PM Sous Chef

Responsibilities

The Springs at Bozeman is seeking a PM Sous Chef with the perfect blend of culinary skill and leadership. As a key partner to our Executive Chef, you’ll help elevate the dining experience for our residents by:

• Setting a high standard for food quality and presentation
• Executing company-standard menus and seasonal features efficiently
• Coordinating and catering special events
• Ensuring all meals and event presentations are prompt, consistent, and appetizing
• Leading, training, and mentoring the kitchen team
• Overseeing food purchasing, inventory, and budget adherence
• Ensuring sanitation, safety, and compliance with policies
• Supporting a professional, respectful, and team-oriented kitchen culture
• Uphold and model company values - we care about doing the right thing

Qualifications

The right candidate has serious commitment to staff development, flavorful food and plate presentation, and operational efficiency. We offer a beautiful work environment, friendly dedicated co-workers, a great schedule and benefits, and a solid career opportunity.

Required:

• 3+ years’ experience leading in a full service kitchen
• Experience holding others to food safety standards & sanitation practices, and inspiring a culture of workplace safety
• Regularly demonstrate strong communication and active listening skills, excellent speaking, reading, and writing
• Proven leadership and team-building ability
• Established decision-making skills with proven ability to build relationships and influence at all levels of the organization
• Excellent time management, organizational and follow-up skills. Has the ability to set priorities, organize time, demonstrate initiative and work independently
• Comfortable using a computer and proficient with common PC- and web-based applications. This includes tools used for document creation (e.g., Microsoft Word), spreadsheets and food cost calculations (e.g., Microsoft Excel), time and attendance management (e.g., UKG), and staff scheduling (e.g., When2Work).

Preferred:

• Experience catering events up to 500 guests
• Knowledge of special diets and nutrition
• Culinary degree or formal training

Benefits

• Medical, Dental, Vision, and Supplemental Insurance
• 401(k) with Employer Matching
• Paid Time Off and Sabbatical Program
• Leadership Coaching and Career Growth Opportunities
• Employee Discounts & Scholarship Program
• Paid Training and Development
• Free Telehealth Access
• Employee Assistance Program
• Gym and Pool Access

Schedule

Shift Primarily lunch and dinner, with the occasional breakfast as needed.