Everett's Sous Chef

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!

The Sous Chef's typical job functions include:

• Acting as Chef de Cuisine of the in the absence of the chef
• Working the line as needed to insure 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 Serv Safe guidelines to maintain sanitation standards for all "back of house" areas
• Helping 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

This position might be for you if:

• 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 Serv Safe food, Serv Safe Allergen, and alcohol certification, or be able to obtain Serv Safe certification upon hire
• You are available to work days, evenings, weekends and holidays