Top 8 executive chef Jobs in bozeman mt

Director - Culinary Services
Montana State University —Bozeman, MT
- Weekends as needed
- Data analysis skills
- Office
- Residential
Executive Chef
Riverside Country Club —Bozeman, MT
- $95,000 - $105,000 a year
- Weekends as needed
- 5 years
- Ability to lift 50 pounds
- Bachelor's degree
Quick Apply
13d
Executive Chef
Hilton Garden Inn Bozeman —Bozeman, MT
- Weekends as needed
- Hotel
- Mentoring
- Experience equivalent to degree accepted
Quick Apply
EXECUTIVE CHEF 2- Montana State University Greek House Chefs
GREEK HOUSE CHEFS INC —Bozeman, MT
- $42 - $44 an hour
- Full-time
- ServSafe
- English
- Ability to lift 50 pounds
Quick Apply
1d

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Director - Culinary Services

Montana State University -
Bozeman, MT

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Job Details

Qualifications

Vendor relationship building
Sustainability improvement
Driver's License
Policy & process development
Food and beverage industry expertise
Interdisciplinary policy and procedure development
Managing hospitality operations budgets
Restaurant marketing
Policy Development
Senior leadership

Full Job Description

Culinary Services Division (CSD), a division of Auxiliary Services, provides meals for over 12,000 customers daily and is an integral part of campus life and the overall college experience. CSD proudly provides Montana State University students with not only a repertoire of various cuisines, cooking styles, and flavors, but a comfortable atmosphere to meet friends, study, and simply relax. The division is comprised of 2 residential dining halls, 7 retail operations (internal and franchise), Brick Breeden Fieldhouse and Bobcat Stadium Concessions, Fork in the Road food truck, MSU Catering, Indulge In-House Bakery & Commissary Kitchen, and the Farm to Campus Program.

Duties and Responsibilities

The Culinary Services Director provides executive leadership of the food operations and is responsible for each operation’s long term financial viability and ultimate success in meeting the needs of the campus community through the establishment and maintenance of an effective management team, staff, system controls, and sustainability initiatives.

Strategic oversight and administration of the division’s financial resources, personnel, inventory, marketing, programs, and facilities.
Analysis, development and implementation of tactical planning initiatives that align and flex with the university’s goals.
Responsible for division’s budget development and maintenance of approximately $35 million annually. Charged with maximizing revenue potential to meet intended goals of reinvestment back into the university.
Direct supervision of the six members of the division’s leadership team and senior oversight of division’s personnel (250 staff and 600 student/short term worker), providing guidance in relation to recruitment, retention, training, and professional development.
Provide large and small project management direction inclusive of oversight of facilities maintenance, immediate and deferred needs, and new construction.
Primary oversight of the division’s procurement/contract management and compliance; operational policies and procedures; inventory systems; and sanitation and safe food handling compliance.
Develop systems to regularly evaluate all areas of responsibility from inventory to food production to sustainability and other programs.
Oversee division’s customer service initiatives in support of the university’s commitment to service excellence.
Monitor internal control mechanisms to reduce the risk of fraud.
Direct the division’s marketing plans specific to each operation in support of financial goals.
Interact and build sustainable working relationships with students, campus constituents, vendors, and other industry partners.
Report to the Associate Vice President of Auxiliary Services and actively participate as part of the Auxiliary Services’ executive team while performing other duties in support of the enterprise’s mission.

Required Qualifications – Experience, Education, Knowledge & Skills

Bachelor’s degree in Business, Hospitality Management, Food Service Management or related disciplines or extensive relevant experience typically found in operating or managing a large-scale/high volume food operation.

Significant progressive experience in the management and leadership of a multi-unit, diversified food service organization with demonstrated experience in strong business practices, senior level human resource management, marketing, and policy and procedure formulation and execution.

Extensive operational understanding of the systems necessary to successfully operate a comprehensive large-scale/high volume food operation through actual participation in various components within such an organization.

Demonstrated skill in developing, administering and managing budgets.

Experience providing oversight in the maintenance and growth of sustainability related initiatives or systems.

Preferred Qualifications – Experience, Education, Knowledge & Skills

Master’s degree or certification in a relevant/related field.

Significant project management experience in the food industry (programmatic and/or construction and renovation).

Successful experience utilizing trending technology in the food industry.

At least three years of high level leadership experience within a self operated, higher educational food service setting.

Demonstrated success in implementing and executing strategic and lasting revenue initiatives.

Demonstrated experience building and maintaining successful relationships with a wide array of constituents.

The Successful Candidate Will

Exhibit comprehensive knowledge of self-operated, comprehensive, large-scale, institutional food service operations
Effective leadership skills creating a culture of service and accountability within a large organization
Interpret varied and complex data as it relates to financial performance, cost containment, food stuffs inventories and production, and sales of the enterprise venues.
Have a strong commitment to customer service.
Exhibit computer expertise with a variety of software packages and navigate confidently within the division’s and university’s administrative suite of software.
Have the ability to quickly learn and put to use the knowledge brought about by rapidly changing information and/or technology.
Exhibit effective interpersonal skills with the ability to motivate employees to perform at and sustain a high level of quality and output
Demonstrate extensive experience in facilitating change, managing conflict, and problem solving.
Generate team oriented solutions to challenges facing the Auxiliary and more specifically the Culinary Services division.
Exhibit effective speaking and presentation skills in front of groups of varying size.
Be knowledgeable about State and Federal health and food safety guidelines.

Position Special Requirements/Additional Information

This job description should not be construed as an exhaustive statement of duties, responsibilities or requirements, but a general description of the job. Nothing contained herein restricts Montana State University’s rights to assign or reassign duties and responsibilities to this job at any time.

Must possess a valid driver’s license and meet all State of Montana requirements to operate State/University vehicles. Please do not send a copy of your driver’s license at this time. (If the successful candidate possesses a valid out of state driver’s license, the candidate must obtain a valid Montana driver’s license within 60 days.)
Will be asked to work evenings, weekends, long hours, consecutive days during busy periods, and occasional holidays as the school and event schedule demands.
Occasional travel for work.
Dependent on athletic games and special event schedule, will be required to attend events in various locations on campus.

Physical Demands

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily with or without reasonable accommodations. The requirements listed above are representative of the knowledge, skill, and/or ability required.

Normal office and food service environments.
Ability to move about for long periods of time.
Occasionally work outside and in inclement weather.

This position has supervisory duties?

Yes

Posting Detail Information

Number of Vacancies

Desired Start Date

Summer 2026

Position End Date (if temporary)

Open Date

Close Date

Applications will be:

Screened beginning April 1, 2026 ; however, applications will continue to be accepted until an adequate applicant pool has been established.

Special Instructions

Please address the qualifications in your cover letter and resume.

Questions? Contact: Search Support at [email protected] or 406-994-6093.

EEO Statement

Montana State University is an equal opportunity employer. MSU does not discriminate against any applicant on the basis of race, color, religion, creed, political ideas, sex, sexual orientation, gender identity or expression, age, marital status, national origin, physical or mental disability, or any other protected class status in violation of any applicable law.

In compliance with the Montana Veteran’s Employment Preference Act, MSU provides preference in employment to veterans, disabled veterans, and certain eligible relatives of veterans. To claim veteran’s preference, please complete the veteran’s preference information located in the Demographics section of your profile.

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executive chef jobs in bozeman mt

Director - Culinary Services

Executive Chef

Executive Chef

EXECUTIVE CHEF 2- Montana State University Greek House Chefs

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