Executive Chef

Troon Golf, L.L.C-posted 3 months ago

$115,000 - $120,000/Yr

Full-time • Senior

Bend, OR

Amusement, Gambling, and Recreation Industries

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The Executive Chef plans, develops, and implements menus for all restaurant outlets, including Iris & Blue Bar, Trailhead, Grill on the Green, and Banquets, aiming to achieve budgeted goals while maintaining the highest standards of quality. This role involves overseeing the creation and execution of resort-wide menus and managing daily kitchen operations, which include ordering, scheduling, training, and maintaining quality standards.

Collaborate with the Culinary Director to develop and implement strategic plans for the Culinary department, focusing on revenue growth in various dining outlets.
Assist Culinary Director in designing and implementing menus based on guest volume, popularity, cost, and seasonality.
Maintain high standards for food quality, including taste, presentation, and consistency across all dining experiences.
Interview, hire, and train kitchen personnel, establishing clear performance standards.
Oversee scheduling of kitchen supervisors and assign duties to ensure smooth operations.
Facilitate routine training in food safety, lifting/carrying techniques, hazardous material handling, and first aid.
Regularly review work procedures to improve efficiency, performance, and safety.
Ensure compliance with health, fire, and sanitation regulations.
Record and maintain documentation as required by regulatory agencies on sanitation and licensing.
Manage food and equipment inventory, maintain records, and verify quality and quantity of deliveries.
Estimate food consumption, monitor portion sizes, and control garnishing and presentation.
Handle ordering and purchasing of supplies, including replacement equipment and future F&B outlets.
Coordinate equipment maintenance and repair, and arrange for external services such as waste removal and pest control.
Ensure compliance with cleaning and sanitation standards for equipment and facilities.
Perform daily taste tests to ensure flavor, palatability, and conformity to standards.
Maintain presentation and quality standards for food prepared and served.
Foster a positive work environment and maintain professional interactions with all employees, guests, and members.
Attend and conduct routine employee meetings to maintain communication.
Accurately record labor hours for payroll.
Ensure new hires receive comprehensive orientation and ongoing training.
Create schedules for staff while adhering to Oregon scheduling laws.
Availability to work weekends and holidays as needed to meet business needs.
Attend weekly BEO and Resume meetings.

High School Diploma required
Culinary Degree or equivalent years of experience
At least 5 years management experience and/or training as an Executive Chef
Knowledge of proper use of knives and sharp equipment
Ability to pass drug test and pre-employment criminal background check
Ability to work with mathematical concepts such as probability, predictability, and deductions
Ability to solve practical problems and deal with variables in many situations
Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form
Must be dressed neatly and well-groomed in company-approved uniform at all times
Must be able to respond clearly to guests' requests
Must be able to hear well amongst loud background noise

Salary range of $115,000-$120,000 annually

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