Everett's Sous Chef

About the role

As a Sous Chef you supervise and coordinate activities of the culinary operation, including planning, development, menus, pricing, hiring, training, finance, and day-to-day operations.

As a Boyne Mountain team member, you’ll enjoy ski passes, golf passes, waterpark passes, and discounts on food, beverages, retail, daycare, and more.

Responsibilities

• Act as Chef de Cuisine in the absence of the chef
• Work the line as needed to ensure consistency and quality are prioritized
• Supervise culinary and other food and beverage personnel to coordinate assignments ensuring economical and timely food service production
• Handle scheduling, daily attendance recording, inventory control paperwork, and other documentation as required by the executive chef
• Use ServSafe guidelines to maintain sanitation standards for all “back of house” areas
• Assist the chef with purchasing, receiving, and storage of food and supplies
• Adhere to company and departmental policies/procedures and communicate them to staff to ensure consistent application
• Meet with food and beverage colleagues and customers to resolve menu inconsistencies and plan events

Requirements

• Associate's degree (A.A.) or equivalent from a two-year college or technical school, plus six months to one year of related experience and/or training (or equivalent combination of education and experience)
• Working knowledge of business software, Internet ordering software, and Excel spreadsheets
• Current Driver’s License
• Current ServSafe Food, ServSafe Allergen, and alcohol certification (or ability to obtain ServSafe certification upon hire)
• Availability to work days, evenings, weekends, and holidays

Benefits

• Ski passes
• Golf passes
• Waterpark passes
• Discounts on food, beverages, retail, and daycare