Sous Chef Jobs in Montana

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!

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 cast, crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can 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 Sous Chef, you will along with the Chef de Cuisine, lead a multi-cultural team of cooks and chefs toward completion of their daily work assignments. Ensuring all food items are prepared to the highest standards of flavor and presentation. You will report to the Chef De Cuisine **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + You will complete proper menu preparation for all allergy and special dietary needs; ensure training and preparation follow strict company guidelines. + Exceed Disney Cruise Line and Vessel Sanitation Program (VSP) requirements; prepare and lead the culinary team through multiple internal inspections conducted weekly. + Implement company recipe guidelines through recipe booklets, plate presentation and audits. + Provide feedback on recipe formulation to the Chef de Cuisine and Manager Food Operations. + Guide communication between galley crew, Chef de Cuisine and Manager Food Operations. + Together with the Chef de Cuisine, maintain food quality standards during storage, production and service. + Understand and ensure opening and closing procedures for all assigned kitchens and production areas. + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system. + Organize daily menu presentations and food tasting. + Provide performance feedback of entire team to the Chef De Cuisine. **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + Minimum three years formal culinary training which may consist of an accredited school or recognized apprenticeship. + Minimum three years' experience of which at least two years working as Chef de Partie (including apprenticeship) experience in a high volume kitchen environment. + Take ownership and lead culinary team within assigned responsibilities. + Demonstrate natural initiative to undertake or continue a task or activity. + Leadership and ability to manage multifunctional and diverse areas. + Thorough knowledge of food allergies and special diets + Work with tight timeframes, deadlines and dollar goals. + Must be proficient in all stations in the kitchen. + Proficiency in safe food handling, HACCP / USPH **Additional Information :** This is a **SHIPBOARD** role. 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 regulation 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:** 1245148BR **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.

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.

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: The Resort at Paws Up is seeking to add a Pastry Sous Chef to our team. The role of the Pastry Sous Chef is to assist the Pastry Chef in leading our pastry team in the production and direction of preparing a variety of desserts, pastries or other amenities for the various outlets and events at The Resort at Paws Up. This position is responsible for enhancement of creativity, timely execution and involvement within various culinary events. What We Offer: Medical, Dental, Vision Insurance 401K with Employer Match Paid Time Off - 9 Floating Holidays and 15 Personal Days Career Development and Advancement Opportunities Life Insurance, Long Term, and Short-Term Disability 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 Primary Functions are: Create new and exciting desserts to refresh our menus and engage our guests. Prepare a wide variety of goods such as cakes, cookies, pies, etc. following traditional and modern recipes. Work closely with the Culinary leadership team to assist in creating menus that are unique and restaurant specific. Creativity is strongly encouraged. Carry out and monitor the production of pastry items to specifications and ensure that consistency and quality are executed to the highest standard. Supervise and coordinate the preparation and production of all pastry items according to the highest standards and menu planning. Monitor stock pars for baking ingredients and make appropriate orders. Provide day-to-day guidance and oversight of team members; actively promote, train, coach, and recognize performance. Keep up-to-date knowledge on all menu items including preparation, any allergens, and alternative preparations. Maintain an orderly cooking station and adhere to health and safety standards. Promote teamwork and foster a harmonious working environment, often under strict timelines and short turnarounds. Understand how to flex when necessary to meet labor expectations; ability to adjust daily operations to be in line with the budget with final approval by Executive Chef and Pastry Chef. Improve service by communicating and assist the team to understand our guest needs, providing guidance, feedback, and individual coaching when needed. Submit future goals, operational improvements, and personnel management to the Pastry Chef. Attend and participate all mandatory meetings and training. Communicate and maintain timelines and priorities. Maintain flexible hours to accommodate guest and special event needs, due to the cyclical nature of the hospitality industry; position requires full availability including evenings, weekends, holidays or as needed. Looking for Team Members with: High school diploma, GED or vocational training or job-related coursework Minimum of 4 years of experience in the Pastry field Minimum of 2 years of experience in management of a team Proven ability to lead and manage a team Knowledge of genuine hospitality and service management Demonstrate the ability to work efficiently in a fast-paced environment Display a sense of urgency, attention to detail, and a strong desire for continued learning Enjoy the challenge of effectively managing multiple tasks without sacrificing quality Valid Montana Food Handler's license Valid driver's license and the ability to meet company driving policy 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.

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! 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? * Act as kitchen manager when Chef is off duty * Create daily specials highlighting local ingredients and Montana-inspired cuisine * Expedite orders * Train and invest in culinary team's learning and growth * Assist with 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 Sous 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? * 1-3 years 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.

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!

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.

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

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.

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. Overview 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. 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.

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: Blending the best of camping with amenities of a first-class resort, glamping at Paws Up offers something completely different from a typical resort-and that includes dining. Each of our luxury camps features its own dedicated Dining Pavilion. Echoing the Western-chic style of our tents, our Dining Pavilions are convivial gathering places that just happen to feature breathtaking views and delicious food. Dedicated chefs prepare classic camp cuisine at breakfast and dinner, while lunch may be enjoyed in our other dining outlets on property. 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 Glamping is an integral part of this unique mixture of dining experiences: 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.

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.

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.

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: Banquet 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

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.

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.

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.