Chef de Cuisine

Lone Mountain Ranch (LMR), situated on 148 acres in beautiful Big Sky, Montana, was first homesteaded in 1915 and has long been recognized as one of the premier guest ranch resorts in the country. The property consists of 30 rooms located within 24 unique cabins as well as the Horn & Cantle Restaurant and Saloon, the Ranch Hall, the Outpost, equestrian facilities, event venues and meeting spaces. A National Geographic Unique Lodge of the World, LMR is listed on the National Registry of the Historic Places, a member of the Dude Rancher’s Association, and once voted the #1 Nordic Ski Resort in North America by Cross Country Skier Magazine, LMR offers authentic luxury accommodations, genuine Montana cuisine, exceptional service, and a stunning array of outdoor recreational pursuits. Combine these attributes with proximity to Yellowstone National Park, Big Sky Resort, as well as Bozeman Airport, and we believe the LMR guest experience is unlike any other in the American West.

LMR VISION:

Lone Mountain Ranch is a destination where guests disconnect from the world, while connecting with others through unforgettable adventures in a natural setting. Moments are crafted through discovery, exceptional people, fun activities, and a breathtaking environment.

SUMMARY:

As the Chef de Cuisine, you will report to the Executive Chef and oversee the daily operations of the kitchen, managing all aspects of the food service operation. This includes menu planning, purchasing, food preparation, and maintaining the highest standards of safety and sanitation. Your role will encompass planning, organizing, controlling, and directing the work of the culinary team, ensuring efficiency and excellence at every stage.

The ideal candidate is a seasoned culinary professional who leads by example and inspires their team to achieve exceptional results. Dedicated to the mission and values of Lone Mountain Ranch, they view staff development as a priority, fostering a collaborative and growth-oriented kitchen culture. With a passion for excellence and a commitment to delivering unforgettable dining experiences, the Chef de Cuisine seamlessly blends innovation with operational precision.

ESSENTIAL DUTIES & RESPONSIBILITIES:

• Train new cooks and provide ongoing development opportunities for team members through effective communication and consistent coaching.
• Delegate workloads fairly and consistently, continuously striving to improve workflow and production efficiency.
• Lead by example, demonstrating proficiency in all areas of the kitchen, including stations, menu knowledge, equipment operation, safety and sanitation practices, and daily operations.
• Collaborate with the Executive Chef, Director of Food and Beverage, and Dining Room Manager/Supervisor to ensure seamless coordination between the kitchen and front-of-house teams, including dining room and banquet operations.
• Work closely with the Executive Chef and Sous Chefs to develop menus, establish pricing, enhance safety and sanitation practices, and advance staff training and product knowledge.
• Ensure proper food rotation, storage temperatures, and adherence to storing and labeling procedures, following FIFO principles.
• Maintain a flexible approach to special requests, ensuring guest satisfaction.
• Inspect kitchen outlets upon arrival to address outstanding safety or equipment issues and perform final checks before departure to confirm cleanliness, equipment shutdown, and proper food storage.
• Maintain cleanliness and safety of work areas and equipment at all times.
• Track and report waste logs to the Executive Chef weekly, implementing strategies to minimize waste.
• Monitor and maintain stock levels throughout the day, ensuring readiness for service.
• Oversee the maintenance of coolers, freezers, and walk-ins to comply with company, local health inspectors’, and HACCP food safety standards, including daily logging of refrigerator and freezer temperatures.

* Exhibit advanced culinary skills, including:

• Butchering chicken, fish, and shellfish, as well as cutting, trimming, and boning meat.
• Knife techniques such as brunoise, julienne, batonnet, and consistent shaping for core knife skills (dice, slice, chop).
• Preparing scratch pasta, risotto, lamb, venison, scallops, sole, ahi tuna, and caviar.
• Mastery of advanced cooking techniques including sautéing, grilling, poaching, steaming, braising, and crafting Mother sauces and scratch soups.
• Set par levels for subsequent shifts and ensure adequate prep, adjusting production as necessary to maintain efficiency.

LEADERSHIP EXPECTATIONS:

As a Manager of the Ranch, this position is expected to embody the following values:

• Lead by Example — Model professionalism, respect, humility, and integrity in all settings.
• Foster a Positive Culture — Build collaboration across departments, celebrate contributions, and reject gossip or divisive behavior.
• Practice Exceptional Hospitality — Extend thoughtfulness and care to both guests and employees; ensure decisions benefit the Ranch as a whole.
• Accountability & Ownership — Take responsibility for mistakes, focus on solutions, and eliminate the “that’s not my job” mentality.
• Initiative & Decision-Making — Use authority with confidence, avoid silos, and make decisions with awareness of their effect on the Ranch and guest experience.
• Communication & Collaboration — Share information across all Ranch departments, maintain confidentiality when required, and practice transparency to build trust. Consult HR and the Employee Handbook when disciplinary action or policy questions arise.
• Accessibility & Presence — Be available to your team for questions and support. If you are unavailable, communicate in advance and ensure coverage or points of contact are in place so your team is not left without direction. Approachability and presence build trust and continuity.
• Respect the Chain of Command — Support decisions made by senior leadership, communicate them clearly to teams, and model alignment. Feedback and questions should be raised through proper channels with respect.
• Professional Conduct On & Off Duty — Maintain sound judgment and professionalism in all settings; remember your words and actions always reflect on you as a leader and on the Ranch.

QUALIFICATIONS:

• Minimum of five (5) years of experience as a Sous Chef in a fine dining, high-volume establishment is required.
• Formal culinary training is highly preferred.
• Progressive culinary experience in fine dining environments, with a demonstrated ability to train staff and deliver luxury resort customer service.
• ServeSafe or Food Handlers certification is required.
• Strong verbal communication skills, with fluency in spoken and written English.
• Exceptional organizational skills, attention to detail, and efficiency in task management.
• Safety-minded, with high standards for service quality and food production.
• Proven ability to manage staff effectively, fostering high morale and productivity.
• Flexibility in scheduling, including availability to work weekends and holidays.

WORK ENVIRONMENT:

• Operate in a dynamic evening kitchen environment, managing high guest expectations and coordinating with other evening team members.
• Adapt to the unique demands of PM service, including task changes and service interruptions.
• Flexibility to work evenings, weekends, and holidays as needed.
• Physical requirements include the ability to stand, walk, reach, stoop, kneel, crouch, and lift up to 50 pounds.

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time or without notice.