Executive Sous Chef

Executive Sous ChefLuxury Resort | Montana, USACompensationBase Salary: $100,000 – $115,000 / yearHousing Allowance: $1,000 / monthRelocation Assistance: $3,000Role OverviewOversees all culinary and stewarding operations, directing outlet chefs, line cooks, and stewards on kitchen standards, policies, and procedures. Assumes full kitchen leadership in the Executive Chef's absence and partners closely with Front-of-House to deliver a seamless dining experience.Key DeliverablesKitchen operations — direct day-to-day culinary and stewarding operations across all outlets, ensuring consistent quality, presentation, and food safety/sanitation complianceMenu development — assist in planning, costing, and executing resort menus, including seasonal and special offeringsTeam leadership — support hiring, scheduling, training, and performance management of culinary staffCost & inventory control — manage labor costs, purchasing, and inventory to support budget targetsEvent execution — contribute to culinary planning and service for special resort functions and eventsCross-functional coordination — partner with Front-of-House leadership and participate in operational meetings to align on service needsRequired Qualifications6+ years of culinary experience, including 4+ years leading culinary teams in a management-level role, ideally across multiple kitchensRequired experience in a 5-star hotel or resort environmentDegree in Culinary Arts, Hospitality Management, or related field preferredRecognized culinary industry achievements (awards, commendations) strongly preferredProficient in Microsoft Office Suite, with ability to learn industry-specific systemsClient identity withheld pending mutual candidate interest. Full benefits (medical/dental/vision, 401(k) match, PTO, and travel benefits) shared upon progression.