Everett's Sous Chef

Boyne Mountain Resort; Boyne Falls (MI); On-site; USD 60,000 - 80,000; Full time

Benefits offered by this job

Ski passes

Golf passes

Waterpark passes

Discounts on food, beverages, retail,\

Job summary

Boyne Mountain Resort's Everett's Restaurant is seeking a dynamic Sous Chef to drive daily kitchen operations and partner with the Chef de Cuisine on menu development.

You will lead by example, supervise culinary staff, and ensure top-quality plates while maintaining ServSafe standards and a positive, collaborative kitchen culture that embodies LEADS values.

Qualifications

• Must have Associate's degree or equivalent from a two-year culinary/technical program.
• Current ServSafe food, ServSafe Allergen, and alcohol certifications or ability to obtain them upon hire.
• Valid driver’s license; working knowledge of business software, internet ordering systems, and Excel.

Responsibilities

• Develop Great People - Supervise and coordinate culinary personnel; coach performance and build a supportive kitchen culture.
• Excellence in Execution - Work the line, ensure consistency/quality, manage scheduling, attendance, inventory, and paperwork.
• Long-Term Thinking - Assist with purchasing, receiving, storage, and menu planning with the Chef de Cuisine.
• Serve First - Collaborate with F&B to resolve menu issues and ensure a consistent guest dining experience.
• Maintain ServSafe sanitation standards across back-of-house areas and communicate policies.

Skills

Leadership

Team Management

Training

Scheduling

Communication

Education

Associate's degree

Tools

Excel

Job description

Overview

Everett's Restaurant is one of Boyne Mountain's most beloved dining destinations, serving guests from early morning breakfasts before first chair all the way through celebratory dinners at the end of a great day on the mountain. As Sous Chef, you're the engine that keeps the kitchen running smoothly, the steady presence on the line when it counts, and the right hand of the Chef de Cuisine in everything from daily operations to long-term menu development.

This is a role for someone who leads by example, sweats the details, and understands that a great kitchen is built on great people. Everything we do at Boyne Mountain is guided by our core values — L.E.A.D.S.: Long-Term Thinking, Excellence in Execution, Attitude is Everything, Develop Great People, and Serve First. You'll bring those values to every shift, every plate, and every member of your team.

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! To learn more about Boyne Mountain Resort, employment perks, and employee testimonials, click here - Boyne Mountain Employment !

Responsibilities

• Develop Great People - Supervise and coordinate culinary personnel — assigning tasks, coaching performance, and building a kitchen culture where people feel supported and set up to succeed. When the Chef de Cuisine is away, you're in charge — and your team is ready because you've prepared them.
• Excellence in Execution - Work the line as needed to ensure consistency and quality are never compromised. Manage scheduling, daily attendance, inventory control, and all required paperwork with the precision and follow-through the operation depends on.
• Long-Term Thinking - Assist with purchasing, receiving, and storage of food and supplies — keeping a forward-looking eye on what the kitchen needs before it becomes urgent. Collaborate with the Chef de Cuisine on menu planning and development with an eye toward quality, cost, and the long-term reputation of Everett's.
• Serve First - Meet with food and beverage colleagues and guests to resolve menu inconsistencies, plan events, and ensure the dining experience at Everett's consistently exceeds expectations. The guest experience starts in your kitchen.
• Attitude is Everything - Set the standard for professionalism and composure in the back of house. A busy resort kitchen demands a leader who stays calm under pressure, communicates clearly, and makes the hard moments look manageable.
• Maintain ServSafe sanitation standards across all back of house areas and ensure all company and departmental policies are consistently communicated and applied.

Qualifications

• You have an Associate's degree or equivalent from a two-year culinary or technical program, plus six months to one year of related kitchen experience, or an equivalent combination of education and hands-on experience.
• You hold current ServSafe food, ServSafe Allergen, and alcohol certifications, or are ready to obtain them upon hire.
• You have a valid driver's license and working knowledge of business software, internet ordering systems, and Excel spreadsheets.
• You're available to work days, evenings, weekends, and holidays.
• You lead with positivity and professionalism, and you understand that a kitchen's culture is set from the top down.