Troon
Flagstaff Ranch Golf Club in Flagstaff, Arizona is excited to announce an exceptional career opportunity for an
Executive Chef . The position starts
immediately .
Position Overview The Executive Chef will lead, recruit, and develop the culinary team, overseeing all food production for the club’s restaurant, banquets, and seasonal venues on the golf course. Duties include menu development, recipe creation, purchasing oversight, and labor budget management. The role requires innovative ideas to enhance the food and beverage experience while maintaining the highest professionalism and adhering to club service standards. Excellent verbal and written communication skills are essential.
Club Overview Flagstaff Ranch Golf Club is an 18‑hole private, member‑owned club in Flagstaff, Arizona. Ranked by Golfweek as the 15th Best in the State and 21st by Golf Digest, the club sits at over 7,000 feet in a forest of Ponderosa pine. The club offers a full‑service food and beverage operation, a 26,000‑sq‑ft clubhouse, fitness center, swimming pool, tennis/pickleball courts, youth activity center, and a generous residential community with 400 full family memberships.
Key Responsibilities Operations
Understand and review member satisfaction metrics, financial goals, and culinary operation objectives with direct reports.
Prepare budget data; project annual food, labor, and other costs; monitor actual results and take corrective action.
Assist the F&B Director in developing and monitoring the F&B budget and procedures.
Consult with the Dining/Events Manager on food production for special events.
Interact with F&B staff to ensure food production exceeds member and guest expectations.
Reinforce and create standard operating procedures for all dining areas.
Keep current on food and beverage industry matters.
Approve requisitions of products and food supplies.
Plan menus for all club food outlets.
Cook or supervise cooking of items requiring skillful preparation.
Develop standard recipes and techniques for high‑quality, low‑cost food; exercise portion control and assist in menu pricing.
Establish controls to minimize food/supply waste and theft.
Support safe work habits and a safe working environment.
Ensure compliance with health, safety, liquor consumption, and all other food and beverage requirements.
Evaluate products to assure quality, price, and related goods meet standards.
Maintain sanitation, cleanliness, and safety in all kitchen areas.
Implement training to increase safety, sanitation, and accident prevention knowledge.
Plan and ensure special club events are well‑conceived and executed.
Ensure proper staffing for maximum productivity and quality; control food and payroll costs for profitability.
Produce high volume, accurate, complete, high‑quality work on time.
Perform other duties as directed.
Leadership
Motivate and act as a positive, enthusiastic team member.
Interact positively with management, coworkers, members, and the public to promote teamwork and professional approach.
Coordinate with other department leaders to ensure consistent standards for high member satisfaction.
Act as a collaborative team player who supports hands‑on leadership when necessary.
Maintain punctuality, follow directions, receive criticism, get along with co‑workers and supervisors, treat co‑workers, supervisors, and members/guests with respect and courtesy, and refrain from abusive, insubordinate, or violent behavior.
Coordinate culinary team hiring, orientations, and training to create a culture of teamwork and compliance with club policies and regulations.
Hold regular staff meetings with direct reports to keep them informed of activities and expectations.
Evaluate personnel, ensuring standards of conduct and delivery are maintained; supervise appearance, hospitality, service, and cleanliness.
Teach and train all food service personnel, working with staff responsible for operations.
Ensure associates understand performance expectations and tasks are conveyed clearly.
Establish and enhance operating standards for personnel and evaluate knowledge and execution.
Conduct training programs on service techniques, menu knowledge, sanitation, team building, and conflict resolution.
Recruit and develop team members, focusing on positive membership satisfaction outcomes.
Member and Guest Service
Frequent dining area visits to welcome, interact, and build relationships with members.
Maintain a highly visible, respectful presence; communicate expectations to diverse staff and motivate them accordingly.
Respond to member requests and find creative accommodation solutions.
Collaborate with the House Committee to maximize member satisfaction.
Qualifications Minimum five (5) years of hospitality managerial experience, preferably in upscale environments such as private equity golf clubs, resorts, or fine dining. Proven record in food and beverage operations, hiring, training, menu planning, and budgeting is required.
Education Bachelor’s degree (B.A.) from a four‑year college or university; or four years of related experience and/or training; or an equivalent combination of education and experience.
3>Language Skills Ability to read, analyze, and interpret business periodicals, professional journals, technical procedures, and governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to present information and respond to questions from managers, committees, suppliers, members, and staff.
Computer Skills Working knowledge of various computer software programs.
Compensation & Benefits Salary is open and commensurate with qualifications and experience. Performance bonus based on criteria established by the General Manager. Standard benefits package applies, plus ongoing training and education allowance.
#J-18808-Ljbffr
Executive Chef . The position starts
immediately .
Position Overview The Executive Chef will lead, recruit, and develop the culinary team, overseeing all food production for the club’s restaurant, banquets, and seasonal venues on the golf course. Duties include menu development, recipe creation, purchasing oversight, and labor budget management. The role requires innovative ideas to enhance the food and beverage experience while maintaining the highest professionalism and adhering to club service standards. Excellent verbal and written communication skills are essential.
Club Overview Flagstaff Ranch Golf Club is an 18‑hole private, member‑owned club in Flagstaff, Arizona. Ranked by Golfweek as the 15th Best in the State and 21st by Golf Digest, the club sits at over 7,000 feet in a forest of Ponderosa pine. The club offers a full‑service food and beverage operation, a 26,000‑sq‑ft clubhouse, fitness center, swimming pool, tennis/pickleball courts, youth activity center, and a generous residential community with 400 full family memberships.
Key Responsibilities Operations
Understand and review member satisfaction metrics, financial goals, and culinary operation objectives with direct reports.
Prepare budget data; project annual food, labor, and other costs; monitor actual results and take corrective action.
Assist the F&B Director in developing and monitoring the F&B budget and procedures.
Consult with the Dining/Events Manager on food production for special events.
Interact with F&B staff to ensure food production exceeds member and guest expectations.
Reinforce and create standard operating procedures for all dining areas.
Keep current on food and beverage industry matters.
Approve requisitions of products and food supplies.
Plan menus for all club food outlets.
Cook or supervise cooking of items requiring skillful preparation.
Develop standard recipes and techniques for high‑quality, low‑cost food; exercise portion control and assist in menu pricing.
Establish controls to minimize food/supply waste and theft.
Support safe work habits and a safe working environment.
Ensure compliance with health, safety, liquor consumption, and all other food and beverage requirements.
Evaluate products to assure quality, price, and related goods meet standards.
Maintain sanitation, cleanliness, and safety in all kitchen areas.
Implement training to increase safety, sanitation, and accident prevention knowledge.
Plan and ensure special club events are well‑conceived and executed.
Ensure proper staffing for maximum productivity and quality; control food and payroll costs for profitability.
Produce high volume, accurate, complete, high‑quality work on time.
Perform other duties as directed.
Leadership
Motivate and act as a positive, enthusiastic team member.
Interact positively with management, coworkers, members, and the public to promote teamwork and professional approach.
Coordinate with other department leaders to ensure consistent standards for high member satisfaction.
Act as a collaborative team player who supports hands‑on leadership when necessary.
Maintain punctuality, follow directions, receive criticism, get along with co‑workers and supervisors, treat co‑workers, supervisors, and members/guests with respect and courtesy, and refrain from abusive, insubordinate, or violent behavior.
Coordinate culinary team hiring, orientations, and training to create a culture of teamwork and compliance with club policies and regulations.
Hold regular staff meetings with direct reports to keep them informed of activities and expectations.
Evaluate personnel, ensuring standards of conduct and delivery are maintained; supervise appearance, hospitality, service, and cleanliness.
Teach and train all food service personnel, working with staff responsible for operations.
Ensure associates understand performance expectations and tasks are conveyed clearly.
Establish and enhance operating standards for personnel and evaluate knowledge and execution.
Conduct training programs on service techniques, menu knowledge, sanitation, team building, and conflict resolution.
Recruit and develop team members, focusing on positive membership satisfaction outcomes.
Member and Guest Service
Frequent dining area visits to welcome, interact, and build relationships with members.
Maintain a highly visible, respectful presence; communicate expectations to diverse staff and motivate them accordingly.
Respond to member requests and find creative accommodation solutions.
Collaborate with the House Committee to maximize member satisfaction.
Qualifications Minimum five (5) years of hospitality managerial experience, preferably in upscale environments such as private equity golf clubs, resorts, or fine dining. Proven record in food and beverage operations, hiring, training, menu planning, and budgeting is required.
Education Bachelor’s degree (B.A.) from a four‑year college or university; or four years of related experience and/or training; or an equivalent combination of education and experience.
3>Language Skills Ability to read, analyze, and interpret business periodicals, professional journals, technical procedures, and governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to present information and respond to questions from managers, committees, suppliers, members, and staff.
Computer Skills Working knowledge of various computer software programs.
Compensation & Benefits Salary is open and commensurate with qualifications and experience. Performance bonus based on criteria established by the General Manager. Standard benefits package applies, plus ongoing training and education allowance.
#J-18808-Ljbffr