Forty Acres Tavern - Chef de Cuisine

Overview Forty Acres is one of the most celebrated full-service restaurants across all of Boyne Resorts — and we're looking for the culinary leader who will help keep it that way. This isn't just a cooking job. It's an opportunity to, shape a menu, develop a team, and leave your mark on the dining experience at one of Michigan's premier resort destinations. If you're a chef who leads from the front, sweats the details, and believes that Developing Great People is just as important as developing great food — we want to talk. This is a full-time, year-round role. As a Boyne Mountain team member, you'll enjoy ski passes, golf passes, waterpark passes, and discounts on food, beverages, retail, daycare, and much more ! To learn more about Boyne Mountain Resort, employment perks, and employee testimonials, click here - Boyne Mountain Employment ! "Work Where You Love To Play!" at Boyne Mountain Resort. Responsibilities Develop Great People - Lead, coach, and inspire your culinary team every shift — coordinating assignments, building skills, and creating a kitchen culture where people show up proud and ready to perform. You're not just managing cooks; you're developing the next generation of Boyne culinary talent. Excellence in Execution - Oversee the day-to-day operations of the kitchen with precision — monitoring food, labor, and overhead costs daily; maintaining par levels; managing inventory, scheduling, payroll, and purchasing. When the restaurant is full and the tickets are flying, your team is ready because you prepared them. Long-Term Thinking - Develop and evolve menus with a thoughtful eye on guest trends, seasonal availability, cost analysis, and the long-term reputation of Forty Acres. Establish and enforce nutrition and sanitation standards that protect our guests and our team for the long haul. Attitude is Everything - Set the tone in the kitchen. A high-volume, full-service restaurant demands composure under pressure, a can-do spirit, and a leader who makes the hard moments look manageable. Your attitude is the thermostat for the entire back-of-house. Serve First - Collaborate with front-of-house staff, meet with guests and client groups as needed, and resolve menu or service inconsistencies quickly and professionally. The guest experience starts in your kitchen. Monitor guest counts relative to weather conditions, special events, and seasonal business flow to ensure smart, adaptive food and labor decisions. Ensure proper utilization of all food products and supplies, minimizing waste while maintaining quality. Adhere to and communicate all company and departmental policies and procedures, ensuring consistent application across the team. Maintain current ServSafe food and alcohol certification. Qualifications You have a two-year culinary degree and three to five years of progressive kitchen leadership experience — or an equivalent combination of education and real-world experience that's made you the chef you are today. You hold a current ServSafe food and alcohol certification, or are ready to obtain one upon hire. You're comfortable with the business side of the kitchen — food cost analysis, Excel spreadsheets, internet ordering systems, and the financial discipline that separates a great restaurant from a good-but-unsustainable one. You're available to work days, evenings, weekends, and holidays. A resort kitchen runs when the guests are here — and you wouldn't have it any other way. You lead with positivity. You know that a kitchen's culture starts at the top, and you take that responsibility seriously. Develop Great People - Lead, coach, and inspire your culinary team every shift - coordinating assignments, building skills, and creating a kitchen culture where people show up proud and ready to perform. You're not just managing cooks; you're developing the next generation of Boyne culinary talent. Excellence in Execution - Oversee the day-to-day operations of the kitchen with precision - monitoring food, labor, and overhead costs daily; maintaining par levels; managing inventory, scheduling, payroll, and purchasing. When the restaurant is full and the tickets are flying, your team is ready because you prepared them. Long-Term Thinking - Develop and evolve menus with a thoughtful eye on guest trends, seasonal availability, cost analysis, and the long-term reputation of Forty Acres. Establish and enforce nutrition and sanitation standards that protect our guests and our team for the long haul. Attitude is Everything - Set the tone in the kitchen. A high-volume, full-service restaurant demands composure under pressure, a can-do spirit, and a leader who makes the hard moments look manageable. Your attitude is the thermostat for the entire back-of-house. Serve First - Collaborate with front-of-house staff, meet with guests and client groups as needed, and resolve menu or service inconsistencies quickly and professionally. The guest experience starts in your kitchen. Monitor guest counts relative to weather conditions, special events, and seasonal business flow to ensure smart, adaptive food and labor decisions. Ensure proper utilization of all food products and supplies, minimizing waste while maintaining quality. Adhere to and communicate all company and departmental policies and procedures, ensuring consistent application across the team. Maintain current ServSafe food and alcohol certification. You have a two-year culinary degree and three to five years of progressive kitchen leadership experience - or an equivalent combination of education and real-world experience that's made you the chef you are today. You hold a current ServSafe food and alcohol certification, or are ready to obtain one upon hire. You're comfortable with the business side of the kitchen - food cost analysis, Excel spreadsheets, internet ordering systems, and the financial discipline that separates a great restaurant from a good-but-unsustainable one. You're available to work days, evenings, weekends, and holidays. A resort kitchen runs when the guests are here - and you wouldn't have it any other way. You lead with positivity. You know that a kitchen's culture starts at the top, and you take that responsibility seriously.