Chef Schools in Montana

Montana, which was state number 41st in order of inclusion to the United States, has many outstanding colleges and universities for students to choose from. Chef schools in Montana can help students gain the understanding and information needed to successfully launch a career as a chef. Students have a choice of 1 chef colleges in Montana to attend. In the 2008-2009 school year, reportedly 4 students completed chef programs in Montana.

CitySchoolPrograms Offered
Chef Schools in Kalispell Flathead Valley Community College
777 Grandview Dr
Kalispell, MT, 59901
  • Associates in Culinary Arts / Chef Training

Chef Salaries in Montana

City 10th Percentile 25th Percentile 50th Percentile 75th Percentile 90th Percentile Average
Kalispell $19,350.00 $23,990.00 $28,720.00 $35,530.00 $40,160.00 $29,460.00

Chef Jobs in Montana

Chef Careers

ProfessionSkills RequiredDuties Performed
Kitchen Supervisor
  • Repairing: Repairing machines or systems using the needed tools.
  • Service Orientation: Actively looking for ways to help people.
  • Management of Material Resources: Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.
  • Record production, operational, and personnel data on specified forms.
  • Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.
  • Conduct meetings and collaborate with other personnel to plan menus, serving arrangements, and related details.
Chef
  • Critical Thinking: Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
  • Management of Material Resources: Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.
  • Troubleshooting: Determining causes of operating errors and deciding what to do about it.
  • Check the quality of raw and cooked food products to ensure that standards are met.
  • Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
  • Determine how food should be presented, and create decorative food displays.

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