M by The Alinea Group - Sous Chef at Boyne Resorts

Big Sky Meadow Village, Montana, United States -

Full Time

Start Date

Immediate

Expiry Date

18 Apr, 26

Salary

0.0

Posted On

18 Jan, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Leadership, Collaboration, Culinary Techniques, Inventory Management, Training, Team Culture, Attention to Detail, Organization, High-Pressure Situations, Fast-Paced Environment

Industry

Hospitality

Description

Overview Join us for an extraordinary four-month culinary residency helmed by three-Michelin-starred chef Grant Achatz. Part of The Alinea Group's 20th Anniversary World Tour, this once-in-a-lifetime dining experience fuses European culinary precision with Montana's elemental character, offering locally sourced seasonal menus in a stunning alpine retreat designed by award-winning studio Fettle. More than dining—it's a once-in-a-lifetime experience where thoughtful service meets the untamed spirit of the American West. Big Sky Resort joins an elite global roster alongside Tokyo, Beverly Hills, and Brooklyn, marking a bold new chapter for Montana's evolving cultural landscape. The Sous Chef plays a vital role in our kitchen team, demonstrating exceptional leadership and a deep passion for delivering world-class cuisine. This position requires strong collaboration skills to support seamless kitchen operations and uphold the highest culinary standards. The Sous Chef is instrumental in sustaining the restaurant’s reputation and exceeding guest expectations. Candidates must be willing to work five days a week (40+ hours per week). Open availability is preferred. Responsibilities Lead and manage daily kitchen operations with professionalism and precision Instruct and support each station, ensuring consistency, accuracy, and efficiency Oversee daily inventory and coordinate ordering needs for the kitchen team Assist with training and continued education of Chef de Parties and Commis Collaborate with Chef de Cuisine and Executive Sous Chef on scheduling and labor planning Foster a supportive and inclusive team culture through leadership and example Prepare a wide range of dishes using contemporary and classical culinary techniques Work any kitchen station as needed to support team operations Execute recipes with precision and attention to detail Maintain a clean, organized work area during prep and service Carefully manage storage areas, mise en place, and kitchen equipment Collaborate closely with team members to ensure kitchen goals are met Perform additional tasks as assigned by supervisors or managers Qualifications Five (5) or more years as a Chef de Partie and/or two (2) or more years as a Sous Chef or equivalent position Exceptional dedication and work ethic Comfortable in a fast-paced, chef-driven environment Effective in collaborative team settings Able to take direction and pivot priorities as needed Remains composed and focused under high-pressure situations Physical Requirements: Able to stand for 8+ hours per shift Able to lift, move, or pull up to 35 lbs Able to climb stairs multiple times per shift Able to carry a full tray with either hand All full time seasonal team members can enjoy the following benefits: FREE All Mountain Ski Pass and eligibility for Free or Discounted Tickets to other Montana Mountains and Boyne Resort properties Discounted vouchers for skiing at Big Sky Resort for friends and family Discounted ski/snowboard rentals with a free team member lesson 25%-50% off F&B and Retail at all Boyne outlets Eligibility for affordable Team Member Housing Lodging discounts for friends and family Discounted Lone Mountain Ranch Cross Country Ski Trail Pass Wellness Day and Eligibility for PTO Monthly team member events

Responsibilities

The Sous Chef will lead and manage daily kitchen operations, ensuring consistency and efficiency across all stations. They will also oversee inventory, assist in training staff, and maintain high culinary standards.