Everett's Sous Chef

Boyne Resorts•Boyne Valley Township, MI

38d•Onsite

About The Position

Everett's Restaurant is one of Boyne Mountain's most beloved dining destinations, serving guests from early morning breakfasts before first chair all the way through celebratory dinners at the end of a great day on the mountain. As Sous Chef, you're the engine that keeps the kitchen running smoothly, the steady presence on the line when it counts, and the right hand of the Chef de Cuisine in everything from daily operations to long-term menu development. This is a role for someone who leads by example, sweats the details, and understands that a great kitchen is built on great people. Everything we do at Boyne Mountain is guided by our core values — L.E.A.D.S.: Long-Term Thinking, Excellence in Execution, Attitude is Everything, Develop Great People, and Serve First. You'll bring those values to every shift, every plate, and every member of your team.

Requirements

An Associate's degree or equivalent from a two-year culinary or technical program, plus six months to one year of related kitchen experience, or an equivalent combination of education and hands-on experience.
Current ServSafe food, ServSafe Allergen, and alcohol certifications, or readiness to obtain them upon hire.
A valid driver's license.
Working knowledge of business software, internet ordering systems, and Excel spreadsheets.
Availability to work days, evenings, weekends, and holidays.
Ability to lead with positivity and professionalism, and an understanding that a kitchen's culture is set from the top down.

Responsibilities

Supervise and coordinate culinary personnel — assigning tasks, coaching performance, and building a kitchen culture where people feel supported and set up to succeed.
Work the line as needed to ensure consistency and quality are never compromised.
Manage scheduling, daily attendance, inventory control, and all required paperwork with the precision and follow-through the operation depends on.
Assist with purchasing, receiving, and storage of food and supplies — keeping a forward-looking eye on what the kitchen needs before it becomes urgent.
Collaborate with the Chef de Cuisine on menu planning and development with an eye toward quality, cost, and the long-term reputation of Everett's.
Meet with food and beverage colleagues and guests to resolve menu inconsistencies, plan events, and ensure the dining experience at Everett's consistently exceeds expectations.
Set the standard for professionalism and composure in the back of house.
Maintain ServSafe sanitation standards across all back of house areas and ensure all company and departmental policies are consistently communicated and applied.