SP - Executive Sous Chef

LMLC OPERATIONS LLC•Big Sky, MT

1d•Onsite

About The Position

The Executive Sous Chef is a key culinary leader responsible for delivering an exceptional, personalized dining experience for club members and their guests. This role partners closely with the Executive Chef to oversee all kitchen operations across the Club’s dining outlets, ensuring consistency, discretion, and the highest standards of culinary excellence across à la carte dining, private events, and specialty experiences. This position requires a polished professional who thrives in a relationship-driven environment and understands the nuances of private club service. The Executive Sous Chef plays a critical role in maintaining operational excellence, driving team performance, and delivering a luxury-level member dining experience. This role reports directly to the Executive Chef.

Requirements

5+ years of progressive culinary experience, including leadership roles
Culinary school graduate or equivalent experience required
Strong knowledge of culinary techniques, kitchen operations, and food safety standards
Proven ability to lead in a high-expectation, member-focused environment
Experience implementing new food concepts and menus
Strong knowledge of multi-outlet operations and banquet execution
Experience with high-end, seasonal, and globally influenced cuisine
Experience with scheduling, labor costing, payroll administration, and associate performance management
Ability to accurately and effectively communicate in verbal and written form with guests and associates
Ability to handle multiple tasks and work well under time constraints
Must possess applicable state and local licenses and certifications
Exceptional leadership, communication, and organizational skills

Nice To Haves

Prior experience in a luxury resort, private club, or high-end restaurant preferred

Responsibilities

Support the Executive Chef in overseeing all kitchen operations across multiple outlets
Lead day-to-day kitchen execution, ensuring consistency, quality, and timeliness of all dishes
Oversee food preparation, production, and plating to meet SPMC’s elevated standards
Expedite service with precision during high-touch à la carte and event dining
Ensure all dishes reflect the club’s elevated culinary standards and member expectations
Engage in menu execution that balances classic favorites with seasonal, innovative offerings
Ensure opening and closing procedures for kitchen staff are completed
Monitor equipment maintenance and condition
Step in as acting Executive Chef in their absence
Manage kitchen staffing levels, scheduling, and labor efficiency in alignment with business needs
Recruit, onboard, and monitor staff performance
Supervise, train, and develop culinary associates, fostering a culture of accountability and growth
Consistently track kitchen inventory; prepare and order all items for restaurant and bar menus
Monitor and control food and labor costs, waste, and inventory levels in alignment with club budgets
Oversee vendor relationships and purchasing while minimizing waste and maintaining premium product standards
Anticipate member preferences and accommodate special requests with professionalism and discretion
Maintain seamless coordination between culinary and front-of-house teams
Ensure readiness for high-profile events, holidays, and peak seasons
Oversee multiple outlets (formal dining room, casual dining, banquets, etc.) while maintaining consistent quality
Respond accurately and completely to guests and associates via written and verbal communication
Collaborate with the Executive Chef on seasonal menu changes, tastings, and member-driven offerings
Assist with menu development, recipe standardization, and seasonal offerings
Contribute to wine dinners, themed events, and specialty culinary programming
Maintain precise recipe documentation, costing, and plating standards
Remain aware of culinary trends and continually seek opportunities for improvement
Memorize food recipes and preparation instructions to support team training and consistency
Ensure adherence to all health, safety, and sanitation standards (local, state, and company policies)
Know all state and local health codes and ordinances and ensure the kitchen remains in compliance
Uphold the highest standards of cleanliness, organization, and sanitation at all times
Maintain a safe and professional kitchen environment
Lead by example with professionalism, urgency, and attention to detail
Build a positive, high-performing kitchen culture aligned with SPMC values
Recruit, train, and mentor a high-performing culinary team
Promote a culture of professionalism, respect, and accountability
Set clear expectations and uphold standards in grooming, conduct, and performance
Coach and mentor team members through hands-on training and consistent feedback
Develop future leaders within the kitchen brigade
Maintain composure and effectiveness in a fast-paced, high-volume environment
Drive accountability while maintaining a respectful and supportive team environment