Chef Jobs in Bozeman, MT

What perks can you expect?: Join an inclusive, global team and make life-long connections. Enjoy free access to Pursuit attractions and 50% off for friends. Get discounts on hotel stays, dining, and retail. Access subsidized mental health and wellness resources. Housing accommodations available. What will be your daily pursuit?: Your daily pursuit is creating fresh, healthy fuel for our teams to ensure they're energized for work and play! What will your compensation be?: $21.00/hour When does this adventure begin?: This role is posted for our spring/summer 2025 season! What will you do in this job?: Manage all aspects of Employee Dining Room operations - planning, scheduling, ordering, and more Work hands on - this job requires a leader ready to join their team members in any task or position! Keeps record of potential safety and maintenance issues and communicates details to supervisor Attend property management meetings and training sessions Offers assistance to guests and teammates where needed Be a utility player who can complete a variety of job duties What skills and experience do you need for this job?: Employee Dining or restaurant management experience required Work-ethic and commitment to the team and guest is key. Be willing and able to work solo or as part of a team Be committed to Safety First and the highest quality of cleaning & sanitizing standards Be organized with a great eye for detail Be kind to others and always bring your best Be a good communicator, always suggesting ideas and solutions Be helpful and friendly, willing to go the extra mile Be relaxed, flexible and able to handle a few curve balls Be ready to have fun! What will your work environment be like?: Beautiful. You'll be working in the iconic, unforgettable and inspiring location. Regardless of what your role is with us, you'll really get the chance to explore and see amazing scenery and wildlife in and around Glacier National Park. Fun. You'll be meeting team members from across the globe and get to participate in tons of team events. Independent. You'll spend your days in and around our amazing properties. Remote. Our home is filled with trees, lakes, and blue-bird skies; rather than buildings, freeways, and smog. Busy. You need to be prepared for a physical working environment with walking, stair climbing, bending, reaching, lifting (up to 50 pounds with assistance ) as required We work as a team and believe that we succeed together - these job duties may change based on the needs of the team and company as a whole. EEO: Pursuit is an Equal Opportunity Employer committed to diversity in the workplace. We evaluate qualified applicants without regard to race, color, age, religion, gender, sexual orientation, disability, veteran status, and other protected characteristics . Pursuit places a high value on diverse backgrounds and experiences, recognizing that they serve as catalysts for creativity and innovation. We encourage individuals who are eligible to work in the USA to apply and join our inclusive team! We are working to eliminate barriers for applicants and team members from equity-deserving groups. If you can't apply online or need accommodation during the application or hiring process, please contact our Talent & Acquisition Team at . We thank all candidates for their interest, however, please note that only applicants selected for further consideration will be contacted.

LOVE YOUR WORK. JOIN OUR TEAM. A community, not a facility. As thought leaders in the industry, we take a positive, holistic approach to senior care and encourage independence, as people are happiest when they can make their own choices. We provide opportunities for physical activity, social engagement, intellectual stimulation, spiritual involvement, and fun. We treat our residents and our team members like family. This opportunity will allow you to positively impact the quality of life for over 700 seniors and their families. EXECUTIVE CHEF Are you passionate about food? Do you nurture those you care for through your cooking? Do you believe creating food is both a science and an art? If so, maybe this is an opportunity for you. We are looking for the right person to oversee and implement the culinary program for our residents. We specialize in assisted living and memory care. Highgate Senior Living's mission is to devote ourselves to help each resident live a life of purpose and each of us plays a crucial role in doing so. We operate communities in the western US and are seeking the right Executive Chef to join our team. Come help us create an environment that promotes a sense of well-being and the feeling of true community in a gracious, homelike setting. This position is fulltime and is responsible to provide a culinary experience for our residents that engages all five senses in the most pleasant ways to nourish both the body and the soul. The successful candidate will be motivated by service, an organized and detail-oriented individual with a positive and self-motivated attitude. You must have good communication skills and be willing to work hard. This can be a great opportunity for those chefs that have a passion for food creation and are looking for a new industry with an exciting career path. If you are tired of long nights, spending all weekend at work, and a high stress work environment, this may be just the change you need to keep that passion ignited. Our industry needs heart driven, committed professionals that enjoy working in service to others while sharpening their skills and knowledge necessary for a long term, deeply satisfying profession. We support internal promotions for our team members. We also evaluate a person's unique skill sets and recognize different levels of professional experience when considering candidates for the role. SKILLS NEEDED: Confidence to engage with seniors, individually and in groups, with different physical and cognitive ability levels Exceptional culinary skills that demonstrate innovation, creativity, and thoughtfulness Advanced safety awareness in work habits and the ability to promote a safe work environment in the kitchen Proficient in table service etiquette Menu creation skills that incorporate both proper nutrition and good diversity combined with creative flair Awareness of food safety, infection control, and cleanliness standards Expert skills with varied cooking techniques and the desire to teach and train others these skills Calm demeanor in times of pressure and the ability manage the environment during stressful situations Business acumen to manage culinary labor, purchasing and procurement, and equipment maintenance Team player with ability to develop strong working relationships along with customer service focus Ability to adapt/respond quickly to the needs and preferences of our residents An understanding or the willingness to gain an understanding of the various forms of dementia and how to help residents with dementia still live with purpose Leadership capability to build, motivate and manage teams of people RELATABLE EXPERIENCE: Experiences where you have overseen the production and delivery of a culinary program Past culinary roles where you have been asked to deliver highest quality service Culinary opportunities you had that include serving seniors or other vulnerable populations Previous culinary service-based leadership positions in healthcare, hospitality, or hotels Prior volunteer work or other work with vulnerable groups of people Internships and special programs or assignments that have honed your culinary skill set Leadership roles in the culinary profession QUALIFICATIONS: 1- At least 21 years of age 2- A combination of education and experience that supports Executive Chef status 3- Current negative TB test 4- Knowledgeable in, or can quickly learn, various regulatory standards for the kitchen 5- Willingness to learn how to work in a healthcare/assisted living environment 6- ServeSafe certified or able to obtain within 60 days of hire 7- Ability to pass criminal record/background check 8- Good time management skills 9- Must be able to work well independently with little oversight As an organization we offer our team members a good benefits package, the ability to be heard, have their opinions count and the opportunity to innovate. Our compensation package will be flexible for this role based on the credentialing, tenure and skill sets each candidate brings for consideration. The starting hourly wage range for this position is $28.00 to $35.00 per hour. A passion for your work and a commitment to serving others are essential job qualifications. This is an opportunity to work in a booming industry that is constantly evolving and is making a positive impact for seniors every day. We are a healthcare company and being vaccinated against COVID-19 is preferred. If you want to learn more about this opportunity, please reach out to connect with us.

LOVE YOUR WORK. JOIN OUR TEAM. A community, not a facility. As thought leaders in the industry, we take a positive, holistic approach to senior care and encourage independence, as people are happiest when they can make their own choices. We provide opportunities for physical activity, social engagement, intellectual stimulation, spiritual involvement, and fun. We treat our residents and our team members like family. This opportunity will allow you to positively impact the quality of life for over 700 seniors and their families. EXECUTIVE CHEF Are you passionate about food? Do you nurture those you care for through your cooking? Do you believe creating food is both a science and an art? If so, maybe this is an opportunity for you. We are looking for the right person to oversee and implement the culinary program for our residents. We specialize in assisted living and memory care. Highgate Senior Living's mission is to devote ourselves to help each resident live a life of purpose and each of us plays a crucial role in doing so. We operate communities in the western US and are seeking the right Executive Chef to join our team. Come help us create an environment that promotes a sense of well-being and the feeling of true community in a gracious, homelike setting. This position is fulltime and is responsible to provide a culinary experience for our residents that engages all five senses in the most pleasant ways to nourish both the body and the soul. The successful candidate will be motivated by service, an organized and detail-oriented individual with a positive and self-motivated attitude. You must have good communication skills and be willing to work hard. This can be a great opportunity for those chefs that have a passion for food creation and are looking for a new industry with an exciting career path. If you are tired of long nights, spending all weekend at work, and a high stress work environment, this may be just the change you need to keep that passion ignited. Our industry needs heart driven, committed professionals that enjoy working in service to others while sharpening their skills and knowledge necessary for a long term, deeply satisfying profession. We support internal promotions for our team members. We also evaluate a person's unique skill sets and recognize different levels of professional experience when considering candidates for the role. SKILLS NEEDED: Confidence to engage with seniors, individually and in groups, with different physical and cognitive ability levels Exceptional culinary skills that demonstrate innovation, creativity, and thoughtfulness Advanced safety awareness in work habits and the ability to promote a safe work environment in the kitchen Proficient in table service etiquette Menu creation skills that incorporate both proper nutrition and good diversity combined with creative flair Awareness of food safety, infection control, and cleanliness standards Expert skills with varied cooking techniques and the desire to teach and train others these skills Calm demeanor in times of pressure and the ability manage the environment during stressful situations Business acumen to manage culinary labor, purchasing and procurement, and equipment maintenance Team player with ability to develop strong working relationships along with customer service focus Ability to adapt/respond quickly to the needs and preferences of our residents An understanding or the willingness to gain an understanding of the various forms of dementia and how to help residents with dementia still live with purpose Leadership capability to build, motivate and manage teams of people RELATABLE EXPERIENCE: Experiences where you have overseen the production and delivery of a culinary program Past culinary roles where you have been asked to deliver highest quality service Culinary opportunities you had that include serving seniors or other vulnerable populations Previous culinary service-based leadership positions in healthcare, hospitality, or hotels Prior volunteer work or other work with vulnerable groups of people Internships and special programs or assignments that have honed your culinary skill set Leadership roles in the culinary profession QUALIFICATIONS: 1- At least 21 years of age 2- A combination of education and experience that supports Executive Chef status 3- Current negative TB test 4- Knowledgeable in, or can quickly learn, various regulatory standards for the kitchen 5- Willingness to learn how to work in a healthcare/assisted living environment 6- ServeSafe certified or able to obtain within 60 days of hire 7- Ability to pass criminal record/background check 8- Good time management skills 9- Must be able to work well independently with little oversight As an organization we offer our team members a good benefits package, the ability to be heard, have their opinions count and the opportunity to innovate. Our compensation package will be flexible for this role based on the credentialing, tenure and skill sets each candidate brings for consideration. The starting hourly wage range for this position is $28.00 to $35.00 per hour. A passion for your work and a commitment to serving others are essential job qualifications. This is an opportunity to work in a booming industry that is constantly evolving and is making a positive impact for seniors every day. We are a healthcare company and being vaccinated against COVID-19 is preferred. If you want to learn more about this opportunity, please reach out to connect with us.

Benefits: Bonus based on performance Competitive salary Dental insurance Health insurance Paid time off Vision insurance Chefs at Copper Whiskey Bar wear a lot of hats, but the most important one says ‘LEADER.' We believe in servant leadership that empowers and supports our team members as we seek to provide the absolute best service and experience to our employees and our guests. Our managers place orders, write schedules, review budgets, and lead meetings that set our businesses and team members up for success every day, every table, every plate. Managers have the opportunity to learn from seasoned and experienced industry professionals as they advance their career and set new goals for their own paths and GET GREAT DONE! Responsibilities Punctual and able to work evenings, weekends, and some holidays as asked. Willingness to participate as part of a team with enthusiasm and respect. Love and appreciation for ingredients, cuisines, preparation techniques, and various beers, wines, and spirits. Excellent customer service skills, able to assess customer needs and recommend educated recommendations. Manage direct reporting to the Executive Chef related to financial, business, and administration matters. Coordinate with the Executive Chef in planning projects, sticking to budgets, expense control, and schedules. Ordering and Vendor Management. Assist to develop new productions and/or promotions to stimulate sales. Provide both tools and insights for efficiency and improvement of food preparation. Clear understanding and adherence to safety and sanitization guidelines and procedures. Detail-oriented, organized, communicative, and always punctual for scheduled shifts. Qualifications Minimum of 4 years Restaurant experience and 2 years Management experience in a professional kitchen preferred. Physically able to work standing for long periods of time (6+ hours). Physically able to lift up to 50 lbs. Compensation: $67,000.00 - $72,000.00 per year We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. The Okay Cool Group Okay, Cool is Montana's most burgeoning and unique hospitality group including the following concepts: Copper Whiskey Bar & Grill, Main Street Market, Brigade, Happy Box, Tips Up!, El Camino , and Kitty Warren . We are actively seeking talented individuals who are inspired to join a start-up team of industry leaders. Our valued players have a common set of core values and understand that working together helps us to be our most happy, balanced, and successful selves. Our team believes in ongoing growth and development, manifesting new strengths, and purposefully learning from our mistakes as we strive to get better every day. We take pride in our stylized culture of excellent food, delightful beverages, gracious service, and welcoming hospitality. We actively reward achievement, performance, leading with our values, and commitment within our teams and concepts. ********************************* Brigade Located on the second floor of the recently constructed Osborne building in beautiful Downtown Bozeman, Brigade is the newest crown jewel of dining experiences in Montana. Focused in local and quality sourcing, Brigade's menu is recognized for its Thoughtful Ingredients, Creative Cocktails, and Elevated Experiences. Featuring Bozeman's favorite Happy Hour, Brigade's team members take pride in creating memories for our guests through our passion for service and the culinary arts. Join our Brigade Team if an open kitchen, extensive wine list, and modern American cuisine is your kind of fun! *********************** COPPER COPPER is Montana's original Whiskey Bar & Grill with two locations in bustling Downtown Bozeman and the beautiful Village in Big Sky with over 250 unique whiskey selections. Our COPPER's are warm, comfortable, and friendly spaces with talented kitchen teams producing some of Montana's most beloved dishes from local farms and producers. Our service teams are passionate about all-things-Whiskey, and know to ask just how you like yours served. Join our COPPER team if charming Montana flavors, perfect Old-Fashioned's, and lifelong friendships is your cup of whiskey (or tea…)! ************************** Tips Up! For us, Après is a vibe, and at Tips Up! we take it to a whole other level, too… When we are not pouring frosty brews and slinging hot tots with the best damn chicken sandwiches you have ever had, we are on the mountain too, carving up lines and ripping down trails. But when the lifts close, you can find us at Big Sky's most popular bar full of live music, sweet swag, and the most bad-ass employees any ski town has ever seen. We work hard, we play hard, and our guests love it! Join our Tips Up! crew if shot skis, shuttle games, live music, a fast-paced kitchen, and fun-loving team members sounds rad to you! ***************************** El Camino Nope, not the car. Not the song, either. But definitely like cruising downtown late at night with the top down and your favorite jams playing at full volume. ‘El Co.' as we like to call it, is a fun and energetic environment full of people that love to dance, play the music too loud, and have a good time. The beers are always cold, and the jello-shots are always fresh on Downtown Bozeman's largest patio space on Main Street. We feature major national music acts on a regular basis, and actively support our own local musicians and arts. Join El Co. if you love music, high-energy bar service, and a fun-loving team! **************************** Happy Box Do you know all the words to Whitney Houston's songs? Can you Name That Song after the first three notes? Do you LOVE Asian Street Food and have a passion for homemade chili sauces?... If you answered YES! to any of these questions, then Happy Box Karaoke Bar is your new home for fun at work! The tunes are always spinning, and the sake and Tiki-inspired drinks are always flowing along side the most creative Asian Street Food around! Join our Happy Box team if decked-out, anime-themed private karaoke rooms, and a busy Tokyo-subway station vibe with a dueling wok station kitchen sound like sweet, sweet music to you! ************************ Main Street Market Downtown Bozeman's newest hot spot for fresh coffee, pastries, sandwiches, and salads is Main Street Market. With five other local business shops located inside, Main Street Market's open and flowing space is bustling with shoppers, coffee drinkers, and people-watchers, alike. Our kitchen team bakes fresh bread for our sandwiches daily, and are now famous for the giant cookies in our pastry window. We love getting to know our regulars, and don't have to ask your name or coffee when we see them at the door. Join our Main Street Market Team if you like steaming lattes, mixing fresh salads, and being a part of a new, fun, and exciting environment of entrepreneurs and friends! ********************** Kitty Warren Kitty Warren was the colorful and eccentric madam of lore known for her discretion and seven brass beds in Downtown Bozeman. Like Kitty's business, our underground speakeasy bar requires that you know someone to get in, or were given the secret password by one of our regulars. Down the twenty steps under Main Street, we mix classic cocktails with quality ingredients under dark red lights surrounded by velvet and leather booths and chairs while local DJ's spin tracks to keep the vibe going. Sometimes our bartenders wear a skirt, sometimes they wear a three-piece suit… We don't ask, and we don't tell because it would ruin the suspense. Join our Kitty Warren team if your style is your own, you wouldn't be caught dead shaking a Martini, and if a drop of Vermouth makes a difference to you! **************************************

Montana Ale Works seeking an Executive Sous Chef to join our team! Must be available nights, weekends, and for the whole summer season of 2024 (and hopefully beyond)! Job details: Industry-leading Compensation Generous Bonus Program Medical Insurance Dental Insurance Vision Insurance Supplemental Insurance Matched 401-K Plan Financial Wellness Counseling Paid Time Off Continuing Educational & Leadership Development Opportunities. Employee Wellness Program Discounts and Trade Partnerships at local establishments. Position Summary: To ensure excellence and profitability of the restaurant by partnering with the ownership group and management team to lead and develop our staff to ensure an unparalleled dining experience through consistency, efficiency and teamwork. The Sous Chef must: Provide direction and leadership for all day-to-day operations, including monitoring performance and setting performance standards Utilize interpersonal and communication skills to lead, influence & encourage staff. Advocate sound financial and business decision-making. Lead by example, serving as a role model by demonstrating honesty, integrity and appropriate behaviors at all times. Encourage and build mutual trust, respect, and cooperation amongst the team. Review staffing levels to ensure that guest service, operational needs and financial objectives are met. Establish and maintain open, collaborative relationships with employees and management team, ensuring employees do the same within the team. Enhance the guest experience while achieving or surpassing financial goal Demonstrating in-depth menu knowledge and staying ahead of trends by continuously seeking out information Be constantly developing key employees. Ensure that we are complying with all food handling and sanitation expectations in accordance with servsafe. Maintain the Ale Works culture founded in the belief that fun and work are not mutually exclusive. Job Requirements: 2 + years of high-volume restaurant beverage management experience. Working nights & weekends. Ability to work up to ten-hour shifts with extensive standing, walking and lifting 30 to 50 pounds. Extensive food preparation knowledge and ease with all stations in the kitchen. Strong communication, teamwork, and leadership skills. Enthusiasm & passion for hospitality that is willingly shared with team. Proactive approach to hiring, training, morale, product & menu development, etc. Commitment to the job, your staff, and the Ale Works culture and missions. Ability to spot and resolve problems efficiently. Disclaimer: This posting is not all-inclusive and may require related duties be completed by applicant. The restaurant industry is ever-changing and the needs of the restaurant may shift from time to time. Employees are expected to adapt in order to meet the ongoing needs of the business. Come and be a part of Montana Ale Works, Bozeman's community gathering place, where the art and craft of genuine hospitality is celebrated daily through hand-crafted food and drink driven by local sourcing. ***Montana Ale Works believes it is important to provide equal opportunity employment to all employees and applicants for employment. All decisions are made without regard to race, ethnicity, color, gender, gender identity, gender expression, religion, national origin, marital status, sexual orientation, military status, or any other aspect unrelated to the purposes of this organization. Equal employment opportunity ensures that all personnel actions are taken for job-related reasons in full compliance with all federal, state, and local laws.

JOIN OUR TEAM! We are proudly managed by O'Reilly Hospitality Management, LLC ("OHM") At OHM, we are: A forward-thinking (and growing) company offering opportunities to engage your passions through sustainability efforts, health & wellness, community involvement, & philanthropic outreach efforts. Committed to empowering Team Members throughout all levels of leadership. Every Team Member has the opportunity to contribute in a unique way, making a real impact. Seeking supportive, collaborative, detailed-oriented people to join our team! At OHM, we offer: 401(k) & Roth 401(k) with company match - full-time and part-time Team Members are eligible! Health, Dental, Vision & Life Insurance Paid Time Off, including Paid Parental Leave Growth Potential and Career Advancement Hotel/Restaurant Travel Perks & Discounts!

Culinary Services Division (CSD), a division of Auxiliary Services, provides meals and specialty beverages for over 18,000 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, a commissary kitchen, several retail operations including 4 coffee shops, Chick-fil-A, the Union Market and Bobcat Grill, Brick Breeden Fieldhouse and Bobcat Stadium Concessions, Fork in the Road food truck, MSU Catering, Indulge In-House Bakery, and the Farm to Campus Program. Duties and Responsibilities Reporting to the Executive Chef, the Chef de Cuisine will be assigned to one of two contemporary dining halls. The dining halls serve over 10,000 meals per day and are open 7 days a week from 7am - 10pm providing breakfast, lunch, dinner, and Late Night Bites. Specialty dinners are served multiple times a month highlighting Montana Made, holidays and other special events, and student/parent recipes. Within their assigned dining hall: Performs as the Head Chef. Provides oversight and supervision of culinary production; estimates food consumption; selects, develops, and standardizes production recipes to ensure consistent quality; assists with establishing presentation techniques and quality standards; ensures proper equipment operation/maintenance; and ensures compliance of safety and sanitation guidelines. Provides oversight and supervision of culinary staff: direct supervision of 2-3 Executive Sous Chefs and 3-4 Production Managers and indirect oversight of 50-55 line staff and 200 student/temporary staff; assists with the training and professional development of staff for a broad range of subjects from preparation techniques to sanitation compliance. Actively assists dining hall operations in day to day activities as needed. Ensures food production meets/exceeds all state and local food code standards as well as Hazard Analysis Critical Control Points (HACCP) standards. Partners with CS management and Housing staff to provide a creative and pleasing dining experience for students and other customers. Interacts with and build sustainable working relationships with students, campus constituents, vendors, and other industry partners while. And contributes to the success of the department by performing other duties as needed in support of the department's mission. Required Qualifications - Experience, Education, Knowledge & Skills Advanced degree or certificate in the hospitality, culinary arts or related field(s) plus progressively responsible experience as an executive sous chef or chef de cuisine for a high volume restaurant or multi-unit kitchen or an equivalent combination of education and experience. Progressively responsible experience supervising and training a large and diverse staff. Proficient experience using computers and various software packages; must include experience working with a menu management system. Substantial experience in menu and recipe development, recipe costing and kitchen inventory ingredient management. Experience in large volume food production, portion control, and quality control. Preferred Qualifications - Experience, Education, Knowledge & Skills Experience bringing farm to table solutions forward. The Successful Candidate Will Work effectively and efficiently in close cooperation with CS staff in a team-oriented environment Navigate within the parameters of strict, published and/or established operating guidelines as it relates to procurement, contracting and food safety Exhibit creativity in the culinary arts and exercise critically good judgment concerning taste, palatability and aesthetics of food quality Strong commitment to customer service Exhibit strong communication and interpersonal skills with the ability to motivate employees to perform at and sustain a high level of quality Highly motivated and work with minimal supervision Consistently exercise initiative and good judgment Maintain and manage policy and procedure Quickly adapt to changing priorities Network and maintain strong working relationships Demonstrate experience in facilitating change, managing conflict, and problem solving Exhibit effective speaking and presentation skills in front of groups of varying size Be knowledgeable about State and Federal health and food safety guidelines Represent the department and the University to others in a professional and courteous manner 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, candidate must obtain a valid Montana driver's license within 60 days.) Will work evenings, weekends, long hours, consecutive days during busy periods, and occasional holidays as the school and event schedule demands. Occasional travel for work. May occasionally work outside and in inclement weather assisting with special events. Possess an 8 hour management sanitation certification or have the ability to become certified. Must have the ability to understand and communicate in English with adequate proficiency to follow directions from supervisor, read and understand safety guidelines and directions to prevent accidents or injuries from occurring, and communicate effectively with customers (staff, visitors, students) by listening and speaking clearly to them. 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 service areas, kitchen, cooler, freezer, dock environments Stationary and/or moving about for long periods of time Frequently moving, transporting, and placing containers/product weighing up to 50 lbs and occasionally up to 100lbs Occasionally moving product up and down stairs Bending, kneeling, stretching and general moving about while stocking products Gripping handles on small kitchen utensils and other equipment Performing repetitive motions related to job duties Regular exposure to cleaning chemicals Work for long periods of time at a computer. This position has supervisory duties? Yes

Live Your Passion. Add Your Magic. At Montage International, we are doing something different, something exciting and it takes passionate people to bring our vision to life. We have built a culture that leads with the important notion we live by every day; do what you love. If this resonates with you, we look forward to receiving your application. We welcome applicants with disabilities and provide reasonable accommodations as needed to our applicants. Please discuss with our hiring managers during our selection processes. If you are an internal applicant, please log into Workday and apply for your application to be considered. Please Click Here to apply internally. Pastry Sous Chef SUMMARY The Pastry Sous Chef is responsible for the daily operations of the kitchen and is first-in-command on a day-to-day basis, managing all other food preparation Associates. This is a key position that drives the motivation and productivity of the culinary team. The Sous Chef reports to the Executive Chef. ESSENTIAL FUNCTIONS Job duties include; although are not limited to: Scheduling kitchen staff and ensuring schedules are posted in a timely manner Consistently tracking kitchen inventory, preparing and ordering all items for the restaurant and bar menus Recruiting staff and monitoring their performance Assisting in maintaining the overall food and labor cost Ensuring the opening and closing procedures for kitchen staff are completed Executing all production and plating in a timely, efficient manner; meeting and exceeding guest expectations Ensuring that standards pertaining to storage, rotation, production, portions, quality and appearance are followed at all times Maintaining food quality and ensuring guest satisfaction Assisting in developing control procedures and enforcing them Working closely with the Executive Chef on menu development and recipe standardization Taking responsibility for shift during absence of the Executive Chef Monitoring equipment maintenance and condition Responding accurately and completely to guests and Associates via written and verbal communication to give directions, instructions, information, answer questions, and provide service as required Knowing all state/local health codes and ordinances and ensuring that kitchen is in compliance Memorizing food recipes and food preparation instructions Remaining aware of culinary trends and always seeking to improve QUALIFICATIONS Culinary school graduate or related training required Previous experience in hospitality or club operations preferred Ability to accurately and effectively communicate in verbal and written form with guests and Associates Experience implementing new food concepts and menus Experience with creating schedules, labor costing, payroll administration, and Associate performance management required Ability to handle multiple tasks and work well in an environment with time constraints Must possess applicable state/local licenses and certifications PHYSICAL REQUIREMENTS Constant standing and walking throughout shift. Occasional environmental exposures to cold, heat, and water. The individual must be able to transport up to 50 pounds on occasion and up to 35 pounds regularly. In the United States we are proud to be an EEO employer M/F/D/V. We maintain a drug-free workplace and perform pre-employment substance abuse testing.

Yellowstone Club is paradise in Montana. A private residential community in Big Sky, Montana, Yellowstone Club offers its Members the world's only private ski and golf community. With fabulous skiing and snowboarding and the most gorgeous spring and summer weather to enjoy the 18-hole golf course, rivers, hiking, biking, and more, our Members love being a part of this exceptional community. Our employees make the Yellowstone Club experience come alive. If you would love being a part of the Montana charm and providing the highest level of guest service, ensuring no detail is too small to overlook, and being a part of creating experiences, then Yellowstone Club is looking for you. Yellowstone Club's Culinary department is currently seeking candidates for a Pastry Sous Chef for the upcoming Summer season! Our Summer employment dates are May to September. The purpose of the Pastry Sous Chef is to aid in providing the various outlets and events at Yellowstone Club with baked goods. Purpose The purpose of the Pastry Sous Chef is to help lead our pastry team with a focus on creativity, consistent execution, financial acumen, and impeccable communication skills across all our restaurants. As our Pastry Sous Chef, you will be leading the pastry production and preparation for all of the YC restaurants & private events. In this operational role, you will ensure that our members and guests have an exceptional culinary experience through a modern and contemporary approach to our pastry program. Most importantly, you will craft and nurture a first-in-class team of talented, forward-thinking professionals that challenge industry norms, create opportunities & deliver the very best products and experiences available in the restaurant industry today. Major Responsibilities In-depth knowledge of federal, state and local food handling regulations Ensure that each member and guest receives outstanding service in a friendly environment which includes greeting and acknowledging every member and guest, maintaining outstanding service standards, solid product knowledge and all other components of guest service. Empowered to guarantee total member satisfaction, display hospitality and professionalism to our members at all times, take pride in representing Yellowstone Club professionally with our members and guests and assure that all transactions are handled in a legal and ethical manner. Understand and apply all property safety and security procedures to maintain a secure and safe environment for team members, members, and guests at all times. Maintain a favorable working relationship with all Yellowstone Club team members to foster “Montana Hospitality”, and to promote a positive working environment. Essential Job Functions To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and/or abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Work with the Executive Pastry Chef to help create and implement assigned outlet menus. Oversee the pastry team including but not limited to, training, performance management, and development. Work collaboratively with executive pastry chef and pastry team to create memorable dining experiences for Members and guests. Monitor quality of all food product and presentation. Oversee all aspects of the daily operation of the kitchen and food production areas. Develop proper training and direction of outlet assignments in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc. Deliver exceptional culinary experiences in our restaurants to enhance the member experience and foster the growth of our pastry team. Expand upon and deliver a world class chocolate program across all dining outlets and retail operations. Drive and launch consistent execution of YC culinary standards through quality control, process and procedures while utilizing existing and newly developed reporting tools. Create an environment that inspires innovation and consistent execution while addressing the needs of the business. Directly and indirectly manage line level team members with the goal of enhancing professional development, and personal growth. Collaborating with the Executive Pastry Chef and the Director of Culinary to set item pricing in accordance with department budget. Be able to articulate the story of the Yellowstone Club, specifically the culinary program, to new recruits and culinary talent on an ongoing basis. Assisting and directing pastry staff in food preparation, creation, plating, and delivery Manage and lead multiple projects in parallel with day-to-day operations. Prioritize culinary objectives and constantly evolve to adapt and scale culinary initiatives for an ever-changing growth positioning. Create and/or support the vision and goals for a first-in-class pastry department through establishing and executing processes and protocols for all areas of culinary. Lead menu and recipe development designed to positively impact our customer experience. Disclaimer This job description is only a summary of the typical functions of this position and should not serve as an exhaustive or comprehensive list of all the possible duties, tasks and responsibilities being performed by people assigned to this classification. All personnel may be required to perform duties outside of their normal responsibilities from time to time, as needed. Experience/Education Required Minimum of 5+ years of Enterprise/Resort Culinary/Pastry leadership experience with a professional reputation for consistency & innovation. Demonstrated perseverance when faced with challenges and a commitment to the highest standards in the industry. Strong fiscal performance tracking skills & operations mindset. Highly persuasive leader, and a natural relationship builder with strong interpersonal, relationship-building, and negotiating skills. Ability to command respect through leadership presence and professional maturity. Proven leadership experience, with keen self-awareness and the ability to lead by example. Impeccable judgment and ability to make sound decisions in a fast-paced, dynamic setting. High level of proficiency with culinary systems, programs & digital tools. Certificates & Licenses Required Hospitality Degree or Accredited Culinary Arts Certification Valid State Driver's License Language Ability Able to speak clearly and effectively with Members, guests, co-workers, vendors, and other Yellowstone Club departments. Able to write clearly and legibly. Reasoning Ability Ability to solve basic problems and/or know when it is necessary to get a manager to assist in problem solving. Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Work for this position is usually performed in a climate-controlled environment. However, the employee may be required to work outside in extreme heat, cold, rain, wind, snow or inclement weather as the demands of the position so dictate. Physical Demands Ability to maintain a stationary position to be able to operate a computer and other office equipment Must be able to identify, analyze and assess details. For certain positions, one must be able to occasionally move or transport items up to 50 pounds. Ability to communicate with others and exchange information accurately and effectively. Constantly positions self and move about to support ordinary restaurant or food production support or office operations, as applicable. Ability to work in a constant state of alertness and in a safe manner. WINTER Key Seasonal and Seasonal Benefits: Yellowstone Club offers great benefits including: Free transportation to and from Bozeman Complimentary shift meals Two employee ski days at the Yellowstone Club each month Discounted Ski Pass to either Big Sky Resort or Bridger Bowl Apex Medical Benefits for all Seasonal Employees 401k eligibility and bi-weekly match Access to onsite fitness center 24/7 Discounted Employee Housing in Big Sky or Bozeman Discounts to over 1000 retailers through ADP LifeMart End of season Employee Appreciation Day and retail sale Access to Employee Store in Bozeman SUMMER Key Seasonal and Seasonal Benefits: Yellowstone Club offers great benefits including: Free transportation to and from Bozeman Two employee mountain bike/hike days at the Yellowstone Club each month Complimentary shift meals Apex Medical Benefits for all Seasonal Employees 401k eligibility and bi-weekly match Access to onsite fitness center 24/7 Discounted Employee Housing in Big Sky or Bozeman Discounts to over 1000 retailers through ADP LifeMart End of season Employee Appreciation Day and retail sale Access to Employee Store in Bozeman #LI-JF1

Lone Mountain Ranch (LMR), situated on 148 acres in beautiful Big Sky, Montana, was first homesteaded in 1915 and has long been recognized as one of the premier guest ranch resorts in the country. The property consists of 30 rooms located within 24 unique cabins as well as the Horn & Cantle Restaurant and Saloon, the Ranch Hall, the Outpost, equestrian facilities, event venues and meeting spaces. A National Geographic Unique Lodge of the World, LMR is listed on the National Registry of the Historic Places, a member of the Dude Rancher's Association, and once voted the #1 Nordic Ski Resort in North America by Cross Country Skier Magazine, LMR offers authentic luxury accommodations, genuine Montana cuisine, exceptional service, and a stunning array of outdoor recreational pursuits. Combine these attributes with proximity to Yellowstone National Park, Big Sky Resort, as well as Bozeman Airport, and we believe the LMR guest experience is unlike any other in the American West. LMR VISION Lone Mountain Ranch is a destination where guests disconnect from the world, while connecting with others through unforgettable adventures in a natural setting. Moments are crafted through discovery, exceptional people, fun activities, and a breathtaking environment. SUMMARY We are seeking an accomplished and driven Sous Chef to collaborate closely with our Executive Chef in leading the culinary team and delivering exceptional dining experiences. The ideal candidate will possess a strong culinary foundation, excellent leadership skills, and a passion for creating innovative, high-quality dishes that delight our guests. With a keen eye for detail and a commitment to upholding the highest standards, the Sous Chef will play a pivotal role in menu development, kitchen management, and fostering a positive, team-oriented environment. Our ideal Sous Chef thrives in a dynamic kitchen setting, inspires excellence in their team, and excels under pressure. They possess the ability to multitask, communicate effectively, and adapt to changing circumstances while maintaining a positive attitude and a focus on quality and efficiency. ESSENTIAL DUTIES & RESPONSIBILITIES Assist the Executive Chef in menu planning and design, ensuring the creation of dishes that showcase exceptional flavor, presentation, and quality. Oversee and supervise kitchen staff, including cooks and dishwashers, ensuring tasks are completed efficiently and accurately. Provide hands-on training to kitchen staff, modeling proper techniques and procedures. Manage food preparation and production to ensure consistent portion sizes, adherence to recipes, and timely service. Monitor kitchen operations to ensure compliance with food safety and sanitation regulations. Maintain organized and adequately stocked kitchen stations, restocking as necessary to avoid disruptions during service. Conduct daily inspections to ensure cleanliness and proper maintenance of equipment, reporting any issues to the Executive Chef. Collaborate with the Executive Chef on inventory management, ordering supplies, and minimizing waste. Prepare prep lists and ensure kitchen checklists are completed accurately by the end of each shift. Address and accommodate special dietary requests, allergies, and guest preferences with care and precision. Uphold consistent quality by regularly tasting dishes, checking temperatures, and adjusting as necessary. Assist in creating and maintaining cleaning schedules, ensuring thorough cleanliness throughout the kitchen and storage areas. Foster a culture of teamwork, respect, and professionalism within the culinary team. Actively participate in training and development opportunities for continuous growth and improvement. QUALIFICATIONS Proven culinary experience, preferably in a high-volume, full-service restaurant or completion of a recognized culinary program. Food handler certification and strong knowledge of food safety standards. Proficiency in knife skills and operation of kitchen equipment. Exceptional multitasking abilities and composure under pressure. Strong interpersonal skills and the ability to build positive relationships with diverse personalities. Ability to read, write, and communicate effectively in English, including preparing reports and engaging with team members and guests. Competence in basic computer programs, including email and kitchen management software. Problem-solving skills with the ability to troubleshoot and resolve issues efficiently. WORK ENVIRONMENT Fast-paced kitchen environment requiring flexibility, focus, and the ability to manage interruptions. May require working nights, weekends, and holidays based on business needs. Must handle constructive feedback professionally and adapt to evolving operational demands. Regularly required to stand, walk, use hands, reach, stoop, kneel, crouch, and communicate effectively. Ability to lift and/or move up to 25 pounds regularly and up to 50 pounds occasionally. Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time or without notice. Seasonal employees are hired to work for a pre-determined period of less than 12 months. At the end of the temporary period, employment is terminated. If a seasonal employee wishes to be considered for future employment, they may reapply but will be considered a new employee for all purposes. HOURLY EMPLOYEE & SEASONAL EMPLOYEE BENEFITS In addition to a great hourly wage, we think Lone Mountain Ranch offers more opportunities than most! Seasonal Bonus Program: All hourly employees will be able to participate in our seasonal bonus program. Each hourly employee will receive $1 per hour worked per season and $1.50 per overtime hour worked. Employees who are terminated or resign from their position before the end of each season, will not be able to participate in this program. If the season is cut short due to business levels, the employee will still participate in this program. Positions that are contracted at a shorter term, like the Outdoor Youth Adventures program, this employee will be able to participate in this program. All hours worked outside of these seasonal ranges will not apply to this bonus program. Staff Cafeteria: We also want to keep you hydrated and nourished. You will have access to our staff cafeteria which provides 3 meals a day, as well as a large selection of grab and go items to suit anyone's day. Ranch Gratuity: In addition to your hourly rate, you will receive a ranch gratuity unique to us. Ranch Wide Activities: We also understand that every full work week requires a little me time. And what better way to unwind than to take advantage of the many summer activities the ranch has to offer? If there are openings, you have free access to the following in the summer season: horseback riding, Outdoor Youth Adventures Program, Yellowstone National Park Tours, yoga, and mountain biking. During the winter months, you will have access to 50 Miles of world renown cross country ski trails right outside your back door. Discounted stay in the cabin at Lone Mountain Ranch: If you book a cabin in advance, you will receive 25% off the current best available rate. Alternatively, if you wait until 14 days before your stay, you can book at a special employee rate. Please note, this rate does not include taxes, fees, and gratuities. This discounted rate is exclusively for employees and applies to the Bed & Breakfast package. All requests will be reviewed by Auric Road. Requests will be reviewed Monday - Friday. Once approved, the employee will be contacted, and the booking will be processed with the Lead Sales & Reservation Agent. Requests are based on availability. Blackout dates do apply. Arrival While we know that we are in one of the most beautiful and sought-after destinations in America, we also know we are a little off the beaten path. The ranch will provide complimentary transportation to and from the airport, should you come to us by air. Uniforms: Receive free uniforms from the ranch and you're ready to become a valuable member of the Lone Mountain Ranch team! Opportunity to move to Full-Time, Regular Status and receive additional benefits. If you remain with us for 1 full year and worked a minimum of 1560 hours during our 12-month lookback period (that takes place at the end of each year), you are eligible to move to full-time status. Full-time status means Vacation and Sick pay, medical, dental, life and vision insurance. This will be effective the first of the month following 30 days of your full-time employment hire date or status. The Ranch will pay for 80% of the premiums for employees and any dependents. Employees will be responsible for paying the remaining 20% of the premiums. Payment is deducted automatically from the employee's semi- monthly paycheck at a pre-taxed rate.

Our Sous Chefs are the orchestrators of the culinary experience for our guests and team members, caring for both with equal attention. Our culinary team members create exceptional dining experiences for our guests while leading a team of professionals, whether in a fast paced or fine dining setting. This is a great opportunity to provide unforgettable dishes while working for one of the leading vacation destinations in the world! Success Profile Here are some of the top qualities that will help you be successful in this role: * Problem solving * Team oriented * Helpful * Focused * Thorough * Detailed Responsibilities Picture yourself being a Sous Chef at Big Sky Resort and having the opportunity to: * Assist the Chef with overall culinary direction and team development, while promoting a fun work environment * Oversee the daily operation and execution of all menu items and recipes to ensure quality and efficiency for every dish and their presentation * Follow established procedures, inventory systems and processes to assure compliance with our brand standards * Step in any and ALL roles within the culinary operation during our busiest times * Facilitate daily line-ups with service teams using excellent communication skills * Demonstrate your cleanliness standards by maintaining impeccable order and organization * Participate in outlet management meetings and training opportunities * Accept and provide feedback and coaching regularly to support our team members and Chef * Learn and follow our Boyne Standards and Boyne Basics to better serve our guests Qualifications * Have a minimum of 2 years' experience in culinary leadership * Possess a passion for the culinary arts and the hospitality industry * Proven experience in all kitchen stations, multiple cooking techniques and knife skills * Knowledge of HACCP, proper food handling, food temperatures, kitchen equipment, tools and small wares * Able to follow recipes, adhere to food allergies and propose menu items * Have a strong sense of urgency and responsibility for completing work quickly and correctly * Possess a friendly and persuasive communication style * Exhibit clean work habits and ownership of a safe, clean work area * Excel in an environment with varied tasks in a faster than average pace * Work within established standards and procedures * Be available to work early, mid-day and evening shifts, weekends and holidays * Be able to lift at least 25 pounds How to stand out: * Submit a resume with your application * Be ServSafe certified (Food Handler, Food Allergen) * Have proven prior experience All full time seasonal employees can enjoy the following benefits: * FREE All Mountain Ski Pass and eligibility for Free or Discounted Tickets to other Montana Mountains and Boyne Resort properties * Discounted vouchers for skiing at Big Sky Resort for friends and family * Discounted ski/snowboard rentals with a free employee lesson * 25%-50% off F&B and Retail at all Boyne outlets * Eligibility for affordable Team Member Housing * Eligible for seasonal loyalty bonus * Lodging discounts for friends and family * Discounted Lone Mountain Ranch Cross Country Ski Trail Pass * Wellness Day and Eligibility for PTO * Monthly employee events

Yellowstone Club is paradise in Montana. A private residential community in Big Sky, Montana, Yellowstone Club offers its Members the world's only private ski and golf community. With fabulous skiing and snowboarding and the most gorgeous spring and summer weather to enjoy the 18-hole golf course, rivers, hiking, biking, and more, our Members love being a part of this exceptional community. Our employees make the Yellowstone Club experience come alive. If you would love being a part of the Montana charm and providing the highest level of guest service, ensuring no detail is too small to overlook, and being a part of creating experiences, then Yellowstone Club is looking for you. Yellowstone Club's Culinary department is currently seeking candidates for a Pastry Sous Chef for the upcoming Summer season! Our Summer employment dates are May to September. The purpose of the Pastry Sous Chef is to aid in providing the various outlets and events at Yellowstone Club with baked goods. Purpose The purpose of the Pastry Sous Chef is to help lead our pastry team with a focus on creativity, consistent execution, financial acumen, and impeccable communication skills across all our restaurants. As our Pastry Sous Chef, you will be leading the pastry production and preparation for all of the YC restaurants & private events. In this operational role, you will ensure that our members and guests have an exceptional culinary experience through a modern and contemporary approach to our pastry program. Most importantly, you will craft and nurture a first-in-class team of talented, forward-thinking professionals that challenge industry norms, create opportunities & deliver the very best products and experiences available in the restaurant industry today. Major Responsibilities In-depth knowledge of federal, state and local food handling regulations Ensure that each member and guest receives outstanding service in a friendly environment which includes greeting and acknowledging every member and guest, maintaining outstanding service standards, solid product knowledge and all other components of guest service. Empowered to guarantee total member satisfaction, display hospitality and professionalism to our members at all times, take pride in representing Yellowstone Club professionally with our members and guests and assure that all transactions are handled in a legal and ethical manner. Understand and apply all property safety and security procedures to maintain a secure and safe environment for team members, members, and guests at all times. Maintain a favorable working relationship with all Yellowstone Club team members to foster “Montana Hospitality”, and to promote a positive working environment. Essential Job Functions To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and/or abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Work with the Executive Pastry Chef to help create and implement assigned outlet menus. Oversee the pastry team including but not limited to, training, performance management, and development. Work collaboratively with executive pastry chef and pastry team to create memorable dining experiences for Members and guests. Monitor quality of all food product and presentation. Oversee all aspects of the daily operation of the kitchen and food production areas. Develop proper training and direction of outlet assignments in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc. Deliver exceptional culinary experiences in our restaurants to enhance the member experience and foster the growth of our pastry team. Expand upon and deliver a world class chocolate program across all dining outlets and retail operations. Drive and launch consistent execution of YC culinary standards through quality control, process and procedures while utilizing existing and newly developed reporting tools. Create an environment that inspires innovation and consistent execution while addressing the needs of the business. Directly and indirectly manage line level team members with the goal of enhancing professional development, and personal growth. Collaborating with the Executive Pastry Chef and the Director of Culinary to set item pricing in accordance with department budget. Be able to articulate the story of the Yellowstone Club, specifically the culinary program, to new recruits and culinary talent on an ongoing basis. Assisting and directing pastry staff in food preparation, creation, plating, and delivery Manage and lead multiple projects in parallel with day-to-day operations. Prioritize culinary objectives and constantly evolve to adapt and scale culinary initiatives for an ever-changing growth positioning. Create and/or support the vision and goals for a first-in-class pastry department through establishing and executing processes and protocols for all areas of culinary. Lead menu and recipe development designed to positively impact our customer experience. Disclaimer This job description is only a summary of the typical functions of this position and should not serve as an exhaustive or comprehensive list of all the possible duties, tasks and responsibilities being performed by people assigned to this classification. All personnel may be required to perform duties outside of their normal responsibilities from time to time, as needed. Experience/Education Required Minimum of 5+ years of Enterprise/Resort Culinary/Pastry leadership experience with a professional reputation for consistency & innovation. Demonstrated perseverance when faced with challenges and a commitment to the highest standards in the industry. Strong fiscal performance tracking skills & operations mindset. Highly persuasive leader, and a natural relationship builder with strong interpersonal, relationship-building, and negotiating skills. Ability to command respect through leadership presence and professional maturity. Proven leadership experience, with keen self-awareness and the ability to lead by example. Impeccable judgment and ability to make sound decisions in a fast-paced, dynamic setting. High level of proficiency with culinary systems, programs & digital tools. Certificates & Licenses Required Hospitality Degree or Accredited Culinary Arts Certification Valid State Driver's License Language Ability Able to speak clearly and effectively with Members, guests, co-workers, vendors, and other Yellowstone Club departments. Able to write clearly and legibly. Reasoning Ability Ability to solve basic problems and/or know when it is necessary to get a manager to assist in problem solving. Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Work for this position is usually performed in a climate-controlled environment. However, the employee may be required to work outside in extreme heat, cold, rain, wind, snow or inclement weather as the demands of the position so dictate. Physical Demands Ability to maintain a stationary position to be able to operate a computer and other office equipment Must be able to identify, analyze and assess details. For certain positions, one must be able to occasionally move or transport items up to 50 pounds. Ability to communicate with others and exchange information accurately and effectively. Constantly positions self and move about to support ordinary restaurant or food production support or office operations, as applicable. Ability to work in a constant state of alertness and in a safe manner. WINTER Key Seasonal and Seasonal Benefits: Yellowstone Club offers great benefits including: Free transportation to and from Bozeman Complimentary shift meals Two employee ski days at the Yellowstone Club each month Discounted Ski Pass to either Big Sky Resort or Bridger Bowl Apex Medical Benefits for all Seasonal Employees 401k eligibility and bi-weekly match Access to onsite fitness center 24/7 Discounted Employee Housing in Big Sky or Bozeman Discounts to over 1000 retailers through ADP LifeMart End of season Employee Appreciation Day and retail sale Access to Employee Store in Bozeman SUMMER Key Seasonal and Seasonal Benefits: Yellowstone Club offers great benefits including: Free transportation to and from Bozeman Two employee mountain bike/hike days at the Yellowstone Club each month Complimentary shift meals Apex Medical Benefits for all Seasonal Employees 401k eligibility and bi-weekly match Access to onsite fitness center 24/7 Discounted Employee Housing in Big Sky or Bozeman Discounts to over 1000 retailers through ADP LifeMart End of season Employee Appreciation Day and retail sale Access to Employee Store in Bozeman #LI-JF1

Chef de Cuisine / Specialty Restaurant Chef Opportunity: Lead and inspire the culinary team in delivering an exceptional dining experience while ensuring the highest standards in food quality, cost control, and team development. Your Growth Path: Chef de Cuisine → Executive Chef → Director of Food & Beverage Your Role & Responsibilities: Culinary Leadership & Team Development: Recruit, train, mentor, and develop kitchen staff, ensuring continuous skill improvement and adherence to brand and operational standards. Conduct regular training sessions on cooking techniques, menu knowledge, food safety, and service excellence. Foster a positive kitchen culture that encourages teamwork, innovation, and professional growth. Menu Development & Engineering: Design and continuously refine the menu that is innovative, cost-effective, and aligned with guest preferences and seasonal ingredients. Incorporate seasonality and local products to create dynamic, evolving menus that highlight regional flavors and guest preferences. Analyze sales trends, guest feedback, and market demands to optimize menu offerings and pricing strategies. Standardize recipes with precise portion controls to maintain consistency and profitability. Food Cost Control & Sourcing: Work closely with purveyors to source high-quality ingredients, ensuring alignment with cost efficiency and menu objectives. Develop strong relationships with local suppliers to secure the best quality products at optimal pricing. Continuously adapt offerings based on availability, market trends, and culinary innovation. Manage food costs by tracking inventory, minimizing waste, and optimizing ingredient utilization. Operational Excellence & Quality Control: Establish daily prep and production priorities, ensuring efficiency and adherence to food safety standards. Ensure all kitchen workstations are well-stocked with tools, equipment, and recipe guidelines. Conduct regular walk-throughs of kitchen operations to maintain cleanliness, organization, and compliance with health and safety regulations. Guest Experience & Special Events: Collaborate with front-of-house teams to ensure seamless service and guest satisfaction. Develop special menus for events, promotions, and seasonal offerings to enhance the restaurant's appeal. Engage with guests for feedback and refine menu offerings accordingly. Financial Performance & Reporting: Monitor and analyze daily sales, food cost percentages, and labor expenses to drive profitability. Prepare staffing schedules based on forecasted business levels, optimizing labor efficiency. Follow sustainability guidelines and practices related to HHM's EarthView program. Practice safe work habits, wear protective safety equipment and follow MSDS and OSHA standards. Safety & Compliance: Maintain rigorous food safety, sanitation, and occupational health standards in compliance with industry regulations. Train and enforce best practices for safe food handling, proper equipment uses, and kitchen hygiene. Practice safe work habits to ensure safety. Monitor storage areas, such as refrigerators and dry areas, for cleanliness and orderliness. Perform other duties as requested by management. Your Qualifications: Experience as a Chef de Cuisine, Executive Chef, or senior leadership role in a high-volume, full-service restaurant. Experience in butchery, steak preparation, dry aging, and premium meat cuts, with a deep understanding of protein-driven menus. Strong background in menu engineering, food cost control, and inventory management. Proven ability to train and mentor kitchen teams to uphold operational excellence. Experience working with purveyors and local suppliers to ensure quality and seasonality in menu offerings. Exceptional organizational, leadership, and communication skills. Proficiency in using POS systems, inventory tracking software, and financial reporting tools. Ability to thrive in a fast-paced, high-pressure environment while maintaining attention to detail. Degree or certification from an accredited culinary program preferred. 3 years' experience in a managerial position of an upscale and/or high-volume foodservice establishment required. Work Environment and Context: Work schedule varies and may include working on holidays, and weekends. Requires standing for extended periods, walking, pushing, lifting up to 25 pounds, reaching, kneeling, bending. About Us HHM Hotels is proud to be an equal-opportunity employer. We do not discriminate on the basis of race, color, gender, gender identity, sexual orientation, marital status, pregnancy, national origin, ancestry, age, religion, disability, veteran status, genetic information, citizenship status, or any other group protected by law. To see other opportunities at this location, click here.

(13197) At One&Only, we exist to create joy for our guests through anticipation, creativity, precision, empathy and warmth. We tailor every aspect of our guests' stay to bring their dreams and desires to life. With an atmosphere that's chic but wonderfully unstuffy, and a team who are meticulous but warm, we seek to exceed our guests' expectations at every possible turn. Amidst fragrant pines and glistening peaks, One&Only Moonlight Basin is a glamorous return to simplicity. Fill days cascading down cool waters, unearthing the magic of Yellowstone National park, skiing on world renowned slopes and retreating to floating evergreen spaces. With abundant knowledge and generosity, we anticipate our guest's every need and surpass expectations. Whether we are designing the perfect family day out or arranging a romantic private dinner, we approach everything with imagination to spark a sense of playfulness, discovery and adventure. This is not simply our job, it's our passion. Job Summary The responsibilities of the Pastry Chef include preparing and presenting high-quality pastries, developing new dessert recipes, maintaining a high-quality inventory and ingredients, and ensuring compliance with food safety regulations. They will report to the Executive Chef and will work closely with kitchen colleagues to deliver the smooth operation of the pastry section, while guaranteeing customer satisfaction. Key Duties & Responsibilities * Directs and oversees the pastry and baking functions of the kitchen(s), including developing menus, monitoring inventory, purchasing supplies, and controlling costs * Delivers a level of quality in the Pastry department that adheres to One&Only standards * Ensures that production is correctly executed, with products complying with technical sheets * Collaborates with Restaurant Managers and the culinary team to develop recipes for the menu, considering factors like the seasonal availability of ingredients, the likely number of customers, portion sizes, and final prices * Looks to market demand to establish new menu items * Maintains the budgeted target cost while providing the costing of new menu items * Being responsible for all pastry production, coordinates the distribution of tasks among their teams to ensure work progresses as it should within the time available * Implements the consistent delivery of superior customer service through the Customer Service Program * Ensures the department creates a professional impression to customers and colleagues * Checks customer satisfaction levels by exercising a presence in restaurants during mealtimes * Meets with customers after each service, receiving feedback while establishing relationships * Reviews and acts upon customer feedback relevant to their areas of responsibility, including customer compliments and complaints * Provides rigorous management: controlling raw material stocks, especially regarding their cost * Maintains the GSQ score and food costs * Monitoring stock levels to reduce waste * Reports to the Executive Chef and Executive Sous Chef, communicating about daily planning, VIPs, and special menu items of the day * Liaise with the savory team for daily needs * Manages staffing through seasons of high and low occupancy * Responsible for leading, developing, and mentoring a team of bakers to ensure a positive work environment * Takes on additional tasks as assigned by the Executive Chef and Executive Sous Chef Skills, Experience, & Educational Requirements * 2+ years' experience in a similar role is required * Must be dual-skilled as a Manager and a Chef * Significant previous experience managing a team in a similar environment * Possesses cooking skills, including being able to adapt their cooking style to local environments * Experience in a luxury hotel setting is a plus * Food Handlers Certification Required Benefits * Medical, Dental & Vision Insurance * PTO (Paid Time Off) * Complimentary Dry Cleaning for Employee Uniforms * Complimentary transportation to/from resort * Complimentary meal per shift * Subsidized housing based on availability * Discounted colleague rate for Kerzner Properties worldwide Our brand is expanding faster than ever before. We are investing in the growth of our company, and that means we are committed to investing in you. Join a team that is open-hearted, intuitive, generous, and spontaneous in spirit. We believe in making our guests happy beyond anything they have ever imagined. We wow them at every turn and create memories that will last a lifetime. You will be at the heart of this vision, to constantly innovate to deliver Amazing Experiences and Everlasting Memories.

What perks can you expect?: Join an inclusive, global team and make life-long connections. Enjoy free access to Pursuit attractions and 50% off for friends. Get discounts on hotel stays, dining, and retail. Access subsidized mental health and wellness resources. Housing accommodations available. What will be your daily pursuit?: Your daily pursuit is crafting amazing pastries, pies, and desserts to satisfy our guests' sweet tooth! What will your compensation be?: $20.00/hour When does this adventure begin?: This role is posted for our spring/summer 2025 season! What will you do in this job?: Bake and create items for dining room, employee dining room, and coffee shop Create pastry/dessert specials for sale in dining room and bar Inventory and communicate with Chef and storekeeper to order all necessary recipe ingredients Create prep lists and item pars for baking and pastry team Create baking and pastry team schedule Teaches and trains to advance skills of baking and pastry team Ensure cleanliness and sanitation of baking and prep areas and equipment used by baking team Keeps record of potential safety and maintenance issues and communicates details to supervisor Assist as needed with set up of rooms for special events, meetings, conferences and banquets Offers assistance to guests and teammates where needed Be a utility player who can complete a variety of job duties This job description describes at a high level what a Pastry Chef does, but no document can anticipate every single task, issue or project that could come up. We work as a team and believe that we succeed together - these job duties may change based on the needs of the team and company as a whole. What skills and experience do you need for this job?: 2-3 years baking and pastry production experience required Patisserie/Culinary degree or training preferred Ability to accurately plan, cost, and manage food costs & controls Work-ethic and commitment to the team and guest is key Be willing and able to work solo or as part of a team Be committed to Safety First and the highest quality of cleaning & sanitizing standards Be organized with a great eye for detail Be kind to others and always bring your best Be a good communicator, always suggesting ideas and solutions Be helpful and friendly, willing to go the extra mile Be relaxed, flexible and able to handle a few curve balls Be ready to have fun! What will your work environment be like?: Beautiful. You'll be working in the iconic, unforgettable and inspiring location. Regardless of what your role is with us, you'll really get the chance to explore and see amazing scenery and wildlife in and around Glacier National Park. Fun. You'll be meeting team members from across the globe and get to participate in tons of team events. Independent. You'll spend your days in and around our amazing properties. Remote. Our home is filled with trees, lakes, and blue-bird skies; rather than buildings, freeways, and smog. Busy. You need to be prepared for a physical working environment with walking, stair climbing, bending, reaching, lifting (up to 50 pounds with assistance ) as required We work as a team and believe that we succeed together - these job duties may change based on the needs of the team and company as a whole. EEO: Pursuit is an Equal Opportunity Employer committed to diversity in the workplace. We evaluate qualified applicants without regard to race, color, age, religion, gender, sexual orientation, disability, veteran status, and other protected characteristics . Pursuit places a high value on diverse backgrounds and experiences, recognizing that they serve as catalysts for creativity and innovation. We encourage individuals who are eligible to work in the USA to apply and join our inclusive team! We are working to eliminate barriers for applicants and team members from equity-deserving groups. If you can't apply online or need accommodation during the application or hiring process, please contact our Talent & Acquisition Team at . We thank all candidates for their interest, however, please note that only applicants selected for further consideration will be contacted.

pspan style="color: #222222; font-size: 15px;"Montana Ale Works seeking a Sous Chef to join our team! Must be available nights, weekends, and for the whole summer season of 2024 (and hopefully beyond)!br//span/p p /p pbr//p pspan style="font-weight: bold;"span style="color: #434343; font-size: 15px;"Job details:/span/span/p ul lispan style="color: #222222; font-size: 15px;" /spanspan style="color: #434343; font-size: 15px;"Industry-leading Compensation /span/li lispan style="color: #222222; font-size: 15px;" /spanspan style="color: #434343; font-size: 15px;"Generous Bonus Program/span/li lispan style="color: #222222; font-size: 15px;" /spanspan style="color: #434343; font-size: 15px;"Medical Insurance /span/li lispan style="color: #222222; font-size: 15px;" /spanspan style="color: #434343; font-size: 15px;"Dental Insurance/span/li lispan style="color: #222222; font-size: 15px;" /spanspan style="color: #434343; font-size: 15px;"Vision Insurance /span/li lispan style="color: #222222; font-size: 15px;" /spanspan style="color: #434343; font-size: 15px;"Supplemental Insurance/span/li lispan style="color: #222222; font-size: 15px;" /spanspan style="color: #434343; font-size: 15px;"Matched 401-K Plan/span/li lispan style="color: #222222; font-size: 15px;" /spanspan style="color: #434343; font-size: 15px;"Financial Wellness Counseling/span/li lispan style="color: #222222; font-size: 15px;" /spanspan style="color: #434343; font-size: 15px;"Paid Time Off/span/li lispan style="color: #434343; font-size: 15px;" /spanspan style="color: #434343; font-size: 15px;"Continuing Educational amp; Leadership Development Opportunities./span/li lispan style="color: #222222; font-size: 15px;" /spanspan style="color: #434343; font-size: 15px;"Employee Wellness Program /span/li lispan style="color: #222222; font-size: 15px;" /spanspan style="color: #434343; font-size: 15px;"Discounts and Trade Partnerships at local establishments./span/li /ul pspan style="color: #222222; font-size: 15px;" /span/p pspan style="font-weight: bold;"span style="color: #222222; font-size: 15px;"Position Summary:/span/span/p pspan style="font-weight: bold;"span style="color: #434343; font-size: 15px;"To ensure excellence and profitability of the restaurant by /span/spanspan style="font-weight: bold;"span style="color: #222222; font-size: 15px;"partnering with the ownership group and management team to lead and develop our staff to ensure an unparalleled dining experience through consistency, efficiency and teamwork. /span/span/p pspan style="font-weight: bold;"span style="color: #222222; font-size: 15px;"The Sous Chef must:/span/span/p ul lispan style="font-size: 15px;"Provide direction and leadership for all day-to-day operations, including monitoring performance and setting performance standards/span/li /ul ul lispan style="font-size: 15px;"Utilize interpersonal and communication skills to lead, influence amp; encourage staff. /span/li lispan style="font-size: 15px;"Advocate sound financial and business decision-making./span/li lispan style="font-size: 15px;"Lead by example, serving as a role model by demonstrating honesty, integrity and appropriate behaviors at all times./span/li lispan style="font-size: 15px;"Encourage and build mutual trust, respect, and cooperation amongst the team./spanbr//li lispan style="font-size: 15px;"Review staffing levels to ensure that guest service, operational needs and financial objectives are met./spanbr//li lispan style="font-size: 15px;"Establish and maintain open, collaborative relationships with employees and management team, ensuring employees do the same within the team./span/li /ul ul lispan style="color: #222222; font-size: 15px;" /spanspan style="color: #434343; font-size: 15px;"Enhance the guest experience while achieving or surpassing financial goal/span/li lispan style="color: #222222; font-size: 15px;" /spanspan style="color: #434343; font-size: 15px;"Demonstrating in-depth menu knowledge and staying ahead of trends by continuously seeking out information/span/li lispan style="color: #222222; font-size: 15px;" /spanspan style="color: #434343; font-size: 15px;"Be constantly developing key employees./span/li lispanspan style="color: #222222; font-size: 15px;" /span/spanspan style="color: #434343; font-size: 15px;"Ensure that we are complying with all food handling and sanitation expectations in accordance with servsafe.span/span/span/li lispan style="color: #222222; font-size: 15px;" /spanspan style="color: #44546a; font-size: 15px;"Maintai/spanspan style="color: #434343; font-size: 15px;"n the Ale Works culture founded in the belief that fun and work are not mutually exclusive./span/li /ul pspan style="color: #222222; font-size: 15px;" /span/p pspan style="font-weight: bold;"span style="color: #434343; font-size: 15px;"Job Requirements/span/spanspan style="color: #434343; font-size: 15px;":/span/p ul lispan style="color: #404040; font-size: 15px;" /spanspan style="color: #404040; font-size: 15px;"2 + years of high-volume restaurant beverage management experience./span/li lispan style="color: #404040; font-size: 15px;" /spanspan style="color: #404040; font-size: 15px;"Working nights amp; weekends./span/li lispan style="color: #404040; font-size: 15px;" /spanspan style="color: #434343; font-size: 15px;"Ability to work up to ten-hour shifts with extensive standing, walking and lifting 30 to 50 pounds./span/li lispan style="color: #404040; font-size: 15px;" /spanspan style="color: #404040; font-size: 15px;"Extensive food preparation knowledge and ease with all stations in the kitchen.br//span/li lispan style="color: #222222; font-size: 15px;" /spanspan style="color: #434343; font-size: 15px;"Strong communication, teamwork, and leadership skills./span/li lispan style="color: #222222; font-size: 15px;" /spanspan style="color: #434343; font-size: 15px;"Enthusiasm amp; passion for hospitality that is willingly shared with team./span/li lispan style="color: #222222; font-size: 15px;" /spanspan style="color: #434343; font-size: 15px;"Proactive approach to hiring, training, morale, product amp; menu development, etc./span/li lispan style="color: #222222; font-size: 15px;" /spanspan style="color: #434343; font-size: 15px;"Commitment spanto the job, your staff, and the Ale Works culture and missions./span/span/li lispan style="color: #222222; font-size: 15px;" /spanspan style="color: #434343; font-size: 15px;"Ability to spot and resolve problems efficiently./span/li /ul pspan style="color: #222222; font-size: 15px;" /span/p pspan style="color: #434343; font-size: 15px;"Disclaimer: This posting is not all-inclusive and may require related duties be completed by applicant. The restaurant industry is ever-changing and the needs of the restaurant may shift from time to time. Employees are expected to adapt in order to meet the ongoing needs of the business./span/p pspan style="color: #222222; font-size: 15px;" /span/p pspan style="color: #222222; font-size: 15px;"Come and be a part of Montana Ale Works, Bozeman's community gathering place, where the art and craft of genuine hospitality is celebrated daily through hand-crafted food and drink driven by local sourcing. /span/p pspan style="color: #222222; font-size: 15px;" /span/p pemspan style="color: #222222; font-size: 15px;"***Montana Ale Works believes it is important to provide equal opportunity employment to all employees and applicants for employment. All decisions are made without regard to race, ethnicity, color, gender, gender identity, gender expression, religion, national origin, marital status, sexual orientation, military status, or any other aspect unrelated to the purposes of this organization. Equal employment opportunity ensures that all personnel actions are taken for job-related reasons in full compliance with all federal, state, and local laws./span/em/p

JOIN OUR TEAM! We are proudly managed by O'Reilly Hospitality Management, LLC ("OHM") At OHM, we are: A forward-thinking (and growing) company offering opportunities to engage your passions through sustainability efforts, health & wellness, communityinvolvement, & philanthropic outreach efforts. Committed to empowering Team Members throughout all levels of leadership. Every Team Member has the opportunity to contribute in a unique way, making a real impact. Seeking supportive, collaborative, detailed-oriented people to join our team! At OHM, we offer: 401(k) & Roth 401(k) with company match - full-time and part-time Team Members are eligible! Health, Dental, Vision & Life Insurance Paid Time Off, including Paid Parental Leave Growth Potential and Career Advancement Hotel/Restaurant Travel Perks & Discounts! Housing Available for the Right Candidate Never wait for a paycheck again! OHM Team Members can sign up for earned wage access through DailyPay on day one! Now Hiring: Sous Chef Location: Yellowstone Valley Lodge & Grill - Livingston, MT Essential Responsibilities: Supervise and mentor kitchen staff, ensuring adherence to food preparation methods. Manage kitchen operations in collaboration with the Executive Chef, including cooking during peak times and special events. Maintain a clean and organized kitchen environment, adhering to all company policies and safety standards. Skills & Abilities: Strong leadership, communication, and multitasking skills. Ability to motivate and manage a diverse team efficiently. Education & Experience: Culinary degree preferred. Two years of Sous Chef experience and kitchen supervisory experience required. Physical Requirements: Must lift up to 50 pounds and perform various physical tasks in a kitchen environment. Environmental Conditions: Work indoors with potential exposure to extreme heat and temperature changes. O'Reilly Hospitality Management, LLC, is an equal opportunity employer. Employment selection and related decisions are made without regard to age, race, color, sex, sexual orientation, gender identity, national origin, religion, genetic information, disability, protected veteran status or other protected classifications

Our Executive Chefs are innate leaders that have the opportunity to showcase their culinary genius and gastronomic expertise to consistently create exceptional experiences for our guests, whether in a fast paced or fine dining setting. This position will allow you to create unforgettable dishes and use your excellent interpersonal skills to lead a team of culinary professionals while working for one of the leading vacation destinations in the world. Success Profile Here are some of the top qualities that will help you be successful in this role: * Precise * Sincere * Disciplined * Problem solving mindset * Diligent * Detailed Responsibilities Picture yourself being a Chef at Big Sky Resort and having the opportunity to: * Execute overall culinary direction and team development, while promoting a fun work environment * Lead and facilitate training solutions for team member development * Develop kitchen productivity standards and metrics to improve culinary operations * Manage vendor relations, new menu roll-out and financial accountability * Calculate theoretical costing of food, purchasing and labor * Follow established procedures, inventory systems and processes to assure compliance with our brand standards * Oversee the operation and execution of all menu items and recipes to ensure quality and efficiency for every dish and their presentation * Maintain harmonious relationships with team members of all departments * Uphold and hold team members accountable for cleanliness standards by maintaining impeccable order and organization * Participate in outlet management meetings and training opportunities * Accept and provide feedback and coaching to support our team members regularly * Learn and follow our Boyne Standards and Boyne Basics to better serve our guests Qualifications Recipe for Success: * Have a minimum of 3 years' experience in culinary leadership * Possess a passion for current food trends, the culinary arts and the hospitality industry * Have extremely high standards and an acute attention to detail * Display a strong sense of urgency while assuring consistent achievement of quality standards * Show a high level of personal initiative, technical problem solving, and action and results driven * Possess strong interpersonal and motivational skills, and the ability to effectively supervise and inspire staff * Excel in an environment with varied tasks while staying cool under pressure * Openness to work within established standards and procedures * Strong working knowledge with Microsoft Office, Outlook, Word and Excel * Be available to work early, mid-day and evening shifts, weekends and holidays * Be able to lift at least 25 pounds How to stand out * Must be able to wow us with a food tasting! * Submit a resume with your application with proven success and career progression in the culinary field * Be ServSafe certified (Food Handler, Food Allergen) Additional information Be a part of our full-time year round team and enjoy these great benefits! * FREE Golf Pass and Ski Pass for you, your spouse and dependents * FREE passes for spouse and dependents * Discounted passes for friends and family * Steep discounts on Lodging rates for accommodation for friends and family (blackout dates apply) * 25%-50% off Food and Beverage Outlets * 30% off Retail at all outlets with additional gear and sponsor discounts * 401k and Medical and Dental benefits * Wellness Days and PTO Accrual

(13335) At One&Only, we exist to create joy for our guests through anticipation, creativity, precision, empathy and warmth. We tailor every aspect of our guests' stay to bring their dreams and desires to life. With an atmosphere that's chic but wonderfully unstuffy, and a team who are meticulous but warm, we seek to exceed our guests' expectations at every possible turn. Amidst fragrant pines and glistening peaks, One&Only Moonlight Basin is a glamorous return to simplicity. Fill days cascading down cool waters, unearthing the magic of Yellowstone National park, skiing on world renowned slopes and retreating to floating evergreen spaces. With abundant knowledge and generosity, we anticipate our guest's every need and surpass expectations. Whether we are designing the perfect family day out or arranging a romantic private dinner, we approach everything with imagination to spark a sense of playfulness, discovery and adventure. This is not simply our job, it's our passion. Job Summary The Demi Chef de Partie is responsible for producing foods within a designated area and preparing dishes in accordance with the stipulated recipes or instructions from senior kitchen staff as per menu requirements. They must maintain the high standard of production, quality, presentation, and cleanliness laid down by the Executive Chef. Looking ahead to fall? Start your next chapter with us this September as we prepare to open our first U.S. ultra-luxury alpine resort. We're seeking passionate individuals committed to creating amazing experiences and everlasting memories for our guests and their fellow colleagues alike. Applications are reviewed as they come in-Apply today! Key Duties and Responsibilities * Ensure that all preparation, production, dishes, and specialized menu items are prepared on time and to the standard required by the Executive Chef * Maintain consistent flavor and presentation in conjunction with the menu concept * Enhance the reputation of the outlet under the guidance of the Sous and Executive Chef * Allocate work to subordinates, observing their working methods and productivity. Assist them and coordinate with senior staff to provide subordinates with the necessary on-the-job training, showing new or better techniques * Maintain a daily kitchen shift that will ensure all areas of responsibility are covered, including a consistently clean and orderly workplace * Ensure that all aspects of food handling, preparation, service, and storage of all ingredients is to the relevant legislation. This is to include the correct labeling for cooked foods, temperature control of raw and cooked ingredients, correct storage of trolley items, and handling of prepared foods prior to service periods * Seek advice, guidance, and assistance regarding any unresolved problems pertaining to food, equipment, staff, and stores from senior chefs and production staff * Ensure that all produce, dry goods, and other ingredients issued by stores or suppliers are received to the required standard. You are to seek clarity on any food items that do not meet the minimum standards as laid down by senior chefs * Ensure that all equipment is fully operational and effective for use in the production of food items, reporting any malfunctions to the maintenance department. This includes all areas of your work area: floors, walls, air conditioning, electrical, water, and operating machinery and equipment * Make the guests' dining experience a memorable one by participating in restaurant and food service activities as required and fulfilling guest requests to the best of your ability * To ensure that all Food Safety standards-HCCP / DIVERSEY-are followed to the fullest * To assist with any other duties as required by the line manager or another member of the management team * Assist stewarding team when and where needed * Daily maintenance and cleaning of stations, equipment, and kitchen areas as assigned by the CDP and the culinary management team Skills, Experience, & Educational Requirements * A qualification in professional cookery or similar from a recognized training institute * A minimum of 2 years' experience in a high-end restaurant, hotel, or cruise ship environment with exposure to various catering styles and services including al a carte and buffet * Must have a minimum of 2 years' experience supervising staff at a lower level * Knowledge of the highest standards of production, preparation, and presentation within your specialized area * Knowledge of the highest standards of hygiene practices as laid down by health and safety regulations as well as international catering standards * Knowledge of training and guidance practices for subordinate staff will be required * Food Handler's certification Benefits * Medical, Dental & Vision Insurance * PTO (Paid Time Off) * Complimentary Dry Cleaning for Employee Uniforms * Complimentary transportation to/from resort * Complimentary meal per shift * Subsidized housing based on availability * Discounted colleague rate for Kerzner Properties worldwide Our brand is expanding faster than ever before. We are investing in the growth of our company, and that means we are committed to investing in you. Join a team that is open-hearted, intuitive, generous, and spontaneous in spirit. We believe in making our guests happy beyond anything they have ever imagined. We wow them at every turn and create memories that will last a lifetime. You will be at the heart of this vision, to constantly innovate to deliver Amazing Experiences and Everlasting Memories.