Experienced Kitchen Manager/Chef
About the Role
Under the leadership of the Proprietor, the Culinary Manager/Chef assists in the overall operation of the restaurant. Core responsibilities include supporting team performance, guest satisfaction, increased sales and profitability, while actively ensuring the restaurant meets financial and operating goals.
Responsibilities
- People: Recruitment and retention, training and development, supervision and leadership.
- Sales: Drive sales growth, deliver exceptional guest service, and maintain quality of operations.
- Profits: Ensure profitability through financial reporting, food cost control, labor cost management, and waste reduction.
Requirements
- 3+ years as a Chef, Culinary Manager, or Kitchen Manager.
- Experience in polished casual, upscale, or fine dining (preferred).
- Experience working in a scratch kitchen (preferred).
- Stable job history.
- High School diploma or equivalent; culinary degree (preferred).
Essential Physical Requirements
- Ability to withstand temperatures of 30°F to 100°F.
- Moves throughout the restaurant for extended periods (up to 10-12 hours a day).
- Lifts and carries items weighing up to 75 lbs. for distances of up to 10 ft.
About the Company
Ted’s Montana Grill is a chef-driven restaurant committed to precision in the kitchen—no compromises, no shortcuts. Our menu items are made in small batches to ensure premium freshness, and our on-premise butcher shop allows daily hand-carving and grinding for peak flavor. We prioritize sustainability, from local growers to eco-friendly choices like paper straws and Boraxo soap in restrooms.
Our restaurants evoke the classic saloons of the 19th century, where hospitality and memorable guest experiences are central. We empower team members to create "Big Sky Moments" that leave guests feeling better than when they arrived.