Executive Chef

General Purpose

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, ordering, vendor management, food production, staff training and development, inventory, catering and budgeting, and guest satisfaction.

Essential Duties

• 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 are according to standard.

• Most of each day is dedicated to management and supervisory duties.

• Manages all major Food and Beverage Kitchen operating expenses, sets margins, and manages against projections.

• Adopts and incorporates best practices, including 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.

• Maintains quality of food products and ensures consistency in food delivery and standards.

• Measures the effectiveness of the Food and Beverage Kitchen department through the facility's Food and Beverage profit and service performance.

• 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 participate in recommended programming.

• Ensures that a quality sanitation program is followed throughout the Kitchen operation.

• Ensures proper storage monitoring (including temperature setting) and rotation of food products to comply with Health Department regulations.

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

• Manages department members, including Chefs, Cooks, and Stewards. Assures that practical orientation and training are given to each new associate. Develop ongoing training programs.

• Makes plans, assigns work, monitors business volume forecast and plans accordingly in workforce, productivity, costs, and other expenses.

• Responsible for implementing and maintaining excellent service to achieve guest satisfaction.

• Actively participates in ongoing communications with the Corporate F&B team and other networking events.

• Incorporates safe work practices in job performance.

Minimum Requirements

• One or two three years of experience and/or training or an equivalent combination of education and experience is required.

• Multi-unit restaurant/banquet experience is helpful.

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 to ensure a quick response to client needs.

• High level of active listening and strong client service skills, including 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 be a strong team player.

• Demonstrate a strong commitment to company values.

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

• Computer proficiency in Microsoft products such as Word, Excel, PowerPoint, and Microsoft Outlook.

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

Benefits & Other Compensation

• This position includes eligibility for the following benefits, subject to applicable plan terms:

• Healthcare Benefits – Medical (if determined by the ACA measurement)

• Retirement Benefits – 401(k) with employer match (19 years of age and older)

• Additional Compensation – Eligibility for Bonuses

About Troon

Founded in 1990 and headquartered in Scottsdale, AZ, Troon is the world’s largest professional club management company, that specializes in services in golf, hospitality, and residential communities. With more than 900 locations in 45+ states and 27+ countries, Troon is a leading employer in hospitality. Guided by values that emphasize being infectiously energetic, consciously kind, and humbly prosperous, Troon offers professionals the opportunity to grow and succeed within a globally respected organization. Learn more at www.troon.com.