Sous Chef at Rock Creek Cattle Company

Deer Lodge, Montana, United States -

Full Time

Start Date

Immediate

Expiry Date

08 Sep, 26

Salary

0.0

Posted On

10 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Management, Culinary Arts, Food Safety, Menu Planning, Inventory Management, Staff Training, Sanitation Standards, Allergen Management, Production Planning, Team Leadership, Hospitality, Time Management

Industry

Hospitality

Description

Description Rock Creek Cattle Company is seeking additional talented and motivated Kitchen Supervisors and Sous Chefs to support daily kitchen operations and help deliver an exceptional dining experience for our Members and guests. These roles are ideal for culinary professionals who thrive in a fast-paced, team-oriented environment and take pride in food quality, consistency, organization, and hospitality. Job Type: Seasonal June - Mid-October, Full-Time Housing: Limited availability housing. Candidates may inquire with the hiring manager. Housing is not guaranteed. Rent is $395/month with a refundable deposit of $150 if approved. Job Summary: Assist the Executive Chef in accurately and efficiently leading, preparing, cooking, finishing, and presenting a variety of menu items according to Company standards. Support daily back-of-house operations by helping coordinate production, prep, food quality, sanitation, inventory, training, and kitchen organization. Perform additional kitchen duties as necessary, including preparation (“prep”) work, safe food handling, station support, and opening or closing responsibilities. Sous Chefs are responsible for effectively completing the responsibilities below while maintaining constant communication with Management regarding progress, challenges, and operational needs. These duties are subject to revision based on operational demands. For the purpose of this job description, any reference to “kitchen” includes, but is not limited to, production kitchens, line stations, prep areas, storage spaces, dishwashing areas, and kitchen equipment. Duties/Responsibilities: Assist the Head Chef in coordinating and overseeing daily back-of-house operations to ensure food quality, consistency, sanitation, safety, and efficiency. Accurately and efficiently prepare, cook, finish, plate, and present menu items according to Company recipes, portion standards, presentation expectations, and operational timelines. Prepare and properly store ingredients for menu items, including washing, chopping, dicing, mincing, peeling, portioning, mixing, seasoning, marinating, grilling, roasting, sautéing, frying, and finishing. Read and follow prep lists, production sheets, banquet/event details, and service needs carefully, ensuring all additions, deletions, substitutions, allergy notes, and special instructions are incorporated into the preparation process. Assist in menu planning, production planning, food apportioning, and food utilization while helping reduce waste and maximize product quality. Assist in ordering, receiving, stocking, rotating, and organizing food, kitchen supplies, and equipment in accordance with Company procedures. Safely and correctly store all food, prep items, and supplies in their designated locations in accordance with Company food safety standards. Ensure consistency and quality of recipes, products, and portions as set forth by the Head Chef and Company standards. Maintain food quality, freshness, and safe food handling standards at all times. Review orders, prep lists, and production needs for modifications, including the removal of allergens when applicable. Communicate allergen-related modifications and other special instructions to all necessary culinary and service team members. Follow and practice Company standards for preparing food for Members with allergies, including sanitizing and/or replacing utensils, equipment, and work surfaces prior to food production. Assist in training and developing back-of-house staff on recipes, station expectations, cleanliness, organization, communication, food safety, and kitchen procedures. Support efficient and effective setup, organization, service, and breakdown of all kitchen stations, and assist with prep, line, banquet, and other culinary support functions as needed based on operational demands. Maintain accountability for cleanliness, sanitation, and general maintenance of kitchen areas and equipment. Proactively alert employees, Members, and guests to potential hazards, such as hot surfaces, sharp tools, open flames, hot oil, liquid spills, or changes in flooring. Help ensure a safe Member and work environment to reduce the risk of injury and accidents. Promptly report Member concerns, injuries, accidents, and other high-risk issues to Management. Promptly report employee and personal (“self”) concerns, injuries, accidents, and other high-risk issues to Management. Follow Company control procedures to safeguard equipment, inventory, and other assets. Coordinate with the Head Chef and General Manager to help maintain a high level of kitchen productivity and efficiency, including support for cost controls, labor awareness, and product utilization. Complete side work and opening or closing duties efficiently, checking out with Management before clocking out. Stay updated on specials, features, seasonal offerings, menu changes, and discontinued or depleted items. Participate in daily pre-shift meetings and all mandatory staff meetings. Accurately record time worked through proper clock-in/clock-out procedures. Work overtime only with prior Management approval when practicable; however, all time worked must be accurately recorded and will be paid in accordance with applicable law. Perform other ad hoc duties as needed, supporting the culinary team during high-volume or unexpected demand periods. Requirements Required Skills/Abilities: Ability to work long hours and variable schedules, including early mornings, nights, weekends, and holidays, based on operational needs. Strong interpersonal skills with the ability to handle sensitive information appropriately and professionally. Ability to represent Rock Creek Cattle Company in a positive, polished, and professional manner at all times. Strong oral communication skills with the ability to interact tactfully and professionally with individuals at all levels of the organization. Effective verbal communication skills with the ability to clearly convey information in a fast-paced environment. Ability to build positive working relationships and contribute to a supportive team culture through cooperation, reliability, supportiveness, and professionalism. Demonstrated professionalism, consistency, and attention to detail. Ability to work productively both independently and as part of a team to meet shared production and service goals. Ability to build trust and respect within the kitchen team through accountability, follow-through, and sound judgment. Strong organizational skills with the ability to multitask, prioritize, and adapt to shifting demands. Demonstrated self-reliance, stamina, and focus to meet the physical and mental demands of a professional kitchen environment. Ability to remain calm, focused, and solution-oriented during time-sensitive or high-volume periods. Ability to exercise discretion and maintain confidentiality as appropriate. Commitment to continuous learning and openness to coaching and feedback. Education and Experience: Previous cooking experience required. Previous supervisory, lead line, or kitchen leadership experience preferred. Experience in restaurant, club, resort, or hospitality culinary operations preferred. Physical Requirements: Ability to stand and walk for extended periods throughout the shift. Ability to climb and descend stairs as needed during daily operations. Must be able to access and navigate all areas of the kitchen, restaurant, and property safely. Must be able to lift, carry, push, and pull up to 50 pounds as needed. Ability to frequently bend, reach, twist, stoop, and perform repetitive motions associated with kitchen production and service tasks. May be required to work in excessive heat, cold, and humid conditions related to kitchen and outdoor operations. Frequent exposure to hot surfaces, ovens, open flames, steam, hot oil, sharp tools, and commercial kitchen equipment. Ability to work in a fast-paced environment requiring coordination, sustained physical activity, and attention to detail. Ability to visually identify product quality, safety concerns, cleanliness issues, and production details, and to hear timers, verbal cues, and instructions in a busy kitchen environment. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions of this position. Work Environment: The employee works in a fast-paced kitchen and restaurant environment with moderate to high noise levels. The role may involve exposure to heat, steam, open flames, hot oil, refrigeration, cleaning agents, and other materials commonly used in food service operations. Workspaces may be shared or compact, requiring close coordination with other culinary and service team members. Operational priorities may shift quickly, requiring adaptability and effective communication. Employees assigned to work in private residences or off-site locations may be required to pass a background check before performing duties in those areas. Rock Creek Cattle Company is an E-Verify and EOE employer.

Responsibilities

Assist the Executive Chef in leading daily back-of-house operations, ensuring food quality, consistency, and sanitation. Coordinate production, prep, and staff training while maintaining high hospitality standards for members and guests.