M by The Alinea Group: Sommelier

3 years

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 diningit'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 Sommelier plays a key role in curating exceptional dining experiences through expert wine service, education, and collaboration. They are responsible for maintaining the integrity and creativity of the wine program, guiding guests and staff through wine selections, and working closely with culinary leadership to execute thoughtful pairings. Candidates must be willing to work five days a week (40+ hours per week). Open availability is preferred.

• Maintain awareness of current-day reservations, dietary restrictions, People of Note (PONs), and special instructions via pre-service meetings
• Provide expert-level wine knowledge to guests and staff, enhancing the overall dining experience
• Receive, stock, and maintain wine inventory; determine pars for by-the-glass and pairing selections
• Collaborate with the culinary team and beverage leadership to develop and refine wine pairings
• Deliver wine and beverage service with precision and efficiency in a fast-paced, menu-driven setting
• Present and describe all wine pairings tableside, maintaining exceptional standards in guest interaction
• Set up and maintain guest-facing areas including seating areas, credenzas, and side stations
• Maintain deep knowledge of food menus, ingredients, and preparation techniques
• Communicate guest needs, pacing, and special requests effectively with the broader service team
• Monitor all aspects of wine service to ensure they meet program and service standards
• Maintain familiarity with table and seat numbers and menu pairings for each service
• Work collaboratively with Chefs, Expo, Bar, and FOH teams
• Perform other duties as assigned by supervisors or managers

• Two (2) or more years of experience as a Sommelier in a fine dining environment
• Level 2 or higher certification through the Court of Master Sommeliers (CMS)
• Exceptional communication skills and attention to detail
• Strong work ethic and ability to adapt in high-pressure situations
• Thrives in a fast-paced, chef-driven setting
• Works well collaboratively across departments
• Ability to carry a tray with food and/or drinks

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

This is a paid position and Big Sky Resort's recruitment team will discuss compensation details.

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

Compensation: Unpaid

Knowledge of Wine Service Standards

Ability to Work Collaboratively Across Departments

Skill in Enhancing Guest Experiences

Capacity for Multitasking in a Fast Paced Environment

Proficiency in Maintaining Wine Inventory

Skill in Developing and Refining Wine Pairings

Ability to Communicate Effectively With a Service Team

Knowledge of Food Menus and Preparation Techniques

Skill in Presenting and Describing Wine Pairings

Ability to Monitor Service Quality

Skill in Managing Dietary Restrictions and Special Requests

Ability to Maintain Guest Facing Areas

Skill in Working With Culinary Leadership

Ability to Thrive in a Chef Driven Setting

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