Chef de Cuisine

Knightsbridge Capital Corporation•Greenough, MT

9d•Remote

About The Position

Nestled on a breathtaking 37,000-acre ranch, Paws Up Montana embodies the spirit of the American West. As a family-owned, award-winning destination, we inspire both guests and team members alike. As Chef de Cuisine, you will lead the culinary team in executing inventive, seasonally inspired menus across our diverse dining outlets. This role is ideal for a dynamic, visionary chef who is excited to explore wild-foraged ingredients, open-fire cooking, and immersive culinary storytelling. You'll collaborate with local farmers, purveyors, and our internal culinary innovation team to craft memorable guest experiences rooted in Montana's rich landscape and bounty.

Requirements

Degree in Culinary Arts or equivalent professional experience.
Minimum 5 years of experience in a senior kitchen leadership role, preferably in a fine-dining or luxury resort setting.
Demonstrated passion for culinary exploration, sustainability, and regional cuisine.
Strong leadership, communication, and organizational skills.
Ability to thrive in a remote, dynamic, and guest-centered environment.
Valid State Driver’s License
Servsafe Certified

Nice To Haves

Experience with open-fire or live-fire cooking is a plus.

Responsibilities

Lead the kitchen team in daily operations, ensuring the highest culinary standards in preparation, presentation, and service.
Design and execute rotating seasonal menus that reflect regional ingredients and culinary creativity.
Spearhead culinary exploration initiatives, including foraging, and chef-driven guest experiences.
Mentor and train kitchen staff, cultivating a team-oriented and innovative kitchen culture.
Collaborate with the Executive Chef and Food & Beverage leadership to achieve excellence in service.
Maintain compliance with food safety and sanitation standards.
Oversee inventory, food costing, and kitchen budgeting.
Exhibit culinary talents by personally performing tasks while leading the team members and managing all food related functions.
Identify and communicate production needs to culinary team members.
Understand and follow the food allergy procedure and special orders/restrictions.
Estimate daily production needs on a weekly basis and communicate production needs to culinary team members.
Become proficient in all functions of Chef, Pastry Chef, Line Cook, Prep Cook, and Steward functions.
Assist in the development of menus and food items.
Submit future goals, operational improvements, and personnel management to Executive Chef.
Provide day-to-day guidance and oversight of culinary team members; actively promote, train, coach, and recognize performance.
Interview, hire, train, and develop culinary team members.
Identify, address and document individual employee performance issues according to standard operating procedure.
Perform a daily “walk through” of inventory to prioritize product utilization.
Purchase and order of food, products, and supplies for the Restaurant’s outlets.