Boyne Resorts

Banquet Chef

Job Locations US-MI-Harbor Springs
Posted Date 3 months ago(9/3/2021 12:03 PM)
Requisition ID
2021-10793
# of Openings
1
Resort
Boyne Highlands Resort
Position Type
Seasonal Full-Time
Season
Year Round
Category
Food and Beverage
Targeted Job Start Date
12/15/2021

Overview

Boyne Highlands is currently searching for a new Banquet Chef to join our team! As the Banquet Chef, you will be responsible for overseeing the banquet team, training new hires, and monitoring the quality of banquet meals. This is a full-time year-round position, giving plenty of time throughout the year to enjoy the various perks that come with working at an amazing resort.

 

Some Perks of working for Boyne Highlands include:

  • A free Golf Pass and Ski Pass for both you and your family
  • 40% off at the various Boyne Restaurants 
  • Discounts at other Boyne Resorts such as 30% Spa treatments at the Inn at Bay Harbor and Boyne Mountain
  • Free Passes to Avalanche Bay Water Park at Boyne Mountain
  • Discounts on lodging for Friends and Family
  • Team Member Child Care
  • Tuition Reimbursement
  • PTO and Paid Sick Leave
  • Health/Dental/Vision Insurance
  • Service and Loyalty Bonus Program – up to 5% of gross wages per season!

Visit our website for all of our amazing perks, view testimonials, and more! Boyne Highlands Employment

Responsibilities

The following statements are intended as general illustrations of the work in this classification and are not all-inclusive of the specific position.

  • Respectfully oversees the work of the banquet kitchen team.
  • Helps maintain a safe and sanitary kitchen, cleaning up spills and other potential hazards immediately.
  • Assists with training of newly hired kitchen team.
  • Makes sure adequate numbers of kitchen staff are scheduled to properly handle each banquet.
  • Participates in employee evaluations and necessary disciplinary actions.
  • Supervises cooks and other members of the kitchen team.
  • Ensures that all standards of safety are strictly observed.
  • Monitors the quality of the banquet meal during the event.
  • Possesses the ability to handle any menu ranging from breakfast buffets to corporate lunch meetings with sandwiches, to formal dinners with multi-course meals that are individually plated.
  • Travels to offsite areas in the event a banquet is catered at another location.

Qualifications

  • Must have 6-12 months experience and/or education in the food industry
  • Experience with point-of-sale systems preferred but not required
  • Must possess SafeServ certification or be able to obtain it upon being hired

 

 

 

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