Executive Chef

Troon; New York (NY); Hybrid; USD 200,000 - 225,000; Full time

Benefits offered by this job

Healthcare Benefits

401(k) with employer match

Paid time off

Bonuses / Service Charge

Job summary

Troon seeks an experienced Executive Chef for the Northeast Region within a prestigious private club environment. You will lead culinary strategy, manage a team, plan menus, and ensure exceptional guest satisfaction across events and daily operations.

The role emphasizes meticulous prep, inventory control, training, and cleanliness, with a focus on delivering high-quality, consistent food and service. Compensation ranges from $200,000 to $225,000 based on experience, with benefits and

Qualifications

• Executive Chef must be a precise, quality-oriented culinarian who values flavor and consistency.
• Candidate should lead pre-shift prep/meetings, inventories, and training; ensures cleanliness.

Responsibilities

• Lead the property's culinary strategy and kitchen operations.
• Oversee staffing, menu planning, ordering, vendor management, food production, training, budgeting, and guest satisfaction.
• Create events and theme menus, and manage inventory and equipment maintenance.

Job description

Are you ready? Have you prepared yourself and your career to be a part of a successful organization that truly operates in aFUNandHOSPITABLEenvironment? 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 ofRESPECTbetween coworkers, members and guests. This is your chance to buildCOMRADERYwith our members in an environment ofINTEGRITYandHONESTY. 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

• 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.

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:

• HealthcareBenefits– Medical,Dental, andVision coverage
• RetirementBenefits –401(k) with employer match (19 years of age and older)
• Time Off – Paid time off (PTO) and leaves of absence,in accordance withapplicable law and eligibility criteria
• AdditionalCompensation – Eligibility forBonuses,Commissions,ServiceCharge,EmployeeMeals

Eligibility for benefits and the specific terms, conditions, and offerings are governed by the applicableplandocuments 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 www.troon.com .

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.