We are looking for a serious cook with the heart of a teacher and the drive of a competitor. The Executive Sous Chef is not just a manager of systems, they are a leader in the kitchen, a steward of ingredients, and a partner in shaping the identity of our Lodge cuisine. The Executive Sous Chef will always conduct themselves in a professional manner that supports the Core Values at Sunriver Resort: Trust, Open & Honest Communication, and Commitment.

The Executive Sous Chef shall strive to provide exceptional service to both internal/external guests and team members at all times. They will be responsible for exemplifying Sunriver Resort Culture as well as promoting Sunriver Resort as both the Destination and Employer of Choice!

Enjoy where you work! Enjoy the benefits of working with Sunriver Resort including:

• Up to 28 days of Paid Time Off per Calendar Year
• Free Gym Membership to The Spa at Sunriver Resort
• Free Golf & Recreation Rentals
• 401k Company Matching
• Medical & Health Benefits 
• Complimentary & Discounted Stays Across CoralTree Properties
• Free Employee Assistance Program (extended to your immediate family)
• $40 Mt. Bachelor Lift Tickets
• And so much More!

This position will ideally start in December 2025. 

• Lead the kitchen when the Executive Chef is absent, with authority and calm.
• Work side by side with cooks on the line, showing, not just telling.
• Drive menu development that highlights seasonal produce, regional meats, and responsible sourcing.
• Uphold the highest standards of cleanliness, safety, and organization.
• Manage costs with intelligence, balancing creativity with sustainability.
• Train, inspire, and hold staff accountable for excellence every day.
• Ensure compliance with health, safety, sanitation, and company policies at all times.
• Perform other duties as assigned to meet business needs.

This role is about:

Seasonality & Ingredient Integrity
Respecting what our region produces, building relationships with local farms and purveyors, and ensuring our menus reflect the seasons. Every plate should tell the story of this place.

Mentorship & Education
Developing cooks, not just scheduling them. Teaching technique, fostering curiosity, and building a kitchen culture where learning is constant and craft is valued.

Regional Excellence
We don’t just want to keep up with other restaurants in the region, we want to set the standard. This role is about pushing creativity, consistency, and execution to a level that makes our Lodge a true culinary destination.

• Minimum of 7 years’ fine dining experience, with at least 3 years in a supervisory or management role.
• Strong culinary technique and a demonstrated record of mentorship.
• Proven ability to manage staff schedules, training, and performance fairly and effectively.
• Passion for local, seasonal, and sustainable ingredients.
• Ability to thrive under pressure, stay organized, and resolve conflicts professionally.
• Must possess or be able to obtain a valid Food Handler’s permit.
• Flexibility to work evenings, weekends, and holidays as required.

Working Conditions

• Must be able to stand and move for extended periods of time.
• Regularly required to bend, lift, reach, and handle kitchen equipment.
• Must be able to lift up to 40 lbs frequently and occasionally more with assistance.
• Fast-paced environment requiring focus, adaptability, and resilience.

#SunriverResort