Troon
Overview
The Executive Chef is responsible for overseeing all kitchen operations, including à la carte dining, banquets, events, and member functions. The ideal candidate is a hands-on leader who excels at building and managing a team, controlling costs, and delivering exceptional, club-style cuisine with an elevated touch. Qualifications
5+ years of kitchen experience required Proven Track record in menu development, costing, and inventory control Experience in Clubs preferred Familiarity with different cuisines, techniques, and dietary needs Culinary Degree or Certification required Food Safety manager required Responsibilities
Lead and inspire the culinary team in daily operations and long-term strategy for increasing revenues across multiple à la carte dining facilities, events and banquets Design seasonal, high-quality menus that reflect member preferences and culinary trends Maintain the highest standards for food quality, safety, sanitation, and presentation Recruit, train, and mentor and retain culinary staff to uphold club values Collaborate with the Food & Beverage Director and Private Events Coordinator on menus, budgets, forecasting, and member events Create recipes and support materials, such as recipe cards, descriptions, menu guides and/or pictures Manage vendor relationships, inventory, and cost controls to ensure profitability Maintain high visibility within the clubhouse dining rooms, interact with and develop rapport with members and guests to ensure quality and execution aligns with standards Manage food and labor costs to meet budgetary goals Uphold the highest standards in sanitation, safety, and kitchen organization Ensure a quality sanitation program is followed throughout the kitchen operation Ensure proper monitoring of storage and rotation of food products to comply with Health Department regulations Work a variety of shifts, including nights, weekends, and holidays Comply with departmental and Club policies and procedures Cope with frequently changing priorities and deadlines with optimism, professionalism & collaboration Perform all other duties as assigned What you should bring to the table
Professionalism Comprehensive knowledge of food preparation and presentation Strong background in menu engineering and staff development Proven ability to manage costs, ordering, and inventory Demonstrated leadership ability with excellent communication and management skills Strong social skills for daily member engagement Strong financial acumen, with experience managing budgets, food costs, and labor In-depth knowledge of sanitation principles Ability to work under pressure, maintain high standards, and meet deadlines Ability to delight by anticipating guest needs and responding in a friendly, helpful manner Ability to display a consistently caring and respectful attitude Act as a gracious host to members, guests, vendors and candidates for employment Seniority level
Director Employment type
Full-time Job function
Management and Manufacturing Industries
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The Executive Chef is responsible for overseeing all kitchen operations, including à la carte dining, banquets, events, and member functions. The ideal candidate is a hands-on leader who excels at building and managing a team, controlling costs, and delivering exceptional, club-style cuisine with an elevated touch. Qualifications
5+ years of kitchen experience required Proven Track record in menu development, costing, and inventory control Experience in Clubs preferred Familiarity with different cuisines, techniques, and dietary needs Culinary Degree or Certification required Food Safety manager required Responsibilities
Lead and inspire the culinary team in daily operations and long-term strategy for increasing revenues across multiple à la carte dining facilities, events and banquets Design seasonal, high-quality menus that reflect member preferences and culinary trends Maintain the highest standards for food quality, safety, sanitation, and presentation Recruit, train, and mentor and retain culinary staff to uphold club values Collaborate with the Food & Beverage Director and Private Events Coordinator on menus, budgets, forecasting, and member events Create recipes and support materials, such as recipe cards, descriptions, menu guides and/or pictures Manage vendor relationships, inventory, and cost controls to ensure profitability Maintain high visibility within the clubhouse dining rooms, interact with and develop rapport with members and guests to ensure quality and execution aligns with standards Manage food and labor costs to meet budgetary goals Uphold the highest standards in sanitation, safety, and kitchen organization Ensure a quality sanitation program is followed throughout the kitchen operation Ensure proper monitoring of storage and rotation of food products to comply with Health Department regulations Work a variety of shifts, including nights, weekends, and holidays Comply with departmental and Club policies and procedures Cope with frequently changing priorities and deadlines with optimism, professionalism & collaboration Perform all other duties as assigned What you should bring to the table
Professionalism Comprehensive knowledge of food preparation and presentation Strong background in menu engineering and staff development Proven ability to manage costs, ordering, and inventory Demonstrated leadership ability with excellent communication and management skills Strong social skills for daily member engagement Strong financial acumen, with experience managing budgets, food costs, and labor In-depth knowledge of sanitation principles Ability to work under pressure, maintain high standards, and meet deadlines Ability to delight by anticipating guest needs and responding in a friendly, helpful manner Ability to display a consistently caring and respectful attitude Act as a gracious host to members, guests, vendors and candidates for employment Seniority level
Director Employment type
Full-time Job function
Management and Manufacturing Industries
#J-18808-Ljbffr