Job description
Overview:
Some perks of working for The Highlands include:
Responsibilities:
If you are interested in furthering your career in the culinary arts, look no further! The Highlands is seeking a new Sous Chef to join our team. You will be responsible for aspects of the kitchen such as menu plans, operations, recipes, portion and inventory control, food quality, and employee supervision. The Sous Chef provides leadership, training, and hands-on management of the kitchen staff. This is a full-time, year-round position with flexible scheduling, letting you and your manager find a schedule that lets you enjoy the various perks and benefits that come with working at an amazing resort!
Some perks of working for The Highlands include:
- A free Golf Pass and Ski Pass for both you and your family
- A free downhill mountain bike park season pass for you and your family
- 40% off at the various Boyne Restaurants
- Discounts at other Boyne Resorts such as 30% Spa treatments at the Inn at Bay Harbor and Boyne Mountain
- Free Passes to Avalanche Bay Water Park at Boyne Mountain
- Discounts on lodging for Friends and Family
- Team Member Child Care
- Tuition Reimbursement
- Service and Loyalty Bonus Program – up to 5% of gross wages per season!
- Team Member Housing available on a first come first serve basis*
- PTO and Paid Sick Leave
- Health/Dental/Vision Insurance
Visit our website for all of our amazing perks, view testimonials, and more! The Highlands Employment
Responsibilities:
The following statements are intended as general illustrations of the work in this classification and are not all-inclusive of the specific position.
- 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 the 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
- Manage assigned staff, including scheduling, training, performance feedback, discipline, investigations, and terminations
- Assure and/or conduct ongoing training and professional development of kitchen staff
- Other duties as assigned by supervisor or other management
- ServSafe Certification or the ability to obtain during the first 30 days of employment (provided by the company)
- Minimum 1-year experience in a professional busy kitchen, pub, and/or restaurant environment
- Able to work ten hour-plus shifts plus the ability to stand, sit or walk for extended periods of time
- Able to grasp, lift and/or carry up to 50 lbs. as needed
- Single Bed, no pets. If interested, inquire during job interview
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