideal candidate brings a culinary arts degree or equivalent, 7+ years in the industry with 2+ years in culinary management, and strong leadership and communication skills.