Head Chef

The Head Chef is integral to the guest experience and provides food & beverage services to the guests of the property. The Head Chef will be responsible for all food preparation at the club, oversee the kitchen staff and adhere to safety and health standards.

Qualifications, Knowledge and Skill Requirements:

• 3-5 years of chef experience; culinary degree preferred
• Must have supervisory, coaching and staff development skills
• Must have strong communication and interpersonal skills
• Must have friendly personality and enjoy working with the public
• Must be well organized and detail-oriented
• Must have strong work ethic
• Must be dependable
• Possess the ability to manage multiple priorities and meet frequent short timeline goals and deadlines
• ServSafe Certified

Position Responsibilities:

• Supervise preparation of catered and concession food items
• Evaluates food products to assure that quality standards are consistently achieved
• Improve Menu Selection
• Forecasts, budgets and action plans pertaining to F&B operation
• Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all
• Maintain kitchen equipment by following appropriate operating guidelines, troubleshoot breakdowns and perform preventative maintenance
• Sporadically visits dining area when it is open to welcome members
• Institute and implement all Troon Human Resources guidelines
• Full compliance with the Department of Health regulations
• Performs clean-up and closing procedures
• Perform other duties as assigned by supervisor or manager