Executive Chef

BallenIsles Country Club; New York (NY); On-site; USD 200,000 - 225,000; Full time

Benefits offered by this job

Healthcare Benefits

401(k) with employer match

Time Off PTO

Bonuses/Commissions/Service Charge

Job summary

The Executive Chef at Troon Northeast Region leads the culinary strategy for a prestigious private club. You will oversee the Food and Beverage Kitchen, including staffing, budgeting, ordering, and supplier management, while delivering exceptional member experiences.

We seek a meticulous, quality-driven culinarian skilled in recipe development, training, and maintaining high sanitation standards to drive guest satisfaction and loyalty in a high-end club setting.

Qualifications

• One to three years’ experience and/or training; or equivalent combination of education and experience.
• Multi-unit restaurant/banquet experience helpful.

Responsibilities

• Interact with members and guests to ensure quality and execution is according to standard.
• Lead the execution of the property’s culinary strategy and manage kitchen operations.
• Oversee staffing, menu planning, ordering, vendor management, training, inventory and budgeting.

Skills

Menu planning

Inventory management

Staff training

Vendor management

Leadership

Guest service

Job description

Summary:

Are you ready? Have you prepared yourself and your career to be a part of a successful organization that truly operates in a FUN and HOSPITABLE environment? Troon is seeking an experienced, talented Executive Chef to join our team in the Northeast Region, part of an Exclusive, members-only private club. With the expansive growth of Troon, we are compiling qualified candidates for ongoing business development for elite clients. We are hiring smiling team members who are interested in building a career in the prestigious private club industry who enjoy working in an environment with a high level of RESPECT between coworkers, members and guests. This is your chance to build COMRADERY with our members in an environment of INTEGRITY and HONESTY. We pride ourselves on providing a safe, fun, and an exciting workplace.

General Purpose:

The qualified candidate needs to be a precise, quality-oriented culinarian, who understands the importance of both flavor and consistency. Our Executive Chef is meticulous when it comes to pre-shift preparation/meetings, inventories, and training. They are obsessive about cleanliness. They will do anything for a member or coworker, and they take pride serving a product that exceeds all expectations.

The Executive Chef will lead 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.

Compensation:

$200,000-$225,000 BOE

Essential Duties

• 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.
• The majority of each day is to be dedicated to management and supervisory duties.
• 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 facility.
• 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 Department regulations.
• 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.
• Incorporates safe work practices in job performance.
• Regular and reliable attendance.
• Performs other duties as required.

Minimum Requirements:

One or two to three years’ experience and/or training; or equivalent combination of education and experience. Multi-unit restaurant/banquet experience helpful.

Physical Demands

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 (team lift). 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.

Benefits & Other Compensation

This position includes eligibility for the following benefits, subject to applicable plan terms:

• Healthcare Benefits – Medical, Dental, and Vision coverage
• Retirement Benefits – 401(k) with employer match (19 years of age and older)
• Time Off – Paid time off (PTO) and leaves of absence, in accordance with applicable law and eligibility criteria
• Additional Compensation – Eligibility for Bonuses, Commissions, Service Charge, Employee Meals

Eligibility for benefits and the specific terms, conditions, and offerings are governed by the applicable plan documents and company policies, which may be amended at the Company’s discretion.

About Troon

Founded in 1990 and headquartered in Scottsdale, AZ, Troon is the world’s largest professional club management company, that specializes in services in golf, hospitality, and residential communities. With more than 900 locations in 45+ states and 27+ countries, Troon is a leading employer in hospitality. Guided by values that emphasize being infectiously energetic, consciously kind, and humbly prosperous, Troon offers professionals the opportunity to grow and succeed within a globally respected organization. Learn more at