Executive Chef

Troon International; Poway (CA); On-site; USD 85,000 - 100,000; Full time

Job summary

An established industry player is seeking a dynamic Executive Chef to lead their Food and Beverage Kitchen department. This role offers an exciting opportunity for a Working Chef with a flair for creativity, strong leadership skills, and financial acumen. You will be responsible for staffing, menu planning, and ensuring the highest standards in food quality and service. Join a tranquil setting that combines exceptional culinary experiences with a commitment to excellence, where your contributions will directly enhance guest satisfaction and operational success.

Qualifications

• Strong culinary skills required for menu planning and food production.
• Leadership experience in managing kitchen staff and operations.

Responsibilities

• Manage all aspects of the Food and Beverage Kitchen department.
• Ensure high standards in food preparation and guest satisfaction.
• Handle hiring, training, and performance evaluation of kitchen staff.

Skills

Culinary Skills

Leadership

Financial Acumen

Menu Planning

Education

Associate's Degree in Culinary Arts

Equivalent Experience

Job description

Maderas Golf Club
17750 Old Coach Rd
Poway, CA 92064, USA

Tucked within the rolling hills of northern San Diego, Maderas Golf Club offers a unique golf experience with personal-touch service and exceptional course conditions. Located minutes from downtown yet surrounded by a tranquil natural setting, it provides a perfect escape.

The Executive Chef role is for a Working Chef with a strong banquet and catering program, allowing for creative expression. The role requires leadership skills, culinary talents, and financial acumen.

Salary Range: $85,000 - $100,000 annually

General Purpose:

Responsible for all aspects of the Food and Beverage Kitchen department, including staffing, menu planning, ordering, vendor management, food production, staff training and development, inventory, catering, and budgeting.

• Manage all major Food and Beverage Kitchen operating expenses, set margins, and monitor against projections.
• Create theme menus, ideas for ice sculptures, decorations, banquets, and special events.
• Oversee ordering, inventory levels, timing, receiving, invoice processing, and equipment maintenance.
• Ensure the use of fresh ingredients to maintain high standards in food preparation.
• Maintain food quality and consistency in delivery and standards.
• Evaluate department effectiveness through profit and service performance metrics.
• Develop recipes and support materials like recipe cards, descriptions, and menu guides.
• Implement and monitor sanitation programs throughout the kitchen.
• Ensure proper storage and rotation of food products to comply with health regulations.
• Handle hiring, training, performance evaluation, and discipline of department staff, including Chefs, Cooks, and Stewards.
• Provide effective orientation and ongoing training for staff.
• Plan staffing and resources based on business volume forecasts.
• Deliver excellent service to ensure guest satisfaction.
• Follow safe work practices and ensure reliable attendance.
• Perform other duties as assigned.

Education/Experience:

Associate’s degree (AA) or equivalent from a two-year college or technical school; or two to three years of experience and/or training; or an equivalent combination of education and experience.

Physical Demands:

Frequent standing, walking, talking, hearing, tasting, smelling, and using hands. Occasional stooping, kneeling, crouching, or crawling. Frequently lifting up to 25 pounds and occasionally up to 100 pounds.

Qualifications:

Skills:

Behaviors:

Motivations:

Education:

Experience:

Licenses & Certifications:

Equal Opportunity Employer. This employer is committed to providing equal employment opportunities and complies with federal employment laws. For more information, review the 'Know Your Rights' notice from the Department of Labor.