Executive Chef

Troon Golf, L.L.C.•Bloomfield, CT

26d

About The Position

Executive Chef, Wintonbury Hills Golf Course We're hiring a Full-time Executive Chef at Wintonbury Hills Golf Course! At Troon, we believe our Associates are our greatest strength and competitive advantage. Whether you're just kickstarting your career or have a long-standing passion for hospitality and customer service, there's an exciting new opportunity for you at Wintonbury Hills Golf Course. Engage with guests from all over, providing a first-class experience and dedicated service they will carry with them long after they've left our premises. Ideal candidates have a genuine passion for hospitality. As an Executive Chef, you will be responsible for providing incredible guest service and member experiences through providing food & beverage services to the guests at the Club. This includes all food preparation at the club, overseeing the kitchen and service staff, and adhering to safety and health standards.

Requirements

Excellent verbal and written communication skills.
Proficient knowledge in recommending, pouring, and serving wine, beer, and spirits.
Excellent interpersonal and customer service skills.
Excellent organizational skills and attention to detail.
Excellent time management skills with a proven ability to meet deadlines.
Strong analytical and problem-solving skills.
Strong supervisory and leadership skills.
Ability to prioritize tasks and to delegate them when appropriate.
Ability to function well in a high-paced and at times stressful environment.
Proficient with Microsoft Office Suite or related software.
Must have the ability to perform moderate physical work and may be required to lift up to 50 lbs., up to 30 lbs. frequently and up to 10 lbs. constantly. Perform activities such as bending, kneeling, crouching, reaching, standing, lifting and grasping for up to 5 hours without sitting.
Must have at least 3 years of Culinary Experience as a Sous Chef, Chef De Cuisine, or Executive Chef in a Hotel, Resort, Mid to High-End Free-Standing Restaurant or Luxury Community Setting.
Must have Culinary Certification, or associate's degree and have a good working knowledge of point of sale systems.

Nice To Haves

Recommended to have at least 1 year of Front of the House Leadership Experience in a Hotel, Resort, Mid to High-End Free-Standing Restaurant or Luxury Community Setting.

Responsibilities

Hires and trains new F&B team members for both the Kitchen and Front of The House.
Trains new employees in the company's policies, procedures, and best practices.
Organizes and oversees the schedules and work of assigned staff.
Handles discipline and termination of employees as needed and under company policy.
Establish and maintain service standards, food quality production, portion, cost control, while conforming to State Health Department Codes.
Creates and plans all meals and menus for the F&B venues, Signature & Social events, and catered events.
Ensure all menus have appropriate menu costing / recipe cards associated with each item.
Conducts Daily Food/Line Inspection to ensure all items ingredients being used are fresh and of the highest quality.
Expedite peak meal periods by maintaining a "hands on" approach.
Works within monthly set food cost budget, adjust food requisitions and controls waste.
Monitors food outlets, buffets, stations and food displays for creativity, quality, cleanliness, and food safety.
Participates in monthly food inventories.
Maintain cleanliness and organization in all back of house F&B areas.
Prepare and submit weekly employee schedules to the General Manager. Adjust actual schedules to ensure efficient use of employees.
Attend and participate in the weekly department and other periodic employee meetings.
Plan, organize and manage daily activities.
Provides directions for all day-to-day operations.
Understands employee positions well enough to perform duties in employees' absence or determine appropriate.
Provides guidance and direction to subordinates, including setting performance standards.
Utilizes interpersonal and communication skills to lead, influence, and encourage others.
advocates sound financial/business decision making; demonstrates honesty/integrity.
Leads by example.
Reviews staffing levels to ensure that service, operational needs, and financial objectives are met.
Establishes and maintains open, collaborative relationships with the team.
Solicits employee feedback, utilizes an "open door" policy and reviews assoc. satisfaction results.
Demonstrate new cooking techniques and equipment to staff.
Manage and monitor daily accurate activity and financial requirements, ordering of products, stock levels and monthly inventory.
Conduct daily walk through to ensure the facility is safe and presentable and that courtesy and efficiency are being exercised throughout.
Monitor that all equipment in the kitchen is clean and in proper working condition.
Conducts pre-shift meetings to inform associates of daily events; ensures associates are prepared, organized, and deliver high standards of service and great experience to the members.
Protect the assets of the facility.
Initiates programs to reduce breakage and for China, Glass, and Silver
Operate within the guidelines, policies, standards, and constraints as established by Troon.
Maintain a current Food Handlers Certificate and a current Responsible Vendor or TIPS Certificate.
Is incredibly friendly, customer centric, and radiates a positive, inclusive, and accommodating attitude while interacting with associates and customers.
Perform other duties as assigned.