Sous Chef - Lakeview at Shanty Creek Ski and Golf Resort LLC – Bellaire, Michigan

Shanty Creek Resort – Bellaire, Michigan

Shanty Creek Resorts is committed to providing our guests with a unique Up North experience. Our friendly, caring staff welcomes guests with exceptional service and old-fashioned hospitality. We believe honest, long-lasting relationships with our guests, employees, neighbors, and our surrounding environment allow us to grow our business.

As a Sous Chef at Lakeview, you will play a key role in the culinary operations of our kitchen, helping ensure that daily service runs smoothly and efficiently. This position supports the Head Chef in menu planning, food preparation, and maintaining high standards of food quality and presentation.

The Sous Chef will supervise kitchen staff, assist in training new team members, and ensure compliance with all food safety and health regulations. Your leadership will help create a positive and collaborative kitchen environment that encourages creativity and teamwork. Ultimately, your contributions will directly impact the quality of our guests’ dining experience.

• Assist the Head Chef in developing and executing seasonal menus

• Supervise and train kitchen staff while ensuring adherence to food safety and sanitation standards

• Oversee food preparation and cooking processes to maintain quality, consistency, and presentation

• Manage kitchen inventory, including ordering and receiving supplies while minimizing waste

• Collaborate with front-of-house staff to ensure efficient and timely service

• Culinary degree or equivalent professional kitchen experience

• At least 2 years of experience as a Sous Chef, Line Cook, or similar role

• Experience working in a high-volume restaurant or hotel kitchen

• Knowledge of a variety of cooking techniques and cuisines

Culinary Expertise – Strong cooking and food preparation skills to maintain high-quality dishes.

Leadership – Ability to supervise, mentor, and motivate kitchen staff.

Time Management – Ability to coordinate food preparation and service during busy periods.

Attention to Detail – Ensuring food presentation meets standards and health regulations are followed.

Menu Creativity (Preferred) – Knowledge of diverse cuisines to support innovative menu development.