Sous Chef, Banquets

Montage International • USA - MT - Montage Big Sky, MT

1d

About The Position

The Sous Chef, Banquets assists with the daily operation of the kitchen, including recruiting, hiring, training, and supervising cooks. The role supports cost control and revenue enhancement, menu development, culinary innovation, food presentation, inventory management, production, and plating. The Sous Chef helps maintain food and labor costs through recipe costing and scheduling standards, and ensures the department follows safety and sanitation policies. The position also focuses on meeting guest expectations and creating memorable experiences, with additional duties performed as assigned based on business needs.

Requirements

• At least one year of culinary supervisory or management experience.
• Excellent verbal and written communication skills.
• Proficiency with Microsoft Office products, including Word, Excel, PowerPoint, and Outlook.
• Ability to continually learn, adapt to, and master new operating systems.
• Knowledge of implementing new food concepts and menus.
• Ability to work a flexible schedule, including weekends and holidays.
• Ability to stand and remain mobile for extended periods during scheduled shifts.
• Ability to lift and carry up to 50 pounds regularly and for extended periods during a shift.
• Ability to push and pull food-serving equipment and carts weighing up to 200 pounds on a semi-regular basis.
• Ability to work in extreme temperatures, including freezers at -10°F and kitchens at +110°F.
• Physical activities include grasping, holding, sitting, walking, repetitive motions, and bending over.

Nice To Haves

• Luxury hotel experience.

Responsibilities

• Assist with the daily operation of the kitchen, including recruiting, hiring, training, and supervising cooks.
• Implement cost-control measures and revenue-enhancement strategies while maintaining service quality.
• Prepare and order items for all menus; create order sheets and inventory systems to maintain appropriate stock levels.
• Execute production and plating in a timely manner.
• Help maintain food and labor costs through recipe costing and scheduling standards.
• Oversee menu development with the head Chef, culinary innovation, and food presentation, ensuring offerings are creative, on-trend, and aligned with guest preferences.
• Ensure the department follows safety and sanitation policies.
• Meet guest expectations and create memorable guest experiences.
• Perform additional duties as assigned based on business needs.

Benefits

• Discretionary Time Off (DTO)
• Healthcare benefits
• Health Savings Account and Flexible Spending Accounts
• 401(k) retirement plan with company matching, full vesting, and a loan option
• Banking and Investing Program with preferred rewards, mortgage discount, and waived fees
• Fertility and family-forming assistance
• Parental leave pay differential
• Pet insurance
• Hotel discounts
• Free meals
• Fitness and wellness discounts
• LinkedIn Learning membership
• Hearts of Montage community engagement
• Associate events throughout the year

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed