Sous Chef Winter '26-'27

LMLC OPERATIONS LLC•Big Sky, MT

7d•$65,000 - $75,000•Onsite

About The Position

Yellowstone Club's Culinary department is currently seeking candidates for a Sous Chef for the upcoming Winter season! The purpose of the Sous Chef is to assist in the culinary management and food creation of an assigned restaurant outlet.

Requirements

Certificate in culinary arts or relevant field
6+ years’ experience as a Cook/Line Cook in a resort or club setting
Highly proficient in regional American cuisine
Knowledge of world class hospitality and service management
Proven ability to lead and manage a culinary team
Provide information to supervisors, co-workers, and staff by telephone, in written form, e-mail, or in person.
Improve service by communicating and assisting to understand Member and guest needs, providing guidance, feedback, and individual coaching when needed.

Responsibilities

Ensure that each member and guest receives outstanding guest service in a guest friendly environment which includes greeting and acknowledging every member and guest, maintaining outstanding service standards, solid product knowledge and all other components of guest service.
Empowered to guarantee total guest satisfaction, display hospitality and professionalism to our guests at all times, take pride in representing Yellowstone Club professionally with our members and guests and assure that all transactions with guests are handled in a legal and ethical manner.
Understand and apply all property safety and security procedures to maintain a secure and safe environment for employees, members, and guests at all times. In the event of an accident or emergency, seek medical attention if necessary and contact the General Manager or Human Resources immediately.
Assist Executive Chef, Executive Sous Chef and Chef de Cuisine with all kitchen operations and preparation.
Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
Develop, design, or create new applications, ideas, relationships, systems, or products, including artistic contributions.
Assist in determining how food should be presented and creates decorative food displays.
Work to continually improve Member and guest dining satisfaction while maintaining the operating budget.