Sky House Chef (BOH Manager)

Welcome to Schweitzer—where passionate mountain recreation pros work hard and play harder. Known for our friendly, inclusive culture, we’re growing thoughtfully to enhance mountain access and village life. Join the Schweitzer difference and help shape our future. 

Perks include:

• Free Alterra Mountain Resort pass

• Employee housing

• Discounted onsite childcare

• Accrued paid sick leave

• 401(k) match

• Great discounts and access to pro deals

• Depending on employment status you could qualify for full medical benefits, vacation time, and paid parental leave.

Employment Status: Full Time        Year Round

Wage Range: $50,000 - $55,000

Minimum Age: 21

Background Check Required: Yes      

Driver Verification Required: Yes  

Position Summary:

Oversees and actively participates in food and beverage preparation, presentation, and service for special events, festivals, and weddings held within food and beverage facilities. Serves as a working leader, regularly performing operational duties alongside team members while directing daily activities and ensuring service standards are met. Responsible for all Sky House Cafeteria and Sky House Restaurant back-of-house operations, including food production, grill counter service, sanitation, facility cleanliness, and compliance with safety standards. Ensures exceptional guest experience while maintaining a safe, productive, and efficient work environment for guests and team members.

Essential Functions and Major Responsibilities:

• Ensures food quality, kitchen cleanliness and facility maintenance are all in compliance with Idaho State health codes and regulations.
• Collaborates with the VP of Food & Beverage to develop budgets, menus, and culinary programs that support guest satisfaction and operational goals.
• Oversees and actively participates in daily kitchen operations, leading by example and working alongside staff to ensure efficient execution of food production and service.
• Expertise in a variety of cooking methods and stations, including sauté, broiler, grill, pantry, and high-volume production.
• Basic to intermediate baking skills, including the preparation of breads, pastries, and desserts.
• Proven experience in recipe development, menu planning, menu writing, and menu pricing.
• Ensures the quality, consistency, and presentation of all food products and back-of-house operations for the Sky House restaurant and café with focus on guest satisfaction.
• Recruits, hires, trains, schedules, and supervises culinary staff; oversees timekeeping, performance management, and employee development while providing operational support to front-of-house teams.
• Manages purchasing, inventory control, and related systems to maintain adequate product levels, control costs, and support operational needs.
• Responsible for achieving financial objectives for department in accordance with established budgetary guidelines.
• Directs and participates in banquets, weddings, special event food preparation, presentation, and service.
• Works closely with the Sky House Front of House Manager to ensure operational excellence and menu consistency.

Secondary Responsibilities:

• Maintain effective communication with team members, department leaders, and resort management through regular meetings, daily safety discussions, and pre-shift huddles.
• Provide operational support to other resort dining outlets as needed. Operating seasons for department are winter and summer. Expected to support other F&B operations as needed during the other seasons.
• Serve as a resource for staff and guests by gaining a strong working knowledge of resort-wide operations and events.
• Ability to operate, or successfully complete training required to operate, snowcats and other resort vehicles/equipment as needed. Must successfully pass a pre-employment drug screening as required for snowcat and other safety-sensitive equipment operation.

Supervisory Responsibilities (if applicable):

Number of employees supervised: __13__

Specific Job Skills:

License/Certifications- Valid driver’s license and Servsafe Manager

Technical- Microsoft Office Suite (Excel, Word, Outlook), Workday (Scheduling, Timekeeping, Evaluations), Financial Reporting (Vena, D365), Inventory Control (Craftable) and POS (Shift 4 Dine)

Physical Capabilities – Advanced knife skills. Up to 2 hours of administrative and computer-based work per day. Stand and walk for 10+ hours per shift. Frequently lift, carry, push, and pull objects weighing up to 50 pounds. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions of the position.
Additional- Strong leadership, team-building, and employee development skills. Strong organizational and time-management skills with the ability to prioritize multiple tasks in a fast-paced environment. This position is based at our mid-mountain restaurant and requires walking on slippery surfaces or potentially riding the chairlift in all weather conditions.

Education/Related Experience:

Minimum education required- High School Diploma or equivalent – Culinary school degree preferred.       
Minimum time in related position- 3 years general F&B experience, 1-year supervisory experience.