Executive Chef

Bonita National Golf & CC
Bonita Springs, FL 34135, USA

Bonita National Golf and Country Club
, located in Bonita Springs, FL
, is pleased to announce an excellent career opportunity for a full-time Executive 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 of Troon
, you will contribute to a global leader in golf and community management.

Compensation:

$ - $ based on experience

Summary:

The Executive Chef takes personal ownership of ensuring members' and their guests' delight in all dining experiences. Responsible for all facets of the Food and Beverage department, including staffing, menu planning, ordering, vendor monitoring, food production, staff training and development, inventories, catering, and budgeting. The Executive Chef actively seeks opportunities to personally and directly address members' and their guests' feedback related to their dining experiences and personally communicates, oversees, and follows through on service recoveries, as appropriate.

Key Responsibilities:

Ensures delivery of an exceptional culinary experience to members and guests across all areas.

Demonstrates creativity and innovation in menu development, regularly introducing fresh, relevant, and appealing concepts that reflect member preferences, seasonal ingredients, and culinary trends, including menu themes, ideas for ice sculptures, buffet décor, banquets, and special events.

Directs ordering amounts, inventory levels, timing of orders, receiving, and equipment maintenance.

Creates recipes and support materials, such as recipe cards, descriptions, menu guides and pictures, and menu costs.

Ensures that effective orientation and training are given to each new associate. Develops ongoing training programs.

Inspects, selects, and uses only the freshest fruits, vegetables, meats, fish, fowl, and other food products to maintain the highest standard in the preparation of all menu items.

Monitors business volume forecasts and plans accordingly in areas of manpower, productivity, costs, and other expenses.

Implements and maintains excellent service to achieve guest satisfaction.

Incorporates safe work practices in job performance.

Maintains regular and reliable attendance.

Performs other duties as required.

Customarily and regularly directs, supervises, and evaluates the work of two or more full-time associates, or their equivalent, in the Food and Beverage Kitchen department. Such responsibilities include hiring, training, scheduling, and disciplinary actions.

Exercises independent judgment in managing staff to ensure the effective and efficient management of the Food and Beverage Kitchen department, including, but not limited to, delegation of tasks and responsibilities.

Primary duty is to manage and make decisions, in coordination with the Director of Food and Beverage, regarding the Food and Beverage Kitchen operations.

Identifies, recruits, and retains best-in-class culinary leadership to deliver memorable member moments as part of every food and beverage experience.

Ensures excellence in culinary execution through ongoing, measurable development, training, and advancement of all Food and Beverage team members.

Inspires the entire culinary team and drives accountability for ongoing improvement of food and beverage product and experiences by all culinary team members.

Serves as the face of the culinary brand and drives member engagement by maintaining the highest level of personal visibility throughout the Club.

Sets standards for and ensures accountability of all systems to achieve the highest level of quality, consistency, and controls across all culinary operations.

Upholds food safety and cleanliness across all food and beverage areas to exceed sanitation regulations and follow industry best practices.

Maintains financial and cost controls to ensure achievement of budgetary objectives.

Develops training systems to drive operational success and team growth.

Standardizes recipes to ensure food consistency and streamline training.

Establishes operational systems to support oversight and measurement of culinary operations by the culinary management team.

Manages labor to ensure proper staffing levels, drive consistency, and achieve budgetary objectives.

Develops procurement systems to ensure the highest standards of ingredient quality and food safety, and to eliminate out-of-stock items.

Oversees and actively reviews all scheduling and payroll for the culinary team.

Oversees culinary compliance with Troon's Human Resources policies and corporate and facility requirements.

Functions as a collaborative and fully engaged member of the management team at the Club.

Seeks and provides constructive, critical feedback from and to senior management teammates to foster ongoing personal and operational improvement across the food and beverage organization. Uses feedback to drive measurable improvement.

Works with committees as needed.

Seeks opportunities for…