SP-Kitchen Supervisor H2BIn-Country Visa ONLY
About The Position
Spanish Peaks Mountain Club is a private community situated on 3,500 acres in beautiful Big Sky, Montana. Our team knows our associates are our best asset, and we treat our associates as we do our members: with kindness, humility, and respect. We are about 40 miles away from Bozeman, Belgrade, and West Yellowstone, MT. SUMMARY Kitchen Supervisors will be responsible for reporting to Sous Chef, and assisting the Sous Chef in supervisors the kitchen, including supervising daily kitchen operations during assigned shifts, assigning stations and daily responsibilities to kitchen staff, monitoring associate performance and providing coaching and direction, and training new associates on recipes, cooking techniques, sanitation, safety procedures, and kitchen standards. ESSENTIAL FUNCTIONS Kitchen Supervisors will also be responsible for: Ensuring recipes, portion sizes, plating standards, and presentation are consistently followed. Assisting with scheduling workflow to ensure efficient kitchen operations. Communicating production needs and operational updates to the Chef De Cuisine, Executive Chef or Sous Chef. Promoting teamwork, professionalism, and a positive work environment. Monitoring food quality throughout service and address issues immediately. Assisting with inventory counts, receiving deliveries, product rotation (FIFO), and proper storage. Ensuring compliance with all health department regulations and food safety standards. Maintaining a clean, organized, and safe kitchen at all times, and reporting equipment maintenance needs or safety concerns promptly. Prepare and cook menu items according to established recipes and specifications. Operate grill, sauté, fry, oven, pantry, banquet, and prep stations as assigned. Prepare meats, seafood, vegetables, soups, sauces, stocks, desserts, and other menu items. Complete daily prep lists, prepare food for à la carte, banquet, member events, and special functions. Maintain quality standards while working efficiently during high-volume service. Ensure all food is properly labeled, dated, stored, and rotated. Minimize waste through proper food handling and portion control. Assist with opening and closing kitchen procedures, and maintain cleanliness of workstations, equipment, and kitchen areas throughout each shift. Kitchen Supervisors will also be responsible for operating company-owned vehicles and equipment, including Golf Carts, utility Carts, Beverage Carts, Utility Task Vehicles (UTV), Side-by-side utility vehicles, and snowmobiles, to transport food, equipment, supplies, and culinary staff to various member dining venues, banquet locations, outdoor events, and remote service locations throughout the club property. Kitchen Supervisors will need to conduct pre-use inspections of assigned vehicles and immediately report maintenance or safety concerns, operate all vehicles in accordance with club safety policies, manufacturer guidelines, and applicable laws, maintain a safe driving record while transporting products and equipment on club property, assist with loading and unloading supplies, food, and equipment before and after transportation, and must successfully complete the Spanish Peaks Mountain Club Vehicle Safety and Driver Training Program prior to operating any company vehicle. May supervise up to six (6) Cooks I, Cooks II, Cooks III, and Stewards.
Requirements
- High school or equivalent education required
- At least one (1) year of commercial culinary experience in a high-volume restaurant, resort, hotel, or private club
Nice To Haves
- Luxury club experience strongly preferred
Responsibilities
- Supervising daily kitchen operations during assigned shifts
- Assigning stations and daily responsibilities to kitchen staff
- Monitoring associate performance and providing coaching and direction
- Training new associates on recipes, cooking techniques, sanitation, safety procedures, and kitchen standards
- Ensuring recipes, portion sizes, plating standards, and presentation are consistently followed
- Assisting with scheduling workflow to ensure efficient kitchen operations
- Communicating production needs and operational updates to the Chef De Cuisine, Executive Chef or Sous Chef
- Promoting teamwork, professionalism, and a positive work environment
- Monitoring food quality throughout service and address issues immediately
- Assisting with inventory counts, receiving deliveries, product rotation (FIFO), and proper storage
- Ensuring compliance with all health department regulations and food safety standards
- Maintaining a clean, organized, and safe kitchen at all times, and reporting equipment maintenance needs or safety concerns promptly
- Prepare and cook menu items according to established recipes and specifications
- Operate grill, sauté, fry, oven, pantry, banquet, and prep stations as assigned
- Prepare meats, seafood, vegetables, soups, sauces, stocks, desserts, and other menu items
- Complete daily prep lists, prepare food for à la carte, banquet, member events, and special functions
- Maintain quality standards while working efficiently during high-volume service
- Ensure all food is properly labeled, dated, stored, and rotated
- Minimize waste through proper food handling and portion control
- Assist with opening and closing kitchen procedures, and maintain cleanliness of workstations, equipment, and kitchen areas throughout each shift
- Operating company-owned vehicles and equipment (Golf Carts, utility Carts, Beverage Carts, UTV, Side-by-side utility vehicles, snowmobiles) to transport food, equipment, supplies, and culinary staff
- Conduct pre-use inspections of assigned vehicles and immediately report maintenance or safety concerns
- Operate all vehicles in accordance with club safety policies, manufacturer guidelines, and applicable laws
- Maintain a safe driving record while transporting products and equipment on club property
- Assist with loading and unloading supplies, food, and equipment before and after transportation
- Successfully complete the Spanish Peaks Mountain Club Vehicle Safety and Driver Training Program
- Supervise up to six (6) Cooks I, Cooks II, Cooks III, and Stewards
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
High school or GED
