What are the responsibilities and job description for the Creative Talented - Chef de Cuisine position at Boyne Resorts?
Overview
The Chef de Cuisine is responsible for managing and coordinating activities of the culinary operations in planning, development, menus, pricing, hiring, training, finance, and day-to-day operations.
This Full-Time, Year Round position offers so many awesome perks for you to enjoy as a Boyne Mountain team member. Take advantage of your ski pass, golf pass, waterpark pass, and discounts for food, beverages, retail, daycare, and so much more! To learn more about Boyne Mountain Resort, employment perks, and employee testimonials, click here - Boyne Mountain Employment!
"Work Where You Love To Play!" at Boyne Mountain Resort.
Responsibilities
The Chef de Cuisine's typical job functions include:
- Developing menus, analyzing recipes, and determining costs
- Reviewing daily departmental costs including food, labor, overhead and other miscellaneous expenses
- Supervising cooking and other food and beverage team members to coordinate assignments ensuring economical and timely food and service production
- Establishing and monitoring par levels in the restaurant to maintain proper supply of food and equipment
- Ensuring the proper utilization of food product and supplies through monitoring the constant change of guest counts as related to weather conditions, special events, and flow of business related to “local” patronage during peak and off seasons
- Responsible for payroll, scheduling, incentive programs, paperwork, & inventory
- Establishing and enforcing nutrition and sanitation standards for restaurant
- Purchasing food, beverage, kitchen supplies, and equipment, or requisition them
- Adhering to company and departmental policies/procedures and communicates to staff to ensure all are consistently applied
- Meeting with professional staff, customers, or client group to resolve menu inconsistencies or to plan menus
Qualifications
This position may be for you if:
- You have achieved Two-year Culinary Degree and three to five years’ related work experience or equivalent combination of education and experience preferred
- You possess current ServSafe food and alcohol certification or be able to obtain certification upon hire
- You have basic knowledge of business software, Internet ordering software and Excel spreadsheets required
- You are available to work days, evenings, weekends and holidays
- You are interested in working in a positive team oriented work environment