Job Description

Executive Sous Chef
Luxury Resort | Montana, USA

Compensation

Base Salary: $100,000 – $115,000 / year
Housing Allowance: $1,000 / month
Relocation Assistance: $3,000

Role Overview
Oversees all culinary and stewarding operations, directing outlet chefs, line cooks, and stewards on kitchen standards, policies, and procedures. Assumes full kitchen leadership in the Executive Chef's absence and partners closely with Front-of-House to deliver a seamless dining experience.

Key Deliverables

Kitchen operations — direct day-to-day culinary and stewarding operations across all outlets, ensuring consistent quality, presentation, and food safety/sanitation compliance
Menu development — assist in planning, costing, and executing resort menus, including seasonal and special offerings
Team leadership — support hiring, scheduling, training, and performance management of culinary staff
Cost & inventory control — manage labor costs, purchasing, and inventory to support budget targets
Event execution — contribute to culinary planning and service for special resort functions and events
Cross-functional coordination — partner with Front-of-House leadership and participate in operational meetings to align on service needs

Required Qualifications

6+ years of culinary experience, including 4+ years leading culinary teams in a management-level role, ideally across multiple kitchens
Required experience in a 5-star hotel or resort environment
Degree in Culinary Arts, Hospitality Management, or related field preferred
Recognized culinary industry achievements (awards, commendations) strongly preferred
Proficient in Microsoft Office Suite, with ability to learn industry-specific systems

Client identity withheld pending mutual candidate interest. Full benefits (medical/dental/vision, 401(k) match, PTO, and travel benefits) shared upon progression.

Job Tags

Full time, Seasonal work, Work at office, Relocation package

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