Sous Chef

Company Description Ousel & Spur Pizza Co is a restaurant company located at 50 Ousel Falls Road in Big Sky, Montana, United States. The restaurant is part of the vibrant Big Sky dining scene and serves guests in a welcoming, community-oriented environment. Team members work in a fast-paced setting focused on quality food, attentive service, and memorable guest experiences. Joining Ousel & Spur Pizza Co offers the opportunity to contribute to a local business that values collaboration, consistency, and pride in craft.

Role Description The Sous Chef is a full-time, on-site role based at Ousel & Spur Pizza Co in Big Sky, MT. This role supports the Head Chef in daily kitchen operations, including preparing menu items, overseeing line cooks, and maintaining food quality and presentation standards. The Sous Chef assists with inventory management, ordering, and receiving supplies, while ensuring proper food storage and rotation. Daily responsibilities include monitoring kitchen cleanliness, enforcing food safety and sanitation procedures, and coordinating with front-of-house staff to ensure timely and accurate service. The Sous Chef also helps train and mentor kitchen team members, contributes to menu development, and supports efficient, positive teamwork during peak service hours.

Qualifications

• Professional experience as a Sous Chef, Line Cook, or similar back-of-house role in a restaurant or hospitality environment. Must have pizza experience
• Strong skills in food preparation, cooking techniques, and kitchen station management, with attention to consistency and presentation.
• Knowledge of food safety regulations, proper sanitation practices, and safe handling and storage of ingredients.
• Ability to lead and support a kitchen team, including training staff, delegating tasks, and communicating clearly under pressure.
• Experience with inventory control, portioning, and minimizing waste to support cost-effective kitchen operations.
• Capacity to work in a high-volume, fast-paced environment with a focus on timing, coordination, and service quality.
• Strong organizational and problem-solving skills, with reliability, punctuality, and a collaborative work style.
• Flexibility to work evenings, weekends, and holidays as required by restaurant operations.
• Culinary education or formal training is beneficial but not required; passion for food and continuous learning is highly valued.