M by The Alinea Group : AM Kitchen Manager

This is a paid role, and compensation details will be discussed by the Big Sky Resort's recruitment team

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   AM Kitchen Manager   plays a key role in daily culinary operations, demonstrating emerging leadership, a passion for delivering exceptional dining experiences, and effective collaboration with the kitchen team. This position ensures that standards are upheld across prep and service while fostering a supportive and professional environment. Candidates must be willing to work five days per week (40+ hours). Open availability is preferred.

Responsibilities

• Lead by example and promote a positive, inclusive kitchen culture
• Supervise and support prep stations with consistency and professionalism
• Ensure all food preparation meets health, safety, and sanitation standards
• Collaborate with culinary leadership to maintain excellence in all kitchen operations
• Oversee inventory, maintain par levels, and place accurate food orders
• Assist in training and developing Chef de Parties and Commis staff
• Support associate scheduling and adjust for call-outs and daily labor needs
• Report injuries and HR concerns promptly in accordance with company policy
• Execute a wide variety of dishes using both classical and modern techniques
• Follow recipes accurately to deliver consistent, elevated cuisine
• Perform duties across various kitchen stations as assigned by management
• Ensure proper use and care of all kitchen equipment
• Adhere strictly to payroll, uniform, and timekeeping protocols
• Maintain clean, organized workstations before, during, and after service
• Keep storage areas and kitchen vessels neat and orderly
• Work collaboratively with all team members to ensure seamless service
• Complete other duties as assigned by supervisors or managers

Qualifications

3+ years of experience as a Chef de Partie, Tournant, Sous Chef, or related position

Deep commitment to culinary excellence and guest satisfaction

Ability to thrive in a fast-paced, chef-driven environment

Strong collaboration and communication skills

Ability to take direction and pivot priorities quickly and effectively

Calm and clear-thinking under pressure

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 :