What are the responsibilities and job description for the Sous Chef position at Boyne Resorts?
Overview
Responsibilities
Qualifications
The Sous Chef is a full-time, year round position responsible for helping the Executive Chef oversee the entire kitchen operation at the Inn at Bay Harbor. The Inn at Bay Harbor is a Boyne Resorts property nestled in the shoreline of Lake Michigan. It is a stay and experience Exactly Like Nothing Else.
Some perks of working full time year-round for Inn at Bay Harbor include:
- A free Golf Pass and Ski Pass for both you and your family
- A free The Highlands downhill mountain bike park season pass for you and your family
- Up to 50% at the various Boyne Resorts Restaurants
- 30% off Spa treatments at the Inn at Bay Harbor and Boyne Mountain
- Free Passes to Avalanche Bay Water Park at Boyne Mountain
- Discounts on Boyne Resorts lodging for Friends and Family
- Tuition Reimbursement
- PTO and Paid Sick Leave
- Health/Dental/Vision Insurance
- 401K with company match
Responsibilities
- Assist the Executive Chef with overall culinary direction and team development, while promoting a fun work environment
- Oversee the daily operation and execution of all menu items and recipes to ensure quality and efficiency for every dish and their presentation
- Follow established procedures, inventory systems and processes to assure compliance with our brand standards
- Assist with the preparation of all food and drink menus
- Step in any and all roles within the culinary operation during our busiest times
- Facilitate daily line-ups with service teams using excellent communication skills
- Demonstrate your cleanliness standards by maintaining impeccable order and organization
- Participate in outlet management meetings and training opportunities
- Accept and provide feedback and coaching regularly to support our team members and Chef
- Learn and follow our Boyne Standards and Boyne Basics to better serve our guests
Qualifications
- Have a minimum of 2 years’ experience in culinary leadership
- Possess a passion for the culinary arts and the hospitality industry
- Proven experience in all kitchen stations, multiple cooking techniques and knife skills
- Knowledge of HACCP, proper food handling, food temperatures, kitchen equipment, tools and small wares
- Able to follow recipes, adhere to food allergies and propose menu items
- Have a strong sense of urgency and responsibility for completing work quickly and correctly
- Possess a friendly and persuasive communication style
- Exhibit clean work habits and ownership of a safe, clean work area
- Excel in an environment with varied tasks in a faster than average pace
- Work within established standards and procedures
- Be available to work early, mid-day and evening shifts, weekends and holidays
- Be able to lift at least 25 pounds