Boyne Mountain Resort
4 days ago Be among the first 25 applicants
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. As a Boyne Mountain team member, there are so many awesome perks for you to take advantage of, such as ski passes, golf passes, waterpark passes, 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
Acting as Chef de Cuisine in the absence of the executive chef
Working the line as needed to ensure 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
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
Seniority level
Mid-Senior level
Employment type
Full-time
Job function
Management and Manufacturing
Industries
Hospitality
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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. As a Boyne Mountain team member, there are so many awesome perks for you to take advantage of, such as ski passes, golf passes, waterpark passes, 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
Acting as Chef de Cuisine in the absence of the executive chef
Working the line as needed to ensure 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
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
Seniority level
Mid-Senior level
Employment type
Full-time
Job function
Management and Manufacturing
Industries
Hospitality
#J-18808-Ljbffr