Sous Chef Northern Hotel - 3.3 Billings, MT Job Details Full-time $50,000 - $55,000 a year 4 hours ago Qualifications Staff supervision Team leadership Kitchen staff training Managing kitchen staff Training Food preparation equipment operation

Full Job Description Job Description:

Sous Chef The Northern Hotel in Billings, Montana, is seeking a versatile Sous Chef to support the culinary team across multiple food and beverage outlets. The ideal candidate will be a culinary professional with strong leadership skills, a passion for high-quality cuisine, and the ability to thrive in a fast-paced, multi-faceted environment. This role is crucial to maintaining the high standards of our fine-dining restaurant, TEN, our casual 1950s-themed Bernie's Diner, and our large banquet and catering operations. Under the direction of our Executive Chef, this Sous Chef will support whichever outlet has the most need on a rotating basis or for large events. About the Northern Hotel The Northern Hotel has been a premier destination in Billings since 1904, known for its elegant service and rich history. Following a full renovation, the hotel offers a luxurious experience with state-of-the-art facilities, fine dining, and extensive event spaces. Our culinary team is dedicated to providing an unforgettable dining experience, from creative American cuisine at TEN to classic comfort food at Bernie's Diner and refined banquet menus for weddings and events.

Key Responsibilities Kitchen Operations:

Assist the Executive Chef with managing all aspects of kitchen operations for TEN, Bernie's Diner, and Banquets, on a rotating basis ensuring quality, efficiency, and safety.

Culinary Execution:

Oversee food preparation, plating, and presentation across all outlets to ensure consistency and adherence to the Northern Hotel's high culinary standards.

Inventory Management:

Manage kitchen inventory, control costs, and oversee the ordering and receiving of food and supplies for all operations.

Quality Control:

Conduct regular inspections of food quality and storage areas to ensure proper sanitation, safety, and hygiene standards are maintained.

Service Coordination:

Expedite food orders during peak service times, ensuring timely and accurate delivery to guests and banquet clients.

Problem-Solving:

Address any issues that arise during service with calm and effective solutions, adapting quickly to unexpected challenges. Work Environment This is a full-time position that requires flexibility to work a varied schedule, including days, nights, weekends, and holidays. Candidates must be able to stand for long periods and lift up to 40 pounds.

Experience:

A minimum of 3-5 years of culinary experience, with at least 2 years in a leadership or Sous Chef role, preferably within a hotel or multi-outlet environment.

Technical Skills:

Deep knowledge of various cooking techniques, kitchen equipment, and best practices for food preparation and presentation.

Leadership:

Proven ability to manage, train, and motivate a diverse culinary team.

Communication:

Strong verbal and written communication skills to effectively interact with staff, management, and vendors.

Adaptability:

Ability to multitask and perform well under pressure in a fast-paced, high-volume setting.

Education:

A culinary arts degree or relevant certification is preferred but can be offset by proven experience.