The Executive Sous Chef is a key leader responsible for driving the culinary vision and operational excellence of the resort’s food and beverage program. Working closely with—and in the absence of—the Executive Chef, this role ensures the highest standards of creativity, consistency, and execution across all kitchen operations. The Executive Sous Chef provides daily leadership to the culinary team, fostering a culture of mentorship, innovation, and accountability that results in a memorable guest experience. This individual champions the resort’s purpose and values, consistently modeling the supporting behaviors that uphold Sunriver Resort’s commitment to excellence, professionalism, and hospitality at every level.

The Executive Sous Chef will always conduct themselves in a manner which supports the Core Values of Sunriver Resort: Trust, Open and Honest Communication, and Commitment. Trust, Open & Honest Communication, and Commitment. The Executive Sous Chef shall strive to provide excellence at all times. S/he will be responsible for exemplifying Sunriver Resort Culture as well as promoting Sunriver Resort as both the Destination and Employer of Choice!

Enjoy the benefits of working for Sunriver Resort Including:

• Paid Time Off
• Free Gym Membership
• Free Golf and Recreation 
• 50% Food and Beverage
• 50% off Retail
• And More!

• Act as Executive Chef in his or her absence
• Must be proficient in and able to demonstrate current food trends and techniques
• Maintain professional guest relations;
• Display knowledge of food preparation;
• Assist in selecting, training, scheduling, supervising, and counseling employees according to Sunriver Resort policies and procedures;
• Complete all paperwork as assigned;
• Coordinate smooth operation of food preparation line by supervising line staff;
• Prepare food as required;
• Direct cleanliness of kitchen area;
• Maintain resort kitchen equipment;
• Display knowledge of safe operation of kitchen equipment;
• Maintain security of kitchen area;
• Direct control of food and labor costs.
• Train staff in use of working menus.
• Direct staff in sanitary food handling techniques;
• Display understanding of Sunriver Resort appearance standards
• Attend all mandatory meetings;
• Complete other duties as assigned, to include cross training.

• Must be able to work well under pressure;
• Must be able to accurately follow instructions (verbally and written);
• Must possess strong communication skills;
• Must have excellent listening skills;
• Must have the ability to resolve problems/conflicts
• Must have a passion for creating an exceptional experience for all guests;
• Highly organized approach
• Maintains constant awareness of safety issues, (i.e. broken glass, frayed electrical cords, leaks, broken locks and suspicious persons)
• Acts with responsibility towards all company property, supplies and equipment;
• Maintains a professional appearance by following all Sunriver Resort standards with regard to Dress/Uniform Code, Hygiene and Grooming.
• Minimum 7 years experience in fine dining, minimum 3 years in similar role, resort/hotel kitchen;
• Active Food Handler’s permit or ability to obtain one;
• Ability to read and communicate through written menu requirements.
• Supervisory skills including training, communication, and organization.
• Ability to work a flexible schedule that will include evenings, weekends and holidays;
• Ability to work well with others and function well in a fast-paced environment.
• Able to communicate well with staff and guests
• Ability to stand for entire shift if necessary;
• Must be able to perform simple grasping, fine manipulation, and repetitive hand & arm movements frequently, and squeezing & overhead reaching occasionally; 
• Must be able to personally lift up to 40 lbs on a frequent basis;
• Must be able to occasionally lift over 40 lbs. with assistance;
• Must be able to bend, squat, crawl, kneel, push, pull, walk on uneven surfaces and reach on a continuous basis.