Executive Chef: Lead Creative Golf Club Dining

Triton Environmental Consultants, Ltd.; 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

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.