Position: Chef de Cuisine

Reports To: Executive Chef

Department: Food & Beverage

 

Sand Valley isa golf resort and community settled gently upon 12,000 acres of rugged, pre-historic sand dunes in central Wisconsin. As Sand Valley, residents and guests alike will find five world-class golf courses built in harmony with the land, friendly and welcoming hospitality, and a community of golf and outdoor enthusiasts who have been drawn to the raw beauty and serenity of the vast Wisconsin Wilderness. Sand Valley is growing and has four dining outlets, several on course grab ‘n go locations along with a growing cottage dining program. Currently, four additional outlets are in the various stages of planning.  Much like other Dream Golf properties, such as Bandon Dunes Golf Resort and Cabot Cape Breton, Sand Valley showcases golf as it was meant to be.

 

Sand Valley gives guests a flavor of the region through farm-to-table culinary experiences, year-round outdoor adventures, such as fat-tire biking, hiking, and fishing, unrivaled grass court tennis, and one of the very best golf experiences in the Midwest.

 

In 2021, Michael and Chris Keiser announced the building of The Lido, a private club whose mission is to restore and preserve the great masterpiece of C.B. Macdonald. The Lido Golf Club opened on Long Island in 1914. Sadly, the course was demolished by the U.S. Navy after they purchased the property for use as a military base during World War II. Ever since it disappeared, the promise of The Lido has intrigued many as one of the great lost wonders of the golf world. We are excited to announce that The Lido will soon be brought back to life on a site near the entrance of Sand Valley.

 

The focus at Sand Valley is one of uncompromising quality in every aspect.  From course layout and condition to food and beverage offerings, to every detail in the golf operation and overnight rooms, this project will sustain the culture and reputation of unparalleled customer service and memorable guest experiences.

Oversees all aspects of food preparation for a designated outlet.  In conjunction with the Executive Chef, Restaurant Manager and Food & Beverage Director ensures a maximum level of Guest satisfaction with the overall dining experience.

·         Hands on working Chef position.

·         Directly supervises the daily production of all food for assigned outlet

·    Works with the Executive Chef on inventories, pricing, cost controls, requisitioning, receiving and issuing for food production.

·    Manages employment activities for kitchen staff members, including but not limited to:

o   Interviewing, selecting, training,

o   Planning the work, developing work schedules, and apportioning the work,

o   Directing and monitoring work activities and evaluating performance,

o   Handling complaints and administering discipline; terminating as appropriate,

o   Ensuring sanitation and safety programs are closely followed.

·         Establishes controls and monitors kitchen activities to minimize food and supply waste and theft.

·    Works with Executive Chef with menu planning and related production activities.  Consistently maintains standards of quality, cost, eye appeal and flavor of prepared foods.

·    Ensures all Health regulations are adhered to in regards to safety, sanitation and cleanliness throughout the kitchen areas at all times

·    Evaluates food products to assure that high quality standards are consistently attained.

·     Interacts with Front of the House managers and staff to assure that food production consistently  exceeds guests’ expectations.

·    Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.

·    Monitors the condition of equipment and makes recommendations for maintenance, repair and upkeep of the kitchen, its equipment and other areas of the outlet and resort.

·    Consistently presents self in a professional manner.

·    Ability to remain calm in high pressure situations.

·    Perform other duties as appropriate.

·         Culinary Degree Required

·         Ability to read and write English.

·         5 years culinary experience, supervisory and/or management experience, preferably in the golf industry.

·         State certified and/or Serve Safe certified.

·         Demonstrated experience and capability in the areas of staff management and food control.

·         Demonstrated quality written, verbal, and interpersonal communication skills including verbal and written instructions.

·         Retrieve, read and interpret information from technical sources

·         Ability to analyze and solve problems; efficiently handle multiple duties under pressure with minimal supervision; work flexible hours as required including nights/weekends.

·         Positive attitude, professional manner and appearance in all situations.

·         Restaurant Discounts at Aldo’s Farm to Table & Mammoth Bar

·         Retail Discounts

·         Employee Meal Program

·         Golf Privileges

·         Uniform Allowance

All outlet culinary team members

Kitchen appliances, grills, stoves, ovens, pots and pans, utensils.

Must have the ability to:

·         Read and write (English)

·         Communicate verbally with staff members

·         Give and/or follow verbal and written instructions

·         Visually inspect all work areas

·         Operate vehicles and equipment for several hours at a time

·         Perform mathematical calculations involving fractions, decimals, and percentages

·         Retrieve, read and interpret information from technical sources

·         Stand, walk, push, pull, lift, grasp, bend and kneel for up to 5 hours at a time

·         Lift up to 30 lbs occasionally, 10 lbs frequently, and 5 lbs constantly

 

Full Time, Salary, Exempt