Boyne Resorts

Chef De Cuisine

Job Locations US-MI-Harbor Springs
Posted Date 3 weeks ago(6/6/2022 10:57 AM)
Requisition ID
2022-12887
# of Openings
1
Resort
The Highlands at Harbor Springs
Position Type
Full-Time Year-Round
Season
Year Round
Category
Food and Beverage
Targeted Job Start Date
7/8/2022

Overview

If you are interested in working as a Chef de Cuisine at an amazing ski and golf resort, look no further! The Highlands is looking for a new Chef de Cuisine to join our team. You will be responsible for all aspects of the kitchen including menu plans, operations, recipes, portion and inventory control, food quality, and team member supervision. You will drive menu design and kitchen creativity, growing and developing the food service program here at the Highlands. This is a full-time, year-round position that comes with plenty of benefits and perks for you to take advantage of!

 

Some Perks of working for the 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!

CCB red wine glass

 

Visit our website for all of our amazing perks, view testimonials, and more! Highlands at Harbor Springs 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.

  • Exhibit culinary talents by personally performing day-to-day tasks, producing key menu items, while leading the staff, and managing all food related functions
  • Ensure exceptional quality of all ingredients, preparation, and plating of food items
  • The Chef de Cuisine would act as Head Chef during the absence of the Executive Chef
  • Control labor and operating expenses through effective planning, budgeting, purchasing decisions, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit
  • Conduct daily line checks, food reviews, and recipes of the day; ensures that clear feedback is provided to the entire kitchen team and food service staff, and management
  • Work closely with the necessary manager on costing, production and control for proper recipe execution, waste management, recycling
  • Coordinate the selection, training, coaching, development, motivation, and evaluation of kitchen employees to ensure exceptional food quality and presentation for our guests
  • Be visible in the necessary dining areas and special events providing recognition to guests, promoting food positive public relations, handling special requests
  • Ensure that sanitation standards as set forth by local, state, and federal Health Department regulations are in compliance as well as the cleanliness and organization of the kitchen and its equipment as well as training staff on proper sanitation guidelines
  • Assess the need for and report necessary kitchen repairs, preventative maintenance as directed, maintain equipment as needed.
  • Monitor and maintain use of safe food handling procedures as well as a safe working environment by using and ensuring staff use correct food-handling skills and food safety guidelines
  • Ensure proper staffing levels by assisting in the recruiting, interviewing, and hiring talented kitchen staff members in accordance with the company’s hiring policies
  • Manage assigned staff, including scheduling, training, performance feedback, discipline, investigations, and terminations
  • Maintain current kitchen schedules, staffing templates, and staff employee files
  • Assure and/or conduct ongoing training and professional development of kitchen staff
  • Step in for other kitchen staff as needed, creating a respectful team environment
  • Attend staff and management meetings as needed
  • Other duties as assigned by supervisor or other management

Qualifications

  • Culinary Certificate or Degree by an accredited culinary agency preferred  
  • Serve Safe Certification or the ability to obtain during first 30 days of employment (provided by the company) 
  • 7-10 years’ experience in a professional busy kitchen, pubs and restaurant environment  
  • Strong preference for a chef who already locally sources their ingredients  
  • Able to work ten hour-plus shifts plus the ability to stand, sit or walk for extended periods of time 
  • Must possess hearing, visual and sensory abilities to observe and detect emergency situations; also, to distinguish product, taste texture, temperature and presentation and preparation  

 

 

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