Dreamgolf

Breakfast Sous Chef

Nekoosa, WI

Sponsorship not specifiedDetected 1 day ago

MentoringFood Safety

About the role

Working alongside culinary and front of house leaders, this hands-on leader sets priorities, cooks with the team, and keeps service moving with care and consistency.
The Breakfast Sous Chef also prepares the kitchen and team for a smooth transition into later meal periods.

Maintain standards for taste, presentation, portioning, timing, food safety, and sanitation.
Partner with the Executive Chef and Executive Sous Chef on scheduling, inventory, ordering, receiving, food cost, and waste management.
Complete other duties as assigned to support the culinary operation.

ServSafe Manager certification or the ability to obtain it within 30 days of hire.
Ability to stand and move throughout the kitchen for extended periods, including frequent bending, reaching, twisting, pushing, and pulling.
Ability to lift and carry food, supplies, and equipment weighing up to 50 pounds.
Availability to work mornings, weekends, and holidays based on business needs.
Physical Requirements & Working Conditions
Safe operation of knives and commercial kitchen equipment.
Work takes place in a commercial kitchen with regular exposure to heat, steam, open flames, hot surfaces, sharp tools, cold storage, and wet or slippery floors.
Complimentary team member housing is available through October 31 for those whose permanent residence is at least 50 miles from Sand Valley.
Golf Privileges
Retail & Restaurant Discounts

Plan production based on reservations, menus, anticipated business levels, and product availability.
Coordinate with front of house leaders on service flow, guest requests, and product availability.
Monitor kitchen equipment and communicate maintenance, supply, or repair needs.
Contribute to breakfast menu planning and seasonal adjustments.
Prepare the kitchen and team for a clear handoff into later service.
Two or more years of progressive culinary experience, including experience leading a shift or culinary team.
Breakfast, brunch, resort, hotel, or high-volume restaurant experience preferred.
Strong cooking fundamentals and knowledge of production planning, portion control, food safety, and sanitation.

Set priorities, assign responsibilities, and provide clear direction and coaching that fosters skill development.

Equal Opportunity Employer We participate in E-Verify to confirm employment eligibility. #sandvalley

This listing is sourced directly from Dreamgolf's careers page and normalized into a canonical job model.