Executive Sous Chef

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.

• The Executive Sous Chef collaborates with the Executive Chef to oversee food production for all outlets, banquet events, and club functions, ensuring that quality and cost standards are consistently met.

• Collaborates with the Executive Chef on inventory management, pricing, cost controls, product ordering, requisitioning, and issuing supplies for food production.
• Leads and supervises the kitchen staff under the Executive Chef’s direction.
• Leads the training and development of all BOH staff members.
• Collaborates with the Executive Chef to plan tasks, create work schedules, and assign duties.
• Monitors and guides the daily work activities of the kitchen team.
• Enforces sanitation and safety protocols to maintain a clean and safe kitchen environment.
• Establishes and oversees controls to minimize food and supply waste and prevent theft.
• Assists the Executive Chef in coordinating menu planning and production activities.
• Ensures high standards of quality, cost, presentation, and flavor of prepared foods.
• Maximizes productivity while ensuring the team maintains high quality standards.
• Inspects kitchen equipment conditions and advises on necessary repairs, maintenance, and upkeep.
• Assists with administrative tasks such as invoice coding, vendor selection, food costing, and staff scheduling.
• Refines and updates processes and procedures for BOH operations to ensure efficiency and consistency.

• College degree preferred.
• Strong banquet experience is a plus.
• 3+ years of management experience, with 5+ years in culinary, including supervisory roles (luxury hotel or golf resort experience is highly valued).
• State-certified and/or Serve Safe certified.
• Proven expertise in food control and operational efficiency, with the ability to lead and manage teams of 40+.
• Exceptional multitasking abilities, a strong sense of urgency, attention to detail, and the ability to solve problems and handle multiple tasks under pressure with minimal supervision.
• Flexible and adaptable, able to work evenings, weekends, and holidays as required.
• Professional demeanor with a positive attitude and excellent presentation.
• Strong decision-making skills, focused on achieving operational goals.

• Sous Chefs, Sauce Cook, Fry Cook, Line Prep Cook, Breakfast Cook, Garde Manger, Butcher, Broiler Cook, Assistant Cook, Sauté Cook, Salad Preparation Assistant, Dish Stewards

• Full-Time Regular, Salaried, Exempt

Sand Valley LLC is an Equal Opportunity Employer