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.
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.
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.
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.