Executive Chef — Innovative Golf Club Dining Leader

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

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.