Sous Chef

Knightsbridge Capital Corporation•Greenough, MT

12h

About The Position

We’re seeking a skilled and passionate Sous Chef who thrives in the outdoors and is eager to help lead a culinary team dedicated to exceptional guest experiences. This is not your typical kitchen—our setting is open-air, rustic, and rooted in hospitality. As Sous Chef, you’ll play a key leadership role in both food preparation and the overall guest experience, helping craft meals that are as memorable as the scenery around them.

Requirements

High school diploma, GED or vocational training or job-related course work; Certificate in culinary arts or relevant field
Experience as a Lead Line Cook, or Sous Chef is helpful, but we are willing to invest in and teach the right individual
Proven ability to plan menus
Order and control inventory
Valid Food Handler’s License
Valid State Driver’s License

Nice To Haves

Experience with grilling, smoking, open-flame, or campfire cooking
Familiarity with outdoor dining events, or remote-site catering
Calm under pressure and thrives in non-traditional kitchen setups
Display hospitality and professionalism to our guests and team members at all times, take pride in representing Paws Up professionally with our guests and assure that all transactions with guests are handled in a legal, ethical, and in a confidential manner.
Maintain a favorable working relationship with all Resort team members to foster and promote a positive working environment.
Maintain a clean and neat appearance at all times.
Perform work in a safe and high-quality manner.

Responsibilities

Assist the Executive Chef in overseeing all aspects of kitchen operations, from prep to service
Lead and support line cooks, ensuring consistency, quality, and timeliness of dishes
Actively engage in outdoor cooking, especially during peak service hours or special events
Help manage kitchen setup and breakdown in various settings (mobile kitchens, events, restaurants, etc.)
Ensure strict adherence to food safety and sanitation standards, even in variable weather conditions
Collaborate on menu development and ingredient sourcing with a focus on fresh, local, and seasonal offerings
Maintain inventory and assist with ordering, equipment upkeep, and other kitchen logistics
Be visible and personable—interact with guests when appropriate to enhance the dining experience
Help foster a team culture that values professionalism, adaptability, and a shared love of the outdoors
Exhibit culinary talents by personally performing tasks while leading the staff and managing food-related functions
Identify and communicate production needs to culinary team members
Meet daily with Executive Chef and Culinary management to coordinate and ensure production standards, determine new menus, employee meals, etc.
Conduct shift meetings with food & beverage department
Understand and follow the food allergy procedure and special orders/restrictions
Estimate daily production needs and communicate production needs to culinary team members
Work to continually improve guest dining satisfaction
Submit future goals, operational improvements, and personnel management with our Culinary Management
Provide day-to-day guidance and oversight of culinary team members; actively promote, train, coach, and recognize performance
Interview, hire, train, and develop culinary team members
Identify, address and document individual employee performance according to standard operating procedures
Perform a daily “walk through” of inventory to prioritize product utilization
Purchase and order of all food product and supplies for various outlets
Manage culinary operations and ensure compliance with all food & beverage policies, sanitation, food standards and procedures.