Chef

Chef Blixt & Co 8855 River Rim Ranch Rd, Tetonia, Idaho Seasonal • Salary (Based on Experience) plus tips

Expires:

Jun 5, 2026 Be an early applicant Required Years of Experience 6+ years Job Details Blixt & Co, a luxury hunting and shooting company in Teton Valley Idaho, is seeking an ambitious culinary craftsman to create and accomplish culinary vision and experience. Based in the majestic Teton Valley, the culinary team will be responsible for all aspects of the culinary experience. The culinary team is responsible for feeding 20-50 guests three meals plus in multiple venues including rural camps for an 8 month high season. Freedom in the slow season will allow for time off and travel. Executive chef will have creative freedom, to design a fine dining program for the groups arriving for a classic European shoot as well as specialty events, workshops and traveling. Open opportunity for culinary programming and product development. Additionally, visions for off season dining would be considered. We are also seeking Sous Chefs, as well as breakfast and lunch chefs that actively feeding our guests and supporting the culinary visions. The chef will recruit the culinary team with assistance from ownership. The high season provides guest service for 17+ hours a day for a high end customer. Executive Chef will be required to ensure ample team members and scheduling that allows the team to perform at the highest level. Collaboration and flexibility are essential qualities for the position as locations, unpredictable environments and the nature of the guest experience require nimble and positive response. Considered an ideal candidate will have the ability to build something new, respect the traditions that make us who we are, find solutions to challenges, communicate effectively, laugh easily, teach and learn and understand our passion the stand shoulder to shoulder with the worlds best.

Compensation Details Compensation:

Salary (Based on Experience) plus tips Required Skills Leadership Team Management Creativity Problem Solving Adaptability Customer Service Orientation Event Planning Culinary Innovation