iHire
About the Position
Double Arrow Lodge, a family & friends‑owned historic guest lodge in Seeley Lake, Montana, is hiring an experienced Chef for Seasons Restaurant, which operates year‑round with fine dining and banquet events.
Location & Setting Seasons Restaurant serves a bustling dining room with an average of ~80 covers on a busy summer night and hosts a variety of events, from corporate retreats and destination weddings to family reunions. Buffets range from 25 to 360 guests, and the restaurant also supports a deli‑style snack bar located on the 18‑hole golf course. The role offers seasonal work with peak activity in summer and winter, and quieter shoulder seasons in spring and fall.
Responsibilities
Create and update menus for fine dining, breakfast, lunch, dinner, and tea.
Plan and execute banquet and corporate events, ensuring quality, creativity, and timely service.
Supervise a kitchen crew, promote safety, and maintain high standards of cleanliness.
Collaborate with front‑desk, events, and other departments to unify the guest experience.
Qualifications
5–10 years of culinary experience, with preference given to banquet experience.
Requirement: Food Manager Safety Certified.
Excellent culinary skills and familiarity with kitchen equipment and basic computer use.
Seniority Level
Mid‑Senior level
Employment Type
Full‑time
Industry
Food and Beverage Services and Restaurants
Benefits
Paid Time Off
Medical
Dental
Vision
Retirement
Compensation
Salary: $44,000 – $70,000 per year
Bonus/Commission: Yes
Additional Information Compensation is based on experience and growth potential. Full benefits are available. Applicants are encouraged to provide a creative flair that enhances our menu offerings.
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Location & Setting Seasons Restaurant serves a bustling dining room with an average of ~80 covers on a busy summer night and hosts a variety of events, from corporate retreats and destination weddings to family reunions. Buffets range from 25 to 360 guests, and the restaurant also supports a deli‑style snack bar located on the 18‑hole golf course. The role offers seasonal work with peak activity in summer and winter, and quieter shoulder seasons in spring and fall.
Responsibilities
Create and update menus for fine dining, breakfast, lunch, dinner, and tea.
Plan and execute banquet and corporate events, ensuring quality, creativity, and timely service.
Supervise a kitchen crew, promote safety, and maintain high standards of cleanliness.
Collaborate with front‑desk, events, and other departments to unify the guest experience.
Qualifications
5–10 years of culinary experience, with preference given to banquet experience.
Requirement: Food Manager Safety Certified.
Excellent culinary skills and familiarity with kitchen equipment and basic computer use.
Seniority Level
Mid‑Senior level
Employment Type
Full‑time
Industry
Food and Beverage Services and Restaurants
Benefits
Paid Time Off
Medical
Dental
Vision
Retirement
Compensation
Salary: $44,000 – $70,000 per year
Bonus/Commission: Yes
Additional Information Compensation is based on experience and growth potential. Full benefits are available. Applicants are encouraged to provide a creative flair that enhances our menu offerings.
#J-18808-Ljbffr