Schweitzer
Sky House Chef (BOH Manager)
Sandpoint, ID · Full-time
Sponsorship not specifiedDetected 6 days ago
Financial AnalysisExcelPerformance ManagementHRISLeadershipCommunicationMicrosoft OfficeFinancial Reporting
About the role
- 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.
Responsibilities
- Collaborates with the VP of Food & Beverage to develop budgets, menus, and culinary programs that support guest satisfaction and operational goals.
- 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.
- 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.
Requirements
- 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.
- Serve as a resource for staff and guests by gaining a strong working knowledge of resort-wide operations and events.
Nice to have
- Minimum time in related position.
- 3 years general F&B experience, 1-year supervisory experience.
Skills
- License/Certifications - Valid driver's license and Servsafe Manager
- 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.
- Strong organizational and time-management skills with the ability to prioritize multiple tasks in a fast-paced environment.
- 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.
- Basic to intermediate baking skills, including the preparation of breads, pastries, and desserts.
Benefits
- Accrued paid sick leave
- Depending on employment status you could qualify for full medical benefits, vacation time, and paid parental leave.
- Ensures food quality, kitchen cleanliness and facility maintenance are all in compliance with Idaho State health codes and regulations.
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