Boyne Resorts

  • CCB Sous Chef

    Job Locations US-MI-Harbor Springs
    Posted Date 3 weeks ago(5/30/2018 8:59 AM)
    Requisition ID
    2018-3371
    # of Openings
    1
    Resort
    Boyne Highlands Resort
    Position Type
    Seasonal Full-Time
    Season
    Not Applicable
    Targeted Job Start Date
    5/2/2018
    Category
    Food and Beverage
  • Overview

    Sous chef is a full-time, position at Boyne Highlands Resort. The 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.

    Responsibilities

    Act as Chef de cuisine of the in the absence of the executive chef.

     

    Work the line as needed to insure 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 scheduling, daily attendance recording, inventory control paperwork and any other paperwork as required by 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.

     

    Adhere to company and departmental policies/procedures and communicates to staff to ensure all are consistently applied.

     

    Meet with food and beverage colleagues and customers to resolve menu inconsistencies or to plan events.

     

    Qualifications

    Supervisory Duties

     

    Manage a total of 6-12 culinary and food and beverage staff members during daily operations. Responsibilities include supervising and training team members; planning, assigning tasks and directing work. 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. Know, apply and train all team members to know and use the Boyne Basics daily.

     

    Judgment

     

    Displays willingness to make decisions; Exhibits sound and accurate judgment; Supports and explains reasoning for decisions; Includes appropriate people in decision-making process; Makes timely decisions.

     

    Education and/or Experience                                                        

     

    Associate's degree (A.A.) or equivalent from two-year College or technical school; or six months to one year related experience and/or training; or equivalent combination of education and experience.

     

    Certificates, Licenses, Registrations

     

    Must possess current Driver’s License, and either possess current ServSafe food and alcohol certification, or be able to obtain ServSafe certification upon hire.

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