Sous Chef - Casino jobs in Billings, MT

Join a growing team of forward-thinking food and wine experts working to redefine the future of food and wine in Montana.

Learn more about our historic property at NorthernHotel.com

Executive Sous Chef:

Serving innovative, modern, Montana cuisine with fresh, regionally sourced flavors, TEN's menu offers a variety of options including scallops and foie gras, hand cut steaks, local trout, and house made pasta.

TEN is situated in the heart of Downtown Billings in the Historic Northern Hotel. Our restaurant features a Sommelier, Pastry Chef, Award Winning Wine List, and is known for sophisticated-rustic Fare featuring locally sourced ingredients.

Job Description:

-Recruit, hire, and train new kitchen staff
-Help in the preparation and design of all food and drinks menus
-Produce high quality plates both design and taste wise
-Ensure that the kitchen operates in a timely way that meets our quality standards
-Resourcefully solve any issues that arise and seize control of any problematic situation
-Manage and train kitchen staff, establish working schedule and assess staff's performance
-Order supplies to stock inventory appropriately
-Comply with and enforce sanitation regulations and safety standards
-Maintain a positive and professional approach with coworkers and customers

Supervisory: Schedule kitchen staff; provide training, set clear job expectations, coach, and provide performance feedback to workers when they fail to meet standards. Lead by example with professionalism in keeping with our company values: Connect, Empathize, Respect.

(Connect) Create a Comfortable and Pleasant Environment

The atmosphere in the restaurant and lounge should be enjoyable for all involved. You need to be approachable and have clear communication with everyone on the TEN team. When your team is open, friendly, and happy, it will show through their interactions with guests and job performance.

(Empathize) Stay Calm

Mistakes and accidents are bound to happen in every workplace, especially in a restaurant. Things are dropped, orders are incorrect, and both employees and guests are upset. Remain calm and collected. Empathize with your team members when they make mistakes or are frustrated with a situation. You need to think quickly, accept criticism, and maintain a calm demeanor. It can be frustrating to deal with disgruntled guests. If we empathize with their frustrations, it helps us respond well and maintain the reputation and order of our restaurant.

(Respect) Be Professional and Appropriate

Set the expectation for your employees to be respectful of each other, equipment, and leadership. Maintain a professional demeanor and always use appropriate language. While you do want to be friendly with both guests and employees, there are certain lines that should not be crossed. Manager -subordinate relationships should be friendly but focused primarily on work and job performance.