Sous Chef - Crow's Bench - Year Round

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    "postedOn": "Posted 19 Days Ago",
    "timeType": "Full time",
    "startDate": "2026-05-18",
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    "jobDescription": "Year Round<p>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. </p><p>Perks include:</p><p>• Free Alterra Mountain Resort pass</p><p>• Employee housing</p><p>• Discounted onsite childcare</p><p>• Accrued paid sick leave</p><p>• 401(k) match</p><p>• Great discounts and access to pro deals</p><p>• Depending on employment status you could qualify for full medical benefits, vacation time, and paid parental leave.</p><p><b>Employment Status: </b>Full Time Year Round       </p><p><b>Wage Range: </b>$46k-$48k / Year</p><p><b>Minimum Age:</b> 21</p><p><b>Background Check Required: </b>No  </p><p><b>Driver Verification Required: </b>No  </p><p></p><p><b>Position Summary</b>:</p><p>Crow’s Bench restaurant is centered around farm-to-table alpine cuisine, where we make our food from scratch. The Sous Chef is second-in-command in the Crow’s Bench kitchen and plays a critical role in supporting the Head Chef in all aspects of kitchen operations. This includes supervising kitchen staff, ensuring food quality and consistency, maintaining kitchen hygiene standards, and assisting in menu planning and inventory management. The Sous Chef is expected to lead by example, foster a positive and productive kitchen environment, and step in to manage the kitchen in the absence of the Head Chef. 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.</p><p></p><p><b>Essential Functions and Major Responsibilities</b>:</p><ul><li>Work in liaison with the Head Chef to train staff</li><li>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.</li><li>Assist the Head Chef in planning and directing food preparation for Crow’s Bench operations.</li><li>Oversee daily kitchen operations and supervise all kitchen staff to ensure efficiency.</li><li>Manage daily food production by creating accurate prep lists and ensuring timely setup/pick-ups.</li><li>Complete prep work and maintain fully stocked backups to ensure readiness for daily service.</li><li>Ensure all food meets high-quality standards and is prepared in accordance with recipes, procedures, and safe food handling practices.</li><li>Organize and rotate food inventory received from the warehouse on a daily and weekly basis; maintain appropriate inventory levels.</li><li>Must be willing to work with both Front of House and Back of House teams.</li></ul><p></p><p><b>Supervisory Responsibilities (if applicable)</b>:</p><p>Number of employees supervised: <u>__3-8_</u></p><p></p><p><b>Scheduling and assigning work-</b> Yes</p><p><b>Training-</b> Yes</p><p><b>Salary actions-</b> None</p><p><b>Disciplinary actions-</b> None</p><p><b>Performance review-</b> Some</p><p><b>Hiring/Termination</b>- None</p><p></p><p><b>Specific Job Skills</b>:</p><p><u>License/Certifications</u>- Idaho Food Safety Certification (will be allowed to take the test upon hire)</p><p><u>Technical</u>-</p><ul><li>Knife <span>Skills. </span>Knife <span>Sharpening/Upkeep</span></li><li><span>Sauteing, Searing, Grilling, Braising, Frying, Roasting</span></li><li><span>Reducing, Simmering</span></li><li>Open Flame <span>Cooking</span></li><li>Proper/Safe Food <span>Storage, </span><span>Temperature</span> <span>Control, Proper/Safe</span> <span>Reheating</span></li><li><span>Brines, Pickling</span></li><li>The 5 Mother<span> Sauces</span></li><li><span>Food Safety</span></li></ul><p></p><p><u>Physical Capabilities</u>: Able to stand/walk for the entire shift and lift up to 50 lbs.</p><p><u>Additional</u>- Worksite is 100% inside, and you will be exposed to fumes, odors, mechanical hazards, and burn hazards. All sensory skills needed. There is a possibility of outdoor work during the summer &amp; shoulder seasons.</p><p></p><p><b>Education/Related Experience</b>:</p><p><u>Minimum education required</u>- English reading and writing, plus basic math</p><p><u>Minimum time in related position</u>- 4&#43; years of Restaurant kitchen and line cook experience required</p><p></p><p><b>Equipment and Safety/Protective Equipment Used</b>:</p><p>Non-Slip shoes <b>required.</b> Personal knives are encouraged.</p>",
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