Sous Chef

Big Sky Resort; Big Sky (MT); On-site; USD 40,000 - 60,000; Full time

Benefits offered by this job

Free All Access Bike Haul Pass

Discounted Golf and Mountain Biking

25%-50% off Food and Beverage

Eligibility for affordable Team Member Housing

Monthly employee events

Job summary

Join Big Sky Resort as a Sous Chef to lead and develop a high-performing culinary team in our vibrant kitchen. You’ll balance creativity with execution while maintaining exceptional standards.

With a commitment to mentorship and growth, this role is perfect for someone passionate about cooking and leadership. Ideal candidates will have at least 2 years of experience in culinary leadership, managing all aspects of kitchen operations, along with a successful track record in food safety and team development.

Enjoy unique benefits in one of the most beautiful environments in the Rocky Mountains.

Qualifications

• Minimum 2 years of culinary leadership experience in a professional kitchen.
• Mastery of multiple cooking techniques and advanced knife skills.
• Strong understanding of HACCP, food safety, and operational best practices.

Responsibilities

• Lead and develop a high-performing culinary team.
• Manage daily operations including inventory and food cost controls.
• Coach, mentor, and develop your team.

Skills

Culinary leadership

Cooking techniques

Food safety

Communication

Attention to detail

Job description

Overview

Do you believe in work-life harmony—valuing how your work influences your personal life and how your personal growth enhances your leadership? Are you ready to work somewhere that values precision, creativity, and accountability as much as passion? Do you ever feel like you’re the only one with a long-term vision for what a kitchen can become? If you answered yes, it’s time to join one of the most dynamic and forward-thinking culinary teams in the Rocky Mountain region.

Join Big Sky Resort’s Culinary Team as we reinvent the resort dining experience. At Big Sky, we’re not just cooking—we’re building chefs for the future. With structured training, mentorship opportunities, and a culture rooted in professionalism and growth, this is a foot-in-the-door opportunity to elevate your craft and your career.

Our Sous Chefs are the heartbeat of the kitchen—balancing creativity with consistency, leadership with humility, and vision with execution. Whether leading in a high-energy outlet or a refined dining venue, you’ll play a key role in shaping one of the most exciting culinary programs in the Rocky Mountains.

Who You Are

You’re more than a cook—you’re a leader in the making. The ideal candidate brings a passion for craft, a commitment to growth, and the ability to build trust and consistency within a team.

You Might Describe Yourself As

• A Problem Solver: Calm, adaptable, and solutions-focused under pressure.
• Team Oriented: You elevate others through collaboration and respect.
• Helpful: You lead from the front and step in wherever needed.
• Focused & Thorough: You execute with intention and precision.
• Detail Driven: You understand that excellence lives in the small things.

Responsibilities

• Partner with the Executive Chef to lead and develop a high-performing culinary team while cultivating a fun, professional, and supportive kitchen culture.
• Execute all menu items with consistency, ensuring every plate meets our standards for flavor, texture, and presentation.
• Manage daily operations including inventory, ordering, and food cost controls.
• Jump onto any station as needed to support the team and keep service seamless.
• Lead daily line-ups and communicate expectations clearly and constructively.
• Enforce top-tier cleanliness, sanitation, and safety standards.
• Participate in leadership meetings, cross-department initiatives, and training opportunities to strengthen your professional skill set.
• Coach, mentor, and develop your team—helping emerging cooks become future sous chefs.
• Uphold Boyne Standards and Boyne Basics to ensure an exceptional and consistent guest experience.

Qualifications

• Minimum 2 years of culinary leadership experience in a professional kitchen.
• Mastery of multiple cooking techniques and advanced knife skills.
• Strong understanding of HACCP, food safety, and operational best practices.
• Proven ability to lead, train, and inspire others.
• High attention to detail and personal accountability.
• Positive communicator who builds trust and respect within a team.
• Flexibility to work early, mid, or late shifts—including weekends and holidays.
• Physical ability to lift at least 35 lbs, stand for extended periods, climb stairs, and carry trays.

How To Stand Out

• Submit a resume with your application.
• Hold current ServSafe certifications (Food Handler and Food Allergen).
• Demonstrate proven leadership and growth—or bring a passionate, teachable attitude with the drive to rise quickly.

Why Big Sky Resort

When you join Big Sky Resort, you join a culinary community that believes in growth, mentorship, and excellence. Our kitchens operate with purpose and pride—supported by leadership that invests in its people. This is your opportunity to work, learn, and lead in one of the most inspiring mountain environments in the country. If you’re ready to take the next step in your career and help shape the future of alpine dining—we want to meet you.

Benefits

• FREE All Access Bike Haul Pass and discounted Golf Pass
• Discounted Golf and Mountain Biking for friends and family
• 25%-50% off Food and Beverage and Retail discounts at all Boyne outlets
• Eligibility for affordable Team Member Housing
• Lodging discounts for friends and family
• FREE Basecamp activities including zip line course
• Wellness Day and Eligibility for PTO
• Monthly employee events