Beach House Sous Chef

Boyne Resorts•Boyne Valley Township, MI

19h•Onsite

About The Position

As a Sous Chef, you are responsible for supervising and coordinating the activities of the culinary operation, including planning, development, menus, pricing, hiring, training, finance, and day-to-day operations. As a Boyne Mountain team member, there are many perks such as ski passes, golf passes, waterpark passes, and discounts for food, beverages, retail, daycare, and more. The motto is "Work Where You Love To Play!" at Boyne Mountain Resort.

Requirements

An Associate's degree (A.A.) or equivalent from a two-year college or technical school, with six months to one year of related experience and/or training, or an equivalent combination of education and experience.
Working knowledge of business software, Internet ordering software, and Excel spreadsheets.
A current Driver’s License.
Current ServSafe food and alcohol certification, or the ability to obtain ServSafe certification upon hire.
Availability to work days, evenings, weekends, and holidays.

Responsibilities

Acting as Chef de Cuisine in the absence of the executive chef.
Working the line as needed to ensure consistency and quality are prioritized.
Supervising culinary and other food and beverage personnel to coordinate assignments, ensuring economical and timely food service production.
Scheduling, daily attendance recording, inventory control paperwork, and any other paperwork as required by the executive chef.
Using ServSafe guidelines to maintain sanitation standards for all “back of house” areas.
Assisting the executive sous chef and executive chef with purchasing, receiving, and storage of food and supplies as needed.
Adhering to company and departmental policies/procedures and communicating policies to staff to ensure all are consistently applied.
Meeting with food and beverage colleagues and customers to resolve menu inconsistencies and plan events.