Sous Chef

Generation Hospitality; Bozeman (MT); On-site; USD 45,000 - 60,000; Full time

Job summary

Generation Hospitality in Bozeman, Montana is seeking a Sous Chef to support the Executive Chef in daily kitchen operations, supervise staff, and uphold food quality and safety standards.

You will coordinate prep, train the culinary team, and ensure menu execution across shifts in a fast-paced hotel kitchen. This role requires strong leadership and excellent organization.

Must work early mornings, evenings, weekends and holidays, and be able to lift up to 15 pounds.

Qualifications

• 3–5 years of professional kitchen experience with supervisory duties.
• Strong knowledge of cooking techniques and food safety standards.
• Proven ability to lead a team in a fast-paced setting.
• Excellent organization and communication skills.

Responsibilities

• Assist the Executive Chef in daily kitchen operations and food prep.
• Supervise line cooks, prep cooks, and stewards.
• Ensure dishes meet hotel standards and recipes.
• Monitor quality, portions, and presentation.
• Maintain food safety, sanitation, and health regs.
• Assist with menu planning and seasonal updates.
• Manage inventory and assist with ordering.
• Train and mentor kitchen staff to maintain high performance.
• Support scheduling and labor efficiency.

Skills

Kitchen leadership

Food safety

Cooking techniques

Team motivation

Operations

Organization

Communication

Education

Culinary degree or equivalent

Job description

About this position

Three miles from Montana State University

We're off I-90, under three miles of Montana State University and downtown Bozeman, and walking distance from a choice of restaurants. It's 15 minutes to the Museum of the Rockies, and Bozeman Yellowstone International Airport (BZN) is 9 miles away via our free shuttle (6am - 11pm). Enjoy our restaurant, indoor pool, and 24-hour convenience shop.

Job Summary:

The Sous Chef assists the Executive Chef in managing all kitchen operations. This role is responsible for supervising kitchen staff, maintaining food quality and safety standards, coordinating food preparation, and ensuring efficient kitchen operations. The Sous Chef helps maintain consistency in menu execution while supporting training and development of culinary team members.

Duties/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.

Required Skills/Abilities:

• 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.

Education and Experience:

• Culinary degree or equivalent professional experience preferred.

Physical Requirements:

• Must be able to work early mornings, evenings, weekends, and holidays.
• Must be able to lift up to 15 pounds at times.