Chef

Troon; Sonora (CA); On-site; USD 32,000 - 36,000; Full time

Job summary

Teleli Golf Club is seeking a Chef to provide top-tier culinary service within a Troon-managed hospitality environment. The role runs Wednesday through Sunday, with weeks occasionally exceeding 50 hours during peak season.

The candidate should be a team player, eager to learn, and capable of coaching others. Compensation is $23–$26 per hour, with a focus on food production standards, sanitation, and banquet execution.

Qualifications

• Associates Culinary Degree and 2 years of Culinary Experience and/or training, or equivalent.
• Serv Safe certification preferred.

Responsibilities

• Learns and maintains standards in food production and quality.
• Expedites orders in a timely manner.
• Practices excellent operational sanitation.
• Executes scheduled banquet functions.
• Maintains a professional relationship with fellow associates.
• Helps reduce loss/waste.
• Communicates equipment repair needs with management.
• Actively participates in training efforts.
• Incorporates safe work practices in job performance.
• Attends staff meetings.
• Checks and dates all deliveries received and report any variances to chef in charge.
• Verifies that all coolers are at the proper temperatures and are cleaned on a daily basis.
• Processes inventory requisition and receives supplies as necessary for quality production.
• Prepares the proper amount of food according to production or forecast sheets and production plans.
• Prepares items in accordance with established recipes for a consistent product.

Skills

Team player

Coaching

Strong communication

Education

Associate's Culinary Degree

Job description

Teleli Golf Club is excited to announce the exceptional career opportunity of Chef. Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service to the clubs managed by Troon. Work week is Wednesday-Sunday. Some weeks to exceed 50 hours during peak season. Must be a team player, willing to learn and also willing to coach.

Pay: $23-$26 per hour

Key Responsibilities of the Chef:

• Learns and maintains standards in food production and quality.
• Expedites orders in a timely manner.
• Practices excellent operational sanitation.
• Executes scheduled banquet functions.
• Maintains a professional relationship with fellow associates.
• Helps reduce loss/waste.
• Communicates equipment repair needs with management.
• Actively participates in training efforts.
• Incorporates safe work practices in job performance.
• Attends staff meetings.
• Checks and dates all deliveries received and report any variances to chef in charge.
• Verifies that all coolers are at the proper temperatures and are cleaned on a daily basis.
• Processes inventory requisition and receives supplies as necessary for quality production.
• Prepares the proper amount of food according to production or forecast sheets and production plans.
• Prepares items in accordance with established recipes for a consistent product.

Minimum Qualifications for the Chef:

• Associates Culinary Degree and 2 years of Culinary Experience and/or training; or equivalent combination of education and experience.

Other Qualifications:

• Serv Safe Certified preferred.