Event Chef

Troon International; Uniontown (Fayette County); On-site; USD 49,500 - 60,500; Full time

Job summary

A leading hospitality management company seeks an Event Chef in Uniontown, responsible for culinary vision and execution across various food operations. This role includes overseeing daily Grill service, banquet events, and more, while maintaining high standards of food quality and guest satisfaction. The successful candidate will manage food costs, collaborate with event teams, and deliver exceptional dining experiences. The position offers a base salary of $55,000 plus bonuses.

Responsibilities

• Lead all culinary operations for daily Grill service, banquet and event execution, and special events.
• Develop and execute profitable, seasonal menus while ensuring quality and consistency.
• Manage food cost targets and control labor costs effectively.

Job description

Raintree Golf
4350 Mayfair Rd
Uniontown, OH 44685, USA

The Event Chef is responsible for the overall culinary vision, execution, and financial performance of all food operations, including the Grill, Banquet & Events, and Special Functions. This role is both hands‑on and strategic, requiring strong leadership, cost controls, menu development, and collaboration with Events, Golf Operations, and F&B leadership to drive guest satisfaction and revenue growth.

The Event Chef plays a critical role in achieving the annual food & beverage revenue goal, while maintaining quality, consistency, and profitability across all outlets.

Key Responsibilities:

Culinary Leadership & Operations:

• Lead all culinary operations for:
  • Daily Grill service
  • Banquet & event execution
  • Golf outings, weddings, and special events
• Develop and execute menus that are:
  • Profitable
  • Seasonal and market‑driven
  • Consistent with guest expectations and event needs
• Ensure food quality, presentation, and consistency meet brand and guest standards
• Maintain high standards of sanitation, food safety, and health department compliance

Financial Performance & Cost Control:

• Manage food cost targets (typically 28–32% depending on outlet mix)
• Control labor costs through proper scheduling and staffing plans
• Oversee purchasing, inventory management, and vendor relationships
• Minimize waste and maximize product utilization
• Support banquet pricing, menu engineering, and upselling initiatives

Team Leadership & Development:

• Recruit, train, and retain kitchen staff
• Establish clear expectations, standards, and accountability
• Create prep guides, recipes, and execution standards
• Foster a positive, professional kitchen culture aligned with company values
• Collaborate closely with Front of House and Events teams

Banquet & Event Collaboration:

• Work directly with Events Director / Sales Team on:
  • Menu creation and pricing
  • Event execution planning
  • Forecasting and staffing needs
• Ensure smooth execution for weddings, golf outings, corporate events, and seasonal promotions
• Support innovation in event offerings to increase average spend per event

Guest Experience & Brand Standards:

• Deliver a consistent, high‑quality guest experience across all outlets
• Address guest feedback and implement continuous improvement
• Support themed events, seasonal features, and promotional dining experiences

Compensation: $55,000 base salary + up to $10,000 annual performance bonus

Qualifications

Skills

Behaviors

Motivations

Education

Experience

Licenses & Certifications

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.