EMPLOYMENT OPPORTUNITIES
Waters Edge Winery & Bistro is looking for dynamic individuals who love to work with people, who have a great work ethic and love learning new skills! You don’t even need to have experience! If this sounds like you, we’d love to hear from you! We’re currently looking for great people to work in our bistro kitchen! Apply today!
All Employees of Waters Edge Winery & Bistro Kalispell can expect to enjoy a fun & dynamic work environment! We are a family owned business and know that the success of our business relies on the team we employ. We believe in empowering and advancing those who demonstrate passion, a great attitude and love of learning. At Waters Edge Winery Kalispell there are many opportunities to learn new skills and advance within the organization and the world of wine! In addition to a great work environment, employees will receive competitive compensation packages, sales incentives & discounts on products.
Waters Edge Winery & Bistro | Kalispell, MT | Full-Time (aprox. 36/hours per week)
This is not a “chef with a capital C” role.
We’re looking for a Kitchen Lead who’s skilled, creatively driven, and leads with respect — not volume, not attitude, not ego.
If you love great food, clean systems, collaboration, and bringing people up instead of tearing them down, keep reading.
The Vibe
Waters Edge Winery & Bistro is a fast-growing winery and simple scratch kitchen with live music, events, and catering. We care deeply about:
- Quality food
- Strong systems
- A healthy kitchen culture
- Treating everyone with respect
We do not tolerate toxic behavior. Ever.
What You’ll Do
- Lead day-to-day kitchen operations with confidence and calm
- Create and evolve menus (seasonal, events, catering)
- Cost menus and manage food margins responsibly
- Train, onboard, and support kitchen staff
- Maintain ServSafe and food safety standards
- Improve kitchen flow, prep systems, and efficiency
- Execute catering and special events
- Work autonomously while collaborating with leadership
Who We’re Looking For
You are:
- Professionally trained in culinary arts – this can mean school or on the job expertise
- Experienced in menu development and food costing
- ServSafe certified (or willing to get certified)
- Comfortable leading without micromanaging or yelling
- Creative, organized, and adaptable
- Humble enough to do dishes (it’s a small kitchen and a lot of time you’ll work solo)
- Calm under pressure
- Willingness to help out other team members with things like labelling wine, polishing glasses, stocking shelves and above all else – a passion for cleaning! No one wants to eat in a dirty restaurant and we didn’t earn our awards for being dirty!
- Respectful to every role — dish, FOH, management, guests
- Proud of your work, not your title
If you believe kitchens run best with teamwork, humility, and accountability — you’ll fit right in.
What This Is Not
- Not a yelling kitchen
- Not a toxic “chef culture”
- Not 70-hour weeks
- Not micromanaged
This is a role for someone who wants ownership, autonomy, and balance.
Compensation
$39,000 – $43,000 annually
( $21–$23/hour depending on experience, performance and attitude on the job)
Probationary period of 3 months – show us what you got! If you got the right stuff, your wage will reflect it!
Performance-based growth as the food and catering program expands.
Perks
- Wine & food discounts
- Creative input and real decision-making
- Stable schedule (for restaurant life)
- Supportive ownership that has your back
Apply If:
You love food, lead with integrity, and believe great kitchens are built on respect, systems, and good humans.
Apply with resume and a brief note on why this role speaks to you.
