Chef de Cuisine | Creative & Operational Partnership | Bozeman, MT

Chef de Cuisine

Location: Bozeman, MT

Relocation Assistance: Available

Compensation: Competitive salary DOE + bonus potential + benefits

Employment Type: Full-time, salaried, exempt

Reports To: Ownership

About the Opportunity

A French restaurant, wine bar, and urban winery in downtown Bozeman is seeking a Chef de Cuisine to lead day-to-day kitchen operations. The concept centers on modern French cuisine, an evolving Menu du Jour, an ambitious wine program, guest-chef collaboration dinners, and private events all delivered with the warmth and precision of a true brasserie. We're looking for a culinary leader who blends classical French technique with a contemporary, ingredient-driven sensibility and who can lead a small, ambitious team in a refined service environment.

Position Summary

The Chef de Cuisine owns the kitchen from menu development and sourcing to execution, training, and cost control. This is a hands-on leadership role: the CDC is expected to be on the line during service, in dialogue with farmers and purveyors during the day, and shaping the culinary identity of the restaurant over time. The CDC works closely with ownership and the wine team to ensure food and beverage move as one program.

Key Responsibilities

Culinary Leadership & Menu Development

• Lead menu creation and seasonal evolution of the Menu du Jour and dinner menu, rooted in classical French technique with a modern, regional twist
• Develop recipes, build sheets, and plating standards; document everything to ensure consistency
• Collaborate with the wine team on pairings, tasting menus, and wine-dinner programming
• Partner with visiting guest chefs on collaboration dinners and special events

Kitchen Operations

• Run the line during service: expedite, cook stations as needed, and hold the pass to standard
• Build and execute prep lists, station setups, and daily line checks
• Oversee BOH scheduling, labor management, and shift assignments
• Lead pre-shift meetings; communicate menu changes, 86s, and service notes to the FOH team

Sourcing & Purveyor Relationships

• Develop and maintain relationships with local farms, ranches, foragers, and specialty purveyors across Montana and the broader region
• Manage ordering, receiving, and inventory across produce, proteins, dairy, and dry goods
• Hit COGS targets through smart purchasing, menu engineering, yield management, and waste control

Team Development

• Recruit, hire, train, and mentor line cooks, prep cooks, and dishwashers
• Foster a kitchen culture grounded in respect, craft, curiosity, and accountability no shouting, no shortcuts
• Conduct regular performance check-ins and create clear growth paths for the team

Quality, Safety & Compliance

• Enforce all food safety, sanitation, and Gallatin County / Montana health code standards
• Maintain temperature logs, labeling, dating, FIFO rotation, and HACCP practices
• Keep the kitchen, walk-ins, dry storage, and prep areas immaculate and organized
• Coordinate equipment maintenance and capital requests with ownership

Private Events & Special Programming

• Build menus and execute service for private dinners, wine club events, and seasonal celebrations
• Support wine-travel and wine-club programming with relevant culinary touchpoints

What We're Looking For

• 4+ years of progressive culinary leadership experience in upscale to fine dining, full-service restaurant environments
• Strong foundation in classical French technique (stocks, sauces, charcuterie, ptisserie fundamentals) with a modern point of view
• Demonstrated menu development experience and a clear culinary voice
• Proven leadership in a small, high-standard kitchen; comfortable being on the line and at the desk
• Strong financial literacy: P&L awareness, food cost, labor cost, par-level discipline
• Genuine interest in wine and how food and wine work together; experience with wine-pairing menus a major plus
• Working knowledge of local/regional sourcing; willingness to build a Montana-based supplier network
• ServSafe Manager certification (or able to obtain within 30 days)
• Polished communicator with both BOH and FOH; calm under pressure
• Culinary degree or equivalent professional training preferred
• Available evenings, weekends, holidays, and for special events

What We Offer

• Base salary $80,000-$85,000 DOE
• Relocation assistance
• KPI-based bonus
• Paid time off
• Health benefits stipend
• Creative and operational partnership with ownership

We are an Equal Opportunity Employer. All qualified applicants will receive consideration without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or any other protected characteristic.