BM-Forty Acres Tavern - Chef de Cuisine

Boyne Resorts•Boyne Valley Township, MI

About The Position

The Chef de Cuisine is responsible for managing and coordinating activities of the culinary operations in planning, development, menus, pricing, hiring, training, finance, and day-to-day operations. This Full-Time, Year Round position offers so many awesome perks for you to enjoy as a Boyne Mountain team member. Take advantage of your ski pass, golf pass, waterpark pass, 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.

Requirements

Two-year Culinary Degree and three to five years’ related work experience or an equivalent combination of education and experience preferred
current ServSafe food and alcohol certification or be able to obtain certification upon hire
basic knowledge of business software, Internet ordering software and Excel spreadsheets required
available to work days, evenings, weekends and holidays
interested in working in and creating a positive team-oriented work environment

Responsibilities

Developing menus, analyzing recipes, and determining costs
Reviewing daily departmental costs including food, labor, overhead and other miscellaneous expenses
Supervising cooking and other food and beverage team members to coordinate assignments ensuring economical and timely food and service production
Establishing and monitoring par levels in the restaurant to maintain proper supply of food and equipment
Ensuring the proper utilization of food product and supplies through monitoring the constant change of guest counts as related to weather conditions, special events, and flow of business related to “local” patronage during peak and off seasons
Responsible for payroll, scheduling, incentive programs, paperwork, & inventory
Establishing and enforcing nutrition and sanitation standards for restaurant
Purchasing food, beverage, kitchen supplies, and equipment, or requisition them
Adhering to company and departmental policies/procedures and communicates to staff to ensure all are consistently applied
Meeting with professional staff, customers, or client group to resolve menu inconsistencies or to plan menus