Executive Chef at BallenIsles Country Club

Fort Myers, Florida, United States -

Full Time

Start Date

Immediate

Expiry Date

30 Jul, 26

Salary

95000.0

Posted On

01 May, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary leadership, Menu planning, Budget management, Staff recruitment, Food production, Sanitation standards, Team motivation, Inventory control, Recipe development, Hospitality management, Conflict resolution, Safety compliance, Communication, Training and development, Financial reporting, Quality control

Industry

Spectator Sports

Description

Webbs Reserve, located in Fort Myers, 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 The Executive Chef is responsible for the overall leadership, recruitment, and development of the culinary team, all food production, including food sold in the restaurant, banquets, and seasonal venues on the golf course. The successful candidate will develop menus and recipes, oversee all purchasing, and management of the labor budgets for the culinary team. Special responsibilities include utilizing innovative and creative ideas to enhance the food and beverage experience while directing a team of professional associates to create the culture of excellence. The Executive Chef will maintain the highest professionalism with all those that they interact with, will adhere to the Club’s service standards as they relate to the operation. The ability to communicate effectively, verbally and in writing, is a requirement for this highly interactive and engaging position. KEY RESPONSIBILITIES Operations * Clearly understand the metrics for successful attainment of member satisfaction expectations, financial goals and objectives in culinary operations, and consistently review these expectations with his or her direct reports to ensure understanding and ‘buy-in’ from those contributing to their attainment. * Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met. * Assist the F&B Director developing and monitoring the F&B budget and procedures to provide direction and controls for F&B operations and costs; implement corrective procedures as necessary to help ensure budget goals are attained. * Consults with the Dining/Events Manager about food production aspects of special events being planned. * Interacts with F&B staff to assure that food production consistently exceeds the expectations of members and guests. * Reinforce established and/or create standard operating procedures and processes for all dining areas. * Keep current on all matters pertaining to the food and beverage industry. * Approves the requisition of products and other necessary food supplies. * Plans menus for all food outlets in the Club. * Cooks or directly supervises the cooking of items that require skillful preparation. * Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices. * Establishes controls to minimize food/supply waste and theft. * Support safe work habits and a safe working environment at all times. * Ensure adherence to, and compliance with, all health, safety, liquor consumption, and all other food and beverage requirements. * Evaluates products to assure that quality, price and related goods are consistently met. * Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times. * Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles. * Assist in planning and be responsible for ensuring special club events are well-conceived and executed. * Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability. * Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality. * Perform other duties as directed. Leadership * Be a positive and enthusiastic motivator and team member. * Ability to interact positively with management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach. * Work in coordination with other department leaders to ensure consistent standards result in high member satisfaction. * Be a collaborative team player who is willing to be “hands on” when necessary but understands when to step back and lead the team. * Ability to come to work regularly and on time, to follow directions, to take criticism, to get along with co-workers and supervisors, to treat co-workers, supervisors and members/guests with respect and courtesy, and to refrain from abusive, insubordinate and/or violent behavior. * Be the primary coordinator of culinary team hiring, orientations and creating a culture of teamwork, training, menu development, and the supervision of associates to ensure all is done in accordance with approved Club policies and is compliant with governmental regulations. * Hold regular staff meetings with direct reports to keep them informed of necessary and relevant activities and expectations at the Club. * Be a focused and consistent evaluator of personnel, ensuring that standards of conduct and delivery are met; this includes oversight of high standards of appearance, hospitality, service, and cleanliness of the clubhouse facilities. * Have a passion and aptitude for teaching and training for all food service personnel, working, as necessary, with the staff solely responsible for operations. * Ensure associates clearly understand performance expectations and assigned tasks are reasonable, well-conceived and appropriately conveyed. Provide resources necessary to allow employees to perform their jobs effectively and be fair and firm in adherence to Club policy and procedure. * Establish and consistently enhance operating standards for personnel in areas of responsibility and consistently evaluate knowledge, understanding and execution to these high standards. * Conduct and/or oversee training programs for food service personnel on various issues including service techniques, knowledge of menu items and daily specials, sanitation, team building and conflict resolution; regularly test and evaluate knowledge and understanding of these expectations. * Be an active and dynamic recruiter of team members and someone who inherently enjoys developing and building his/her team and leading them to significant, positive membership satisfaction outcomes. Member and Guest Service * Frequently visits dining area when it is open to welcome, interact, and develop relationships with members. * Have a strong, highly visible and respectful presence with the membership, be an exceptional communicator, have adroit interpersonal skills, and the maturity to instinctively know how to treat members and guests with a high-level of service. He or she must be able to communicate these expectations to a staff with diverse backgrounds and motivate them positively to understand and execute those expectations. * Be responsive to members’ requests and strive to find creative ways to accommodate reasonable requests. * Work with the House Committee in ensuring maximum member satisfaction. QUALIFICATIONS Candidate must have a minimum of five (5) years hospitality managerial experience preferably within an upscale environment (private equity golf clubs, resorts, or fine dining). Candidate needs a proven record of strong food and beverage operations as well as training/development. Candidate must also have prior experience in hiring and training. Previous experience in menu planning and budgeting is a critical component to an individual’s success in this role. EDUCATION Bachelor's degree (B. A.) from four-year college or university; or four years related experience and/or training; or equivalent combination of education and experience. LANGUAGE SKILLS Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, committees, suppliers, members, and employees. COMPUTER SKILLS Working knowledge of various computer software programs. 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, Commissions, Service Charge, 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. Salary: $95,000 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 [http://www.troon.com/].

Responsibilities

The Executive Chef is responsible for leading the culinary team, managing food production for the restaurant and banquets, and overseeing all kitchen operations. They must also handle menu development, labor and food cost budgeting, and ensure high standards of sanitation and member satisfaction.