What are the responsibilities and job description for the Sous Chef position at Dream Golf?
Sand Valley is a golf resort and community settled gently upon 12,000 acres of rugged, pre-historic sand dunes in central Wisconsin. Here, residents and guests will find five world-class golf courses built in harmony with the land: Sand Valley, Mammoth Dunes, The Sandbox, The Lido, and Sedge Valley. Founded in 2016 by brothers Michael and Chris Keiser, the resort is known for its friendly hospitality and a community of golf and outdoor enthusiasts who have been drawn to the raw beauty and serenity of the vast Wisconsin Wilderness. Inspired by the heathland golf courses of London, Sand Valley showcases golf as it was meant to be, much like the other Dream Golf properties, Bandon Dunes and Rodeo Dunes.
Beyond premier golf, Sand Valley is a year-round celebration of all the outdoors from fat-tire biking, hiking, and kayaking to ice hockey, skating, or a guided cold plunge. The resort now features a 13,000-square-foot Tennis Center with 16 grass tennis courts and the eleventh Court Tennis facility in the United States. Alongside soul-stirring golf and outdoor exploration, Sand Valley offers a variety of savory dining venues showcasing globally inspired and rustic Wisconsin cuisine.
The Sand Valley team works together to create experiences of a lifetime by asking questions and sharing ideas. With authenticity and a hard-working attitude, Sand Valley helps guide guests through an immersive experience in Wisconsin's natural beauty and away from the demands of daily life.
\n- The Sous Chef assists the Executive Chef and Executive Sous Chef in overseeing daily kitchen operations. This includes managing food preparation, leading kitchen staff, and ensuring that all food production meets the highest standards for quality, taste, and consistency. As a key player in the kitchen team, the Sous Chef will also contribute to operational efficiency, cost control, and team development.
- Supervise daily food preparation, ensuring consistency and quality across all menu items, including soups, sauces, and specials.
- Collaborate with the Executive Chef and Executive Sous Chef to manage inventory, food ordering, and cost control.
- Lead, delegate, and motivate kitchen staff to maintain productivity and foster skill development.
- Ensure food production is timely and aligns with high standards for taste, presentation, and portion control.
- Monitor kitchen operations to minimize waste, improve efficiency, and optimize cost controls.
- Enforce all safety, sanitation, and health protocols to maintain a safe, compliant, and clean environment.
- Assist in menu planning, adjusting production based on seasonal ingredients and guest preferences.
- Maintain a strong focus on food quality, presentation, and consistency in all kitchen operations.
- Monitor kitchen equipment condition and recommend necessary repairs or maintenance.
- Provide mentorship and address any team concerns, fostering a positive and cooperative work culture.
- Support administrative duties such as scheduling, food costing, and inventory management.
- 2 years of supervisory experience in an upscale resort, hotel, or high-volume environment.
- State-certified and/or Serve Safe certified.
- Proven expertise in food control, kitchen management, and operational efficiency.
- Strong leadership and communication skills with the ability to manage a diverse kitchen team.
- Excellent multitasking, problem-solving, and decision-making abilities under pressure.
- High attention to detail and a passion for exceptional dining experiences.
- Flexible and adaptable, with availability to work evenings, weekends, and holidays.
- Positive attitude, professionalism, and commitment to high standards.
- Line Cook, Prep Cook, Breakfast Cook, Garden Manger, Butcher, Salad Preparation Assistant
- Full-Time Seasonal, Hourly, Non-Exempt
Sand Valley LLC is an Equal Opportunity Employer
