Event Chef

Troon•Uniontown, OH

3d•$55,000•Onsite

About The Position

The Event Chef is responsible for the overall culinary vision, execution, and financial performance of all food operations, including the Grill, Banquet & Events, and Special Functions. This role is both hands-on and strategic, requiring strong leadership, cost controls, menu development, and collaboration with Events, Golf Operations, and F&B leadership to drive guest satisfaction and revenue growth. The Event Chef plays a critical role in achieving the annual food & beverage revenue goal, while maintaining quality, consistency, and profitability across all outlets.

Requirements

Strong leadership skills.
Proficiency in cost controls.
Menu development expertise.
Collaboration skills with Events, Golf Operations, and F&B leadership.
Ability to drive guest satisfaction and revenue growth.
Experience in achieving annual food & beverage revenue goals.
Ability to maintain quality, consistency, and profitability.
Experience managing food cost targets (typically 28–32%).
Experience controlling labor costs through proper scheduling and staffing.
Experience in purchasing, inventory management, and vendor relationships.
Ability to minimize waste and maximize product utilization.
Experience with banquet pricing, menu engineering, and upselling.
Recruiting, training, and retention of kitchen staff.
Ability to establish clear expectations, standards, and accountability.
Experience creating prep guides, recipes, and execution standards.
Ability to foster a positive, professional kitchen culture.
Collaboration with Front of House and Events teams.
Experience working with Events Director / Sales Team on menu creation, pricing, event planning, forecasting, and staffing.
Ability to ensure smooth event execution.
Ability to support innovation in event offerings.
Ability to deliver a consistent, high-quality guest experience.
Ability to address guest feedback and implement continuous improvement.
Ability to support themed events, seasonal features, and promotional dining experiences.

Responsibilities

Lead all culinary operations for daily Grill service, banquet & event execution, and golf outings, weddings, and special events.
Develop and execute menus that are profitable, seasonal, market-driven, and consistent with guest expectations and event needs.
Ensure food quality, presentation, and consistency meet brand and guest standards.
Maintain high standards of sanitation, food safety, and health department compliance.
Manage food cost targets (typically 28–32% depending on outlet mix).
Control labor costs through proper scheduling and staffing plans.
Oversee purchasing, inventory management, and vendor relationships.
Minimize waste and maximize product utilization.
Support banquet pricing, menu engineering, and upselling initiatives.
Recruit, train, and retain kitchen staff.
Establish clear expectations, standards, and accountability.
Create prep guides, recipes, and execution standards.
Foster a positive, professional kitchen culture aligned with company values.
Collaborate closely with Front of House and Events teams.
Work directly with Events Director / Sales Team on menu creation and pricing, event execution planning, and forecasting and staffing needs.
Ensure smooth execution for weddings, golf outings, corporate events, and seasonal promotions.
Support innovation in event offerings to increase average spend per event.
Deliver a consistent, high-quality guest experience across all outlets.
Address guest feedback and implement continuous improvement.
Support themed events, seasonal features, and promotional dining experiences.