Horn & Cantle Sous Chef – Lone Mountain Ranch

Location: Lone Mountain Ranch – Montana
Description of Duties:
We are seeking an accomplished and driven Sous Chef to collaborate closely with our Executive Chef in leading the culinary team and delivering exceptional dining experiences. The ideal candidate will possess a strong culinary foundation, excellent leadership skills, and a passion for creating innovative, high-quality dishes that delight our guests. With a keen eye for detail and a commitment to upholding the highest standards, the Sous Chef will play a pivotal role in menu development, kitchen management, and fostering a positive, team-oriented environment. Our ideal Sous Chef thrives in a dynamic kitchen setting, inspires excellence in their team, and excels under pressure. They possess the ability to multitask, communicate effectively, and adapt to changing circumstances while maintaining a positive attitude and a focus on quality and efficiency. ESSENTIAL DUTIES & RESPONSIBILITIES Assist the Executive Chef in menu planning and design, ensuring the creation of dishes that showcase exceptional flavor, presentation, and quality. Oversee and supervise kitchen staff, including cooks and dishwashers, ensuring tasks are completed efficiently and accurately. Provide hands-on training to kitchen staff, modeling proper techniques and procedures. Manage food preparation and production to ensure consistent portion sizes, adherence to recipes, and timely service. Monitor kitchen operations to ensure compliance with food safety and sanitation regulations. Maintain organized and adequately stocked kitchen stations, restocking as necessary to avoid disruptions during service. Conduct daily inspections to ensure cleanliness and proper maintenance of equipment, reporting any issues to the Executive Chef. Collaborate with the Executive Chef on inventory management, ordering supplies, and minimizing waste. Prepare prep lists and ensure kitchen checklists are completed accurately by the end of each shift. Address and accommodate special dietary requests, allergies, and guest preferences with care and precision. Uphold consistent quality by regularly tasting dishes, checking temperatures, and adjusting as necessary. Assist in creating and maintaining cleaning schedules, ensuring thorough cleanliness throughout the kitchen and storage areas. Foster a culture of teamwork, respect, and professionalism within the culinary team. Actively participate in training and development opportunities for continuous growth and improvement. QUALIFICATIONS Proven culinary experience, preferably in a high-volume, full-service restaurant or completion of a recognized culinary program. Food handler certification and strong knowledge of food safety standards. Proficiency in knife skills and operation of kitchen equipment. Exceptional multitasking abilities and composure under pressure. Strong interpersonal skills and the ability to build positive relationships with diverse personalities. Ability to read, write, and communicate effectively in English, including preparing reports and engaging with team members and guests. Competence in basic computer programs, including email and kitchen management software. Problem-solving skills with the ability to troubleshoot and resolve issues efficiently. WORK ENVIRONMENT Fast-paced kitchen environment requiring flexibility, focus, and the ability to manage interruptions. May require working nights, weekends, and holidays based on business needs. Must handle constructive feedback professionally and adapt to evolving operational demands. Regularly required to stand, walk, use hands, reach, stoop, kneel, crouch, and communicate effectively. Ability to lift and/or move up to 25 pounds regularly and up to 50 pounds occasionally. Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time