Lead Sous Chef - Team Leader, Menu & Kitchen Ops

Hilton Garden Inn Bozeman; Bozeman (MT); On-site; USD 55,000 - 75,000; Full time

Job summary

Hilton Garden Inn Bozeman in Bozeman, MT, is seeking a Sous Chef to support the Executive Chef in running all kitchen operations. You will supervise staff, ensure food quality and safety, and coordinate preparation to maintain efficiency and high standards throughout service.

The role requires 3–5 years of kitchen experience with supervisory duties, strong cooking technique knowledge, and the ability to lead in a fast-paced environment, along with solid organizational and communication skills.

Qualifications

• 3-5 years of professional kitchen experience, including supervisory experience.
• Strong knowledge of cooking techniques, food safety standards, and kitchen operations.
• Ability to lead and motivate a team in a fast-paced environment.
• Strong organizational and communication skills.

Responsibilities

• Assist the Executive Chef in daily kitchen operations and food preparation.
• Supervise and coordinate activities of kitchen staff including line cooks, prep cooks, and stewards.
• Ensure all dishes are prepared and presented according to hotel standards and recipes.
• Monitor food quality, portion control, and presentation.
• Maintain compliance with food safety, sanitation, and health regulations.
• Assist with menu planning, recipe development, and seasonal menu updates.
• Manage kitchen inventory and assist with ordering food and supplies.
• Train, mentor, and support kitchen staff to maintain high performance and teamwork.
• Help manage kitchen scheduling and labor efficiency.

Skills

Kitchen supervision

Food safety

Team leadership

Communication

Education

Culinary degree or equivalent

Job description

Hilton Garden Inn Bozeman in Bozeman, MT, is seeking a Sous Chef to support the Executive Chef in running all kitchen operations. You will supervise staff, ensure food quality and safety, and coordinate preparation to maintain efficiency and high standards throughout service.

The role requires 3–5 years of kitchen experience with supervisory duties, strong cooking technique knowledge, and the ability to lead in a fast-paced environment, along with solid organizational and communication skills.