Are you our new team member?
- Seasonal with possibilities to extend, Position (80%-100%)
About Us
Ski Lodge Engelberg is a mountain lodge, founded by two skiing friends who aimed to create the ultimate place to stay on a mountain holiday. Today, people who love the mountain as much as we do come here from all over the world. We are passionate about local knowledge of the village and mountain, staff who love service as much as the surrounding nature, gourmet cuisine and quirky design. So far, it has been an exciting journey, and we are eager to keep on developing and renewing ourselves together with our staff.
We are currently looking for a Development Sous Chef with a seriously diverse skill set and a passion for both classic and experimental cooking. This role is hands-on, creative, and deeply involved in shaping the culinary direction of our restaurant.
The restaurant Brasserie Konrad at Ski Lodge is our pride and joy at the hotel. From the kitchen, our chefs send out everything from a “Michelin quality” starter to a hamburger or a local cheese platter. It is the heart and pulse of the hotel, together with the bar, and is very much appreciated by both travellers and locals. We put a lot of love into the food and are seating between 70–150 persons on a busy night.
Winter Season: (1st of December – 30th of April)
The restaurant “Brasserie Konrad” at Ski Lodge is our pride and joy at the hotel. From the kitchen, our chefs send out everything from a “Michelin quality” starter to a hamburger or a local cheese platter. It is the heart and pulse of the hotel, together with the bar, and is very much appreciated by both travelers and locals. We put a lot of love into the food and are seating between 70-150 persons on a busy night.
Summer Season: (1st of May – 30th of november)
In the summer our kitchen staff also additionally cook fantastic group dinners for groups of up to 120p people/night several times per week.
Our team members at Ski Lodge are eager to try out new things, self-efficient and love to cook food. They have as much fun in the kitchen as outside on the slopes or the hiking trails. He/She is a good team member and can put her/his own touch on the dishes we send out to our guests. Individuality is a feature you have and you are not afraid to come up with own ideas.
If this suits you, you are the right person for our team!
We will be looking for:
- True unconditional love of the mountains.
- Proven cooking experience, including experience as a line chef, restaurant cook or prep cook
- Excellent understanding of various cooking methods, ingredients, equipment and procedures
- Fluent in English, both oral and written
- A friendly and professional manner
- Be able to handle stress and be well-organised
- Proven experience in Nordic and Alpine cuisine, with strong roots in seasonality, simplicity, and deep flavour
- Mastery of butchery, especially fish, game, and speciality sausage production (bonus points for English/Irish styles)
- Know-how in charcuterie, sourdough bread and patisserie, and gelato/ice cream production
- Interest in foraging, fermentation, and mountain ingredients
- Skills in menu creation, recipe development, costing, and kitchen systems
- Strong base in French techniques – stocks, sauces, reductions – with a modern touch: smoke, sous vide, fire
- A cool head, a sharp knife, and the ability to work solo or in a tight-knit kitchen crew
- Awareness of food allergies, dietary needs, and food safety standards
Why this role is different:
You won’t just be cooking, you’ll be co-creating.
From daily service to private events, there’s space for creativity, seasonality and experimentation.
Working hours include daytime, evenings and weekends.
The service is full-time.
Bonus points if you:
Have cooked in chalets, yachts, or pop-ups across multiple cuisines.
Get excited about the small details – smoked butter, pickled pine shoots, perfectly crisped rösti.
Believe great service starts in the kitchen.
Ready to join us on this journey?
Send your CV and a few lines about your food philosophy to Oscar – kitchen@skilodgeengelberg.com
// The Ski Lodge Team and Head chef Oscar
