Sky House Chef (BOH Manager)

Schweitzer•Sandpoint, ID

9d•Onsite

About The Position

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.

Requirements

Minimum education required - High School Diploma or equivalent
Minimum time in related position - 3 years general F&B experience
1-year supervisory experience.
Valid driver’s license
Servsafe Manager Certification
Microsoft Office Suite (Excel, Word, Outlook)
Workday (Scheduling, Timekeeping, Evaluations)
Financial Reporting (Vena, D365)
Inventory Control (Craftable)
POS (Shift 4 Dine)
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.
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.

Nice To Haves

Culinary school degree preferred.
Ability to operate, or successfully complete training required to operate, snowcats and other resort vehicles/equipment as needed.

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.
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.
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.
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.