Executive Chef -Golf Club

IMG Academy; Bradenton (FL); On-site; USD 90,000 - 120,000; Full time

Job summary

Triton Environmental Consultants, Ltd. is seeking an Executive Chef for its Golf Club to lead the kitchen team and oversee all dining outlets. You will drive culinary excellence, create memorable menus, and uphold brand standards while delivering outstanding guest experiences.

The role requires strong leadership, menu development, and a proven track record in high-volume hospitality. Flexibility to work varied hours and collaborate with hotel leadership is essential.

Qualifications

• Culinary degree or equivalent professional training is required.
• Minimum of five (5) years in an Executive Chef or Sous Chef role in 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 experience coaching and developing kitchen teams.
• Ability to thrive in a fast-paced, high-volume environment while maintaining quality and attention to detail.
• Professional presence and demeanor representing the hotel brand with credibility.
• Strong written and verbal communication skills and cross-department collaboration.
• Proficiency with Microsoft Office and kitchen management or inventory systems.

Responsibilities

• Lead all culinary operations, including food preparation methods, portioning, plating, and presentation standards across all outlets.
• Ensure all food meets highest standards of quality, consistency, taste, and visual appeal.
• Supervise, hire, train, evaluate, and develop kitchen staff for accountability and growth.
• Develop staff schedules to balance coverage with labor cost controls.
• Plan menus that align with brand standards, guest expectations, seasonality, and profitability.
• Support F&B leadership with banquet, meeting, and event culinary execution.
• Manage daily, weekly, monthly requisitions for food, supplies, and equipment with inventory controls.
• Order food and equipment while monitoring quality, cost, and vendor performance.
• Monitor food cost, waste, and kitchen budget; contribute to annual operating budget planning.
• Train and retrain staff for consistent execution and strong onboarding.
• Maintain daily stations prepared per production sheets and service needs.
• Maintain knowledge of menus, recipes, and preparation methods; ensure proper measuring and cooking techniques.
• Ensure proper labeling, dating, storage, and rotation using FIFO; strict temperature control for perishables.
• Maintain clean, safe, and organized work areas compliant with health regulations and policies.
• Enforce high personal hygiene and food safety standards across the kitchen.
• Foster communication and collaboration with hotel leadership and other departments.
• Perform other duties as assigned by management.

Skills

Leadership

Communication

Menu development

Budget management

Staff training

Food safety focus

Education

Culinary degree or equivalent training

Tools

Microsoft Office

Kitchen management software

Inventory systems

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.