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INTRODUCTION

Excellent Service is at the heart of what we do here at Spanish Peaks Mountain Club. Our team knows our associates are our best asset, and we treat our associates as we do our members: with kindness, humility, and respect. Spanish Peaks is a private community situated on 3,500 acres nestled at 7,700 feet in stunning Big Sky, Montana. We are about 50 miles away from Bozeman, Belgrade, and West Yellowstone, MT.

SUMMARY

The Executive Sous Chef is a key culinary leader responsible for delivering an exceptional, personalized dining experience for club members and their guests. This role partners closely with the Executive Chef to oversee all kitchen operations across the Club’s dining outlets, ensuring consistency, discretion, and the highest standards of culinary excellence across à la carte dining, private events, and specialty experiences.

This position requires a polished professional who thrives in a relationship-driven environment and understands the nuances of private club service. The Executive Sous Chef plays a critical role in maintaining operational excellence, driving team performance, and delivering a luxury-level member dining experience. This role reports directly to the Executive Chef.

ESSENTIAL FUNCTIONS

Duties include, but are not limited to:

Kitchen Operations & Execution

• Support the Executive Chef in overseeing all kitchen operations across multiple outlets
• Lead day-to-day kitchen execution, ensuring consistency, quality, and timeliness of all dishes
• Oversee food preparation, production, and plating to meet SPMC’s elevated standards
• Expedite service with precision during high-touch à la carte and event dining
• Ensure all dishes reflect the club’s elevated culinary standards and member expectations
• Engage in menu execution that balances classic favorites with seasonal, innovative offerings
• Ensure opening and closing procedures for kitchen staff are completed
• Monitor equipment maintenance and condition
• Step in as acting Executive Chef in their absence

Staffing & Scheduling

• Manage kitchen staffing levels, scheduling, and labor efficiency in alignment with business needs
• Recruit, onboard, and monitor staff performance
• Supervise, train, and develop culinary associates, fostering a culture of accountability and growth

Inventory, Purchasing & Cost Control

• Consistently track kitchen inventory; prepare and order all items for restaurant and bar menus
• Monitor and control food and labor costs, waste, and inventory levels in alignment with club budgets
• Oversee vendor relationships and purchasing while minimizing waste and maintaining premium product standards

Member Experience & Service

• Anticipate member preferences and accommodate special requests with professionalism and discretion
• Maintain seamless coordination between culinary and front-of-house teams
• Ensure readiness for high-profile events, holidays, and peak seasons
• Oversee multiple outlets (formal dining room, casual dining, banquets, etc.) while maintaining consistent quality
• Respond accurately and completely to guests and associates via written and verbal communication

Menu Development & Culinary Innovation

• Collaborate with the Executive Chef on seasonal menu changes, tastings, and member-driven offerings
• Assist with menu development, recipe standardization, and seasonal offerings
• Contribute to wine dinners, themed events, and specialty culinary programming
• Maintain precise recipe documentation, costing, and plating standards
• Remain aware of culinary trends and continually seek opportunities for improvement
• Memorize food recipes and preparation instructions to support team training and consistency

Food Safety & Compliance

• Ensure adherence to all health, safety, and sanitation standards (local, state, and company policies)
• Know all state and local health codes and ordinances and ensure the kitchen remains in compliance
• Uphold the highest standards of cleanliness, organization, and sanitation at all times
• Maintain a safe and professional kitchen environment

Leadership & Culture

• Lead by example with professionalism, urgency, and attention to detail
• Build a positive, high-performing kitchen culture aligned with SPMC values
• Recruit, train, and mentor a high-performing culinary team
• Promote a culture of professionalism, respect, and accountability
• Set clear expectations and uphold standards in grooming, conduct, and performance
• Coach and mentor team members through hands-on training and consistent feedback
• Develop future leaders within the kitchen brigade
• Maintain composure and effectiveness in a fast-paced, high-volume environment
• Drive accountability while maintaining a respectful and supportive team environment

QUALIFICATIONS

• 5+ years of progressive culinary experience, including leadership roles
• Prior experience in a luxury resort, private club, or high-end restaurant preferred
• Culinary school graduate or equivalent experience required
• Strong knowledge of culinary techniques, kitchen operations, and food safety standards
• Proven ability to lead in a high-expectation, member-focused environment
• Experience implementing new food concepts and menus
• Strong knowledge of multi-outlet operations and banquet execution
• Experience with high-end, seasonal, and globally influenced cuisine
• Experience with scheduling, labor costing, payroll administration, and associate performance management
• Ability to accurately and effectively communicate in verbal and written form with guests and associates
• Ability to handle multiple tasks and work well under time constraints
• Must possess applicable state and local licenses and certifications
• Exceptional leadership, communication, and organizational skills

Physical Requirements

• Ability to stand and walk for extended periods throughout the shift (8+ hours)
• Ability to lift and transport up to 50 pounds on occasion and up to 35 pounds regularly
• Frequent walking, bending, reaching, and repetitive movements
• Ability to work in a hot, fast-paced kitchen environment with occasional exposure to cold and water
• Must be able to work evenings, weekends, and holidays as required by business needs

BENEFITS

Spanish Peaks Mountain Club offers great benefits including:

• 2 SkyLine Punch Passes per month
• Free Associate Shuttle from Big Sky to Spanish Peaks
• Complimentary shift meals
• Medical, Dental, Vision Insurance Offered
• Paid Time Off
• Parental Leave
• Employer Paid Short-Term and Long-Term Disability
• 401k eligibility and bi-weekly match
• Discounted Employee Housing in Big Sky or Gallatin Gateway
• Discounts to over 1000 retailers through ADP LifeMart
• End of season Employee Appreciation Day and retail sale