Executive Chef -Golf Club

Triton Environmental Consultants, Ltd.; Bradenton (FL); On-site; USD 70,000 - 95,000; Full time

Job summary

Triton Environmental Consultants, Ltd. seeks an Executive Chef to lead the kitchen team at a prestigious golf club. You will shape culinary programs, develop menus, and ensure exceptional quality and guest experiences across all dining outlets.

In this role, you will manage staffing, budgeting, and food safety, while collaborating with hotel leadership to deliver memorable events and seasonal offerings. Strong leadership and a culinary pedigree are essential.

Qualifications

• Culinary degree or equivalent professional training is required.
• Minimum of five (5) years in an Executive Chef or Sous Chef role in high-volume or full-service hospitality.
• ServSafe certification required; additional food safety certifications preferred.
• Proven commitment to guest experiences and high culinary standards.
• Strong leadership with coaching and development of kitchen teams.
• Ability to thrive in a fast-paced, high-volume environment with attention to detail.
• Professional presence representing the hotel brand with credibility.
• Strong written and verbal communication; cross-department collaboration.

Responsibilities

• Lead culinary operations across all hotel outlets, including preparation methods and presentation standards.
• Ensure highest standards of quality, taste, and visual appeal.
• Supervise, hire, train, evaluate, and develop kitchen staff.

Skills

Leadership

Communication

Team management

Attention to detail

Education

Culinary degree or equivalent

ServSafe certification

Tools

Microsoft Office

Kitchen management software

Job description

Job Title

Executive Chef

Department

Golf Club

Position Summary

The Executive Chef is responsible for leading the kitchen team and overseeing food preparation across all golf club dining outlets, ensuring the highest standards of quality, consistency, and presentation are maintained. This role brings creative vision to the culinary program, developing memorable dishes that reflect both the Chef's unique style and the identity of the brand, while delivering exceptional quality and service to create a positively memorable guest experience.

Key Responsibilities

• Lead all culinary operations, including food preparation methods, portioning, plating, and presentation standards across all hotel outlets
• Ensure all food served meets the highest standards of quality, consistency, taste, and visual appeal
• Supervise, hire, train, evaluate, and develop kitchen team members, fostering accountability, growth, and strong performance
• Develop staff schedules that ensure adequate coverage while maintaining labor cost standards and operational efficiency
• Plan meals and develop menus that align with hotel brand standards, guest expectations, seasonality, and profitability goals
• Support Food & Beverage leadership with banquet, meeting, and event culinary execution
• Manage daily, weekly, and monthly requisitions for food, supplies, and equipment, ensuring proper inventory controls and par levels
• Order food and equipment as needed while monitoring quality, cost, and vendor performance
• Monitor food cost, waste, and kitchen budget performance; contribute to annual operating budget planning
• Train and retrain team members to ensure consistent execution, strong onboarding, and continuous skill development
• Ensure daily stations are fully prepared and organized, with all items on the menu prepped according to production sheets and service needs
• Maintain expert knowledge of menus, recipes, preparation methods, and presentation standards; oversee accurate measuring, mixing, and cooking techniques
• Ensure all food products are properly labeled, dated, stored, and rotated using First In, First Out (FIFO) standards, with strict temperature control for perishables
• Maintain clean, safe, and organized work areas in compliance with health department regulations and company policies
• Enforce high standards of personal hygiene and food safety across the kitchen team
• Foster strong communication, collaboration, and teamwork with hotel leadership and other departments
• Perform other duties as assigned by management

Qualifications

• Culinary degree or equivalent professional training required
• Minimum of five (5) years of experience in an Executive Chef or Sous Chef role within a high-volume or full-service hospitality environment
• ServSafe certification required; additional food safety certifications preferred
• Proven commitment to delivering exceptional guest experiences and high-quality culinary standards
• Strong leadership skills with demonstrated experience managing, coaching, and developing kitchen teams
• Ability to thrive in a fast-paced, high-volume environment while maintaining quality, consistency, and attention to detail
• Professional presence and demeanor, representing the hotel brand with credibility and confidence
• Strong written and verbal communication skills, with the ability to collaborate effectively across departments
• Proficiency in Microsoft Office (PowerPoint, Excel, Word) and kitchen management or inventory systems preferred

Preferred

• Bilingual

Physical Demands and Work Environment

• Ability to lift, move, push and pull equipment or boxes in excess of 40lbs
• Should be able to handle outdoor temperatures for a reasonable period of time
• Must be able to move around campus which includes gym, turf, fields, etc.
• Ability to work flexible hours to include nights, weekends and holidays is required
• Ability to stand and walk for duration of shift
• Frequent bending to access ingredients in coolers or reach for items on high shelves.
• Ability to use hands and fingers in grasping, pinching, chopping, pulling, and lifting motions associated with preparing and cooking products using knives, utensils and cookware.

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