AC Hotel Sous Chef at Bentley Legacy Group LLC

Bozeman, Montana, United States -

Full Time

Start Date

Immediate

Expiry Date

10 Sep, 26

Salary

26.0

Posted On

12 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Leadership, Banquet Management, Catering Execution, Inventory Management, Food Cost Control, Staff Training, Menu Development, Food Safety Compliance, Recipe Standardization, Kitchen Operations, Staff Scheduling, Vendor Management

Industry

Hospitality

Description

Description Position Summary The Sous Chef is responsible for supporting all culinary operations of the hotel, ensuring consistent food quality, efficient kitchen operations, and exceptional guest experiences across outlets, banquets, catering, and special events. This position serves as the primary culinary lead for event and catering execution while assisting with overall kitchen leadership, staffing, purchasing, inventory management, menu execution, and food safety compliance. The Sous Chef is expected to be highly operational, working alongside the culinary team daily while providing leadership, coaching, and support wherever business demands require. The ideal candidate is organized, adaptable, and capable of leading both planned events and day-to-day kitchen operations while maintaining a strong focus on quality, teamwork, and operational efficiency. Essential Duties & Responsibilities Culinary Operations · Assist in the daily management of all kitchen operations. · Ensure food quality, consistency, presentation, and portion standards are maintained. · Support execution of breakfast, lounge, Benchmark, banquet, catering, and special event culinary services. · Actively work culinary stations as business levels and staffing needs dictate. · Assist with menu development, recipe standardization, and product testing. · Maintain a clean, organized, and safe kitchen environment. Events & Catering · Serve as the primary culinary coordinator for banquet and catering functions. · Review Banquet Event Orders (BEOs) and communicate culinary requirements to the team. · Develop prep schedules and production plans for events and group business. · Coordinate event execution with Banquets, Sales, and Operations teams. · Ensure all banquet and catering functions are executed according to established standards. · Manage event-related ordering and product procurement. Leadership & Staffing · Supervise and develop cooks and culinary team members. · Assist with recruiting, onboarding, and training new employees. · Provide coaching, direction, and performance feedback. · Support scheduling efforts to ensure adequate staffing coverage. · Fill operational staffing gaps as necessary and lead by example during service periods. · Cross-train team members to improve operational flexibility. Purchasing & Inventory · Assist with food and supply ordering for all culinary operations. · Maintain inventory levels while minimizing waste and shortages. · Participate in monthly inventory counts and cost control initiatives. · Monitor product quality and vendor performance. · Support food cost management through proper purchasing and production practices. Food Safety & Compliance · Maintain compliance with Marriott standards, local health codes, and food safety regulations. · Ensure proper food handling, storage, labeling, and sanitation procedures. · Promote a culture of cleanliness, safety, and accountability. · Maintain ServSafe and HACCP standards throughout the operation. Qualifications Required · Minimum 3 years of culinary leadership experience. · Experience in both restaurant and banquet/event operations. · Strong knowledge of food production, ordering, inventory, and cost control. · Ability to lead teams in a fast-paced environment. · ServSafe Food Protection Manager Certification (or ability to obtain within 90 days). · Flexible schedule including mornings, evenings, weekends, and holidays. Preferred · Hotel, resort, conference center, or catering experience. · Marriott brand experience. · Culinary degree or formal culinary training. · Experience leading teams through high-volume events and service periods. Key Performance Indicators · Event execution readiness and quality standards. · Food cost performance. · Inventory accuracy. · Kitchen cleanliness and health inspection results. · Team training and retention. · Guest satisfaction scores. · Successful staffing coverage during operational needs.

Responsibilities

The Sous Chef supports all culinary operations, ensuring food quality and efficiency across hotel outlets, banquets, and special events. They serve as the primary lead for catering execution while managing staffing, purchasing, and food safety compliance.