Executive Chef

BallenIsles Country Club•Aurora, CO

7h•Onsite

About The Position

Heritage Eagle Bend Golf Course, located in Aurora, CO, is pleased to announce an excellent career opportunity for an Executive Chef! We are seeking a driven individual who is eager to learn, contribute, and grow within a fast‑paced hospitality-focused property organization. As part of Troon, you’ll contribute to a global leader in golf and community management.

Requirements

High school diploma
Culinary degree and or extensive experience in upscale Food & Beverage establishment
Prior experience as executive, sous chef or working chef.
Proven leadership experience.
Obtain and maintain current foodservice certification.
Able to communicate effectively in both verbal and written formats.
Able to delegate responsibilities.
Able to develop, lead, train and manage a team.
Computer literate with accurate typing skills.
Able to perform arithmetic computations for budgeting and cost analysis.
Ability to direct and operate restaurants and banquet facilities.
Understanding of local, state, and federal health and sanitation laws.
Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives, and dish machine.
Ability to work in a high energy and demanding environment
Strong organizational, leadership and problem-solving skills.
Team player with ability to take direction.
Able to successfully work Pantry, Sauté, Line, Broiler, Helper, Dish and Expo stations

Responsibilities

Delivers and promotes prompt, courteous, and friendly service to all members, guests and employees.
Hires, trains, supervises culinary staff
Motivates and directs staff members daily
Verifies that kitchen staff follow all recipes and portion servings correctly and according to menu specifications.
Controls labor cost by properly scheduling staff, improving productivity and reviewing daily punch report.
Ensures food quality by maintaining the highest standard of personal hygiene, proper food handling techniques, and a clean, well-maintained physical plant.
Places food and supply orders as appropriate
Receives products and verifies invoice pricing, quantity and that the product meets facility’s specifications.
Plans menus with Club Manager / Director of F&B for all dining rooms in club, considering costs, demand, health consciousness, and other applicable factors.
Actively participates as a member of the management team.
Establishes controls to minimize food and supply waste, and theft
Assists Club Manager / Director of F&B in the preparation of budgets for the culinary departments
Cooks and directly supervises the cooking of items that require skillful preparation
Plans and manages the employee meal program
Protect and maintains all company supplies and assets according to company policies.
Obtains and maintains up to date health and public safety material.
Evaluates and ensures that all recipes, food preparations and plate presentations are consistent with commitment to quality.