Line Cook/Sous Chef

Job Description

Job Description

Salary: 16-21 an hour depending

Canada Creek Ranch is a private hunting, fishing, and outdoor recreation club consisting of approximately 13,500 acres, 500 homes & cabins, and a lodge commonly known as the Ranch House which houses our administrative offices, dining room, library, gift shop, meeting rooms, game room, fitness room and 20 overnight rooms; all adorning the heritage and outdoors theme we so preciously embrace. We also offer three rental cabins and a 125 site campground licensed by the State of Michigan as a travel-trailer park, which operates under the laws and regulations governing such parks, with complete bathhouse facilities, trailer storage area, pavilion, and playground.

Located in Northern Montmorency County off of highway M-33; halfway between Atlanta and Onaway, Michigan; our private club features some of the best hunting and fishing there is in Michigans up-north region. Canada Creek Ranch was established in 1934 and was organized by members who wanted a place for all their family to enjoy for many years to come.

We are looking for exceptional team members to join our team!

Be a part of a stable environment where your team members and ranch members truly care!

We are always willing to train and teach.

Come grow your skill set with us!

Sous Chef (Lead Cook) Job Description

Sous Chef Job Summary

• Helping with the preparation and execution of all menu items
• Producing high quality plates both design and taste wise
• Ensuring that the kitchen operates in a timely way that meets our quality standards
• Be the heart of the kitchen with the Executive Chef

Job Brief

We are looking for a professional Sous Chef to be the second in command in our kitchen, following our Executive Chefs specifications and guidelines. The successful candidate will employ their culinary and managerial skills in order to play a critical role in maintaining and enhancing our member satisfaction.

Responsibilities

• Help in the preparation and design of all food menus
• Produce high quality plates both design and taste wise
• Ensure that the kitchen operates in a timely way that meets our quality standards
• Fill in for the Executive Chef in planning and directing food preparation when necessary
• Resourcefully solve any issues that arise and seize control of any problematic situation
• Manage and train kitchen staff, establish working schedules and assess staffs performance
• Order supplies to stock inventory appropriately
• Comply with and enforce sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and customers
• Maintain all equipment and ensure cleanliness is up to standards
• Knowledgeable of sanitation protocols
• Work closely with the front of the house in teaching specials, buffet set up and event setup.
• Understanding of the point-of-sale system JONAS and how to utilize it.
• Be the face of the kitchen with the Executive Chef and meet membership
• Develop and maintain good working connections with all departments

Requirements

• 2+ years of experience as a Lead Chef
• Understanding of various cooking methods, ingredients, equipment and procedures
• Excellent record of kitchen and staff management
• Accuracy and speed in handling emergency situations and providing solutions
• Familiar with industrys best practices
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
• Degree in Culinary science or related certificate would be a plus
• Prepare food for clients. Help devise new methods of cooking and new menu items. Streamlines work from the back of the house to the front of the house.

Cook Skills and Qualifications

Basic Computational Skills, Organizational Skills, Verbal Communication, Culinary Arts, Kitchen Equipment Knowledge, Butchering, Knowledge of International Cuisines, Creativity, Interpersonal Skills, Culinary Arts Training