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

Dream Golf • Bandon, OR

49d • Onsite

About The Position

As Chef de Cuisine at Ghost Tree Grill, you'll lead the kitchen of Bandon Dunes' premier Pacific Northwest steakhouse and raw bar. 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. This is a hands-on leadership role. 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. Working with our Executive Chef, you'll help develop menus that showcase the best of the Pacific Northwest while managing the full scope of kitchen operations: food costs, inventory, team leadership, scheduling, and maintaining consistency during high-volume service. You'll need the technical skills to handle premium proteins and fresh seafood with precision, and the operational experience to run a kitchen that's open seven days a week, year-round. This isn't a job where you manage from behind a desk. It's for a chef who thrives on the line, takes pride in every plate, and knows how to keep a team sharp even when the dining room is packed. Ideal candidates have at least 10 years of culinary experience and 5 years of Chef/Manager experience in an upscale, modern steakhouse.

Requirements

• 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.
• You have real kitchen leadership experience. Five years of culinary experience with supervisory or management responsibilities.
• 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.
• You're committed to quality. You understand that consistency matters as much as creativity, and you have the attention to detail needed to maintain high standards every service.

Nice To Haves

• A culinary degree is great, but we care more about your ability to lead a kitchen during a busy dinner service.
• Ideal candidates have at least 10 years of culinary experience and 5 years of Chef/Manager experience in an upscale, modern steakhouse.

Responsibilities

• Lead Daily Operations: Oversee food production for our restaurant, banquets, and special 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: Work with the Chef to ensure every dish meets our high standards of flavor, presentation, and cost-efficiency.
• Strategize Smartly: Assist with inventory, pricing, and cost controls to maximize profitability.
• Drive Excellence: To uphold a pristine environment and monitor sanitation, safety, and kitchen conditions.

Benefits

• Comprehensive Benefits Package: Enjoy a well-rounded benefits package that covers your health, wellness, and financial future.
• Paid Time Off: Take the time you need to relax and recharge with our PTO plan.
• Free Golf Privileges: Tee off at some of the most iconic courses in the world with complimentary golf access.
• Quarterly Incentives: When our team meets resort-wide performance goals, we get rewarded.
• Complimentary Lunch: Stay energized with a complimentary lunch in our Staff Cafe during your shift.
• Resort Discounts: Save on dining and merchandise throughout the resort.
• Supportive Work Environment: Be part of a team that supports your growth and success, with opportunities to thrive in a collaborative atmosphere.
• Career Growth: Take advantage of continuous training and development opportunities to advance your career.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed
• Number of Employees: 101-250 employees