Sous Chef - Lakeview at Shanty Creek – Bellaire, Michigan

About Shanty Creek Resort:

Shanty Creek Resorts is committed to providing our guests 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.

About the Role:

As a Sous Chef at Lakeview, you will play a pivotal role in the culinary operations of our establishment, ensuring that our kitchen runs smoothly and efficiently. Your primary responsibility will be to assist the Head Chef in menu planning, food preparation, and maintaining high standards of food quality and presentation. You will also be responsible for supervising kitchen staff, training new team members, and ensuring compliance with health and safety regulations. Your leadership will help foster a positive work environment, encouraging creativity and collaboration among the kitchen team. Ultimately, your contributions will directly impact our guests' dining experience, making it memorable and enjoyable.

Minimum Qualifications:

Culinary degree or equivalent experience in a professional kitchen.

At least 2 years of experience in a sous chef or line cook position.

Preferred Qualifications:

Experience in a high-volume restaurant or hotel kitchen.

Knowledge of various cooking techniques and cuisines.

Responsibilities:

Assist the Head Chef in developing and executing seasonal menus.

Supervise and train kitchen staff, ensuring they adhere to food safety and hygiene standards.

Oversee food preparation and cooking processes to maintain quality and consistency.

Manage inventory, including ordering and receiving supplies, while minimizing waste.

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

Skills:

The required skills for this position include strong culinary skills, which will be utilized in food preparation and cooking to ensure high-quality dishes.

Leadership skills are essential for supervising kitchen staff and fostering a collaborative environment.

Time management skills will be crucial in coordinating food preparation and service during peak hours. Attention to detail is necessary for maintaining food presentation and adhering to health regulations. Preferred skills, such as knowledge of diverse cuisines, will enhance menu creativity and allow for innovative dish development.