What are the responsibilities and job description for the Executive Chef position at Troon?
General Purpose: Directs and oversees all back of house food service operations for member dining and banquet facilities, including personnel, menu mix, inventory controls, food production and food quality controls. Works in conjunction with Food & Beverage Manager and Events and Dining Manager to ensure quality of all things food and beverage.
Essential Duties:
- Oversees the hiring, training, scheduling, supervision and disciplinary actions of all back of house staff in accordance to club handbook.
- Assures that effective orientation and training are given to each new associate and develops ongoing training programs.
- Oversees all food inventory controls, health code regulation standards, menu pricing, menu mix and food ordering procedures.
- Ensures a high quality and consistent product is being put forward by all members of our culinary team.
- Continually researches vendor possibilities, pricing and market conditions that impact menu offerings, business volume and profitability.
- Manages labor appropriately in coordination with budgetary standards and business levels.
- Works closely with the General Manager, Director of Events and Food & Beverage Manager in the set up and execution of outside functions and member events.
- Monitors kitchen supplies inventory, making adjustments as necessary to achieve budgeted goals.
- Ensure proper use and maintenance of kitchen equipment and refrigeration systems.
- Receives and handles complaints concerning food quality in a timely and professional manner, reporting all concerns to the General Manager and Food & Beverage Manager.
- Serves as a liaison between the dining room and kitchen staff.
- Maintains up-to-date knowledge of all state food and health code regulations.
- Communicates recommended efficiencies and staffing suggestions to General Manager and Food & Beverage Manager in a timely manner.
- Works with Director of Events and Food & Beverage Manager to develop banquet and member dining menu and pricing based on current market conditions and active competitive analysis.
- Develops new ideas for daily menus and themed events in conjunction with member and/or other departmental feedback.
- Maintains a reliable presence during high volume business times both in the back of the house and as a presence on the dining room floor.
- Directs routine meetings with back of house team, relaying important meal period or event information while keeping staff apprised of policy changes or operational standards.
- Carefully supervises outgoing food product to help assure proper quality standards and culinary practices.
- Coaches back of house team on general food knowledge and culinary efficiencies.
- Ensures proper kitchen cleanliness and preparation for next day business.
- Maintains flexibility to take on new and different tasks as directed by the General Manager.
- Incorporates safe work practices in job performance of self and others.
- Attends scheduled food and beverage meetings as necessary.
Experience: Minimum of 5 years of Executive Chef or Executive Sous Chef experience at a high end facility (private golf club experience preferred).
Physical Demands: Must be able to lift up to 50 pounds and work on feet for extended periods of time.
Certificates/Licenses: Must possess valid WA State food handlers permit.
This is a salaried position with wage DOE.
