⭐⭐⭐ Work a summer in Paradise Valley, Montana! Join our team! Now hiring Sous Chef, Yellowstone Valley Lodge & Grill, Livingston, MT 59047⭐⭐⭐
Yellowstone Valley Lodge & Grill is proudly managed by O’Reilly Hospitality Management, LLC (OHM.)

Our ideal candidate is someone with a deep hunger and desire to grow their culinary knowledge and share it with others. 2-3 years experience in a from scratch kitchen is strongly preferred. Management experience a plus, but not necessary. We are willing to train the right person. HOUSING AVAILABLE for the right candidate!

We are an award-winning lodge nestled along the beautiful Yellowstone River in Paradise Valley, Montana. We are looking for like-minded individuals who share a love of the outdoors and hold a respect for sustainably sourced food that highlight the flavors of the season. We are a team-based environment looking for people who can work with and support each other to provide both the best experience for our guests but also one another.

At OHM, WE are:

✅ A forward-thinking (and growing) company offering opportunities to engage your passions through sustainability efforts, health & wellness, community involvement, & philanthropic outreach efforts.

⭐ Committed to empowering team members throughout all levels of leadership. Every team member has the opportunity to contribute in a unique way, making a real impact.

⭐ Seeking supportive, collaborative, enthusiastic, food lovers to join our team!

What we offer:

✔ 401k & Roth match – full-time and part-time team members are eligible!

✔ Health, Dental, Vision & Life Insurance Options

✔ Paid Time Off, including Paid Parental Leave

✔ Growth Potential and Career Advancement

✔ Hotel/Restaurant Travel Perks & Discounts!

Essential Responsibilities:

• Observes kitchen team members engaged in preparing, portioning and garnishing foods to ensure that methods are as prescribed.

• Leads, trains & mentors kitchen team members including coaching development, performing evaluations, and progressive discipline.

• Collaborates on the creation, management and operation within departmental budget and expense plans.

• Cooks and carves meats and prepares dishes, such as sauces, during rush periods and for banquets and other social functions.

• Assumes responsibility for kitchen in absence of Executive Chef.

• Must be able to “prep” food products, using standardized food preparation techniques.

• Must be able to visibly recognize “condition” of food and cooking temperature.

• Supports team member recognition and engagement programs.

• Reports to work for scheduled shift, on time and in uniform in accordance with company policy.

• Knows and complies with all company policies and procedures pertaining to this position and its duties.

• Embrace O’Reach, Green Team, Guest Service, Team Member Satisfaction, Health & Wellness, and Safety culture.

• Performs other duties and responsibilities as required or requested.

Skills & Abilities:

• Pleasant, polite manager who maintains a neat and clean appearance.

• Ability to motivate team members to work as a team to ensure that food and service meet appropriate standards.

• Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to kitchen issues.

• Strong leadership, management, organizational and communication skills.

• The ability to spot and resolve problems efficiently.

• Excellent verbal and written communication skills.

• The ability to deliver results.

• The ability to work well with, as well as motivate, a variety of personality types and maintain tact and diplomacy throughout all interactions.

• The ability to multitask and prioritize.

• Models behaviors to effectively motivate, lead, and develop the BOH team.

Hours:

• Due to the nature of the business, scheduling may vary and include nights, weekends, and holidays.

Education & Experience:

• Degree/certification from a culinary institution preferred

• Two years’ experience as a Sous Chef preferred

• Two years kitchen supervisory experience with three years kitchen operations experience including at least one year in a lead cook position and one year in a steward position OR an equivalent level of education and experience.

Physical Requirements of the Position:

• Requires a minimum lifting capacity of 50 pounds, i.e. one large bag of onions or one crate of lettuce. Must be able to bend, and lift items of 40 pounds minimum, over head for storage. Must be able to transport food and cooking utensils with food products, weighing as much as 10 pounds.

• May be required to lift in excess of 40 pounds on occasion.

Physical Activity of the Position:

• Stooping, kneeling, crouching, reaching, standing, walking, pushing, pulling, lifting, picking/pinching with fingers, typing, grasping, feeling, talking, hearing, repetitive motion.

Environmental Conditions:

• Inside: Protection from weather conditions but not necessarily from temperature changes. A job is considered “inside” if the worker spends approximately 75 percent or more of the time inside.

• Extremes of Heat Plus Temperature Changes: Extremes of Heat: Temperature sufficiently high to cause marked bodily discomfort unless the worker is provided with exceptional protection.

• Temperature Changes: Variations in temperature which are sufficiently marked and abrupt to cause noticeable bodily reactions.

Job Type: Full-time

Pay: From $1.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Health insurance
• Paid time off
• Referral program
• Vision insurance

Experience level:

• 2 years

Work setting:

• Casual dining restaurant
• Upscale casual restaurant

Ability to commute/relocate:

• Livingston, MT: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Culinary experience: 1 year (Preferred)
• Cooking: 1 year (Preferred)

Work Location: In person

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