Troon
Foothills Golf Club is excited to announce the exceptional career opportunity of Executive Chef. Qualified candidates will thrive in this hospitality environment and be highly focused on providing superior service.
Key Responsibilities
Supervises food preparation, cost quality, quantity inventories, portion control menu planning, recipes and testing of samples submitted by the purchasing department; assists in planning the monthly kitchen budget.
Oversees job methods and cooking standards to maintain a high quality of food and service.
Develops standard recipes for all dishes to ensure proper portion control, uniformity of taste and quality; tests new products on the market, recipes and formulas.
Develops new cooking methods to improve cuisine; maintains contact with other chefs and visits other kitchens to keep abreast of new developments in food and equipment.
Assists with interviewing and hiring applicants; participates in the training program; assists with the setup of work schedules and job requirements.
Assists in preparing inventories, budgeting forecasts and may revise weekly work schedules; reports on daily payroll, overtime, absenteeism and accidents.
Completes market lists; assists in ordering necessary items and inspects foods such as meat, fish and vegetables received from markets.
Assists line cooks during peak hours.
Works with other departments to coordinate special functions and outings. Maintains regular and reliable attendance.
Incorporates safe work practices in all job performance.
Minimum Qualifications
Associate’s Degree and two to three years of related experience and/or training; or an equivalent combination of experience and education.
Other Qualifications
Must have Food Safety and Sanitation Training.
Possesses knowledge of accepted sanitation standards and applicable health codes.
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Key Responsibilities
Supervises food preparation, cost quality, quantity inventories, portion control menu planning, recipes and testing of samples submitted by the purchasing department; assists in planning the monthly kitchen budget.
Oversees job methods and cooking standards to maintain a high quality of food and service.
Develops standard recipes for all dishes to ensure proper portion control, uniformity of taste and quality; tests new products on the market, recipes and formulas.
Develops new cooking methods to improve cuisine; maintains contact with other chefs and visits other kitchens to keep abreast of new developments in food and equipment.
Assists with interviewing and hiring applicants; participates in the training program; assists with the setup of work schedules and job requirements.
Assists in preparing inventories, budgeting forecasts and may revise weekly work schedules; reports on daily payroll, overtime, absenteeism and accidents.
Completes market lists; assists in ordering necessary items and inspects foods such as meat, fish and vegetables received from markets.
Assists line cooks during peak hours.
Works with other departments to coordinate special functions and outings. Maintains regular and reliable attendance.
Incorporates safe work practices in all job performance.
Minimum Qualifications
Associate’s Degree and two to three years of related experience and/or training; or an equivalent combination of experience and education.
Other Qualifications
Must have Food Safety and Sanitation Training.
Possesses knowledge of accepted sanitation standards and applicable health codes.
#J-18808-Ljbffr