Sous Chef

Stonebridge Hospitality Management•Bozeman, MT

11d

About The Position

The Sous Chef supervises food preparation for all culinary operations in the hotel, ensuring food quality, quantity control, taste, and presentation meet standards set by the Executive Chef. The role oversees culinary staff and stewards, ensures compliance with health and safety regulations, and maintains a clean and organized kitchen. The Sous Chef reports to the Executive Chef and supervises Kitchen Team Members.

Requirements

Minimum of 3 years of experience in a similar role in a culinary environment.
Strong knowledge of food preparation techniques, portion control, and presentation standards.
Ability to supervise and train kitchen staff and ensure compliance with food safety and sanitation regulations.
Proficiency in managing kitchen inventory and ordering supplies.
Excellent communication and leadership skills to manage kitchen operations.
Flexibility to work in a fast-paced environment and handle multiple tasks.

Nice To Haves

Experience in a hotel or restaurant is preferred.

Responsibilities

Supervise and coordinate food preparation activities, ensuring food quality, presentation, and portion-control standards are met.
Assist the Executive Chef with menu planning and development, considering guest preferences and food costs.
Monitor kitchen staff performance and provide training, coaching, and feedback.
Oversee proper use of kitchen equipment and ensure safety procedures are followed.
Manage food inventory, order supplies, and check the quality of supplies upon receipt.
Ensure compliance with health and sanitation regulations and maintain a clean, organized kitchen.
Assist with scheduling kitchen staff to meet operational needs and control labor costs.
Prepare food items as required and ensure consistent food quality throughout all meal periods.
Collaborate with banquet and restaurant teams to support smooth event and daily-service operations.
Follow proper food-storage procedures to prevent spoilage and contamination.
Conduct regular inventory checks and maintain accurate food-cost records.