Executive Sous Chef, Whitefish Montana
Pursuit Collection, Whitefish, MT, United States
Lead, organize, and inspire the catering and banquet culinary team while supervising food preparation and event execution. This role focuses on planning and delivering exceptional catering experiences, coordinating kitchen production for banquets, meetings, and special events under the direction of the Executive Chef at Grouse Mountain Lodge.
This position ensures that all catered events—from small meetings to large banquets—are executed with the highest standards of quality, efficiency, and presentation.
ROLE & RESPONSIBILITIES
Leadership
Supervises and supports the catering and banquet culinary team during all phases of event preparation and execution.
Trains and cross‑trains kitchen staff in banquet production, plating, buffet presentation, and large‑scale food preparation.
Develops staffing plans and schedules based on catering and banquet volume.
Assigns event production tasks and oversees service execution for banquets and group functions.
Participates in interviewing, hiring, performance reviews, and disciplinary action as required.
Maintains strong communication with the Sales, Events, and Front of House teams to ensure seamless event execution.
Reports all kitchen maintenance and repair needs to the Executive Chef.
Acts as Executive Chef in their absence when required.
Catering & Events
Leads the culinary planning and execution of all catering and banquet food service operations.
Assists in the development, planning, and implementation of catering menus, concepts of service, policies, and procedures.
Writes and develops banquet and catering menus for future months, holidays, special events, and group functions in collaboration with the Executive Chef.
Partners with Sales and Event teams to ensure culinary offerings align with client expectations and event requirements.
Assists in the preparation and monitoring of departmental budgets related to catering operations.
Supports the development and implementation of short and long‑term culinary goals related to catering growth and event programming.
Identifies, researches, and implements policies and procedures related to banquet food production and large‑scale event execution.
Food Preparation & Safety
Oversees and participates in food production for banquets, catered events, meetings, and group dining experiences.
Ensures catering food is prepared and presented according to standards for quality, consistency, and guest experience.
Supervises banquet plating, buffet displays, action stations, and event food presentations.
Develops food specifications and production plans to support high‑volume catering operations.
Conducts portion control tests to ensure yield accuracy and cost management for catered events.
Prevents spoilage and contamination by enforcing proper food handling and sanitation practices.
Inspects deliveries to ensure quality and proper storage of food products.
Checks food for taste, temperature, and visual appeal prior to service.
Coordinates HACCP program compliance with Sous Chefs and supervisors and ensures accurate logging.
Administrative Responsibilities
Attends and conducts Sous Chef and supervisor meetings to coordinate catering and banquet activities.
Works directly with Sales and event team to plan and coordinate food service for meetings, weddings, and special events.
Reviews banquet event orders (BEOs) and develops production plans to ensure accurate execution.
Ensures compliance with departmental policies, procedures, and food safety standards.
Reviews and approves food requisitions, production quantities, and kitchen transfers.
Monitors labor scheduling to align with catering and banquet demand.
Uses Craftable to manage food cost, catering inventory, and monthly inventory counts.
Supports adherence to cost control procedures for labor and food.
The responsibilities listed above are representative of the role but are not intended to be all‑inclusive. Duties may be reassigned, added, or modified as operational needs require.
REQUIRED SKILLS, QUALIFICATIONS & EXPERIENCE
A.B.S. in Culinary Arts or equivalent experience.
Minimum 5+ years of culinary management experience in banquet, catering, or high‑volume event operations.
Strong experience executing large‑scale catered events and banquets.
Ability to manage in a diverse environment with a focus on guest and client service.
Experienced and proficient in sanitation and HACCP standards.
Ability to manage food and labor costs within catering operations.
Menu development and banquet menu planning experience.
Computer literacy including word processing and presentation software.
Proven leadership experience managing culinary teams.
Staff development and training experience.
Strong organizational and event execution skills.
Experience managing culinary logistics for multiple simultaneous events is preferred.
P&L accountability and/or contract‑managed service experience is desirable.
Ability to stand and walk for extended periods, up to 10–12 hours per shift.
Ability to lift and carry up to 50 lbs on a regular basis.
Ability to work in a fast‑paced kitchen environment with exposure to heat, cold, and noise.
Ability to perform repetitive movements including bending, reaching, and lifting.
Ability to work a flexible schedule, including evenings, weekends, and holidays based on event demand.
PURSUIT PERKS
Join an inclusive, global team and make life‑long connections.
Enjoy free access to Pursuit attractions and 50% off for friends.
Get discounts on hotel stays, dining, and retail.
Access subsidized mental health and wellness resources.
Equal Employment Opportunities Information
Pursuit is an Equal Opportunity Employer committed to diversity in the workplace. We evaluate qualified applicants without regard to race, color, age, religion, gender, sexual orientation, disability, veteran status, and other protected characteristics. Pursuit places a high value on diverse backgrounds and experiences, recognizing that they serve as catalysts for creativity and innovation. We encourage individuals who are eligible to work in the country where the role is located to apply and join our inclusive team!
#J-18808-Ljbffr
This position ensures that all catered events—from small meetings to large banquets—are executed with the highest standards of quality, efficiency, and presentation.
ROLE & RESPONSIBILITIES
Leadership
Supervises and supports the catering and banquet culinary team during all phases of event preparation and execution.
Trains and cross‑trains kitchen staff in banquet production, plating, buffet presentation, and large‑scale food preparation.
Develops staffing plans and schedules based on catering and banquet volume.
Assigns event production tasks and oversees service execution for banquets and group functions.
Participates in interviewing, hiring, performance reviews, and disciplinary action as required.
Maintains strong communication with the Sales, Events, and Front of House teams to ensure seamless event execution.
Reports all kitchen maintenance and repair needs to the Executive Chef.
Acts as Executive Chef in their absence when required.
Catering & Events
Leads the culinary planning and execution of all catering and banquet food service operations.
Assists in the development, planning, and implementation of catering menus, concepts of service, policies, and procedures.
Writes and develops banquet and catering menus for future months, holidays, special events, and group functions in collaboration with the Executive Chef.
Partners with Sales and Event teams to ensure culinary offerings align with client expectations and event requirements.
Assists in the preparation and monitoring of departmental budgets related to catering operations.
Supports the development and implementation of short and long‑term culinary goals related to catering growth and event programming.
Identifies, researches, and implements policies and procedures related to banquet food production and large‑scale event execution.
Food Preparation & Safety
Oversees and participates in food production for banquets, catered events, meetings, and group dining experiences.
Ensures catering food is prepared and presented according to standards for quality, consistency, and guest experience.
Supervises banquet plating, buffet displays, action stations, and event food presentations.
Develops food specifications and production plans to support high‑volume catering operations.
Conducts portion control tests to ensure yield accuracy and cost management for catered events.
Prevents spoilage and contamination by enforcing proper food handling and sanitation practices.
Inspects deliveries to ensure quality and proper storage of food products.
Checks food for taste, temperature, and visual appeal prior to service.
Coordinates HACCP program compliance with Sous Chefs and supervisors and ensures accurate logging.
Administrative Responsibilities
Attends and conducts Sous Chef and supervisor meetings to coordinate catering and banquet activities.
Works directly with Sales and event team to plan and coordinate food service for meetings, weddings, and special events.
Reviews banquet event orders (BEOs) and develops production plans to ensure accurate execution.
Ensures compliance with departmental policies, procedures, and food safety standards.
Reviews and approves food requisitions, production quantities, and kitchen transfers.
Monitors labor scheduling to align with catering and banquet demand.
Uses Craftable to manage food cost, catering inventory, and monthly inventory counts.
Supports adherence to cost control procedures for labor and food.
The responsibilities listed above are representative of the role but are not intended to be all‑inclusive. Duties may be reassigned, added, or modified as operational needs require.
REQUIRED SKILLS, QUALIFICATIONS & EXPERIENCE
A.B.S. in Culinary Arts or equivalent experience.
Minimum 5+ years of culinary management experience in banquet, catering, or high‑volume event operations.
Strong experience executing large‑scale catered events and banquets.
Ability to manage in a diverse environment with a focus on guest and client service.
Experienced and proficient in sanitation and HACCP standards.
Ability to manage food and labor costs within catering operations.
Menu development and banquet menu planning experience.
Computer literacy including word processing and presentation software.
Proven leadership experience managing culinary teams.
Staff development and training experience.
Strong organizational and event execution skills.
Experience managing culinary logistics for multiple simultaneous events is preferred.
P&L accountability and/or contract‑managed service experience is desirable.
Ability to stand and walk for extended periods, up to 10–12 hours per shift.
Ability to lift and carry up to 50 lbs on a regular basis.
Ability to work in a fast‑paced kitchen environment with exposure to heat, cold, and noise.
Ability to perform repetitive movements including bending, reaching, and lifting.
Ability to work a flexible schedule, including evenings, weekends, and holidays based on event demand.
PURSUIT PERKS
Join an inclusive, global team and make life‑long connections.
Enjoy free access to Pursuit attractions and 50% off for friends.
Get discounts on hotel stays, dining, and retail.
Access subsidized mental health and wellness resources.
Equal Employment Opportunities Information
Pursuit is an Equal Opportunity Employer committed to diversity in the workplace. We evaluate qualified applicants without regard to race, color, age, religion, gender, sexual orientation, disability, veteran status, and other protected characteristics. Pursuit places a high value on diverse backgrounds and experiences, recognizing that they serve as catalysts for creativity and innovation. We encourage individuals who are eligible to work in the country where the role is located to apply and join our inclusive team!
#J-18808-Ljbffr