Sterling Grove Golf + Country 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.
Leads in the execution of the property's culinary strategy.
Responsible for the overall success of the Food and Beverage
Kitchen department including, staffing, menu planning, ordering,
vendor management, food production, staff training and development,
inventory, catering and budgeting, and guest satisfaction.
-Manages all major Food and Beverage Kitchen operating expenses,
set margins and manages against projections. Adopts and
incorporates best practices to include the use of recommended
inventory management software and other analytics tools.
-Creates events and theme menus, ideas for ice sculptures,
decorations, banquets and special events.
-Directs ordering amounts, inventory levels, timing of orders,
receiving, invoice settling, and equipment maintenance.
-Inspects, selects and uses only the freshest fruits, vegetables,
meats, fish, fowl and other food products in order to maintain the
highest standard in the preparation of all menu items.
-Maintains quality of food products and ensures consistency in food
delivery and standards.
-Measures effectiveness of the Food and Beverage Kitchen department
through the Food and Beverage profit and service performance of the
-Creates recipes and support materials, such as recipe cards,
descriptions, menu guides and/or pictures.
-Develops strong working relationships with all Troon preferred
suppliers and actively participates in recommended programming.
-Ensures that a quality sanitation program is followed throughout
the Kitchen operation.
-Ensures proper monitoring of storage (including temperature
setting) and rotation of food products to comply with Health
-Responsible for interviewing, hiring, training, planning,
assigning, and directing work, evaluating performance, rewarding,
and disciplining associates; addresses complaints and resolves
-Manages department members that may include, but is not limited
to: Chefs, Cooks, Stewards.
-Assures that effective orientation and training are given to each
new associate. Develops ongoing training programs.
-Monitors business volume forecast and plans accordingly in areas
of manpower, productivity, costs and other expenses.
-Responsible for implementing and maintaining excellent service to
achieve guest satisfaction.
-Actively participates in ongoing communications with Corporate
F&B team and other networking events.
-Regularly walks the dining room floor during meal service to
interact with and develop rapport with members and guests and to
ensure quality and execution is according to standard.
-51% of each day is to be dedicated to management and supervisory
-Incorporates safe work practices in job performance.
-Regular and reliable attendance.
-Performs other duties as required.
Job Knowledge, Skill, and Ability Preferences:
-Extensive knowledge of a la carte restaurant food and beverage
service and current trends.
-Extensive knowledge of appropriate banquet food quantity
preparation, timing, garnish, appearance and order of service.
-Excellent Leadership ability including skills to communicate and
express ideas and directives clearly to associates.
-Strong problem analysis and problem resolution at both a strategic
and functional level.
-Strong multi-tasking, organizational and time management skills to
ensure a quick response to client needs.
-High level of active listening skills and strong client service
skills which includes the ability to resolve issues/complaints with
tact and diplomacy.
-Strong written and verbal communication skills.
-Strong leadership and people management skills.
-Professional and courteous demeanor.
-Ability to create high performance teams and to be a strong team
-Demonstrate a strong commitment to company values.
-Organizational development abilities with a strong focus on
individual and team advancement.
-Computer proficiency in Microsoft products such as Word, Excel,
PowerPoint and Microsoft Outlook.
-Budget and forecasting knowledge and abilities to create and
maintain effective financial accountability to the company and to
-Complete and comprehensive understanding of the physical
infrastructure, food and beverage controls and financial back
office systems of a hospitality/food service environment.
-Exceptional personal hygiene and positive representation of the
organization to Troon employees, clients and vendors.
-Fluent in English speaking, writing and understanding.
Two to three years' experience and/or training; or equivalent
combination of education and experience. High volume banquet
-Associate's degree (AA) or equivalent from two-year college or
technical school preferred in hotel and restaurant management
and/or key leadership role. A combination of practical experience
and education will be considered as an alternative.
-Must be ServSafe Certified (Food Manager & Alcohol) or TIPS
-Proficient in the following dimensions of restaurant functions:
food planning and preparation, purchasing, sanitation, security,
company policies and procedures, personnel management,
recordkeeping, and preparation of reports
Frequently stands, walks, talks, hears, tastes, smells, uses hands,
reaches with hands and arms. Occasionally stoops, kneels, crouches
or crawls. Frequently lifts up to 25 pounds and occasionally lifts
up to 100 pounds. Occasionally works in wet or humid conditions
(non-weather). Regularly works in extreme cold and heat
(non-weather). Occasionally works near moving mechanical parts,
toxic or caustic chemicals, and in outdoor weather conditions.
Noise level is moderate.
This job description is not an exclusive or exhaustive list of all
job functions that an associate in this position may be asked to
perform from time to time.