What are the responsibilities and job description for the Sous Chef position at Boyne Resorts?
Overview
The Highlands is looking for strong candidates to fill the position of Sous Chef. As Sous Chef, you will provide leadership, training and hands-on management of the kitchen staff. The Sous Chef provides a consistent product following recipes and standards set forth by the Head Chef. You will also be helpful in managing costs as well as ensuring all staff under direct supervision are focused and demonstrate a guest-centric attitude and culture. In addition to maintaining our vision by adhering to our values and management principles, this position must provide the highest level of service to our guests.
Some perks of working for The Highlands include:
A free Golf Pass and Ski Pass for both you and your familyA free downhill mountain bike park season pass for you and your family40% off at the various Boyne RestaurantsDiscounts at other Boyne Resorts such as 30% Spa treatments at the Inn at Bay Harbor and Boyne MountainFree Passes to Avalanche Bay Water Park at Boyne MountainDiscounts on lodging for Friends and FamilyTuition ReimbursementTeam Member Housing available on a first come first serve basis*
Employee Perks:
- Free Golf and Ski Passes – Enjoy outdoor activities with free access for you and your family.
- Downhill Mountain Bike Park Pass – Complimentary access for biking enthusiasts.
- Dining Discounts – Receive 25% off at Boyne restaurants.
- Resort Discounts – Save 30% on spa treatments and other services at Boyne Resorts.
- Free Water Park Passes – Access to Avalanche Bay Water Park.
- Lodging Discounts – Special rates for friends and family.
- Tuition Reimbursement – Support for continuing education.
- Housing Availability – First-come, first-served team member housing.
- Health Insurance – Available for Full-Time Year-Round Team Members.
- AllyHealth – Access to health services for all employees.
Visit our website for all of our amazing perks, view testimonials, and more! Employment at The Highlands | The Highlands
Our Core Values: LEADS by Serving
At Boyne Resorts, we believe that great leadership is the key to transforming a good work experience into a great one. Our core values guide us every day as we work to create lasting memories for every guest.
- Long-Term Thinking
- Excellence in Execution
- Attitude is Everything
- Develop Create People
- Serve our team members first so they can, in turn, serve our guests and community
Responsibilities
• Ensure exceptional quality of all ingredients, preparation and plating of food items • Conduct daily line checks, food reviews and recipes of the day; Ensures that clear feedback is provided to the entire kitchen team and food service staff and management • Work closely with the Head Chef on costing, production and control for proper recipe execution and waste management • Coordinate the selection, training, coaching, development, motivation, and evaluation of kitchen employees to ensure exceptional food quality and presentation for our guests • Ensure that sanitation standards as set forth by local, state and federal Health Department regulations are in compliance as well as the cleanliness and organization of the kitchen and its equipment as well as training staff on proper sanitation guidelines • Assess the need for and report necessary kitchen repairs • Monitor and maintain use of safe food handling procedures as well as a safe working environment by using and ensuring staff use correct food handling skills and food safety guidelines • Ensure proper staffing levels by assisting in the recruiting, interviewing and hiring talented kitchen staff members in accordance with the company’s hiring policies • Manage assigned staff, including scheduling, training, performance feedback, discipline, investigations and terminations • Assure and/or conduct ongoing training and professional development of kitchen staff • Step in for other kitchen staff as needed • Attend staff and management meetings as needed • Other duties as assigned by supervisor or other management • Additional responsibilities as assigned by your manager
Qualifications
• Must be at least 18 years of age• Serve Safe Certification or the ability to obtain during first 30 days of employment (provided by the company) • Minimum 1 year experience in a professional busy kitchen, pubs and restaurant environment preferred • Able to deliver and exceed the expectations of a highly demanding clientele • Professional appearance and manner, good character to work in a fast-paced team • Must possess hearing, visual and sensory abilities to observe and detect emergency situations; also, to distinguish product, taste texture, temperature and presentation and preparation
