Sous Chef
The Prisoner LLC
J.W. Heist Steakhouse | Plonk Wine Bar | Bozeman, Montana
The Prisoner LLC is seeking an experienced Sous Chef to lead one of the most unique kitchens in Montana.
Our culinary program serves two distinct restaurant concepts from one centralized kitchen. J.W. Heist Steakhouse celebrates live-fire cooking, premium steaks, and elevated American cuisine, while Plonk Wine Bar offers a seasonal menu designed around one of the region's most respected wine programs. Although each restaurant has its own identity, they operate from a single production kitchen with two adjacent service lines.
Working alongside the Executive Chef & Culinary Director, the Sous Chef will oversee daily execution, develop cooks, maintain standards, and create a culture built on professionalism, accountability, and hospitality.
Qualifications
· 3+ years of kitchen leadership.
· High-volume scratch kitchen experience.
· Strong food cost and inventory knowledge.
· Excellent communication and organization.
· Calm leadership during service.
· Passion for mentoring.
· Comfortable working every station.
· Commitment to cleanliness and detail.
Responsibilities
· Assist Chef in daily operations for both restaurant concepts.
· Direct service across two adjacent kitchen lines.
· Train, mentor, and develop cooks.
· Maintain consistency across two unique menus.
· Partner with the Executive Chef & Culinary Director on menus and operations.
· Build schedules and staffing plans.
· Foster professionalism, respect and continuous learning.
What Makes This Position Different
You'll lead two independent restaurant concepts operating simultaneously from one kitchen while partnering closely with the Executive Chef & Culinary Director to refine systems, improve menus, develop people, and build an exceptional kitchen culture.
Compensation & Benefits
· Competitive salary
· Health benefits
· Paid time off
· Dining privileges
· Professional development
· Long-term growth within The Prisoner LLC
Please submit your résumé along with a brief introduction describing your culinary background and leadership philosophy.
Pay: $65,000.00 - $72,000.00 per year
Work Location: In person
