Executive Sous Chef, Whitefish Montana

Pursuit Collection•Whitefish, MT

12d•Onsite

About The Position

At Pursuit, we offer more than just a place to visit, we create opportunities for our guests to truly connect with iconic destinations. Our experiences include world-class attractions and distinctive lodges, all designed to highlight the unique beauty of each location. Beyond that, we offer thoughtfully crafted restaurants, retail, and transportation services that help our guests immerse themselves fully in the experience. What ties it all together are the friendly faces you’ll find along the way, the thoughtful amenities, and the delightful details that make every visit feel personal and unforgettable. Lead, organize, and inspire the catering and banquet culinary team while supervising food preparation and event execution. This role focuses on planning and delivering exceptional catering experiences, coordinating kitchen production for banquets, meetings, and special events under the direction of the Executive Chef at Grouse Mountain Lodge. This position ensures that all catered events—from small meetings to large banquets—are executed with the highest standards of quality, efficiency, and presentation.

Requirements

AOS/BS in Culinary Arts or equivalent experience
Minimum 5+ years of culinary management experience in banquet, catering, or high-volume event operations
Strong experience executing large-scale catered events and banquets
Ability to manage in a diverse environment with a focus on guest and client service
Experienced and proficient in sanitation and HACCP standards
Ability to manage food and labor costs within catering operations
Menu development and banquet menu planning experience
Computer literacy including word processing and presentation software
Proven leadership experience managing culinary teams
Staff development and training experience
Strong organizational and event execution skills
Ability to stand and walk for extended periods, up to 10–12 hours per shift.
Ability to lift and carry up to 50 lbs on a regular basis.
Ability to work in a fast-paced kitchen environment with exposure to heat, cold, and noise.
Ability to perform repetitive movements including bending, reaching, and lifting.
Ability to work a flexible schedule, including evenings, weekends, and holidays based on event demand.

Nice To Haves

Experience managing culinary logistics for multiple simultaneous events is preferred
P&L accountability and/or contract-managed service experience is desirable

Responsibilities

Supervises and supports the catering and banquet culinary team during all phases of event preparation and execution.
Trains and cross-trains kitchen staff in banquet production, plating, buffet presentation, and large-scale food preparation.
Develops staffing plans and schedules based on catering and banquet volume.
Assigns event production tasks and oversees service execution for banquets and group functions.
Participates in interviewing, hiring, performance reviews, and disciplinary action as required.
Maintains strong communication with the Sales, Events, and Front of House teams to ensure seamless event execution.
Reports all kitchen maintenance and repair needs to the Executive Chef.
Acts as Executive Chef in their absence when required.
Leads the culinary planning and execution of all catering and banquet food service operations.
Assists in the development, planning, and implementation of catering menus, concepts of service, policies, and procedures.
Writes and develops banquet and catering menus for future months, holidays, special events, and group functions in collaboration with the Executive Chef.
Partners with Sales and Events teams to ensure culinary offerings align with client expectations and event requirements.
Assists in the preparation and monitoring of departmental budgets related to catering operations.
Supports the development and implementation of short and long-term culinary goals related to catering growth and event programming.
Identifies, researches, and implements policies and procedures related to banquet food production and large-scale event execution.
Oversees and participates in food production for banquets, catered events, meetings, and group dining experiences.
Ensures catering food is prepared and presented according to standards for quality, consistency, and guest experience.
Supervises banquet plating, buffet displays, action stations, and event food presentations.
Develops food specifications and production plans to support high-volume catering operations.
Conducts portion control tests to ensure yield accuracy and cost management for catered events.
Prevents spoilage and contamination by enforcing proper food handling and sanitation practices.
Inspects deliveries to ensure quality and proper storage of food products.
Checks food for taste, temperature, and visual appeal prior to service.
Coordinates HACCP program compliance with Sous Chefs and supervisors and ensures accurate logging.
Attends and conducts Sous Chef and supervisor meetings to coordinate catering and banquet activities.
Works directly with Sales and events team to plan and coordinate food service for meetings, weddings, and special events.
Reviews banquet event orders (BEOs) and develops production plans to ensure accurate execution.
Ensures compliance with departmental policies, procedures, and food safety standards.
Reviews and approves food requisitions, production quantities, and kitchen transfers.
Monitors labor scheduling to align with catering and banquet demand.
Uses Craftable to manage food cost, catering inventory, and monthly inventory counts.
Supports adherence to cost control procedures for labor and food.