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 Position Summary:The Resort Chef is responsible for leading teams across the growing number of multiple food outlets with different menus including restaurants, banquet functions, on course and all other outlets assuring quality and cost standards are consistently attained. The Resort Chef will assist in menu development; research and test recipes with the restaurant teams, all that can be replicated in a high-volume environment; determine costs and purchase specifications for review; monitor food and labor budget; oversee BOH hiring and training, coaching and developing the team; reviewing and approving all invoices and inventories; completing and overseeing all BOH systems; overseeing all BOH cleaning, organizing and sanitation; and growing the business. Essential Duties and Responsibilities:Create a culture of excellence that establishes Sand Valley as a place known for authentic food matched to the experience.Hires, trains, develops and manages kitchen staff.Organizes the BEO distribution between outlets and ensures all are up to date.Approves the requisition of products and other necessary food supplies.Establish controls and monitor kitchen activities to minimize waste and theft.Guides the management team in training food preparation employees regarding safety, sanitation, and accident prevention principles.Works on inventories, pricing, cost controls, product ordering, requisitioning, and issuing for food production.Assumes complete charge of the staff under the direction of the Director of Food & BeverageDirects and monitors work activities.Ensures sanitation and safety programs are closely followed.Monitors the condition of equipment and makes recommendations for maintenance, repair and upkeep of the kitchen, its equipment, and other areas of the club.Assists in administrative work such as invoice coding, vendor selection, food costing, scheduling. Cook or directly supervise the cooking of items that require skillful preparation.Evaluates raw food products and monitors the quality of prepared foods to assure that applicable standards are consistently attained. Plans and manages the employee meal program with sous chef.Manages employment activities for kitchen staff members, including but not limited to, personnel recruitment and selection, performance evaluations, training, compensation, discipline and termination, etc. Maintains knowledge of current and projected industry developments through continuous attention to industry periodicals and participation in relevant trade associations and organizations.Assures the efficient and timely submission of all required operational, financial, budgetary, and related reports.Continuously updates processes and procedures for BOH operations.Performs other duties as appropriate. Qualifications:Culinary Degree or equivalent experienceAt least 5 years' experience in an Executive Sous Chef, Head Chef and/or management role (luxury brand hotel or golf resort a plus with multiple food venues)Great interpersonal and communication skillsState certified and/or Serve Safe certifiedDemonstrated experience and capability in the areas of staff management and food controlAbility to effectively manage a staff of 50+Excellent sense of urgency, multitasking skills, attention to detailAbility to analyze and solve problems; efficiently handle multiple duties under pressure with minimal supervision; work flexible hours as required including nights/weekendsPositive attitude, professional manner and appearance in all situationsExperience overseeing multiple units is a plusExperience in a seasonal facility is a plusStrong decision-making skills Working Conditions:Work hours may include weekdays, weekends, days, and evenings. Work involves indoor and outdoor settings in a restaurant/lounge and on-course environment. Exposure to hot surfaces, sharp utensils, rapid moving equipment, potentially harmful chemicals, solvents, pesticides, herbicides, stray golf balls, and adverse weather conditions is common. Safety compliance is essential to prevent injuries from environmental conditions and equipment hazards. Sand Valley Perks:Restaurant DiscountsRetail DiscountsEmployee Meal ProgramGolf PrivilegesUniform AllowanceEmployee Assistance Program – Canopy Supervises:Between 100-150 back of the house food and beverage team members Classification:Full-Time, Regular, Salary, Exempt
\nSand Valley LLC is an Equal Opportunity Employer