Executive Chef

General Purpose:

As the senior leader of the culinary team, the Executive Chef fosters a culture that

consistently Creates Opportunities to Exceed Member Experiences through outstanding food and beverage occasions across all dining areas (Culinary Center, Pizza Kitchen, and Bahama Bar). Leads in the execution of the property's culinary strategy. Responsible for the overall success of the Food and Beverage Kitchen department including, staffing, menu planning, providing input for ordering, food production, staff training and development, catering, and guest satisfaction.

Pay Range: $130,000 - $150,000

Essential Duties:

Provides input for 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 that are attainable based on the facilities.

Jointly with F&B Manager 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.

Establish a controllable method for moving inventory from the Cc to the BB, pizza kitchen and cart facilitating COGS accountability

Responsible for interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates; addresses complaints and resolves problems.

Manages department members that may include, but is not limited to: Chefs, Cooks,.

Assures that effective orientation and training are given to each new associate. Develops ongoing training programs.

Works with F&B Manager to monitor business volume forecast and plans accordingly in areas of manpower, productivity, costs and other expenses.

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.

Creates events and theme menus in coordination with the Lifestyles Director and F&B Director.

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.

Provides input on improving facilities for cooking and dining.

Coordinates with appropriate staff on wine and spirits that compliment the menu.

Incorporates safe work practices in job performance.

Regular and reliable attendance.

Performs other duties as required.

Minimum Requirements:

5 years as a Sous Chef or 3 years as an Executive Chef. Prefer a degree from a Culinary Institute.

Certificates/Licenses:

● Must be ServSafe Certified (Food Manager & Alcohol) or TIPS equivalent.

● Proficient 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.

Physical Demands:

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.

Job Knowledge, Skill, and Ability Preferences:

Extensive knowledge of wine, spirits and regional cuisines.

Excellent Leadership ability including skills to communicate and express ideas and directives clearly to associates.

Strong problem analysis and problem resolution at both a strategic and functional level.

Strong multi-tasking, organizational and time management skills

High level of active listening skills and strong client service skills which includes the ability to resolve issues/complaints with tact and diplomacy.

Strong written and verbal communication skills.

Strong leadership and people management skills.

Professional and courteous demeanor.

Ability to create high performance teams and to be a strong team player.

Demonstrated ability to meet and exceed member or guest expectations.

Demonstrate a strong commitment to company values.

Organizational development abilities with a strong focus on individual and team advancement.

Budget and forecasting knowledge and abilities to create and maintain effective financial accountability to the company and to the ownership.

Complete and comprehensive understanding of the physical infrastructure, food and beverage controls, and financial back office systems of a hospitality/food service environment.

Extensive knowledge of food and beverage service equipment and current trends.

Exceptional personal hygiene and positive representation of the organization to Troon employees, clients, and vendors.

Fluent in English speaking, writing, and 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.