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Creative Sous Chef for our waterfont restaurant on Mackinac Island

The Island House - Beautiful, Historic, and Rugged Mackinac Island, Michigan

Posted: Apr 04, 2013

Seasonal Professional - Creative Sous Chef

Sous Chef to work in seasonal kitchen from late April through the end of October. Run line, manage kitchen Sous Chef positions at the Island House on Mackinac Island staff, maintain par lists and inventory, write daily specials for the 1852 Grill Room.

There is excellent housing available for this candidate on Mackinac Island for the season. 401k and Medical FSA available after term requirements met.

Pay range $650.00 to $900.00 per week based on experience

About Mackinac Island

Mackinac Island is a unique place located between Michigan’s rugged Upper Peninsula and Lower Peninsula where Lake Huron and Lake Michigan meet. There are no motor vehicles on the Island, which is accessible by only ferry, plane, and private watercraft. No motor vehicle means no rush hour, no commute, and no pollution.

Leave a big portion of your carbon foot print on the mainland. Walk or ride your bike to get around. When you are not trapped in a car you have a chance to see the water and see the trees. Things slow down, you suddenly have a chance to say hello to people. Mackinac Island has a sense of community as a direct result of this freedom from cars.

You can be in the woods on a secluded trail in less than ten minutes after work. You can have a rock beach all to yourself if you head a mile out of town on a bike. 80% of the Island is a State Park and it is here for all of us to share.

If you are a sea kayaker, bring your boat. The Straits of Mackinac are the real deal. You would be one of a handful of brave souls who call these waters home. You would be a pioneer in area where you could go a whole season and see just a few other paddlers.

If you are tired of watching other people have adventures on TV, live your own!

Live it on Mackinac Island!

Job summary

Responsible for food preparation and general kitchen sanitation. Must have advanced knowledge of kitchen equipment, including knife handling. Responsible for day to day supervision of hourly kitchen staff. Must be able to read and call all incoming tickets. Must maintain a neat a professional appearance and manner.

Principal Duties and Responsibilities

1. Responsible for prep work of main kitchen and associated kitchens. Including a.m.. line, p.m.. line.

2. Responsible for cooking and plating all orders.

3. Responsible for cleanliness of entire kitchen.

4. Must monitor inventory at all times and report items that need to be reordered.

5. Responsible for receiving incoming food orders and rotating stock

6. Responsible for maintaining a clean uniform.

7. Other duties as assigned.

Knowledge, Skills and Abilities Required

1. Knowledge of kitchen sanitation.

2. Advanced knife handling skills.

3. Advanced reading and math skills.

4. Ability to lift over 50 pounds on a regular basis.

5. Ability to measure ingredients accurately.

6. Advanced knowledge of kitchen equipment.

7. Ability to understand and carry out directions.

Reporting Relationship

Reports to General Manager and Executive Chef.