Troon International
Meadowcreek Golf Course
1400 Pen Park Rd
Charlottesville, VA 22901, USA
Assists in the execution of the property’s culinary strategy. Responsible for the overall operations for the back ofhouseand kitchen area of a restaurant. Kitchen managers hire staff, purchasefoodand stock,monitorinventory,rotationand cleanlinessprocesses, andensure thateveryone is trainedonproper food preparation and kitchen safety techniques. Prepares food orders in a timely mannerto ensure proper stocking to meet demand. Assistsinexpeditingorders andfacilitatingefficient workflows to ensure guest order accuracy and timeliness. Assistsin the development of menu items and recipes. Developsfood prep lists. Maintains andmonitorsbudgeted food costs. Maintains sanitation standards andassistswith health department inspections. Conducts monthly inventory of food and other supplies. Monitors and receives all ordered food products and supplies, ensures proper storage. Assiststhe department manager in interviewing, training, planning, assigning, and directing work. Make recommendations when hiring, evaluating performance, rewarding, and disciplining associates. Addresses complaints and resolves problems. Assists in the coordination of department members that may include, but is not limited to: Cooks, Lead Cook, and Pantry Cook. Assistsin monitoring business volume forecast and plans accordingly in areas ofmanpower, productivity,costsand other expenses. Incorporates safe work practices in job performance. Regular and reliable attendance. Performs other duties asrequired. Minimum Requirements 1 year of related experience and/or training; or equivalent combination of education and experience. Physical Demands: Frequently stands, walks, uses handsto fingerfeel or handle, reaches with hands and arms. Regularly talks orhears. Occasionally sits, climbs, balances, stoops, kneels, crouches, crawls,tastesor smells. Frequentlylifts upto 25 pounds and regularlylifts upto 50 pounds. Frequently works in extreme heat (non-weather), in areas with moving mechanical parts and with toxic or caustic chemicals. Occasionally works in extreme cold (non-weather).Noiselevel is moderate. Certificates / Licenses: Associate’s degree (AA) or equivalent from two-year college or technical school preferred in hotel and restaurant management and/or key leadership role. A combination of practical experience and education will be considered as an alternative. Must be ServSafe Certified (Food Manager & Alcohol) or TIPS equivalent. Working knowledge in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports. Applicable Sanitation Training Job Knowledge, Skill, and Ability Preferences: Excellent Leadership ability including skills to communicate and express ideas and directives clearly to associates. Strong problem analysis and problem resolution at both a functional level. Strong multi-tasking,organizationaland time management skills to ensure a quick response to client needs. Strong written and verbal communication skills. Strong leadershipand peoplemanagement skills. Professional and courteous demeanor. Ability to create high performance teams and to bea strong teamplayer. Demonstrate a strong commitment to company values. Organizational development abilities with a strong focus on individual and team advancement. Computerproficiencyin Microsoft products such as Word, Excel,PowerPointand Microsoft Outlook. Budget and forecasting knowledge and abilities to create andmaintaineffective financial accountabilitytothe company and to the ownership. Complete and comprehensive understanding of the physical infrastructure,foodand beverage controls and financialback officesystems of a hospitality/food service environment. Working knowledge of food and beverage service equipment and current trends. Exceptional personal hygiene and positive representation of the organization to Troon employees,clientsand vendors. Fluent in English speaking,writingand understanding. This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to time. Qualifications
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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Assists in the execution of the property’s culinary strategy. Responsible for the overall operations for the back ofhouseand kitchen area of a restaurant. Kitchen managers hire staff, purchasefoodand stock,monitorinventory,rotationand cleanlinessprocesses, andensure thateveryone is trainedonproper food preparation and kitchen safety techniques. Prepares food orders in a timely mannerto ensure proper stocking to meet demand. Assistsinexpeditingorders andfacilitatingefficient workflows to ensure guest order accuracy and timeliness. Assistsin the development of menu items and recipes. Developsfood prep lists. Maintains andmonitorsbudgeted food costs. Maintains sanitation standards andassistswith health department inspections. Conducts monthly inventory of food and other supplies. Monitors and receives all ordered food products and supplies, ensures proper storage. Assiststhe department manager in interviewing, training, planning, assigning, and directing work. Make recommendations when hiring, evaluating performance, rewarding, and disciplining associates. Addresses complaints and resolves problems. Assists in the coordination of department members that may include, but is not limited to: Cooks, Lead Cook, and Pantry Cook. Assistsin monitoring business volume forecast and plans accordingly in areas ofmanpower, productivity,costsand other expenses. Incorporates safe work practices in job performance. Regular and reliable attendance. Performs other duties asrequired. Minimum Requirements 1 year of related experience and/or training; or equivalent combination of education and experience. Physical Demands: Frequently stands, walks, uses handsto fingerfeel or handle, reaches with hands and arms. Regularly talks orhears. Occasionally sits, climbs, balances, stoops, kneels, crouches, crawls,tastesor smells. Frequentlylifts upto 25 pounds and regularlylifts upto 50 pounds. Frequently works in extreme heat (non-weather), in areas with moving mechanical parts and with toxic or caustic chemicals. Occasionally works in extreme cold (non-weather).Noiselevel is moderate. Certificates / Licenses: Associate’s degree (AA) or equivalent from two-year college or technical school preferred in hotel and restaurant management and/or key leadership role. A combination of practical experience and education will be considered as an alternative. Must be ServSafe Certified (Food Manager & Alcohol) or TIPS equivalent. Working knowledge in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports. Applicable Sanitation Training Job Knowledge, Skill, and Ability Preferences: Excellent Leadership ability including skills to communicate and express ideas and directives clearly to associates. Strong problem analysis and problem resolution at both a functional level. Strong multi-tasking,organizationaland time management skills to ensure a quick response to client needs. Strong written and verbal communication skills. Strong leadershipand peoplemanagement skills. Professional and courteous demeanor. Ability to create high performance teams and to bea strong teamplayer. Demonstrate a strong commitment to company values. Organizational development abilities with a strong focus on individual and team advancement. Computerproficiencyin Microsoft products such as Word, Excel,PowerPointand Microsoft Outlook. Budget and forecasting knowledge and abilities to create andmaintaineffective financial accountabilitytothe company and to the ownership. Complete and comprehensive understanding of the physical infrastructure,foodand beverage controls and financialback officesystems of a hospitality/food service environment. Working knowledge of food and beverage service equipment and current trends. Exceptional personal hygiene and positive representation of the organization to Troon employees,clientsand vendors. Fluent in English speaking,writingand understanding. This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to time. Qualifications
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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