Troon International
Overview
Join an exclusive team where culinary excellence meets premier hospitality. Riverton Pointe Golf & Country Club, a prestigious private country club located in Hilton Head area of South Carolina, is seeking a visionary Executive Chef to lead all culinary operations. This is a unique opportunity to shape the dining experience for a discerning membership base that values quality, creativity, and consistency.
Responsibilities
Oversee all kitchen operations, including à la carte dining, banquets, events, and member functions.
Lead and inspire the culinary team in daily operations and long-term strategy for increasing revenues across multiple a 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, 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 and menu guides.
Manage vendor relationships, inventory, and cost controls to ensure profitability.
Maintain high visibility within the clubhouse dining rooms and interact with members and guests to ensure quality and execution.
Manage food and labor costs to meet budgetary goals.
Uphold high standards in sanitation, safety, and kitchen organization; monitor storage and temperature controls to comply with Health Department regulations.
Work a variety of shifts, including nights, weekends, and holidays; comply with departmental and club policies and procedures.
Adapt to changing priorities with a positive, professional, and collaborative approach.
Perform 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 with excellent communication and management skills
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 anticipate guest needs and respond in a friendly, helpful manner
Consistently caring and respectful attitude
Act as a gracious host to members, guests, vendors, and candidates for employment
Full benefits package (health, dental, vision, PTO, 401k); benefits start the 1st of the month following hire
401(k) with 5% match starting the 1st of the month following 90 days of employment
Qualifications, Skills, and Experience
Minimum 5 years of progressive culinary leadership, preferably in private clubs, hotels, luxury resorts, or fine dining
Strong background in menu development, banquets, member events, staff training, kitchen operations, and financial acumen
Must speak, read, write, and understand English
ServSafe or equivalent certification
Culinary degree preferred but not required if matched with strong experience
Equal emphasis on quality, consistency, and guest experience
Leadership and team-building capabilities in a high-expectation environment
Licenses & Certifications
ServSafe or equivalent certification
Equal Opportunity Employer This employer is an equal opportunity employer. This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.
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Responsibilities
Oversee all kitchen operations, including à la carte dining, banquets, events, and member functions.
Lead and inspire the culinary team in daily operations and long-term strategy for increasing revenues across multiple a 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, 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 and menu guides.
Manage vendor relationships, inventory, and cost controls to ensure profitability.
Maintain high visibility within the clubhouse dining rooms and interact with members and guests to ensure quality and execution.
Manage food and labor costs to meet budgetary goals.
Uphold high standards in sanitation, safety, and kitchen organization; monitor storage and temperature controls to comply with Health Department regulations.
Work a variety of shifts, including nights, weekends, and holidays; comply with departmental and club policies and procedures.
Adapt to changing priorities with a positive, professional, and collaborative approach.
Perform 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 with excellent communication and management skills
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 anticipate guest needs and respond in a friendly, helpful manner
Consistently caring and respectful attitude
Act as a gracious host to members, guests, vendors, and candidates for employment
Full benefits package (health, dental, vision, PTO, 401k); benefits start the 1st of the month following hire
401(k) with 5% match starting the 1st of the month following 90 days of employment
Qualifications, Skills, and Experience
Minimum 5 years of progressive culinary leadership, preferably in private clubs, hotels, luxury resorts, or fine dining
Strong background in menu development, banquets, member events, staff training, kitchen operations, and financial acumen
Must speak, read, write, and understand English
ServSafe or equivalent certification
Culinary degree preferred but not required if matched with strong experience
Equal emphasis on quality, consistency, and guest experience
Leadership and team-building capabilities in a high-expectation environment
Licenses & Certifications
ServSafe or equivalent certification
Equal Opportunity Employer This employer is an equal opportunity employer. This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.
#J-18808-Ljbffr