Sous Chef

Missoula, MT, USA|Onsite

Job Overview

Employment Type

Full-time

Seasonal

Compensation

Salary

Range $54,100.00 - $73,000.00

Work Schedule

Standard Hours

Benefits

Medical insurance

Dental Insurance

Vision Insurance

401k with employer match

Paid Time Off

Career Development

Life insurance

long term disability

short term disability

Employee assistance program

Referral Bonus

Carpool reimbursement

Employee Discounts

Employee lunch

Job Description

Paws Up Montana is a premier luxury ranch resort nestled in the breathtaking landscapes of Montana, faithfully embodying the spirit and tradition of the American West. As a family-owned and award-winning destination, Paws Up Montana offers guests an immersive experience that combines rustic wilderness charm with refined comfort and exceptional hospitality. Known for its dedication to authentic guest experiences, the resort has established itself as a leading destination for travelers seeking both adventure and relaxation in a unique open-air setting. This dynamic environment inspires both guests and staff, fostering a close-knit community where the natural beauty of Montana is celebrated alongside exemplary service and accommodations.

At Paws Up Montana, the culinary team plays a pivotal role in crafting memorable experiences for guests. The resort is currently seeking a skilled and passionate Sous Chef to join their team in a full-time, year-round or seasonal capacity. This role is ideal for culinary professionals who thrive in outdoor settings and are eager to contribute to a high-energy kitchen environment that goes beyond the traditional restaurant experience. The position involves leading a culinary team focused on delivering exceptional food quality while embracing the unique challenges and rewards of working in an open-air, rustic kitchen. The Sous Chef will assist the Executive Chef in overseeing all operational aspects, from preparation and cooking to service and logistics, ensuring that every dish served reflects the highest standards of the resort.

Job Requirements

Experience with grilling, smoking, open-flame, or campfire cooking
familiarity with outdoor dining events or remote-site catering
calm under pressure and thrives in non-traditional kitchen setups
display hospitality and professionalism to guests and team members at all times
take pride in representing Paws Up professionally with guests and assure that all transactions with guests are handled in a legal, ethical, and confidential manner
maintain a favorable working relationship with Resort team members to foster a positive working environment
maintain a clean and neat appearance at all times
perform work in a safe and high-quality manner

Job Qualifications

High school diploma, GED or vocational training or job-related course work
certificate in culinary arts or relevant field
experience as a lead line cook or sous chef is helpful, but willing to invest in and teach the right individual
proven ability to plan menus
order and control inventory
valid food handler’s license
valid state driver’s license

Job Duties

Assist the Executive Chef in overseeing all aspects of kitchen operations, from prep to service
lead and support line cooks, ensuring consistency, quality, and timeliness of dishes
actively engage in outdoor cooking, especially during peak service hours or special events
help manage kitchen setup and breakdown in various settings (mobile kitchens, events, restaurants, etc.)
ensure strict adherence to food safety and sanitation standards, even in variable weather conditions
collaborate on menu development and ingredient sourcing with a focus on fresh, local, and seasonal offerings
maintain inventory and assist with ordering, equipment upkeep, and other kitchen logistics
be visible and personable—interact with guests when appropriate to enhance the dining experience
help foster a team culture that values professionalism, adaptability, and a shared love of the outdoors
exhibit culinary talents by personally performing tasks while leading the staff and managing food-related functions
identify and communicate production needs to culinary team members
meet daily with Executive Chef and Culinary management to coordinate and ensure production standards, determine new menus, employee meals, etc.
conduct shift meetings with food & beverage department
understand and follow the food allergy procedure and special orders/restrictions
estimate daily production needs and communicate production needs to culinary team members
work to continually improve guest dining satisfaction
submit future goals, operational improvements, and personnel management with our Culinary Management
provide day-to-day guidance and oversight of culinary team members
actively promote, train, coach, and recognize performance
interview, hire, train, and develop culinary team members
identify, address and document individual employee performance according to standard operating procedures
perform a daily walk through of inventory to prioritize product utilization
purchase and order all food product and supplies for various outlets
manage culinary operations and ensure compliance with all food & beverage policies, sanitation, food standards and procedures