Seasonal Sous Chef — Lead Culinary Team, Big Sky Winter

Yellowstone Club, LLC; Big Sky (MT); Presencial; USD 65.000 - 75.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Free transportation to Bozeman

Complimentary shift meals

Two ski days per month

Discounted ski pass

401k matching

Onsite fitness center

Employee housing discount

LifeMart retailer discounts

End-of-season appreciation day

Employee store access

Descripción de la vacante

Yellowstone Club, a private resort community in Big Sky, Montana, seeks a Sous Chef for the upcoming Winter season. The role focuses on culinary management and food creation for an assigned restaurant outlet, ensuring top-notch guest experiences and cost-conscious operations.

The candidate will assist the Executive team, lead a culinary staff, and maintain high standards of hospitality, safety, and presentation in a seasonal setting with strong teamwork and guest service culture.

Formación

• Certificate in culinary arts or relevant field.
• 6+ years as Cook/Line Cook in a resort/club setting.
• Proficiency in regional American cuisine and hospitality management.
• Ability to lead and manage a culinary team.

Responsabilidades

• Ensure outstanding guest service in a guest-friendly environment, greeting and acknowledging every member and guest.
• Guarantee total guest satisfaction with hospitality and professionalism.
• Apply all property safety and security procedures and liaise with GM/HR in emergencies.
• Assist Executive Chef and Sous Chef with kitchen operations and preparation.
• Prepare and cook foods of all types for regular service or special functions.

Conocimientos

Culinary arts certificate

6+ years line cook experience

Regional American cuisine

Hospitality & service management

Team leadership

Educación

Certificate in culinary arts or relevant field

Descripción del empleo

Yellowstone Club, a private resort community in Big Sky, Montana, seeks a Sous Chef for the upcoming Winter season. The role focuses on culinary management and food creation for an assigned restaurant outlet, ensuring top-notch guest experiences and cost-conscious operations.

The candidate will assist the Executive team, lead a culinary staff, and maintain high standards of hospitality, safety, and presentation in a seasonal setting with strong teamwork and guest service culture.