Kitchen Manager/Head Chef

Ultipro; Davenport (FL); On-site; USD 70,000 - 95,000; Full time

Benefits offered by this job

Healthcare Benefits – Medical, Dental,

401(k) with employer match

Paid time off (PTO)

Employee meals & bonuses

Job summary

The Oasis Club at Championsgate, a Troon property in Davenport, FL, is hiring a Kitchen Manager/Head Chef for a full-time role. You will drive culinary strategy, manage back-of-house operations, train staff, and control food costs in a fast-paced resort setting.

We seek an experienced leader with strong English communication, solid budgeting skills, and a track record of health and safety compliance in hospitality. Flexible hours include days, nights, weekends, and holidays.

Qualifications

• Shows strong leadership and team development.

Responsibilities

• Assists in executing culinary strategy and oversees back of house operations.
• Trains and develops staff; hires, evaluates, and directs team performance.
• Monitors food costs, inventory, and sanitation; ensures health and safety compliance.
• Coordinates with department managers on staffing and scheduling.
• Ensures timely, accurate food preparation and order fulfillment.

Skills

Leadership

Communication

Multitasking

Time management

Budgeting

Education

AA degree or equivalent in hotel/restaurant management

ServSafe Certification (Food Manager & Alcohol) or TIPS

Tools

Microsoft Office

Job description

The Oasis Club at CG
Davenport, FL 33896, USA

Description

The Oasis Club at Championsgate, located in Davenport, FL, is pleased to announce an excellent career opportunity for aFull-Time Kitchen Manager/Head Chef! We are seeking a driven individual who is eager to learn, contribute, and grow within a fast-paced hospitality-focused property organization. As part ofTroon, you will contribute to a global leader in golf and community management.

General Purpose:
Assists in the execution of the property's culinary strategy. Responsible for the overall operations of the back of house and kitchen area. The Kitchen Manager/Lead Chef hires and develops staff, purchases food and supplies, monitors inventory, rotation, and cleanliness processes, and ensures all team members are trained on proper food preparation and kitchen safety techniques.

• Prepares and oversees food orders in a timely manner to ensure proper stocking and meet operational demand.
• Expedites orders and facilitates efficient workflows to ensure guest order accuracy and timeliness.
• Assists in the development of menu items and recipes.
• Develops and maintains food prep lists.
• Maintains and monitors budgeted food costs.
• Maintains sanitation standards and assists with health department inspections.
• Conducts monthly inventory of food and other supplies.
• Monitors and receives all ordered food products and supplies; ensures proper storage.
• Assists the department manager in interviewing, training, planning, assigning, and directing work.
• Makes recommendations when hiring, evaluating performance, rewarding, and disciplining associates.
• Addresses complaints and resolves problems in a timely and professional manner.
• Assists in the coordination of department members including, but not limited to: Cooks, Lead Cooks, and Pantry Cooks.
• Assists in monitoring business volume forecasts and plans accordingly in areas of manpower, productivity, costs, and other expenses.
• Incorporates safe work practices in all aspects of job performance.
• Regular and reliable attendance.
• Performs other duties as required.
• Related experience and/or training in a culinary or food service environment; or an equivalent combination of education and experience.

Physical Demands

• Frequently stands, walks, and uses hands to finger, feel, or handle objects; reaches with hands and arms.
• Regularly talks or hears.
• Occasionally sits, climbs, balances, stoops, kneels, crouches, crawls, tastes, or smells.
• Frequently lifts up to 25 pounds; regularly lifts up to 50 pounds.
• Frequently works in extreme heat (non-weather), in areas with moving mechanical parts, and with toxic or caustic chemicals.
• Occasionally works in extreme cold (non-weather).
• Noise level is moderate.

Certificates/Licenses

• Associate's degree (AA) or equivalent from a two-year college or technical school in hotel and restaurant management preferred; a combination of practical experience and education will be considered as an alternative.
• Must be ServSafe Certified (Food Manager & Alcohol) or TIPS equivalent.
• Working knowledge in the following areas of restaurant operations: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and report preparation.
• Applicable Sanitation Training required.

Job Knowledge, Skill, and Ability Preferences

• Excellent leadership ability, including the skills to communicate and express ideas and directives clearly to associates.
• Strong problem analysis and resolution skills at both a functional and team level.
• Strong multi-tasking, organizational, and time management skills to ensure a quick response to client and operational needs.
• Strong written and verbal communication skills.
• Professional and courteous demeanor.
• Ability to build high-performance teams and function as a strong team player.
• Demonstrated commitment to company values and organizational development, with a focus on individual and team advancement.
• Computer proficiency in Microsoft Office products including Word, Excel, PowerPoint, and Outlook.
• Budget and forecasting knowledge, with the ability to create and maintain effective financial accountability to the company and ownership.
• Complete and comprehensive understanding of physical infrastructure, food and beverage controls, and financial back-office systems within a hospitality or food service environment.
• Working knowledge of food and beverage service equipment and current industry trends.
• Exceptional personal hygiene and positive representation of the organization to Troon employees, clients, and vendors.
• Fluent in English — speaking, writing, and comprehension.
• Ability to read and speak English may be required in order to perform the duties of the job (e.g. associates may be required to communicate with English-speaking customers or co-workers; equipment manuals are in English).

Must have 7+ years of Resort / Restaurant kitchen management experience. Must be able to workdays, nights, weekends, and holidays. Dining service hours 9a-9p.

This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to time.

Benefits & Other Compensation

This position includes eligibility for the following benefits, subject to applicable plan terms:

• Healthcare Benefits – Medical, Dental, and Vision coverage
• Retirement Benefits – 401(k) with employer match (19 years of age and older)
• Time Off – Paid time off (PTO) and leaves of absence, in accordance with applicable law and eligibility criteria
• Additional Compensation – Eligibility for Bonuses and Employee Meals

Eligibility for benefits and the specific terms, conditions, and offerings are governed by the applicable plan of documents and company policies, which may be amended at the Company’s discretion.

About Troon

Founded in 1990 and headquartered in Scottsdale, AZ, Troon is the world’s largest professional club management company, that specializes in services in golf, hospitality, and residential communities.With more than 900 locations in 45+ states and 27+ countries, Troon is a leading employer in hospitality.Guided by values that emphasize being infectiously energetic, consciously kind, and humbly prosperous,Troon offers professionals the opportunity to grow and succeed within a globally respected organization.Learn more at www.troon.com .

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.