Sky House Sous Chef - Winter 26-27

Schweitzer•Sandpoint, ID

2d•Onsite

About The Position

Seasonal 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. This position is for an inspiring, outgoing, and energetic individual who is willing to exemplify, teach, and practice the Schweitzer culture of Collaboration, Authenticity, Purpose, and Empowerment.

Requirements

Minimum education required - English reading and writing, plus basic math
4+ years of Restaurant kitchen and line cook experience required
Idaho Food Safety Certification (will be allowed to take the test upon hire)
Knife Skills
Knife Sharpening/Upkeep
Sauteing, Searing, Grilling, Braising, Frying, Roasting
Reducing, Simmering
Open Flame Cooking
Proper/Safe Food Storage, Temperature Control, Proper/Safe Reheating
Brines, Pickling
The 5 Mother Sauces
Food Safety
Able to stand/walk for the entire shift and lift up to 50 lbs.
All sensory skills needed.
Non-Slip shoes required.
Personal knives are encouraged.

Nice To Haves

There is a possibility of outdoor work during the summer & shoulder seasons.

Responsibilities

Work in liaison with the Head Chef to train staff
Ensures all prep is done according to recipes and portion standards.
Leads kitchen staff through service.
Expo, all line stations, prep, opening/closing, dish pit.
Assist the Head Chef in planning and directing food preparation for Sky House operations.
Oversee daily kitchen operations and supervise all kitchen staff to ensure efficiency.
Manage daily food production by creating accurate prep lists and ensuring timely setup/pick-ups.
Complete prep work and maintain fully stocked backups to ensure readiness for daily service.
Ensure all food meets high-quality standards and is prepared in accordance with recipes, procedures, and safe food handling practices.
Organize and rotate food inventory received from the warehouse on a daily and weekly basis; maintain appropriate inventory levels.
Must be willing to work with both Front of House and Back of House teams.