Sous Chef

The Highlands is looking for strong candidates to fill the position of Sous Chef at the Country Club of Boyne. As Sous Chef, you will provide leadership, training and hands-on management of the kitchen staff. The Sous Chef provides a consistent product following recipes and standards set forth by the Head Chef/Culinary Director. You will also be helpful in managing costs as well as ensuring all staff under direct supervision are focused and demonstrate a guest-centric attitude and culture. In addition to maintaining our vision by adhering to our values and management principles, this position must provide the highest level of service to our guests.  

Employee Perks:

• Free Golf and Ski Passes – Enjoy outdoor activities with free access for you and your family.
• Downhill Mountain Bike Park Pass – Complimentary access for biking enthusiasts.
• Dining Discounts – Receive 25% off at Boyne restaurants.
• Resort Discounts – Save 30% on spa treatments and other services at Boyne Resorts.
• Free Water Park Passes – Access to Avalanche Bay Water Park.
• Lodging Discounts – Special rates for friends and family.
• Tuition Reimbursement – Support for continuing education.
• Housing Availability – First-come, first-served team member housing.
• Health Insurance – Available for Full-Time Year-Round Team Members.
• AllyHealth – Access to health services for all employees.

Visit our website for all of our amazing perks, view testimonials, and more! Employment at The Highlands | The Highlands

Our Core Values: LEADS by Serving

At Boyne Resorts, we believe that great leadership is the key to transforming a good work experience into a great one. Our core values guide us every day as we work to create lasting memories for every guest.

• Long-Term Thinking
• Excellence in Execution
• Attitude is Everything
• Develop Create People
• Serve our team members first so they can, in turn, serve our guests and community

Essential Responsibilities and Duties: 

• Ensure exceptional quality in all ingredients, food preparation, and presentation of menu items.

• Conduct daily line checks, food reviews, and communicate the recipe of the day; provide clear feedback to the kitchen team, food service staff, and management.

• Ensure sanitation standards set by local, state, and federal Health Department regulations are consistently met, including maintaining the cleanliness and organization of the kitchen and equipment and training staff on proper sanitation guidelines.

• Monitor and maintain safe food handling procedures and promote a safe working environment by ensuring staff follow proper food safety practices and guidelines.

• Assist with recruiting, interviewing, and hiring talented kitchen staff in accordance with company hiring policies to ensure proper staffing levels.

• Manage assigned staff, including scheduling, training, performance feedback, discipline, investigations, and terminations.

• Support ongoing training and professional development of kitchen staff.

• Step in to assist other kitchen staff as needed to maintain efficient kitchen operations.

• Work closely with the Culinary Director on costing, production planning, and controls to ensure accurate recipe execution and effective waste management.

• Coordinate the selection, training, coaching, development, motivation, and evaluation of kitchen employees to maintain exceptional food quality and presentation for guests.

• Assess kitchen equipment and facility needs and report any required repairs.

• Attend staff and management meetings as required.

• Must be 18 years or older.

• Requires 1+ year of culinary or kitchen experience.

• Ability to read and follow recipes, operate kitchen equipment, and regulate oven temperatures.

• Must have good attention to detail, time management, and teamwork skills.

• Basic computer skills required; POS system experience is helpful.

• Ability to stand for 6–8 hours, with frequent bending and lifting up to 50 lbs.

• Work is primarily in a warm kitchen environment, with possible outdoor work in varying weather.

• Must be able to work a flexible schedule, including evenings, weekends, and holidays.