Bourbon Pub is Chef Michael Mina’s lively take on the American pub, remixed for a new generation. This energetic twist on casual dining features a playful menu of comfort food as only Michael Mina can deliver. The menu is complemented by a robust list of frosty libations, ales, pilsners, stouts, and lagers from around the world, as well as house-made infusions, barrel-aged cocktails, and seasonal punches. Modern interpretations of all-American classics—burgers, fries, house-made pretzels, wings, and more— give you all the best of fine dining in a laid back atmosphere.

Located in the world-class mountain destination The Village at Northstar Resort, Bourbon Pub Northstar caters to outdoor enthusiasts in need of a well-earned reward. It’s the perfect treat after a day on the slopes or hiking trails.

Sous Chef

Operates the kitchen on a daily basis with professionalism, respect, efficiency, knowledge and awareness.  Understanding the culinary philosophy of the restaurant, attention to detail and follow through of all restaurant policies. Mentors junior staff members. Uphold restaurant standards for quality and cleanliness.

GENERAL EXPECTATIONS:

• Act with integrity, honesty and knowledge that promote the culture, values and mission of restaurant BOURBON PUB and Partners.

• Ensure that all guests feel welcome and are given responsive, professional, gracious service at all times

• Performs all aspects of position with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy and initiative.

• Understand philosophy of management and owner. Displays consistent attention to detail and follow through of all restaurant policies.

• Represents the restaurant professionally through effective communication, cooperation and relationships with the all business partners. 

• Collaborates with team to create a culture and restaurant work environment based upon respect; fosters opportunities for team to learn, grow and develop their abilities.

• Leads the Management Staff, ensures that service standards are on par with all outside accreditation sources: including but not limited to Zagat, Gayot, Relais & Chateaux, Mobil 5 star, AAA Five Diamond, Wine Spectator, and Michelin establishment and in keeping with the service foundation and philosophy established at restaurant Michael Mina.

• Understand completely all programs, procedures, standards, specifications, guidelines and training programs.

• Offer positive solutions to problems or issues and be a voice that is part of the decision making team.

REQUIRED QUALIFICATIONS:

• Be able to communicate and understand the predominant language(s) of the restaurant’s operating area.

• A minimum of 2 years of kitchen preparation and cooking in a fine dining restaurant.

• Must display the image and positive attitude set forth by the restaurant philosophy.

• Must be able to communicate clearly, both verbal and written.

• Be able to work in a standing position for long periods of time (minimum of 8 hours a day).

• Be able to reach, bend and frequently lift up to 30 pounds.

• Must have the stamina to work a minimum of 50 hours per week. 

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