Chef Jobs in Kalispell, 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 crafting amazing Montana-inspired dishes for our guests and leading our team of culinary professionals! When does this adventure begin?: This role is posted for our spring/summer 2025 season! What will you do in this job?: Direct all aspects of culinary operations Create daily specials highlighting local ingredients and Montana-inspired cuisine Expedite orders Train and invest in culinary team's learning and growth Oversee ordering, inventory, scheduling, etc. Maintain sanitation and cleanliness of kitchen stations Maintain state and federal food safety standards 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 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?: 2-4 years of head chef or high-volume culinary management experience required Current Serv-Safe certification or food handler sanitation certificate 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.

Chef de Cuisine - Up to $95,000 - Big Sky, MT Our client offers a fine dining, vibrant and welcoming atmosphere, where creativity for great food is at the center of everything they do. As Chef de Cuisine, you'll help lead the kitchen team, crafting delicious dishes, ensuring high quality, and keeping operations running smoothly. Requirements: Proven experience in high-end, seasonal restaurants Strong leadership with a knack for building a positive, collaborative kitchen. Solid understanding of food costing, inventory management, and payroll systems. Passion for using local ingredients and embracing Montana's unique culinary scene. Perks & Benefits: Competitive salary of $85,000-$95,000, plus relocation assistance and a housing subsidy. Great perks like meals, laundry, room discounts, and a solid benefits package. Enjoy PTO and a 401k to support your future. If you are keen to discuss the details further, please apply today or send your cv to Declan at COREcruitment dot com Due to the volume of application, we may not be able to provide feedback to all applicants. If you haven't heard from us within 2 weeks, please consider your application unsuccessful. Nevertheless, feel free to reach out!

Line Cook A family driven, community focused company offering food and beverages in the travel industry is hiring Line Cooks. This company never compromises the quality of their food and services and enjoys taking care of their customers. With more than three decades in the industry they offer a lot of experience in restaurants and hospitality. In this role, you will be assisting with preparing and cooking meals according to recipes and portion sizes. Your responsibilities will also include washing dishes, cleaning and sanitizing kitchen surfaces, assisting with inventory management, and collaborating with other kitchen staff to ensure smooth operations. Why You Want This Position: Pay: $18/hour Schedule: Full-time ranging from 30 to 40 hours per week Multiple shifts available: 8:00 AM and 12:00 PM Meals provided On-the-job training Growth opportunities Essential Functions & Duties: Prepare and cook meals according to recipes and portion sizes Ensure food safety and sanitation standards are met Operate kitchen equipment such as ovens, stoves, grills, and fryers Wash dishes, clean and sanitize kitchen surfaces and equipment Assist with inventory management and stocking supplies Collaborate with other kitchen staff to ensure smooth operations Qualifications: Knowledge of food safety and sanitation practices Experience working in a kitchen or food service environment Proficiency in using kitchen equipment such as knives, ovens, and fryers Strong communication skills to work effectively with other kitchen staff Experience in menu planning and catering is a plus Ability to pass a pre-employment background screening Our services are at no cost to you, so get in touch, quick! Call or text Melanie in our LC Staffing Kalispell Office at 406-542-3377 40635 PandoLogic. Keywords: Line Cook, Location: Kalispell, MT - 59903

We're excited to hire and welcome team members to our national park locations! Xanterra Travel Collection is a private company that provides concession services within national parks. All services operated by Xanterra, including lodging, dining, retail, and tour operations, are currently open and continue to operate as planned for the 2025 summer season. Any potential government layoffs within the National Park Service do not impact our positions or job offers. Live. Work. Explore. as a part of our Food & Beverage team in Glacier National Park! At Glacier National Park Lodges, we depend on our team members to be highly motivated, committed, share our vision and work together to attain it, while our work environment encourages responsibility for personal growth and promotes pride in each employee. No matter what your job is, you will be a proud steward of the park and play an essential role in providing warm and friendly hospitality to all our guests. We're hiring Sous Chefs to Live. Work. Explore. this summer! Job Summary:Serves as the second-in-command in the kitchen, responsible for supervising staff, managing day-to-day culinary operations, and ensuring high standards of food quality and safety. The Details:Position Type: SeasonalSeason Dates: Positions start throughout May and end between mid-September and early-October 2025 (exact dates vary by location) Pay: Starting at $1,880.00 bi-weekly Schedule: Typical schedule is 45-50 hours, 5 days per week (may include weekends, evenings, and holidays) Why Glacier National Park?We are a welcoming community who work hard, share a real passion for the environment, and enjoy crafting memorable experiences for our guests. As part of the Xanterra Travel Collection, we are an authorized concessionaire in Glacier, and proud stewards of the park. Life in Glacier: * Free Employee housing (dormitory-style or RV site) and on-site employee meals (cafeteria-style) * Free on-site laundry facility, employee shuttle service, Wi-Fi (limited bandwidth) * Fast-paced, exciting work environment with plenty of upward mobility and growth opportunities * Meet people of all ages from all over the country and world * The adventure of a lifetime! Benefits: * Employee Assistance Program * Wellness Program * Learning and Development Program Perks: * Free Glacier National Park pass * Free Red Bus Tours (if available) * Retail, Lodging and Travel Discounts * Planned employee trips and activities * 15% Verizon service/products discount * $350 Referral Bonus Program Responsibilities * Oversee kitchen staff, providing guidance, feedback, and training to ensure high performance and consistent quality. * Champion a culture of food safety and sanitation. Lead by example and ensure that all team members understand the importance of adhering to Company safety and environmental protocols in all food preparation and handling processes. * Lead hands-on daily culinary efforts, including being on the floor 100% of the time during meal service periods to monitor all areas of the BOH operations. * Ensure BOH operations are ready to open punctually, are stocked with quality ingredients, and serve every menu item for every meal period. * Ensure the quality as well as the quantity. * Step into any station on the line when needed. * Drive financial performance by managing food and labor costs, consistently meeting or exceeding budget goals. * Manage daily payroll in Kronos. * Ensure that adequate PARS of inventory items are maintained, adjusted and reacted to as business levels dictate. * Order and manage food inventory through CloudSuite, approve invoices, and generate requisitions and transfers to meet business demands. Qualifications * 2-5 years of experience in a professional kitchen. * Proficient in all BOH roles, equipment, and administrative tasks (e.g., production records, inventory, scheduling, purchasing). * Prior experience in a leadership or supervisory position is required. * Skilled at leading BOH team to deliver efficient, high-quality guest service. * Ability to apply core cooking skills and actively work on the line as needed. * Composed under high-stress, fast-paced conditions. * ServSafe Manager certification will be required. Class will be available while at property. Physical Requirements include: * Must be able to stand for long periods of time, approximately 10 hours. * Must be able to walk for long periods of time. * Must be able to lift and carry a minimum of 50 pounds. * Must be able to bend, stretch, and reach for extended periods of time. We are an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or veteran status.

Are you interested in delivering memorable experiences, enhancing people's lives and having fun while doing it? This shared mission of POWDR and Mt. Bachelor creates a fun and inspiring culture that we live every day. We look for employees who are passionate about sharing mountain culture, have a positive attitude, are problem solvers and care about winning as a team. Our vision drives us to deliver exceptional experiences and it's our employees who become the true moment makers here at Mt. Bachelor. This role comes with amazing perks & benefits because we want our employees to Work Where You Play! Free employee season pass and free or discounted dependent(s) season pass Free and discounted friends & family day passes Free transportation to & from Bend, Sunriver, and La Pine Discounts across the resort (food & beverage, retail, rentals, lessons & more) Employee housing program 401k with up to 5% company match & immediate vesting Discounted onsite daycare Local & national discounts (YETI, Burton, Dell, Subaru, Nokian, Sunriver Golf, Mammut, & more) Free reciprocal access for employees to other POWDR resorts & 50% day passes at IKON pass resorts Position Summary The Outlet Chef is a culinary leader for one specific lodge. The Outlet Chef provides leadership and training for all back-of-the-house positions within the lodge. They will maintain a professional culinary operation and control expenses relative to the operation. Develops a defined food program with set standards and continuously checks the quality of food being offered to our guests. Major Responsibilities/ Daily Essential Functions Works alongside the Executive Chef and Lodge Manager to ensure that all culinary expectations and dining experiences are delivered upon by the entire culinary team. Works alongside the Lodge Manager to consult and ensure a suitable cook staff is hired and maintained throughout the season. Understands the importance of organization, time management, cleanliness, and punctuality regarding paperwork, meetings, deadlines, and returning phone calls. Has guest service as a focus with great attention to detail. Develops a defined food program with the help of the Executive Chef and Lodge Manager with set standards, menus, standardized recipes, and relevant menu costs for Food & Beverage outlets. Supports the Director of Food & Beverage with strategic and future planning as it relates to the Food & Beverage department in the areas of capital expansion, business planning, and the creative and conceptual development of new Food & Beverage experience. Develops, adheres to, and enforces Culinary Guidelines. Counting physical inventory and making sure all transfers are accounted for. Checks quality of all food produced and served. Responsible that staff has proper and usable equipment and tools to perform tasks. Responsible for ordering and receiving all provisions needed for outlet operation. Supports Mt. Bachelor's Mission Statement, goals, and core values. Act as a spokesperson for the culinary department by giving information to culinary and service staff. Constantly refine kitchen systems and techniques. Meet with the Lodge Manager on a regular basis. Sets an example and develops system processes for all culinary staff to operate under. Leads team with strategic planning regarding financial planning, menu development, cost control, and positioning of restaurant. Addresses and corrects all culinary issues promptly and fairly. Works with an ongoing concern for menu development. Recognize and develop key staff members with the effective use of delegation. Maintain sanitary and clean kitchens, food storage, prep areas, and walk-ins. Follow proper ordering, receiving, preparation, and storage procedures for food products. Maintain budgeted CGS for their outlet. Confirm that all staff adheres to all recipes. Assists with special projects and events as assigned. Can handle and manage confidential information. Maintain a professional and personable appearance. Is organized in tasks and sees projects through to the finish. Has good follow-through and makes it a habit of getting back to people on issues. Can handle fast-paced, potentially high-pressure environment. Observe mountain-wide policies found in the Employee Handbook and ensure staff follows them as well. Ensure that the outlet follows all local, state, and federal laws and regulations, including, but not limited to, local liquor laws, employment laws, OSHA rulings, and sanitation standards. Secondary Function Supportive of all Mt. Bachelor departments and functions. May be asked to assist in areas outside of the Food and Beverage Division. Supervisory Responsibilities Number of Employees Supervised: 15-35 Positions Supervised: Kitchen personnel and, on occasion, FOH staff Scheduling & Assigning Work: Yes Training: Culinary Staff Performance Review: Annually Disciplinary Actions: In concert with Lodge Managers and Food & Beverage Director Hiring & Termination: Yes Interpersonal Contacts Interact with all staff levels and positions in the company, with a focus on the Food & Beverage department. Interact with outside vendors and business partners. Specific Job Skills/Certifications License/Certifications: Oregon Food Handler's Card, OLCC preferred Technical: Excellent computer skills, Windows, POS experience, inventory tracking system, Microsoft Office. Physical Capabilities: Able to stand for 6+ hours at a time. Must be able to lift up to 50 lbs. Additional: Must have a positive attitude, plus an ability to meet and work under deadlines. Experience with leading teams, guest service, and problem-solving required. Flexible with hours and days of work. Able to work any hours of the day, any days of the week. Education/Related Experience Minimum education required: Formal Culinary Training preferred, or five years professional experience in a resort environment. Minimum time in related position: 5+ years supervisory experience or in a related field. Physical Demands The physical demands described here represent those that an employee must meet to perform the essential functions of this job successfully. Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions. Such accommodation requires an interactive discussion with the Human Resources Department before such accommodation can be made. In addition to the specific conditions below, every position at Mt. Bachelor requires the ability to shovel snow, lift up to 10 pounds, and walk on steep and uneven surfaces. Current Hiring Rate: $26/hour (non-exempt hourly role) Minimum Age Requirement: 18+ Come Work Where You Play! Please be aware incomplete applications will not be accepted or reviewed. Mt. Bachelor is an Equal Opportunity Employer. Mt. Bachelor is committed to creating a quality work environment which makes full use of the talents and contributions of all employees without regard to race, color, religion, national origin or citizenship status, sex, gender identity or expression, pregnancy, sexual orientation, age, disability or military status.

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! **************************************

The Stock Farm Club is a private golf and sporting club located in the Bitterroot Valley. The Club has a provides fine dining and banquet services to members and guests and supports a variety of dining services for scheduled activities throughout the year. The Sous Chef supports the Executive Chef and Executive Sous Chef in providing fine dining experiences for members and guests of the Club. This position will ensure day-to-day operations of the kitchen / culinary facilities support all dining, banquet, and event services. Responsibilities include oversight of the kitchen, employee breakroom dining, and offsite catered events. Subject to availability, temporary housing may be provided.

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Position Summary The Sous Chef will actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards. The Sous Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. This is a key position for the effective and profitable operation of the business. The employee must maintain excellent attendance and be available to work a variable event-driven schedule which includes evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills, self-direction and strong management and independent decision-making skills are required. This role pays an annual salary of $60,000 to $72,000. Benefits for FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays). This position will remain open until April 25, 2025. About the Venue Join the team at The Station District, an exciting culinary and community hub in Great Falls, Montana. Overlooking the Missouri River, this innovative food hall is a collaboration between Big Sky Select and Oak View Group (OVG). It offers a dynamic workplace with four diverse culinary concepts including Asian Fusion, Italian, Mexican, and an American Grill, where creativity, passion, and a commitment to quality thrive. Whether you're a chef, manager, or food enthusiast, you'll find opportunities to hone your craft and contribute to creating memorable dining experiences in a prime location that serves both residents and visitors.At The Station District, we value growth, development, and community engagement. With Big Sky Select's vision and OVG's expertise, employees benefit from ongoing training and career advancement opportunities within a supportive environment. This isn't just a place to work; it's a community space designed to bring people together through food and culture. If you're passionate about food and eager to be part of a vibrant, community-focused team, The Station District is the perfect place to grow and thrive. Apply today and help shape the future of dining in Great Falls! Responsibilities * Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel. * Supervises all buffet, beverage, break, and carving table set-up and breakdown. Responsible for set-up of all equipment necessary for above mentioned areas, including but not limited to: chaffing dishes, sternos, china, serving ware, silverware, bowls and platters, heating lamps, and cutting boards * Assists Executive Chef with fulfilling kitchen record keeping and administrative requirements including food inventories and ordering of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas. * Measure, mix and cook ingredients according to recipes * Use a variety of pots, pans, knives and other equipment to prepare and serve food. * Maintain a clean kitchen. At the end of the day there should be NO food debris on the floor, walls, equipment, work tables, ceilings or any other surface located with-in the kitchen area. This same standard must be maintained in all food production areas outside of the main kitchen. * Ensures kitchen staff are aware of work place expectations by providing on-going assistance, training and mentoring to kitchen staff. Promote a positive, enthusiastic and cooperative workplace environment by working side by side with staff. * Assists Executive Chef to ensure quality, consistency and concept are maintained. Monitors production of food preparation, ensuring recipe specifications, portion controls, and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards. * Monitor events, materials and surroundings. * Guide, direct and motivate kitchen employees. * Ensure that all food safety standards are followed. * Communicate with supervisors, peers and subordinates. * Make decisions and solve problems. Organize, plan and prioritize work. * Evaluate information against standards. * Carry out ideas, programs, systems or products. * Document and record all personnel discipline information. Work with Human resources for personnel discipline issues. * Other duties as assigned by Executive Chef. Qualifications * High school diploma or equivalent GED. * Minimum of 3 years in similar position in an upscale banquet, hotel or convention center setting with prior supervisory experience. * State issued Health Certificate and immunizations are required. * Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods. * Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations. Must have active listening and effective communication skills. * Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling. Ability to assist others in developing needed skills for effective job performance. * Ability to positively distribute responsibility to others to meet objectives and achieve desired results. * Ability to recognize problems and to creatively and expeditiously find solutions. Ability to set priorities and use initiative; solid decision-maker. * Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment. * Ability to be self-directed while working in a team-oriented environment. * Ability to work a flexible schedule; able and willing to work nights, weekends and long hours. * Must be able to stand for extended periods of time. * Ability to speak clearly so that listeners may understand. * Must be able to make fast, simple, repeated movements of fingers, hands and wrists. * Ability to bend, stretch, twist or reach out with the body, arms and/or legs. * Must be able to lift, push, pull or carry heavy objects. * Must have a good sense of taste and smell. * Must be Serve Safe certified. * Knowledge of and skill in using computer software, including MS Word/ Excel/ Outlook. * Ability to work closely with kitchen staff, but also spend time alone cooking. * Must be able to supervise, coach, and train employees. * Provide excellent service to customers. * General knowledge for the health and safety of patrons and staff. * Ability to express ideas clearly when speaking or in writing. * Ability to read and understand written information * Identify problems and review information. * Must be constantly aware of frequently changing events in cooking processes. * Ability to repeat the same physical activities. * Must maintain high level of concentration. * Must be able to multi-task. * Knowledge of the rules and uses of numbers in mathematics. Areas of knowledge include arithmetic, algebra, geometry and statistics. * Knowledge of US Foods Menu Profit Pro a plus. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis ("protected class") including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

Work in an amazing destination town surrounded by breathtaking mountains and spectacular lakes filled with year-round adventure! Enjoy world class mountain biking, hiking, fishing, ziplining, horseback riding, river rafting, water sports, Glacier National Park, and more... The Lodge at Whitefish Lake, one of Montana's AAA Four Diamond resorts, is seeking a Sous Chef to work with our team. MAIN DUTIES AND RESPONSIBILITIES: Make sure all food products are consistently prepared and served according to recipes, portioning, and cooking standards. Fill in where needed to ensure guest service standards and efficient operations. Responsible for the supervision of the daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in, and downstairs storage area. Responsible for meeting financial targets while achieving food quality and service objectives. Ensure all equipment is kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs. Foster opportunities for the team to learn, grow, and develop their abilities, collaborate with your staff to create a culture and work environment founded on respect. Continually strive to develop your staff in all areas of managerial and professional development as well as in food education. Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner. Fully understand and follow all regulations that pertain to health, safety, and labor requirements of the restaurant, employees, and guests. Schedule labor while ensuring that all positions are staffed when needed while maintaining labor cost objectives. Lead and participate in ongoing service education through facilitating daily line-ups, quarterly menu meetings, and new back and front of house-training programs. Interview, hire, and train employees; plan, assign, and direct work; appraise performance; reward and discipline employees; address complaints and offer positive solutions to issues. Be knowledgeable of restaurant policies regarding employees and together with the People + Culture Representative administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures. SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITY Knowledge of Food and Beverage, Local and State Food Handling laws and procedures. Must be organized and detailed oriented. Must be a team player. Must be a strong leader with a hospitality first mindset. Desire to provide phenomenal guest experiences, a passion for quality, and attention to detail. Strong communication skills with the ability to develop relationships and foster cooperation. Ability to build strong relationships and lead a team of culinary professionals. Successful track record in professionally addressing & resolving difficult and challenging issues at all levels. Ability to develop and encourage an open, stimulating and trusting environment that reflects our Company mission, Brand Promise and values. Proven leadership skills, which include coaching and training abilities and strong motivational skills. Ability to read and interpret product and equipment manuals. Ability to effectively present information and respond to questions from groups of mangers, clients, customers, and the public. Ability to calculate food cost. Must be alert and quick reasoning. Should be able to make management decisions for the best interest of the hotel. Ability to interpret instructions and guidelines set by the hotel's policy and procedures. QUALIFICATION STANDARDS EDUCATION Preference for a 4-year degree in hospitality, hotel & restaurant management, culinary school or related field or work experience equivalent to. EXPERIENCE/ LICENSES OR CERTIFICATES Minimum of 2 years' experience in management or supervisory position in a restaurant or related field an asset. Averill Hospitality provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training. View all jobs at this company

Join the Team at Montana's Premier Luxury Ranch Resort! About Paws Up Montana: Nestled on a breathtaking 37,000-acre ranch, The Resort at Paws Up embodies the spirit of the American West. As a family-owned, award-winning destination, we inspire both guests and team members alike. Position: With its tempting menu and breezy outdoor setting, Shed is one of our most popular summer dining outlets. The views of the property are stunning, but most eyes are glued to the plates heaped high with Triple Cheddar Mac and Cheese, the Bison Burger and BBQ Cauliflower, along with smoked delights like Brisket and Pork Carnitas. Open for lunch every day during the summer, Shed also invites guests to dinner with live music on Mondays and Fridays. What We Offer: Career Development and Advancement Opportunities Employee Assistance Program (5 free counseling sessions) Referral Bonus Program (Get paid $250 to recruit) Carpool Reimbursement ($5-$20/Day) Employee Discounts on Merchandise (30% on select items in our retail store) Employee lunch provided See for Yourself! ************************************************ The Seasonal Sous Chef of Shed is an integral part of this exciting live-fire restaurant: Primary Functions and Responsibilities • Supervise culinary team members through multiple meal functions to ensure that methods of cooking, garnishing and portion sizes are as defined by recipes and consistently adhered to • Exhibit culinary talents by personally performing tasks while leading the staff and managing food-related functions • Identify and communicate production needs to culinary team members • Meet daily with Executive Chef and Culinary management to coordinate and ensure production standards, determine specials, employee meals, review kitchen personnel needs and issues, etc. • Conduct daily shift meetings with both the culinary and service team • Understand and follow the food allergy procedure and special orders/restrictions • Estimate daily production needs and communicate production needs to culinary team members • Assist in the development of menus and food items • Work to continually improve guest dining satisfaction • Improve service by communicating and assisting to understand guest needs, providing guidance, feedback, and individual coaching when needed Culinary Management Job Description Purpose Primary Functions and Responsibilities • Provide day-to-day guidance and oversight of culinary team members; actively promote, train, coach, and recognize performance • Identify, address and document individual employee performance according to standard operating procedures • Perform a daily “walk through” of inventory to prioritize product utilization • Purchase and order of all food product and supplies • Manage culinary operations and ensures compliance with all Food & Beverage policies, sanitation, food standards and procedures. Supportive Functions and Responsibilities • Display hospitality and professionalism to our guests and team members at all times, take pride in representing Paws Up Montana professionally with our guests and assure that all transactions with guests are handled in a legal, ethical, and in a confidential manner. • Maintain a favorable working relationship with all Resort team members to foster and promote a positive working environment. • Maintain a clean and neat appearance at all times. • Perform work in a safe and high-quality manner. Looking for team members with: • High school diploma, GED or vocational training or job-related course work; Certificate in culinary arts or relevant field • Experience as a Lead Line Cook, or Sous Chef is helpful, but we are willing to invest and teach the right individual • Proven ability to plan menus • Order and control inventory • Valid Food Handler's License • Valid State Driver's License with two years driving experience We look forward to speaking to candidates in search of a relentless pursuit of excellence. The Resort at Paws Up provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.

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

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. As a Chef de Cuisine (CDC) you will provide leadership to the galley team and ensure a seamless operation of your assigned galley and hotel stores. You will coordinate all food offerings, including group offerings and special requests. You will conduct regular inspections and oversee the training for crew and monitor all culinary standards. You will report to the Assistant Manager Food Operations Level: Officer **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + Follow company recipe guidelines for assigned responsibilities using recipe booklets, plate presentation and audits + Meet food cost budgets and targets as set by the Food Manager onboard + Order stores for assigned responsibilities by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily + Inventory control (par levels turn over and replenishment) + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system + Organize staff meetings + Responsibilities include buffet , a la carte, production and line service + Provide leadership for all direct reports. Responsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + 4+ years of experience working as a leader within a high level hotel or restaurant, overseeing a high volume culinary operation + Certified working Chef or equivalent degree in Culinary Arts + Demonstrated career progression within the culinary field + Working knowledge of food and beverage products, services, and equipment + Calculate and control cost potentials/projections and understand the impact of the overall budge + Write and implement high-quality menus based on themed and seasonal availability + Write and cost recipes, and train the team to implement them at the highest standards + Lead culinary team within assigned responsibilities + Demonstrate natural initiative to undertake or continue a task or activity + Proven leadership skills and ability to manage multi-functional and diverse areas + Able to work under pressure of tight timeframes, deadlines and financial goals + Strong written and verbal communication skills + College degree in Culinary Arts, preferred **Additional Information :** This is a **SHIPBOARD** role. Benefits offered year-round, on contract and off-contract, as long as return contract is signed, including Major Medical Coverage, Short & Long-term Disability, Life Insurance and Retirement Savings Plan Option You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1249857BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

The Cook sets the tone for Sonesta's mission by always going above and beyond for our guests and coworkers. The role's primary responsibility is to prepare and produce food orders according to quality standards. The Cook shall maintain a safe work environment and follow established sanitation and safety standards. The ideal candidate has a passion for hospitality and providing exceptional guest service. Job Description Work Environment * Must be able work in a fast-paced environment. * Majority of work takes place indoors. * Must be able to tolerate extreme temperatures - i.e. freezers, loading dock. Physical Demands * Must be able to exert up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. * Frequent bending, kneeling and reaching. * Ability to stand during entire shift. Expected Hours of Work * Must be flexible to work variable days of the week to include weekends and holidays. * Must be flexible to work variable shifts (days, nights, overnights). * Ten to twelve hour shifts sometimes required. Education and Experience * Relevant experience in restaurant or hotel food preparation preferred. * High school diploma or general education degree (GED) preferred. Principle duties and responsibilities (Essential Functions) include: * Produce all food orders in a timely and consistent manner in accordance with established quality standards. Test food to ensure quality and consistency of all meals served. * Operate all kitchen equipment in a safe and responsible manner. * Handle and store food items safely and keep work area clean and sanitized. Including all opening and closing duties. * Adhere to established safety and sanitation guidelines. * Adhere to uniform and grooming standards. * Perform other duties or projects as requested by management. Qualifications and Skills * Excellent organizational skills and attention to detail. * Prioritization and time management skills. * Must be able to read recipes and follow their instructions. * Employ math skills to appropriately prepare items according to recipes. * Ability to work with little supervision and maintain a high level of performance. * Attentive, friendly, helpful and courteous to all guests, managers and fellow employees. * Track record of delivering exceptional guest or client experience. * Ability to communicate, both verbally and written, effectively with guests, vendors and co-workers. Additional Job Information/Anticipated Pay Range Benefits Sonesta recognizes that benefits play a vital role in helping ensure the health and financial security of employees and their families. We offer a variety of benefits to our employees including: * Medical, Dental and Vision Insurance * Health Savings Account with Company Match * 401(k) Retirement Plan with Company Match * Paid Vacation and Sick Days * Sonesta Hotel Discounts * Educational Assistance * Paid Parental Leave * Company Paid Life Insurance * Company Paid Short Term and Long Term Disability Insurance * Various Employee Perks and Discounts * Hospital Indemnity * Critical Illness Insurance * Accident Insurance Sonesta is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status. Upon submitting your application, please ensure you complete a full application in addition to attaching a resume. Incomplete applications received will not be considered.

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.

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

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

Forefront Healthcare is unique, experienced, and specialized in serving the continuum of care . With finely tailored, high-quality culinary and support services, Forefront helps its partners elevate the patient and resident experience. Job Description Forefront is a growing leader in healthcare food services, providing exceptional culinary experiences across healthcare settings. We are committed to enriching the lives of those we serve by offering high-quality meals prepared with care and attention to individual needs. We are currently seeking an Executive Chef to join our team at Sidney Health Center in Sidney, MT, and contribute to enhancing the dining experience for patients, staff, and the community. If you are passionate about providing high-quality culinary experiences and are ready to make a meaningful impact in a healthcare setting, we invite you to apply for the Executive Chef position at Sidney Health Center. Join a team that values your leadership, creativity, and culinary expertise. Benefits Offered: Comprehensive Benefits: Medical, Dental, and Vision Paid Time Off: Vacation, Sick Leave, and 6 Paid Holidays Employee Assistance Program: Support when you need it Company-Provided Life Insurance: Peace of mind for you and your family 401K with Company Match: Plan for your future Position Summary: As an Executive Chef, you will play an essential role in delivering exceptional culinary experiences for patients, staff, and visitors. Your leadership, expertise, and passion for creating outstanding meals will directly impact patient satisfaction and the overall success of our foodservice operations. You will work closely with the culinary team and senior management to ensure food is prepared and presented in accordance with the highest standards while meeting the dietary needs of our healthcare population. Responsibilities: Organize and direct the culinary team and management staff. Assist in the preparation and design of all food and drink menus. Collaborate with our dietitians to create menus and offerings for residents. Produce high-quality plates with attention to both design and flavor. Ensure the kitchen operates efficiently, maintaining our high-quality standards. Lead and develop the culinary team, managing conflicts with resolution. Manage and train kitchen staff, establish work schedules, and assess performance. Order supplies to maintain proper inventory levels. Comply with and enforce sanitation regulations and safety standards. Maintain a positive and professional approach with coworkers and customers. Qualifications Proven experience as an Executive Chef. Strong understanding of various cooking methods, ingredients, equipment, and procedures. Excellent record of kitchen and staff management. Ability to handle emergency situations effectively and provide solutions. Familiarity with industry best practices. Proficiency with various computer software programs (G-Suite, MS Office, restaurant management software, POS). A BS degree in culinary science or a related certificate is a plus. Culinary experience: 3 + years (preferred) Cooking: 3 + years (preferred) Kitchen management: 3 + years (preferred) Additional Information AAP/EEO Statement: Forefront Healthcare is an equal opportunity employer: All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, national origin, disability status, protected veteran status or any other characteristic protected by law.

Forefront Healthcare is unique, experienced, and specialized in serving the continuum of care. With finely tailored, high-quality culinary and support services, Forefront helps its partners elevate the patient and resident experience. Job Description Forefront is a growing leader in healthcare food services, providing exceptional culinary experiences across healthcare settings. We are committed to enriching the lives of those we serve by offering high-quality meals prepared with care and attention to individual needs. We are currently seeking an Executive Chef to join our team at Sidney Health Center in Sidney, MT, and contribute to enhancing the dining experience for patients, staff, and the community. If you are passionate about providing high-quality culinary experiences and are ready to make a meaningful impact in a healthcare setting, we invite you to apply for the Executive Chef position at Sidney Health Center. Join a team that values your leadership, creativity, and culinary expertise. Benefits Offered: Comprehensive Benefits: Medical, Dental, and Vision Paid Time Off: Vacation, Sick Leave, and 6 Paid Holidays Employee Assistance Program: Support when you need it Company-Provided Life Insurance: Peace of mind for you and your family 401K with Company Match: Plan for your future Position Summary: As an Executive Chef, you will play an essential role in delivering exceptional culinary experiences for patients, staff, and visitors. Your leadership, expertise, and passion for creating outstanding meals will directly impact patient satisfaction and the overall success of our foodservice operations. You will work closely with the culinary team and senior management to ensure food is prepared and presented in accordance with the highest standards while meeting the dietary needs of our healthcare population. Responsibilities: Organize and direct the culinary team and management staff. Assist in the preparation and design of all food and drink menus. Collaborate with our dietitians to create menus and offerings for residents. Produce high-quality plates with attention to both design and flavor. Ensure the kitchen operates efficiently, maintaining our high-quality standards. Lead and develop the culinary team, managing conflicts with resolution. Manage and train kitchen staff, establish work schedules, and assess performance. Order supplies to maintain proper inventory levels. Comply with and enforce sanitation regulations and safety standards. Maintain a positive and professional approach with coworkers and customers. Qualifications Proven experience as an Executive Chef. Strong understanding of various cooking methods, ingredients, equipment, and procedures. Excellent record of kitchen and staff management. Ability to handle emergency situations effectively and provide solutions. Familiarity with industry best practices. Proficiency with various computer software programs (G-Suite, MS Office, restaurant management software, POS). A BS degree in culinary science or a related certificate is a plus. Culinary experience: 3 + years (preferred) Cooking: 3 + years (preferred) Kitchen management: 3 + years (preferred) Additional Information AAP/EEO Statement: Forefront Healthcare is an equal opportunity employer: All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, national origin, disability status, protected veteran status or any other characteristic protected by law.

The Firebrand Hotel, located in downtown Whitefish is seeking a Breakfast Cook to work with our Culinary Team. As a Breakfast Cook you will be responsible for stocking and setting of the station. Preparing food items by cutting, chopping, mixing, and preparing sauces. Cooking food items by grilling, sautéing, and other cooking methods to specified recipes and standards. Maintain cleanliness and complies with food sanitation requirements by properly handling food and ensuring correct storage. MAIN DUTIES AND RESPONSIBILITIES: · Taking directions from supervisor and retaining information received. · Assisting with stocking and setting up the kitchen stations · Preparing food including cleaning and cutting the ingredients, cooking main dishes, desserts, appetizers and snacks. · Plating prepared foods based on senior chefs guidance · Working with servers to ensure that orders are completed according to request and on time. · Ensure all equipment is kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs. · Washing and cleaning the kitchen and cooking equipment at the end of work shifts. · Fully understand and follow all regulations that pertain to health and safety. SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITY · Knowledge of Food and Beverage, Local and State Food Handling laws and procedures. · Must be organized and detailed oriented. · Must be a strong team player with a hospitality first mindset. · Desire to provide phenomenal guest experiences, a passion for quality, and attention to detail. · Strong communication skills with the ability to foster cooperation. · Ability to build strong relationships and work with a team of culinary professionals QUALIFICATION STANDARDS EDUCATION · Preference for a previous cooking experience EXPERIENCE/ LICENSES OR CERTIFICATES · Minimum of 2 years experience in a restaurant or related field an asset. View all jobs at this company