Interim Chef de Cuisine AC Bozeman Hotel
About The Position
We’re looking for an energetic, creative, and highly organized Chef de Cuisine to join our team on an interim basis. This is an exciting opportunity for a culinary leader who takes pride in creating memorable banquet and guest-focused experiences, enjoys developing people, and wants to make a meaningful impact on a growing food & beverage program. The interim assignment has the potential to become a permanent opportunity for the right individual, with additional growth on the horizon as we welcome a new hotel to our portfolio in Spring 2027. We’re looking for someone who brings strong organizational and operational skills, takes pride in building structure and consistency, and genuinely enjoys mentoring and developing new cooks. Creativity, positive energy, and a hands-on leadership approach are a must. If you’re excited by the opportunity to help shape a team, elevate the culinary experience, and grow alongside an evolving operation, we’d love to hear from you.
Requirements
- At least 5 years of progressive experience in a hotel or a related field, a 2-year college degree, and 3 or more years of related experience.
- Must be proficient in Windows operating systems, Company approved spreadsheets and word processing.
- Supervisory experience required.
- Must be able to convey information and ideas clearly.
- Must work well in stressful, high pressure situations.
- Must maintain composure and objectivity under pressure.
Responsibilities
- Approach all encounters with guests and employees with a smile.
- Oversee all kitchen work areas including cooks and stewards.
- Supervise staff in all food preparation, including proper receiving and storage of all food and food related items.
- Expedite peak meal periods by maintaining a "hands on" approach.
- Participate in and oversee monthly food inventories.
- Develop and adhere to kitchen budget according to hotel standards.
- Maintain food costs within budget guidelines.
- Review/change menus as per corporate directive and hold menu tastings after a menu change.
- Recommend to General Manager all kitchen operating supplies and capital purchases required.
- Maintain awareness of local competition and industry trends.
- Develop employee morale and ensure training of all Kitchen personnel.
- Establish and maintain a file of recipe cards according to hotel standards.
- Conduct monthly department meetings with kitchen staff.
- Motivate, coach, counsel and discipline all Kitchen personnel.
- Be responsible for developing a manager, including sign-off on all competencies and assist in his/her placement.
- Prepare and conduct all Kitchen interviews and follow hiring procedures.
- Conduct all 90 day and annual employee performance appraisals.
- Maintain a clean kitchen by implementing and maintaining a standard of "Clean As You Go."
- Perform any other duties as requested by the General Manager.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
Associate degree
