Top 16 sous chef Jobs in bozeman mt

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
11d
Sous Chef
Hilton Garden Inn Bozeman —Bozeman, MT
- Weekends as needed
- Mid-level
- 3 years
- Supervising experience
Quick Apply
Cook III Sr - Catering
Montana State University —Bozeman, MT
- $28.50 an hour
- 8 hour shift
- Hospitality
- Customer service
- Writing skills
Sauté Line Cook - PM
Riverside Country Club —Bozeman, MT
- $24 an hour
- Full-time
- Mid-level
- 2 years
- Kitchen
- Opportunities for advancement
Quick Apply

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Cook I
Montana State University —Bozeman, MT
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Executive Chef

Riverside Country Club -
Bozeman, MT

Quick Apply

Job Details

Full-time
$95,000 - $105,000 a year
11 days ago

Qualifications

Food & beverage industry purchasing
Team leadership
Kitchen cost control
Food & beverage production
Materials management in food and beverage
Restaurant cost management
Managing hospitality operations budgets

Full Job Description

Executive Chef

Department: Culinary / Kitchen

Reports To: General Manager

Position Type: Full-Time, Year-Round

Schedule / Hours: Flexible schedule; evenings, weekends, and holidays required

POSITION OVERVIEW

The Executive Chef is responsible for all food production across Riverside Country Club, including the dining room, banquet functions, and seasonal snack shack. This role leads the kitchen team and oversees menu development, food purchasing, cost control, and adherence to the highest standards of food quality and sanitation. The Executive Chef reports to the General Manager, partners closely with the Assistant General Manager and the Event Coordinator, and directly supervises the sous-chef team and all kitchen staff.

We are looking for a hands-on culinary leader who sets the standard on the line during our busy season, develops a talented team, and makes our members feel cared for at every meal.

KEY RESPONSIBILITIES

Hire, train, supervise, schedule, and evaluate all kitchen staff; coach, reward, and discipline in a fair and legal manner.
Plan menus for all food outlets, special occasions, and events.
Develop standardized recipes and techniques to ensure consistent quality and minimize food costs; exercise portion control and assist in establishing menu pricing.
Cook or directly supervise the cooking of items requiring skillful preparation.
Maintain a strong physical presence during peak business hours.
Approve requisitions for food products and kitchen supplies; manage purchasing, vendor relationships, inventory, and par levels.
Prepare budget data for kitchen operations; project annual food, labor, and other costs; monitor financial results and take corrective action as needed.
Attends and provides reports at meetings to relevant Committees and the Board of Directors.
Establish controls to minimize food and supply waste and theft.
Maintain the highest standards of sanitation, cleanliness, and safety throughout all kitchen areas.
Establish and maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment.
Evaluate food products to ensure quality standards are consistently met.
Consult with the Event Coordinator on food production for special events.
Work closely with the Food & Beverage team to exceed the expectations of members and guests.
Develop and update kitchen policies and procedures to reflect current techniques and best practices.
Provide training and professional development opportunities for kitchen staff.
Know and be able to perform crucial roles during emergencies.
Periodically visit the dining areas to welcome members and gather feedback.

QUALIFICATIONS

Bachelor's degree in culinary arts and/or Hospitality Management plus 5 years of food production and management experience; OR 10+ years of relevant experience; OR an equivalent combination of training and experience.
Exceptional cooking skills and a record of consistent, high-quality food.
Strong leadership, communication, and organizational skills.
Proven ability to manage budgets, food and labor costs, and purchasing.
ServSafe certification is required within 90 days of employment.
Experience in a private club, resort, hotel, or high-volume banquet environment preferred.
The ability to pair food and wine is a plus.
Proficiency with POS, inventory, and recipe-costing systems preferred.

PHYSICAL REQUIREMENTS

Constant standing and walking throughout shift.
Frequent lifting and carrying of up to 50 lbs.
Frequent bending, kneeling, pushing, and pulling.
Ability to work in a hot and fast-paced kitchen environment.

ABOUT RIVERSIDE COUNTRY CLUB

Established in 1959, Riverside Country Club is a member-owned, family-oriented private club providing excellent facilities, programs, and services for the enjoyment of our members and their guests. Located in beautiful Bozeman, MT, the club features an 18-hole championship golf course, racquet sports facilities (tennis, pickleball, and platform tennis), swimming pools, banquet facilities, and dining facilities.

We believe in treating our employees with the same respect as our members and guests. We look to promote from within and provide training and tools for our employees to succeed.

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sous chef jobs in bozeman mt

Executive Chef

Sous Chef

Cook III Sr - Catering

Sauté Line Cook - PM

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