Everett's Sous Chef at Boyne Resorts

Boyne Valley Township, Michigan, United States -

Full Time

Start Date

Immediate

Expiry Date

07 Aug, 26

Salary

0.0

Posted On

10 May, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Operation Management, Menu Planning, Pricing, Hiring, Training, Financial Management, Staff Supervision, Inventory Control, Sanitation Standards, Purchasing, Business Software, Excel, Internet Ordering Software

Industry

Hospitality

Description

Overview As a Sous Chef you are responsible for supervising and coordinating 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 so many awesome perks for you to take advantage of, such as: ski passes, golf passes, waterpark passes, and discounts for food, beverages, retail, daycare, and so much more! To learn more about Boyne Mountain Resort, employment perks, and employee testimonials, click here - Boyne Mountain Employment! "Work Where You Love To Play!" at Boyne Mountain Resort. Responsibilities The Sous Chef's typical job functions include: Acting as Chef de Cuisine of the in the absence of the chef Working the line as needed to insure 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 executive chef Using ServSafe guidelines to maintain sanitation standards for all “back of house” areas Helping 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 Qualifications This position might be for you if: You have an Associate's degree (A.A.) or equivalent from two-year College or technical school, six months to one year related experience and/or training or equivalent combination of education and experience You have working knowledge of business software, Internet ordering software and Excel spreadsheets required You possess a current Driver’s License, current ServSafe food, ServSafe Allergen, and alcohol certification, or be able to obtain ServSafe certification upon hire You are available to work days, evenings, weekends and holidays

Responsibilities

The Sous Chef supervises culinary operations, including menu development, pricing, and day-to-day staff coordination. They ensure food quality and consistency while maintaining strict sanitation standards in the back-of-house areas.