Sous Chef

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

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.