Culinary Director

Buck's

46625 Gallatin Road, Gallatin Gateway, MT 59730

Full Time

• Salary (Based on Experience)
  

Expires:

Oct 17, 2026 25 people viewed

Required Years of Experience 4 years

Job Details Culinary Director Reports To:

Director of Operations, VP of Operations Direct Reports:

Chef de Cuisine, Sous Chef, Jr.

Sous Chef, Hourly BOH Team Members Key Relationships:

General Manager, Director of Events, FOH Management team, Hourly Team Members, Lead Team Members, HR The Culinary Director upholds Buck's cultural, culinary, and operating standards daily — actively involved in service, managing the culinary team, and aligning standards with the Culinary leads at Block 3 and Tips Up. They maintain the highest quality standards for the menu by mastering recipes, plate specs, and cooking techniques, and by driving sanitation compliance. They build a culture that keeps guest experience and financial health aligned with the restaurant's standards and values, consistently executing signature dishes and collaborating on new ones that define the restaurant and create regulars. This role is directly accountable for profitability — managing perishable inventory and controlling cost and labor % without compromising standards — and for recruiting, hiring, leading, coaching, and developing kitchen staff so meals are prepared quickly and at the highest quality. The Culinary Director also educates FOH and BOH on menu knowledge and develops key hourly employees and Chefs to deepen the talent pipeline. Leadership

• Bring to life the Apres Cru values through every interaction Develop and nurture a culture of accountability, integrity, hospitality, pride, and teamwork; role-model the highest culinary standards
  Bring a hospitality-centric vision to the culinary operations team; keep training materials current, relevant, and adhered to
  Stay actively involved in team development via new-restaurant openings, sous chef/chef/director calls, and pre-shifts
  Provide clear, transparent, honest feedback; support two-way messaging between the restaurant and leadership, translated into action items
  Keep internal culinary communications on-brand; contribute to the weekly Manager Meeting; build the Culinary Operation agenda with the GM, Sous Chef(s), and Key Hourly Team Guest Engagement•Ensure we are actively engaging with guests, before, during and after their experience Commit to passionate, uncompromisingly humble hospitality and high-quality guest experience; consistently execute food, beverage, service, and hospitality aligned with the brand
  Participate in local marketing/events to promote brand recognition; step out from the kitchen to engage guests and cultivate regulars Business Acumen and Compliance•Operate smarter, play offense with sales, build trust with guests and investors.

Hold a maniacal, uncompromising approach to food production and quality; keep systems binders complete, current, and organized

Practice proper sanitation and safety; comply with Health Department regulations to protect guests and co-workers

Apply comprehensive knowledge of food and labor cost control; use technology to forecast, track, order, receive, schedule, and cost recipes and labor

Foster strong vendor relationships and resolve issues; execute menu rollouts with effective implementation planning

Own the restaurant's R&M needs, communicate effectively, and keep equipment in satisfactory working condition

Uphold best-in-class HR, safety, food safety, and sanitation practices; partner with the GM on staffing levels/schedules that balance excellence and the bottom line Employee Development

• Identify/hire great people and develop them into great leaders.

Interview and approve all hourly kitchen hires; actively recruit and retain talent by inspiring, teaching, and embracing development

Ensure operational and training standards are consistently followed; lead with strong ethics, leadership, and team development

Conduct timely talent reviews and performance evaluations with clear, honest feedback; recommend promotions or corrective action as needed

Identify and develop internal talent to support the company's talent pipeline; support ongoing education via training demos, lineups, and tastings

Hold the team accountable to cultural values, goals, and standards; support adoption of new company initiatives

Additional Skills and Responsibilities:

Excellent communication, time management, and problem-solving skills; hands-on leader able to adapt and lead change

Strong analytical/organizational skills and interpersonal skills to resolve conflicting interests and drive cooperation under pressure

Passion for exceptional hospitality, food, and beverage; thrives in a fast-paced, entrepreneurial environment

Self-driven, results-oriented, with a track record leading high-caliber teams at upscale restaurants

Maintain an understanding of the daily schedule for BOH employees at all times including in times and breaks of all BOH staff

Flexible schedule including nights, weekends, and holidays; travel between restaurants expected

Physical:

lift/carry/push/pull up to 50 lbs; kneel, bend, stoop, use stairs, stand for extended periods; may be exposed to cuts/minor burns

Qualifications:

4+ years' experience as Chef de Cuisine or Executive Chef in high volume restaurant; demonstrated ability to grow and build teams

Experience in large scale event execution; opening Experience a plus

Skilled in analyzing P&L statements and overall financial performance; Recipe and Labor Costing

Culinary Arts Degree preferred; Manager ServeSafe Certified

Proficient with Google Suite (Docs, Sheets, Gmail, Drive), Toast POS, purchasing/recipe costing software, labor scheduling software etc.

Background Check:

The Company may procure a background report for employment purposes. Any requested background report will be used only for employment purposes and no other purpose. The Company has and will otherwise comply with the FCRA or other applicable laws. Continue an application if you acknowledge this practice by the Company.

Compensation Details Compensation:

Salary (Based on Experience)

Benefits & Perks:

Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Potential Bonuses, Dining Discounts, Ski Pass, Housing Assistance Required Skills Leadership Teamwork Communication Guest Engagement Marketing Skills Analytical Skills Conflict Resolution Adaptability