Troon International
Heritage Eagle Bend GC
23155 E Heritage Pkwy
Aurora, CO 80016, USA
EXECUTIVE CHEF - $100,000- $110,000 depending on experience.
Reports To: General Manager / Director of Food and Beverage
Position Purpose The Executive Chef is responsible for the overall culinary operation of the club. Develops menus, food purchasing specifications and recipes. Develops and monitors food and labor budgets for culinary staff. Maintains the highest professional standards from food quality and sanitation.
General Description of Duties and 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 maintain 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.
Experience / Education / Certification 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.
Physical Requirements
Able to frequently lift and carry food, beverage, and other items greater than 35 pounds and able to transport up to 40 pounds on a regular basis.
Frequent bending turning, kneeling, and stooping.
Exposure to hot and cold temperatures.
Must be able to stand for extended periods.
Repetitive motion required including computer entry.
Must be able to operate a golf cart in a safe manner.
Normal vision and hearing ranges required.
Must be able to fluently speak and write the English language.
Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.
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EXECUTIVE CHEF - $100,000- $110,000 depending on experience.
Reports To: General Manager / Director of Food and Beverage
Position Purpose The Executive Chef is responsible for the overall culinary operation of the club. Develops menus, food purchasing specifications and recipes. Develops and monitors food and labor budgets for culinary staff. Maintains the highest professional standards from food quality and sanitation.
General Description of Duties and 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 maintain 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.
Experience / Education / Certification 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.
Physical Requirements
Able to frequently lift and carry food, beverage, and other items greater than 35 pounds and able to transport up to 40 pounds on a regular basis.
Frequent bending turning, kneeling, and stooping.
Exposure to hot and cold temperatures.
Must be able to stand for extended periods.
Repetitive motion required including computer entry.
Must be able to operate a golf cart in a safe manner.
Normal vision and hearing ranges required.
Must be able to fluently speak and write the English language.
Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.
#J-18808-Ljbffr