Sous Chef – Alpine and Nordic Cuisine

Are you our newest team member?
Seasonal position with possibility of extension (80%-100%)

About us:
The Ski Lodge Engelberg is a mountain lodge founded by two ski-loving friends to create the ultimate place for a mountain holiday. Today, people from all over the world visit us, who love the mountains just as much as we do. Our concept is based on local knowledge of the village and the mountains, staff who love good service as much as nature, gourmet cuisine, and creative design. We have an exciting journey behind us and look forward to constantly developing and reinventing ourselves together with our employees.

We are currently looking for experienced cooks for our kitchen team.

Winter season: (1. December - 30. April)

The Ski Lodge's "Brasserie Konrad" restaurant is our pride and joy. Our kitchen conjures up appetizers of "Michelin quality", hamburgers, and local cheese platters. Together with the bar, the restaurant is the heart of the hotel and is highly valued by vacationers and locals alike. We put a lot of love into our dishes and serve 70-150 people on busy evenings.

Summer Season: (1. May - 30. November)

In summer, we also serve dinner for groups of up to 120 people / evening, sometimes 3 times per week.

The cooks at the Ski Lodge enjoy experimenting, taking responsibility, and love to cook. They have as much fun in the kitchen as on the slopes and hiking trails. They are a good team member and can give a personal touch to the dishes we serve our guests. Individuality is important to us, and we do not shy away from you contributing your ideas.

If you match this profile, you are the right person for our team!

What we are looking for:

• Genuine, unconditional love for the mountains.
• You have proven cooking experience, including experience as a Chef de Partie, restaurant cook, or assistant cook.
• Excellent knowledge of various cooking methods, ingredients, equipment, and processes.
• You speak English fluently (both orally and in writing).
• A friendly, professional demeanor.
• You can handle stress and are well-organized.
• Sound experience with Nordic and Alpine cuisine, with a focus on seasonality, simplicity, and deep flavor development.
• Interest in fermentation, wild herbs, mushrooms, and mountain products.
• Experience in menu creation, recipe development, costing, and kitchen organization.
• Classic French techniques (stocks, sauces, reductions), combined with modern methods such as sous vide, smoking, or open fire.
• A cool head, a sharp knife, and enjoyment of teamwork in a small, closely working crew.
• Knowledge of food allergies, special diets, and hygiene standards.
• Your working hours include day, evening, and weekend shifts. The service is full-time.

Your tasks and areas of responsibility:

• Control of stock levels and placing orders.
• You ensure that the kitchen remains hygienic and tidy.
• You are able to control and ensure the quality of ingredients.
• You can prepare and cook food of all kinds for normal kitchen operations or special guests.
• Positive, professional cooperation with colleagues and customers.
• You can respond to, pass on, and follow instructions from the CEO.
• Willingness to assist in other departments if necessary.
• Processing orders.
• Creating work schedules.
• Working economically.

Bonus points if you:

• Have experience in hotels where it is about much more than just creating a good guest experience.
• Are enthusiastic about details like smoked butter, pickled pine shoots, or the perfect rösti.
• Are of the opinion that great service begins in the kitchen.

Ready to go on this journey with us?
Then send us your CV and a few lines about your kitchen philosophy to Oscar kitchen@skilodgeengelberg.com

The Ski Lodge Team & Executive Chef Oscar