Lone Mountain Ranch

Located in Big Sky, Montana, Lone Mountain Ranch is a historic guest ranch situated on 148 acres in the heart of the Greater Yellowstone ecosystem. First homesteaded in 1915, the Ranch has grown into one of the premier guest ranch destinations in the American West, offering a unique blend of authentic hospitality, rich history, thoughtful luxury, and year-round outdoor adventure.

The property features 25 hand-hewn cabins, the renowned Horn & Cantle Restaurant and Saloon, the Ranch Hall, the Outpost, equestrian facilities, Nordic ski trails, event spaces, and expansive access to the surrounding Montana landscape. Lone Mountain Ranch is proud to be recognized as a National Geographic Unique Lodge of the World, listed on the National Register of Historic Places, and a longtime member of the Dude Ranchers’ Association.

Our team is passionate about creating genuine and memorable experiences for our guests while fostering a workplace culture centered around hospitality, professionalism, teamwork, and respect for the history and spirit of the Ranch.

Cook with Purpose. Lead with Passion.

If you're a culinary leader who believes great kitchens are built on teamwork, mentorship, and a commitment to excellence, this is your opportunity to make an impact. As Sous Chef, you'll work alongside the Executive Chef to lead daily kitchen operations, develop an exceptional culinary team, and help create unforgettable dining experiences that reflect the hospitality and tradition of Lone Mountain Ranch.

About the Role

The Sous Chef at Lone Mountain Ranch is a key culinary leader who works closely with the Executive Chef to deliver exceptional dining experiences while supporting the daily operation of the kitchen. This position combines hands-on cooking, team leadership, training, and operational oversight to ensure the highest standards of food quality, consistency, and hospitality are maintained.

This role is ideal for a passionate culinary professional who enjoys mentoring others, leading by example, and contributing to a collaborative kitchen culture. The Sous Chef helps guide the culinary team through daily service while supporting menu execution, food safety, inventory management, and staff development.

What You'll Do

• Support the Executive Chef in overseeing daily kitchen operations and service execution
• Lead, coach, and mentor line cooks, stewards, and other kitchen team members
• Assist with menu development, recipe execution, and maintaining culinary standards
• Ensure consistent food quality, presentation, portioning, and service timing
• Oversee food preparation and production to support efficient kitchen operations
• Monitor food safety, sanitation, and cleanliness standards throughout the kitchen
• Assist with inventory management, ordering, receiving, and waste reduction initiatives
• Support staff training and development through coaching, feedback, and hands-on instruction
• Accommodate dietary restrictions, allergies, and special guest requests with care and attention to detail
• Help foster a positive, professional, and team-oriented kitchen culture
• Participate in service, prep, scheduling support, and operational planning as needed
• Serve as a leader and resource for the culinary team during service and throughout daily operations

Who Thrives Here

This position is ideal for someone who enjoys developing others as much as crafting exceptional food. Successful Sous Chefs are collaborative leaders who stay composed under pressure, communicate clearly, take pride in consistency, and inspire their teams through mentorship, professionalism, and a shared passion for hospitality.

What You'll Bring

• Previous experience as a Sous Chef, Lead Cook, or similar culinary leadership role preferred
• Culinary degree or equivalent professional culinary experience preferred
• Strong understanding of food preparation techniques, kitchen operations, and food safety standards
• Food Handler Certification required or ability to obtain upon hire
• Proven ability to lead, motivate, and develop team members
• Strong organizational skills and ability to manage multiple priorities in a fast-paced environment
• Excellent communication, problem-solving, and decision-making abilities
• Passion for hospitality, teamwork, and creating exceptional guest experiences
• Proficiency with basic computer systems and kitchen management tools
• Flexible schedule availability, including nights, weekends, and holidays