Sous Chef - Lead Kitchen, Mentor Team, Elevate Dining

Dreamgolf; Oregon (WI); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Comprehensive Benefits

Paid Time Off

Free Golf Privileges

Quarterly Incentives

Complimentary Lunch

Resort Discounts

Supportive Work Environment

Career Growth

Job summary

Bandon Dunes Golf Resort on the Oregon coast is seeking a Sous Chef to work with our culinary team and bring your creativity and expertise.

You will lead daily operations for our restaurant, banquets, and events, supervise and mentor staff, and partner with the Chef to maintain high standards of flavor, presentation, and cost control. This role requires at least 2 years kitchen leadership, Serve Safe certification, and flexibility for evenings, weekends, and holidays.

Qualifications

• 2+ years of kitchen supervisory or management experience.
• State or Serve Safe certification for food safety.
• Proven leadership in team management and training.
• Ability to work evenings, weekends, and holiday shifts.
• Professionalism and polished demeanor for leading a team.
• Strong problem-solving under pressure.

Responsibilities

• Lead Daily Operations: Oversee food production for restaurant, banquets, and events.
• Be the Chef’s Right Hand: Take charge in the kitchen when the Chef is away, ensuring seamless operations.
• Mentor Your Team: Train, guide, and manage kitchen staff while fostering a collaborative environment.
• Elevate Quality: Ensure every dish meets high standards of flavor, presentation, and cost-efficiency.
• Strategize Smartly: Assist with inventory, pricing, and cost controls to maximize profitability.
• Drive Excellence: Uphold sanitation, safety, and kitchen condition standards.

Skills

Culinary Expertise

Leadership

Flexibility

Professionalism

Problem-Solving

Job description

Bandon Dunes Golf Resort on the Oregon coast is seeking a Sous Chef to work with our culinary team and bring your creativity and expertise.

You will lead daily operations for our restaurant, banquets, and events, supervise and mentor staff, and partner with the Chef to maintain high standards of flavor, presentation, and cost control. This role requires at least 2 years kitchen leadership, Serve Safe certification, and flexibility for evenings, weekends, and holidays.