Boyne Resorts

Executive Sous Chef

Job Locations US-MI-Harbor Springs
Posted Date 2 weeks ago(9/14/2021 1:53 PM)
Requisition ID
# of Openings
Boyne Highlands Resort
Position Type
Full-Time Year Round
Year Round
Food and Beverage
Targeted Job Start Date


If you are looking to build a career as an Executive Sous Chef, look no further! Boyne Highlands is looking for a new Executive Sous Chef to join our team. You will be responsible for monitoring team members to ensure the quality and consistency of all food prepared in the kitchens. You will also assist with training team members on cooking procedures. This is a full-time, year-round opportunity, giving you plenty of time to enjoy the various perks that come with working for 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


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

  • Work with all Executive Chefs, Sous Chefs, Banquet Chefs, Restaurant Managers, and team members to continually monitor event execution and procedures to ensure quality, consistency, efficiency, productivity, and professionalism are at the highest level.
  • Able to assist other venues in times of shut down if needed.
  • Conduct hands-on teaching and training in the commissary kitchen, events, and day-to-day operations. Work closely with Chefs and cooks; help with food preparation and execution.
  • Organizing expo and communicating pertinent information to FOH management.
  • Train and educate staff on new menu items and changes in procedures for current menu items: monitor and hold staff accountable for implementing the changes.
  • Provide an updated menu matrix and any other training information necessary for the entire team.
  • Work with Executive Chef to develop production methodologies to increase efficiency, productivity, quality, and consistency in his/her kitchens. As well as, procedures and standards such as recipe books with pictures, coaching, and training.
  • Work with Executive Chef to train and monitor sanitation and food handling in the day-to-day operations. Develop, implement and maintain sanitation practices and protocol. In addition, aligns with the Boyne recycling program.
  • Works closely with the Executive Chef/ Food & Beverage Director to prepare necessary data for applicable parts of the budget; projects annual food, labor, and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
  • Review menus each week (B.E.O meeting) with the Banquet Chef and event manager to discuss all details of events. Including menu, presentation, staff assignments/ scheduling, and logistics, and work with Chefs to develop party plans for each event.
  • Work with Executive Chef on culinary education training programs i.e. apprentices/ International students etc, ensuring program perimeters are being met and staying on schedule. Giving twice per season reviews and coaching.
  • Work with Executive Chef on special menu requests, creating menus, thinking through logistics, cost, and labor.
  • Purchase or requisition necessary supplies for the kitchen using an inventory management program. Complete weekly scheduling and bi-weekly inventory management, establish and maintaining monthly budgets.
  • Responsible for attending and participating in all meetings and training sessions. Follow all time-keeping policies and procedures, as well as follow all Boyne emergency and safety procedures.
  • Always practice company culture “We Can” attitude. Instill the company culture, build morale and create an ongoing positive and respectful work environment, using established as well as newly developed training techniques and initiatives.


  • 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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