Chef de Cuisine at Dream Golf

Nekoosa, Wisconsin, United States -

Full Time

Start Date

Immediate

Expiry Date

17 May, 26

Salary

0.0

Posted On

16 Feb, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Leadership, Food Quality, Presentation, Sanitation, Team Leadership, Menu Planning, Costing, Inventory Management, Product Sourcing, Cost Control, Labor Cost Management, Waste Reduction, Health Compliance, Safety Compliance, Communication, Organization

Industry

Hospitality

Description

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 six world-class golf courses built in harmony with the land: Sand Valley, Mammoth Dunes, Sandbox, The Lido, Sedge Valley, and Commons. 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. 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 Position Summary The Chef de Cuisine is a hands-on culinary leader responsible for the daily execution and performance of a designated kitchen operation. Working in close partnership with the Executive Chef and Executive Sous Chef, this role ensures consistently high standards of food quality, presentation, sanitation, and guest experience while leading and developing the kitchen team. Essential Duties and Responsibilities: Lead day-to-day culinary operations for the assigned outlet, maintaining high standards of quality, consistency, and execution Serve as a working chef, participating in food preparation and service Supervise, train, schedule, and develop kitchen team members in partnership with the Executive Sous Chef Collaborate with the Executive Chef and Executive Sous Chef on menu planning, costing, inventories, and product sourcing Monitor food and labor costs, inventory levels, waste reduction, and overall kitchen efficiency Ensure compliance with all health, safety, sanitation, and food handling standards Partner with Front of House leadership to deliver a seamless guest dining experience Maintain kitchen organization, cleanliness, and equipment readiness Lead calmly and effectively in high-volume, fast-paced service environments Perform other related duties as assigned Qualifications Culinary degree required Minimum of five years of culinary experience, including supervisory or leadership responsibility Prior experience in a golf resort, hospitality, or high-volume dining environment preferred ServSafe or applicable state food safety certification required Strong leadership, communication, and organizational skills Proven ability to manage food costs, labor, and kitchen operations effectively Ability to read, write, and communicate clearly in English Ability to work a flexible schedule, including nights, weekends, and holidays Physical Requirements Physical activities may include standing, walking, bending, lifting, and operating kitchen equipment for extended periods. This role requires the ability to lift up to 50 pounds as needed. Reasonable accommodations may be made in accordance with applicable law. Working Conditions This role operates within a commercial kitchen and resort environment. Conditions may include exposure to heat, sharp objects, moving equipment, and varying noise levels. Work conditions may vary by season and business needs. Perks Golf Privileges Retail and Restaurant Discounts Employee Meal Program Uniform Benefit Provided Employee Assistance Program – Canopy Classification Full-Time | Salaried | Exempt \n Sand Valley LLC is an Equal Opportunity Employer We participate in E-Verify to confirm employment eligibility. #sandvalley

Responsibilities

The Chef de Cuisine is a hands-on culinary leader managing the daily execution and performance of a designated kitchen operation, ensuring high standards of food quality, presentation, and sanitation. This role involves supervising, training, and developing the kitchen team while collaborating on menu planning, costing, and inventory management.