Executive Chef

The Executive Chef will lead in the execution of the propertys culinary strategy. Responsible for the overall success of the Food and Beverage Kitchen department including staffing menu planning ordering vendor management food production staff training and development inventory catering and budgeting and guest satisfaction.

Compensation: $200000-$225000 BOE

• Regularly walks the dining room floor during meal service to interact with and develop rapport with members and guests and to ensure quality and execution is according to standard.
• The majority of each day is to be dedicated to management and supervisory duties.
• Manages all major Food and Beverage Kitchen operating expenses set margins and manages against projections. Adopts and incorporates best practices to include the use of recommended inventory management software and other analytics tools.
• Creates events and theme menus ideas for ice sculptures decorations banquets and special events.
• Directs ordering amounts inventory levels timing of orders receiving invoice settling and equipment maintenance.
• Inspects selects and uses only the freshest fruits vegetables meats fish fowl and other food products in order to maintain the highest standard in the preparation of all menu items.
• Maintains quality of food products and ensures consistency in food delivery and standards.
• Measures effectiveness of the Food and Beverage Kitchen department through the Food and Beverage profit and service performance of the facility.
• Creates recipes and support materials such as recipe cards descriptions menu guides and/or pictures.
• Develops strong working relationships with all Troon preferred suppliers and actively participates in recommended programming.
• Ensures that a quality sanitation program is followed throughout the Kitchen operation.
• Ensures proper monitoring of storage (including temperature setting) and rotation of food products to comply with Health Department regulations.
• Responsible for interviewing hiring training planning assigning and directing work evaluating performance rewarding and disciplining associates; addresses complaints and resolves
• Manages department members that may include but is not limited to: Chefs Cooks Stewards.
• Assures that effective orientation and training are given to each new associate. Develops ongoing training programs.
• Monitors business volume forecast and plans accordingly in areas of manpower productivity costs and other expenses.
• Responsible for implementing and maintaining excellent service to achieve guest satisfaction.
• Actively participates in ongoing communications with Corporate F&B team and other networking events.
• Incorporates safe work practices in job performance.
• Regular and reliable attendance.
• Performs other duties as required.

One or two to three years experience and/or training; or equivalent combination of education and experience. Multi-unit restaurant/banquet experience helpful.

Frequently stands walks talks hears tastes smells uses hands reaches with hands and arms. Occasionally stoops kneels crouches or crawls. Frequently lifts up to 25 pounds and occasionally lifts up to 100 pounds (team lift). Occasionally works in wet or humid conditions (non-weather). Regularly works in extreme cold and heat (non-weather). Occasionally works near moving mechanical parts toxic or caustic chemicals and in outdoor weather conditions. Noise level is moderate.

Benefits & Other Compensation:
This position includes eligibility for the following benefits subject to applicable plan terms:

• HealthcareBenefitsMedicalDental andVision coverage

• RetirementBenefits401(k) with employer match (19 years of age and older)

• Time Off Paid time off (PTO) and leaves of absencein accordance withapplicable law and eligibility criteria

• AdditionalCompensation Eligibility forBonusesCommissionsServiceChargeEmployeeMeals

Eligibility for benefits and the specific terms conditions and offerings are governed by the applicableplandocuments and company policies which may be amended at the Companys discretion.

About Troon

Founded in 1990 and headquartered in Scottsdale AZ Troon is the worlds largest professional club management company that specializes in services in golf hospitality and residential communities.âWith more than 900 locations in 45 states and 27 countries Troon is a leading employer in hospitality.âGuided by values that emphasize being infectiously energetic consciously kind and humbly prosperousâTroon offers professionals the opportunity to grow and succeed within a globally respected organization.âLearn more atâ.â

Required Experience:

IC