Sous Chef

Enjoy a full-time, onsite role in Billings, MT, supporting a high-performing kitchen team at The Billings Hotel and Convention Center. This Sous Chef position partners closely with the Executive Chef to help keep daily operations running smoothly across fine dining, catering events, and banquet services, while maintaining high standards for food quality, cleanliness, and guest experience. Along with a competitive salary of $40,000 to $55,000 per year, you will also have access to a benefits package including health, dental, and vision insurance, paid time off, and 401(k) with matching.

Responsibilities

• Assist the Executive Chef in managing all kitchen operations, including food preparation, presentation, and service standards.
• Supervise kitchen staff during shifts, providing coaching on cooking techniques, food handling, and safety protocols.
• Oversee food production to ensure consistency, quality, and timely delivery across fine dining, catering events, and banquet services.
• Help with menu planning and development, supporting offerings that align with current culinary trends.
• Manage inventory control and ordering to maintain optimal stock levels and minimize waste.
• Enforce strict adherence to food safety regulations and sanitation standards across all kitchen activities.
• Coordinate with dietary departments to accommodate special dietary needs and restrictions for guests.
• Lead by example to support teamwork, leadership development, and strong morale.
• Support shift management tasks including scheduling staff rotations, monitoring performance, and maintaining smooth operational flow.
• Collaborate with front-of-house teams to ensure clear communication between kitchen and service staff for exceptional guest experiences.
• Participate in staff training programs to support ongoing culinary skill enhancement and development.
• Support catering operations by preparing large-scale dishes and managing event logistics.

Requirements

• Experience in banquet services, fine dining establishments, and catering environments.
• Proven supervising experience with the ability to lead diverse kitchen teams effectively.
• Knowledge of dietary requirements and experience working with dietary departments to meet guest needs.
• Expertise in food production, menu planning, and culinary techniques across various cuisines.
• Strong leadership skills to motivate staff and foster a collaborative team atmosphere.
• Excellent inventory management skills, including inventory control and food handling procedures.
• Proficiency in food service management practices such as shift management, scheduling, and quality assurance.
• Solid understanding of kitchen management systems and food safety standards.
• Experience in restaurant management or hospitality settings with a focus on customer satisfaction.
• Ability to manage multiple priorities efficiently in fast-paced environments while maintaining cleanliness and safety.
• Skilled in fine dining cooking techniques as well as large-scale catering projects.

Benefits

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

Job Type: Full-time
Work Location: In person
Pay: $40,000.00 - $55,000.00 per year