Executive Chef at RIVERSIDE COUNTRY CLUB INC

Bozeman, Montana, United States -

Full Time

Start Date

Immediate

Expiry Date

21 Aug, 26

Salary

0.0

Posted On

24 May, 26

Experience

10 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Menu Development, Food Production, Cost Control, Staff Supervision, Budget Management, Inventory Management, Sanitation Standards, Vendor Relations, Recipe Standardization, Food and Wine Pairing, POS Systems, Hospitality Management

Industry

Spectator Sports

Description

Executive Chef Department: Culinary / Kitchen Reports To: General Manager Position Type: Full-Time, Year-Round Schedule / Hours: Flexible schedule; evenings, weekends, and holidays required POSITION OVERVIEW The Executive Chef is responsible for all food production across Riverside Country Club, including the dining room, banquet functions, and seasonal snack shack. This role leads the kitchen team and oversees menu development, food purchasing, cost control, and adherence to the highest standards of food quality and sanitation. The Executive Chef reports to the General Manager, partners closely with the Assistant General Manager and the Event Coordinator, and directly supervises the sous-chef team and all kitchen staff. We are looking for a hands-on culinary leader who sets the standard on the line during our busy season, develops a talented team, and makes our members feel cared for at every meal. KEY RESPONSIBILITIES * Hire, train, supervise, schedule, and evaluate all kitchen staff; coach, reward, and discipline in a fair and legal manner. * Plan menus for all food outlets, special occasions, and events. * Develop standardized recipes and techniques to ensure consistent quality and minimize food costs; exercise portion control and assist in establishing menu pricing. * Cook or directly supervise the cooking of items requiring skillful preparation. * Maintain a strong physical presence during peak business hours. * Approve requisitions for food products and kitchen supplies; manage purchasing, vendor relationships, inventory, and par levels. * Prepare budget data for kitchen operations; project annual food, labor, and other costs; monitor financial results and take corrective action as needed. * Attends and provides reports at meetings to relevant Committees and the Board of Directors. * Establish controls to minimize food and supply waste and theft. * Maintain the highest standards of sanitation, cleanliness, and safety throughout all kitchen areas. * Establish and maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment. * Evaluate food products to ensure quality standards are consistently met. * Consult with the Event Coordinator on food production for special events. * Work closely with the Food & Beverage team to exceed the expectations of members and guests. * Develop and update kitchen policies and procedures to reflect current techniques and best practices. * Provide training and professional development opportunities for kitchen staff. * Know and be able to perform crucial roles during emergencies. * Periodically visit the dining areas to welcome members and gather feedback. QUALIFICATIONS * Bachelor's degree in culinary arts and/or Hospitality Management plus 5 years of food production and management experience; OR 10+ years of relevant experience; OR an equivalent combination of training and experience. * Exceptional cooking skills and a record of consistent, high-quality food. * Strong leadership, communication, and organizational skills. * Proven ability to manage budgets, food and labor costs, and purchasing. * ServSafe certification is required within 90 days of employment. * Experience in a private club, resort, hotel, or high-volume banquet environment preferred. * The ability to pair food and wine is a plus. * Proficiency with POS, inventory, and recipe-costing systems preferred. PHYSICAL REQUIREMENTS * Constant standing and walking throughout shift. * Frequent lifting and carrying of up to 50 lbs. * Frequent bending, kneeling, pushing, and pulling. * Ability to work in a hot and fast-paced kitchen environment. ABOUT RIVERSIDE COUNTRY CLUB Established in 1959, Riverside Country Club is a member-owned, family-oriented private club providing excellent facilities, programs, and services for the enjoyment of our members and their guests. Located in beautiful Bozeman, MT, the club features an 18-hole championship golf course, racquet sports facilities (tennis, pickleball, and platform tennis), swimming pools, banquet facilities, and dining facilities. We believe in treating our employees with the same respect as our members and guests. We look to promote from within and provide training and tools for our employees to succeed.

Responsibilities

The Executive Chef oversees all food production, menu development, and kitchen operations across the dining room, banquet functions, and seasonal snack shack. This role is responsible for leading the culinary team, managing budgets, and ensuring high standards of food quality and sanitation.