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Chef de Cuisine @ Ghost Tree Grill @ Bandon Dunes Golf Resort

Bandon, OR · Full-time

Sponsorship not specifiedDetected 257 days ago

Inventory ManagementLeadershipFood Safety

About the role

Located steps from Old Macdonald's 18th green, Ghost Tree serves discerning guests who've traveled from around the world to experience championship golf-and who expect the same level of excellence at the table.
You'll work the line alongside your team during service, ensuring every dish-from locally sourced oysters at the raw bar to dry-aged steaks and Northwest seasonal ingredients-meets our high standards.
You'll see golfers finishing their rounds and settling in at the bar, locals celebrating special occasions, and guests who expect both flawless execution and genuine hospitality.

Responsibilities

Lead Daily Operations: Oversee food production for our restaurant, banquets, and special events.
Mentor Your Team: Train, guide, and manage kitchen staff while fostering a collaborative environment.
Drive Excellence: To uphold a pristine environment and monitor sanitation, safety, and kitchen conditions.
As Chef de Cuisine at Ghost Tree Grill, you'll lead the kitchen of Bandon Dunes' premier Pacific Northwest steakhouse and raw bar.
Working with our Executive Chef, you'll help develop menus that showcase the best of the
Train, guide, and manage kitchen staff while fostering a collaborative environment.

Requirements

You have real kitchen leadership experience.
Five years of culinary experience with supervisory or management responsibilities.
A culinary degree is great, but we care more about your ability to lead a kitchen during a busy dinner service.
State certification and/or ServSafe certification required.
You know that proper food handling isn't optional, and you can teach and enforce these standards with your team.
You can handle the pressure.
You can explain complex cooking techniques to new staff, have honest performance conversations with struggling employees, and work collaboratively with managers from other departments.
Lead from the front, not the back office. This is a working chef position. You'll be on the line during service, training your team, and making sure every dish meets our standards. When things get busy (and they will), you'll be right there solving problems in real time.
Manage the business side of food. Work with our Executive Chef on inventory management, food costs, pricing, and ordering. You'll need to balance creativity with profitability - great food that loses money isn't sustainable.
Build and develop your culinary team. You'll hire, train, and manage kitchen staff. This means having difficult conversations about performance, creating work schedules that actually work, and helping people grow their skills in a demanding environment.
Maintain standards that matter. Ensure food quality, safety, and sanitation standards are consistently met. Health inspectors don't care about excuses, and neither do guests with food allergies.
Collaborate across the operation. Work closely with front-of-house managers to ensure seamless service and communicate with other departments when your kitchen needs impact their operations.
What Makes You a Great Fit:
You have real kitchen leadership experience. Five years of culinary experience with supervisory or management responsibilities. A culinary degree is great, but we care more about your ability to lead a kitchen during a busy dinner service.
You understand food safety and compliance. State certification and/or ServSafe certification required. You know that proper food handling isn't optional, and you can teach and enforce these standards with your team.
You can handle the pressure. Resort kitchens operate at a different pace than most restaurants. When 200 golfers want dinner after their round, there's no room for error. You stay calm, think clearly, and keep your team focused when things get intense.
You communicate effectively. You can explain complex cooking techniques to new staff, have honest performance conversations with struggling employees, and work collaboratively with managers from other departments.

Skills

Ideal candidates have at least 10 years of culinary experience and 5 years of Chef/Manager experience in an upscale, modern steakhouse.

Benefits

Enjoy a well-rounded benefits package that covers your health, wellness, and financial future.

Company info

Bandon Preserve, an award-winning par-3 course, and Shorty's, which opened in 2024.
All net proceeds from both courses fund the Bandon Dunes Charitable Foundation, supporting communities along the South Coast of Oregon.
Beyond premier golf, guests delight in a variety of dining options at Bandon Dunes' collection of restaurants.
Whether you're looking to enjoy locally-sourced, Pacific-Northwest cuisine accompanied by an award-winning wine list or prefer kicking back in a Scottish-style setting with traditional pub fare and local microbrews, there is something for everyone.
Working at Bandon Dunes is a dream for golf fans, outdoor enthusiasts, and hospitality professionals alike.
The Bandon Dunes team works together to create trips of a lifetime for our guests.
We are passionate stewards of our resort, community, and environment.
As an endlessly curious group, we ask questions, share ideas, and always look for a better way.
With a hard-working attitude, we help guide our guests through their pure golf experience, immersed in Oregon's natural beauty and away from the demands of daily life.
Take advantage of continuous training and development opportunities to advance your career.
If you're a chef who finds satisfaction in leading a team, creating exceptional food, and maintaining high standards in a beautiful coastal setting, we'd like to hear from you.
This role reports to our Executive Chef and offers the opportunity to make a real impact on guest experiences.
At Bandon Dunes Golf Resort, we are proud to be an equal opportunity employer.
We value diversity and are committed to creating an inclusive environment for all employees. #bandondunes #LI-WD1

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