Boyne Resorts

Main Lodge Sous Chef

Job Locations US-MI-Harbor Springs
Posted Date 3 months ago(9/18/2021 8:25 AM)
Requisition ID
2021-10949
# of Openings
4
Resort
Boyne Highlands Resort
Position Type
Seasonal Full-Time or Part-Time
Season
Winter
Category
Food and Beverage
Targeted Job Start Date
12/15/2021

Overview

As Boyne Highlands’s Sous Chef, your primary focus of the sous chef is to supervise and coordinate activities of culinary operations in planning, development, menus, pricing, hiring, training, finance, and day-to-day operations. This position is a full-time position with flexible scheduling, giving you plenty of time to take advantage of the various perks that come with working for an amazing resort. Starting pay $18- $22 per hour, depending on experience.

 

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
  • Seasonal Team Member Health 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.

 

  • Act as Chef de cuisine in the absence of the Executive Chef.
  • Work the line as needed to ensure that consistency and quality are prioritized.
  • Supervise culinary and other food and beverage personnel to coordinate assignments ensuring economical and timely food service production.
  • Be responsible for team member schedules, daily attendance recording, inventory control paperwork, and any other paperwork as required by the Executive Chef.
  • Use ServSafe guidelines to maintain sanitation standards for all “back of house” areas.
  • Help Executive Sous Chef and Executive Chef with purchasing, receiving, and storage of food and supplies as needed.
  • Meet with food and beverage colleagues and customers to resolve menu inconsistencies or to plan events.
  • Supervise and train team members.
  • Hold daily shift meetings.
  • Control food and labor costs using recipes, portion control, and scheduling.
  • Ensure minor labor laws are strictly adhered to; appraise performance; reward and discipline team members.
  • Address customer and team member complaints and resolve problems.

Qualifications

  • 6-12 months job-related experience and/or degree from an accredited culinary institute
  • Must have a valid driver’s license
  • Must have a current ServSafe food and alcohol certification or be willing to obtain it upon being hired.
  • Must be able to lift up to 25 pounds

 

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