Boyne Resorts

Forty Acres Tavern-Sous Chef

US-MI-Boyne Falls
3 weeks ago
Requisition ID
2017-2224
# of Openings
2
Boyne Mountain Resort
Position Type
Full-Time Year Round
Season
Not Applicable
Category
Food and Beverage

Overview

As a Sous Chef you are responsible for supervising and coordinating activities of the culinary operation including planning, development, menus, pricing, hiring, training, finance and day-to-day operations.

Responsibilities

The Sous Chef's typical job functions include:

 

  • Acting as Chef de Cuisine of the in the absence of the executive chef
  • Working the line as needed to insure consistency and quality are prioritized
  • Supervising culinary and other food and beverage personnel to coordinate assignments ensuring economical and timely food service production.
  • Scheduling, daily attendance recording, inventory control paperwork and any other paperwork as required by executive chef
  • Using ServSafe guidelines to maintain sanitation standards for all “back of house” areas
  • Helping executive sous chef and executive chef with purchasing, receiving and storage of food and supplies as needed
  • Adhering to company and departmental policies/procedures and communicating policies to staff to ensure all are consistently applied
  • Meeting with food and beverage colleagues and customers to resolve menu inconsistencies and plan events

Qualifications

This position might be for you if:

 

  • You have an Associate's degree (A.A.) or equivalent from two-year College or technical school, six months to one year related experience and/or training or equivalent combination of education and experience
  • You have working knowledge of business software, Internet ordering software and Excel spreadsheets required
  • You possess a current Driver’s License, current ServSafe food and alcohol certification, or be able to obtain ServSafe certification upon hire
  • You are available to work days, evenings, weekends and holidays

 

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