Sous Chef

Boyne Resorts•Big Sky Meadow Village, MT

4d•Onsite

About The Position

Join Big Sky Resort’s Culinary Team as we reinvent the resort dining experience. At Big Sky, we’re not just cooking—we’re building chefs for the future. With structured training, mentorship opportunities, and a culture rooted in professionalism and growth, this is a foot-in-the-door opportunity to elevate your craft and your career. Our Sous Chefs are the heartbeat of the kitchen—balancing creativity with consistency, leadership with humility, and vision with execution. Whether leading in a high-energy outlet or a refined dining venue, you’ll play a key role in shaping one of the most exciting culinary programs in the Rocky Mountains.

Requirements

Minimum 2 years of culinary leadership experience in a professional kitchen.
Mastery of multiple cooking techniques and advanced knife skills.
Strong understanding of HACCP, food safety, and operational best practices.
Proven ability to lead, train, and inspire others.
High attention to detail and personal accountability.
Positive communicator who builds trust and respect within a team.
Flexibility to work early, mid, or late shifts—including weekends and holidays.
Physical ability to lift at least 35 lbs, stand for extended periods, climb stairs, and carry trays.

Nice To Haves

Submit a resume with your application.
Hold current ServSafe certifications (Food Handler and Food Allergen).
Demonstrate proven leadership and growth—or bring a passionate, teachable attitude with the drive to rise quickly.

Responsibilities

Partner with the Executive Chef to lead and develop a high-performing culinary team while cultivating a fun, professional, and supportive kitchen culture.
Execute all menu items with consistency, ensuring every plate meets our standards for flavor, texture, and presentation.
Manage daily operations including inventory, ordering, and food cost controls.
Jump onto any station as needed to support the team and keep service seamless.
Lead daily line-ups and communicate expectations clearly and constructively.
Enforce top-tier cleanliness, sanitation, and safety standards.
Participate in leadership meetings, cross-department initiatives, and training opportunities to strengthen your professional skill set.
Coach, mentor, and develop your team—helping emerging cooks become future sous chefs.
Uphold Boyne Standards and Boyne Basics to ensure an exceptional and consistent guest experience.