Lead Sous Chef — Team Leader, Menu & Quality

Hilton Garden Inn Bozeman MT; Bozeman (MT); On-site; USD 55,000 - 72,000; Full time

Benefits offered by this job

Restaurant on site

Indoor pool

24-hour convenience shop

Job summary

Hilton Garden Inn Bozeman MT seeks a skilled Sous Chef to assist the Executive Chef in managing all kitchen operations. This hands-on role oversees kitchen staff, maintains food quality and safety, and ensures efficient prep and execution consistent with hotel standards.

Ideal candidates will have 3–5 years in professional kitchens with supervisory experience, strong cooking techniques, and excellent 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.
• Culinary degree or equivalent professional experience preferred.

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 standards

Staff leadership

Communication skills

Organizational skills

Education

Culinary degree or equivalent experience

Job description

Hilton Garden Inn Bozeman MT seeks a skilled Sous Chef to assist the Executive Chef in managing all kitchen operations. This hands-on role oversees kitchen staff, maintains food quality and safety, and ensures efficient prep and execution consistent with hotel standards.

Ideal candidates will have 3–5 years in professional kitchens with supervisory experience, strong cooking techniques, and excellent organizational and communication skills.