Chef de Cuisine

Makar Hotels And Resorts LMR LLC•Big Sky, MT

About The Position

As the Chef de Cuisine, you will report to the Executive Chef and oversee the daily operations of the kitchen, managing all aspects of the food service operation. This includes menu planning, purchasing, food preparation, and maintaining the highest standards of safety and sanitation. Your role will encompass planning, organizing, controlling, and directing the work of the culinary team, ensuring efficiency and excellence at every stage. The ideal candidate is a seasoned culinary professional who leads by example and inspires their team to achieve exceptional results. Dedicated to the mission and values of Lone Mountain Ranch, they view staff development as a priority, fostering a collaborative and growth-oriented kitchen culture. With a passion for excellence and a commitment to delivering unforgettable dining experiences, the Chef de Cuisine seamlessly blends innovation with operational precision.

Requirements

Minimum of five (5) years of experience as a Sous Chef in a fine dining, high-volume establishment is required.
ServeSafe or Food Handlers certification is required.
Strong verbal communication skills, with fluency in spoken and written English.
Exceptional organizational skills, attention to detail, and efficiency in task management.
Safety-minded, with high standards for service quality and food production.
Proven ability to manage staff effectively, fostering high morale and productivity.
Flexibility in scheduling, including availability to work weekends and holidays.
Physical requirements include the ability to stand, walk, reach, stoop, kneel, crouch, and lift up to 50 pounds.

Nice To Haves

Formal culinary training is highly preferred.
Progressive culinary experience in fine dining environments, with a demonstrated ability to train staff and deliver luxury resort customer service.

Responsibilities

Train new cooks and provide ongoing development opportunities for team members through effective communication and consistent coaching.
Delegate workloads fairly and consistently, continuously striving to improve workflow and production efficiency.
Lead by example, demonstrating proficiency in all areas of the kitchen, including stations, menu knowledge, equipment operation, safety and sanitation practices, and daily operations.
Collaborate with the Executive Chef, Director of Food and Beverage, and Dining Room Manager/Supervisor to ensure seamless coordination between the kitchen and front-of-house teams, including dining room and banquet operations.
Work closely with the Executive Chef and Sous Chefs to develop menus, establish pricing, enhance safety and sanitation practices, and advance staff training and product knowledge.
Ensure proper food rotation, storage temperatures, and adherence to storing and labeling procedures, following FIFO principles.
Maintain a flexible approach to special requests, ensuring guest satisfaction.
Inspect kitchen outlets upon arrival to address outstanding safety or equipment issues and perform final checks before departure to confirm cleanliness, equipment shutdown, and proper food storage.
Maintain cleanliness and safety of work areas and equipment at all times.
Track and report waste logs to the Executive Chef weekly, implementing strategies to minimize waste.
Monitor and maintain stock levels throughout the day, ensuring readiness for service.
Oversee the maintenance of coolers, freezers, and walk-ins to comply with company, local health inspectors’, and HACCP food safety standards, including daily logging of refrigerator and freezer temperatures.
Exhibit advanced culinary skills, including: Butchering chicken, fish, and shellfish, as well as cutting, trimming, and boning meat. Knife techniques such as brunoise, julienne, batonnet, and consistent shaping for core knife skills (dice, slice, chop). Preparing scratch pasta, risotto, lamb, venison, scallops, sole, ahi tuna, and caviar. Mastery of advanced cooking techniques including sautéing, grilling, poaching, steaming, braising, and crafting Mother sauces and scratch soups.
Set par levels for subsequent shifts and ensure adequate prep, adjusting production as necessary to maintain efficiency.