Job description

Position: Head Chef/Kitchen Manager

Department: BOH Club

Reports To: General Manager
Type: Full-time, Seasonal, Potential for year round employment

Situated on beautiful Lake Huron, The Club at Breakers Resort is the only hotel waterfront restaurant and beach bar in St Ignace. Resort guests and those visiting the picturesque Upper Peninsula, can enjoy the beachside seating on The Club patio with views of Mackinac Island. The Club at Breakers is open to the public for breakfast, and dinner. We are committed to creating a culture that reflects and celebrates discipline; with harmony as our core value, we believe in a positive, enthusiastic, and supportive work environment for all of our employees. We are actively seeking a passionate, hospitality-driven chef to join our team!

The head chef will be responsible for the overall success of The Club & Beach Bar at Breakers Resort culinary programs, including the dining room, take-out, events, as well as resort guest offerings and amenities. Our ideal candidate will be a hands-on, hardworking, and respectful presence in our kitchen, leading by example and constantly challenging themselves and their team to improve.

Essential Duties and Responsibilities

• Create and maintain a positive, productive, and educational environment with visible respect for all guests and employees.
• Work with Food and Beverage Manager to create fluid, guest-focused processes and procedures.
• Create systems and procedures designed to maximize efficiency, productivity, and profitability without compromising quality.
• Help the General Manager with ordering, receiving, rotation, and handling of all BOH products and supplies.
• Maintain immaculately clean kitchens and BOH storage areas.
• Know and carefully observe all local health department regulations.
• Work with Human Resources to oversee all BOH hiring, scheduling, training, evaluation, discipline, and termination.
• Work closely with owner and accounting team to carefully manage labor, product, and supply budgets.
• Develop strong and mutually respectful relationships with suppliers, while aggressively negotiating for the best possible products and pricing.
• With the help of the Director of Maintenance, oversee BOH maintenance, working actively to keep R&M costs at a minimum.
• Diligently observe all in-house administrative processes. Work closely with owners and other managers to thoroughly understand and administer our accounting and HR procedures and protocols.
• Work closely with Sales and Marketing Director and Food and Beverage Manager to build relationships with local and national press, as well as developing new initiatives to maximize revenue generating areas and sales.
• Participate in M.O.D coverage as scheduled
• Prepare fresh ingredients for cooking according to recipes/menu
• Cook food and prepare top-quality menu items in a timely manner
• Observe workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed
• Give instruction and guidance to cooking personnel on fine points of cooking
• Constantly striving to uphold and improve our food quality standards and techniques fostering a productive, positive learning environment.

Education and Experience

• 5+ years of culinary experience, with a minimum of 4 years experience managing restaurant kitchen
• Experience in Menu development, cost control, and budgeting a must
• Expert level knowledge of culinary operating with a proven track record in guest and team member engagement and financial performance
• Command of the English language both written and verbal. Other languages are a definite plus.
• ServSafe certification

Essential Leadership Requirements and Characteristics

• Proactive and able to handle multiple objectives during fluctuating priorities, with a solution-oriented and focused problem-solving approach
• Strong leadership skills to manage diverse employee groups with a wide range of experience, resulting in a positive working environment across all properties
• Flexibility to work a variety of schedules and hours as business needs dictate
• Ability to develop team members to their fullest potential
• Must be able to multitask and prioritize departmental functions to meet deadlines
• Ability to work a flexible schedule, 6 days a week, including weekends, holidays, and late hours when necessary
• Must be attentive, accountable and highly organized
• Must be able to visibly recognize “condition” of food, and cooking temperatures
• Ability to be friendly and engaging with restaurant guests
• Must have an upbeat, energetic, authentic and professional attitude at all times
• Know how to participate in a team environment and assist others when needed
• Ability to visibly recognize “condition” of food, and cooking temperatures

The above description reflects on the general details considered to describe the functions of the job. This is not a detailed description of all the work requirements that may be inherent in the job. Management reserves the right to alter the above requirements at any time.

Physical

Requires standing for long periods of time and on occasion may be asked to lift and carry up to 40 pounds. While performing the duties of this job, it may be also required to stoop, kneel, crouch, or crawl.

Work Environment

Work is generally performed in the kitchen, restaurant dining area, and outdoors. The kitchen is prone to be warm due to the equipment producing heat. Evenings, graves, weekends and holidays most likely will be required.

Job Type: Full-time

Salary: $26 - $29 per hour

Experience level:

• 5 years

Pay rate:

• Hourly pay

Shift:

• Evening shift & day shift

Supplemental pay types:

• Bonus pay
• Employer sponsored housing

Weekly day range:

• Every weekend
• Monday to Friday

Work setting:

• Fine dining restaurant

Ability to commute/relocate:

• Saint Ignace, MI 49781: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Culinary experience: 5 years (Preferred)
• Cooking: 5 years (Preferred)

Work Location: In person

Job Type: Full-time

Pay: $57,000.00 - $64,000.00 per year

Benefits:

• Food provided
• Paid time off

Experience level:

• 5 years

Pay rate:

• Hourly pay

Shift:

• 10 hour shift

Supplemental pay types:

• Overtime pay

Weekly day range:

• Weekend availability

Work setting:

• Fine dining restaurant

Ability to commute/relocate:

• Saint Ignace, MI 49781: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Culinary experience: 3 years (Preferred)
• Cooking: 5 years (Preferred)

Work Location: In person

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