Sous Chef

Lone Mountain Ranch • Big Sky, MT

66d • Onsite

About The Position

The Sous Chef at Lone Mountain Ranch is a key culinary leader who works closely with the Executive Chef to deliver exceptional dining experiences while supporting the daily operation of the kitchen. This position combines hands-on cooking, team leadership, training, and operational oversight to ensure the highest standards of food quality, consistency, and hospitality are maintained.
This role is ideal for a passionate culinary professional who enjoys mentoring others, leading by example, and contributing to a collaborative kitchen culture. The Sous Chef helps guide the culinary team through daily service while supporting menu execution, food safety, inventory management, and staff development. Success in this role requires strong leadership, attention to detail, and a commitment to creating memorable guest experiences.

Requirements

• Previous experience as a Sous Chef, Lead Cook, or similar culinary leadership role preferred
• Culinary degree or equivalent professional culinary experience preferred
• Strong understanding of food preparation techniques, kitchen operations, and food safety standards
• Food Handler Certification required or ability to obtain upon hire
• Proven ability to lead, motivate, and develop team members
• Strong organizational skills and ability to manage multiple priorities in a fast-paced environment
• Excellent communication, problem-solving, and decision-making abilities
• Passion for hospitality, teamwork, and creating exceptional guest experiences
• Proficiency with basic computer systems and kitchen management tools
• Flexible schedule availability, including nights, weekends, and holidays
• Ability to stand for extended periods and lift up to 50 pounds

Responsibilities

• Support the Executive Chef in overseeing daily kitchen operations and service execution
• Lead, coach, and mentor line cooks, stewards, and other kitchen team members
• Assist with menu development, recipe execution, and maintaining culinary standards
• Ensure consistent food quality, presentation, portioning, and service timing
• Oversee food preparation and production to support efficient kitchen operations
• Monitor food safety, sanitation, and cleanliness standards throughout the kitchen
• Assist with inventory management, ordering, receiving, and waste reduction initiatives
• Support staff training and development through coaching, feedback, and hands-on instruction
• Accommodate dietary restrictions, allergies, and special guest requests with care and attention to detail
• Help foster a positive, professional, and team-oriented kitchen culture
• Participate in service, prep, scheduling support, and operational planning as needed
• Serve as a leader and resource for the culinary team during service and throughout daily operations

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: Associate degree