Executive Sous Chef

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 an Executive Sous Chef.

 The role of an Executive Sous Chef is a supportive and important role to the chef. He/she must help maintain the quality and integrity of the food, employee morale, dining service, kitchen, and the systems that help maintain the “Genuine Hospitality” to our Club Members and their guests.

Responsibilities Include:

·         Assist Executive Chef as needed with all kitchen operations and preparation.

·         Work with the Chef de Cuisine(s) on daily production needs on a weekly basis and to ensure enough products are available as needed in each outlet.

·         Assist in determining how food should be presented and creates decorative food displays.

·         Oversee all kitchen areas to ensure a consistent, high quality product is produced.

·         Maintain inventory levels and work with each Chef de Cuisine to ensure their kitchens are properly stocked.

·         Assist the Executive Chef in the planning and development of menus and recipes and ensure the correct preparation and presentation of a consistent level for all food items prepared by training and demonstration.

·         Develop daily specials with a focus on involvement and input from other chefs.

·         Recognizes superior quality products, presentations and flavor.

·         Control labor and operating expenses through effective scheduling, budgeting, purchasing, and inventory control.

·         Ensure compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards.

·         Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.

·         Provide guidance to Chef de Cuisine(s) on daily record lists and monthly self-audits.

·         Maintain a control system to ensure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications, and train staff on the importance of food preparation and controls.

·         Assist the Executive Chef with performance goals, creativity, efficiency and productivity for all kitchen and service staff.

·         Helps the Executive Chef do research and test new food products in conjunction with Club initiatives.

·         Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.

·         Interacts with Members and guests to obtain feedback on product quality and service levels; effectively responds to and handles guest problems and complaints.

·         Select, train, evaluate, lead, motivate, coach, and discipline as needed in the kitchen to ensure that established cultural and core standards are met.

 Position Requirements:

·         Culinary diploma from a recognized institution or higher

·         15+ years’ experience as a Supervisor, Chef de Cuisine or other Culinary position in a resort or club setting

·         5-6 years in a senior management position

·         Experience managing members of kitchen staff and consistently producing a high level product

·         Ability to direct and plan food preparation

·         Experience in schedule creation to ensure kitchen has adequate staffing but is not overstaffed for F&B functions or daily restaurant preparation

·         Strong P&L experience/responsibility

The position offered is a full-time, year round position located in Big Sky, MT. 

Yellowstone Club offers great benefits including medical, dental, and vision, a 401k program with company match, a free ski pass, ski days each month for employees to enjoy the mountain, outdoor activities to enjoy in the summer months, and a casual dress code. Plus, you get to work at one of the most incredible places on earth. For more information about the Club, visit www.yellowstoneclub.com.

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 an Executive Sous Chef.

 The role of an Executive Sous Chef is a supportive and important role to the chef. He/she must help maintain the quality and integrity of the food, employee morale, dining service, kitchen, and the systems that help maintain the “Genuine Hospitality” to our Club Members and their guests.

Responsibilities Include:

·         Assist Executive Chef as needed with all kitchen operations and preparation.

·         Work with the Chef de Cuisine(s) on daily production needs on a weekly basis and to ensure enough products are available as needed in each outlet.

·         Assist in determining how food should be presented and creates decorative food displays.

·         Oversee all kitchen areas to ensure a consistent, high quality product is produced.

·         Maintain inventory levels and work with each Chef de Cuisine to ensure their kitchens are properly stocked.

·         Assist the Executive Chef in the planning and development of menus and recipes and ensure the correct preparation and presentation of a consistent level for all food items prepared by training and demonstration.

·         Develop daily specials with a focus on involvement and input from other chefs.

·         Recognizes superior quality products, presentations and flavor.

·         Control labor and operating expenses through effective scheduling, budgeting, purchasing, and inventory control.

·         Ensure compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards.

·         Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.

·         Provide guidance to Chef de Cuisine(s) on daily record lists and monthly self-audits.

·         Maintain a control system to ensure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications, and train staff on the importance of food preparation and controls.

·         Assist the Executive Chef with performance goals, creativity, efficiency and productivity for all kitchen and service staff.

·         Helps the Executive Chef do research and test new food products in conjunction with Club initiatives.

·         Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.

·         Interacts with Members and guests to obtain feedback on product quality and service levels; effectively responds to and handles guest problems and complaints.

·         Select, train, evaluate, lead, motivate, coach, and discipline as needed in the kitchen to ensure that established cultural and core standards are met.

 Position Requirements:

·         Culinary diploma from a recognized institution or higher

·         15+ years’ experience as a Supervisor, Chef de Cuisine or other Culinary position in a resort or club setting

·         5-6 years in a senior management position

·         Experience managing members of kitchen staff and consistently producing a high level product

·         Ability to direct and plan food preparation

·         Experience in schedule creation to ensure kitchen has adequate staffing but is not overstaffed for F&B functions or daily restaurant preparation

·         Strong P&L experience/responsibility

The position offered is a full-time, year round position located in Big Sky, MT. 

Yellowstone Club offers great benefits including medical, dental, and vision, a 401k program with company match, a free ski pass, ski days each month for employees to enjoy the mountain, outdoor activities to enjoy in the summer months, and a casual dress code. Plus, you get to work at one of the most incredible places on earth. For more information about the Club, visit www.yellowstoneclub.com.