Overview:
Executive Chef is a full-time, year-round position at Boyne Highlands Resort. The executive chef will train and lead culinary staff in all facets of culinary activities for Boyne Highlands Resort and the Country Club of Boyne. Chef will also directly supervise kitchen personnel with responsibility for hiring, discipline, performance reviews and other duties.

EMPLOYEE PERKS:

• Free Golf and Ski Passes – Enjoy outdoor activities with free access for you and your family.
• Downhill Mountain Bike Park Pass – Complimentary access for biking enthusiasts.
• Dining Discounts – Receive 25% off at Boyne restaurants.
• Resort Discounts – Save 30% on spa treatments and other services at Boyne Resorts.
• Free Water Park Passes – Access to Avalanche Bay Water Park.
• Lodging Discounts – Special rates for friends and family.
• Tuition Reimbursement – Support for continuing education.
• Housing Availability – First-come, first-served team member housing.
• Health Insurance – Available for Full-Time Year-Round Team Members.
• AllyHealth – Access to health services for all employees.
  Visit our website for all of our amazing perks, view testimonials, and more! Employment at The Highlands | The Highlands
  Our Core Values: LEADS by Serving

At Boyne Resorts, we believe that great leadership is the key to transforming a good work experience into a great one. Our core values guide us every day as we work to create lasting memories for every guest.

• Long-Term Thinking
• Excellence in Execution
• Attitude is Everything
• Develop Create People
• Serve our team members first so they can, in turn, serve our guests and community

Responsibilities:

• Maintain a continuing program of education of all food and beverage team members as their job description and duties relate to culinary operations, sanitation, safety and Guest satisfaction.
• Delegate or takes ownership of new hire education as it relates to the culinary department for all food and beverage team members. Written documentation of educational requirements, certifications, expectations, testing, and schedule of educational program is essential.
• Standardize current recipe and menu guides for the culinary department to ensure proper food preparation while maintaining consistency of product and presentation.
• Plan or participate in the planning of menus for the following areas: Breakfast a la carte and buffet for all outlets; Lunch and dinner for all outlets; Special event and holiday menus; Boyne Resorts catering guide, special request menus for social and group business; and In room dining and guest amenities.
• Ensure the proper utilization of food product and supplies through monitoring the constant change of guest counts as related to weather conditions, special events, and flow of business related to “local” patronage during peak and off seasons.
• Establish and monitor par levels throughout the property to maintain proper supply of food and equipment to ensure guest satisfaction.
• Review daily departmental costs including food, labor, and miscellaneous expenses, and determine the specific corrective action to meet the established goals of the food and beverage department and those of Boyne Resorts.
• Work directly with the culinary leadership team to delegate and coordinate daily operational task such as cleaning, prepping, and daily features.
• Work with culinary team to create property specific signature items and stay abreast of current trends in dietary preferences on local and national levels.
• Be responsible for all health department inspections and corrective action related to any and all violations. All violations are to be posted in the outlet where they occur and results of all inspections are to be communicated in writing to the Director of Food and Beverage and the General Manager.
• Be responsible for the scheduling of safe food handling certifications for the food and beverage management personnel and all culinary team members at the resort. Maintain the highest levels of food safety and sanitation in all outlets.

Qualifications:

• Executive Chef must possess or complete upon appointment, ServSafe certification.
• Minimum of 5 years of management experience in hospitality, food, and beverage in a multi-unit high volume environment. Proven track record of developing teams and driving guest satisfaction.
• Culinary Arts degree preferred but equivalent experience and track record will be considered.
• Must be at least 18 years old.
• Experience with point of sale software, and Microsoft products Word, Excel, and Publisher required.

• Maintain a continuing program of education of all food and beverage team members as their job description and duties relate to culinary operations, sanitation, safety and Guest satisfaction.
• Delegate or takes ownership of new hire education as it relates to the culinary department for all food and beverage team members. Written documentation of educational requirements, certifications, expectations, testing, and schedule of educational program is essential.
• Standardize current recipe and menu guides for the culinary department to ensure proper food preparation while maintaining consistency of product and presentation.
• Plan or participate in the planning of menus for the following areas: Breakfast a la carte and buffet for all outlets; Lunch and dinner for all outlets; Special event and holiday menus; Boyne Resorts catering guide, special request menus for social and group business; and In room dining and guest amenities.
• Ensure the proper utilization of food product and supplies through monitoring the constant change of guest counts as related to weather conditions, special events, and flow of business related to “local” patronage during peak and off seasons.
• Establish and monitor par levels throughout the property to maintain proper supply of food and equipment to ensure guest satisfaction.
• Review daily departmental costs including food, labor, and miscellaneous expenses, and determine the specific corrective action to meet the established goals of the food and beverage department and those of Boyne Resorts.
• Work directly with the culinary leadership team to delegate and coordinate daily operational task such as cleaning, prepping, and daily features.
• Work with culinary team to create property specific signature items and stay abreast of current trends in dietary preferences on local and national levels.
• Be responsible for all health department inspections and corrective action related to any and all violations. All violations are to be posted in the outlet where they occur and results of all inspections are to be communicated in writing to the Director of Food and Beverage and the General Manager.
• Be responsible for the scheduling of safe food handling certifications for the food and beverage management personnel and all culinary team members at the resort. Maintain the highest levels of food safety and sanitation in all outlets