Sous Chef Crow's Bench - Year Round

Schweitzer • Sandpoint, ID

6d • Onsite

About The Position

The Sous Chef at Crow’s Bench supports the Head Chef in all aspects of kitchen operations at a restaurant focused on scratch-made, farm-to-table alpine cuisine. As second-in-command, the Sous Chef supervises kitchen staff, leads service, maintains food quality and consistency and kitchen hygiene, and assists with menu planning and inventory management. The Sous Chef may manage the kitchen when the Head Chef is absent. The role calls for an inspiring, outgoing, energetic person who models and supports Schweitzer’s culture of Collaboration, Authenticity, Purpose, and Empowerment.

This is a full-time, flexible year-round position with a stated wage range of $46,000–$48,000 per year. The worksite is entirely indoors, with possible outdoor work during summer and shoulder seasons. The position involves standing and walking for the entire shift and lifting up to 50 pounds; exposure may include fumes, odors, mechanical hazards, and burn hazards. All sensory skills are needed.

Requirements

• At least 4 years of restaurant kitchen and line cook experience.
• English reading and writing skills and basic math.
• Idaho Food Safety Certification; the test may be taken upon hire.
• Knife skills and knife sharpening and upkeep.
• Cooking skills including sautéing, searing, grilling, braising, frying, roasting, reducing, simmering, and open-flame cooking.
• Knowledge of safe food storage, temperature control, safe reheating, brines, pickling, the five mother sauces, and food safety.
• Ability to stand and walk for the entire shift and lift up to 50 pounds.
• All sensory skills needed.
• Non-slip shoes are required.

Nice To Haves

• Personal knives are encouraged.

Responsibilities

• Work with the Head Chef to train staff.
• Ensure food preparation follows recipes and portion standards.
• Lead kitchen staff through service, including expo, line stations, prep, opening and closing, and the dish pit.
• Assist the Head Chef with planning and directing food preparation for Crow’s Bench operations.
• Oversee daily kitchen operations and supervise kitchen staff to support efficiency.
• Manage daily food production by preparing accurate prep lists and ensuring timely setups and pickups.
• Complete prep work and maintain stocked backups for daily service.
• Ensure food quality, recipe and procedure compliance, and safe food handling.
• Organize and rotate warehouse food inventory daily and weekly, and maintain appropriate inventory levels.
• Work with both Front of House and Back of House teams.
• Wash dishes.
• Contribute to menu development, inventory, and scheduling.
• Train, mentor, and evaluate kitchen staff to support professional growth and performance standards.
• Become knowledgeable about Schweitzer Mountain Resort facilities and services.
• Perform other duties as assigned.

Benefits

• 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, eligibility for full medical benefits, vacation time, and paid parental leave

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED