Executive Chef
Troon Golf
Orchard Valley is excited to announce the exceptional career opportunity of Executive Chef. Qualified candidates will thrive in this hospitality environment and be highly focused on providing superior service to the club, managed by Troon.
*Anticipated start date for this position is March 1, 2026.
General Description of Duties and Responsibilities:
Responsible for all facets of the Food and Beverage Kitchen department including staffing, menu planning, ordering, vendor monitoring, food production, staff training and development, inventories, catering and budgeting. Pay Range: $75,000 - $80,000
Key Responsibilities of the Executive Chef: Manages all major Food and Beverage Kitchen operating expenses, set margins and manages against projections. Creates theme menus, ideas for special events. Directs ordering amounts, inventory levels, timing of orders, receiving, invoice settling, and equipment maintenance. Inspects, selects and uses only the freshest fruits, vegetables, meats, fish, fowl and other food products in order to maintain the highest standard in the preparation of all menu items. Maintains quality of food products and ensures consistency in food delivery and standards. Measures effectiveness of the Food and Beverage Kitchen department through the Food and Beverage profit and service performance of the facility. Creates recipes and support materials, such as recipe cards, descriptions, menu guides and/or pictures. Ensures that a quality sanitation program is followed throughout the Kitchen operation. Ensures proper monitoring of storage (including temperature setting) and rotation of food products to comply with Health Department regulations. Responsible for interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems. Manages department members that may include, but is not limited to: Chefs, Cooks, Stewards. Assures that effective orientation and training are given to each new associate. Develops ongoing training programs. Monitors business volume forecast and plans accordingly in areas of manpower, productivity, costs and other expenses. Responsible for implementing and maintaining excellent service to achieve guest satisfaction. Incorporates safe work practices in job performance. Regular and reliable attendance. Performs other duties as required. Minimum Qualifications for the Executive Chef:
Associate’s degree (AA) or equivalent from two-year college, technical, or culinary school; or two to three years’ experience and/or training; or equivalent combination of education and experience.
*Anticipated start date for this position is March 1, 2026.
General Description of Duties and Responsibilities:
Responsible for all facets of the Food and Beverage Kitchen department including staffing, menu planning, ordering, vendor monitoring, food production, staff training and development, inventories, catering and budgeting. Pay Range: $75,000 - $80,000
Key Responsibilities of the Executive Chef: Manages all major Food and Beverage Kitchen operating expenses, set margins and manages against projections. Creates theme menus, ideas for special events. Directs ordering amounts, inventory levels, timing of orders, receiving, invoice settling, and equipment maintenance. Inspects, selects and uses only the freshest fruits, vegetables, meats, fish, fowl and other food products in order to maintain the highest standard in the preparation of all menu items. Maintains quality of food products and ensures consistency in food delivery and standards. Measures effectiveness of the Food and Beverage Kitchen department through the Food and Beverage profit and service performance of the facility. Creates recipes and support materials, such as recipe cards, descriptions, menu guides and/or pictures. Ensures that a quality sanitation program is followed throughout the Kitchen operation. Ensures proper monitoring of storage (including temperature setting) and rotation of food products to comply with Health Department regulations. Responsible for interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems. Manages department members that may include, but is not limited to: Chefs, Cooks, Stewards. Assures that effective orientation and training are given to each new associate. Develops ongoing training programs. Monitors business volume forecast and plans accordingly in areas of manpower, productivity, costs and other expenses. Responsible for implementing and maintaining excellent service to achieve guest satisfaction. Incorporates safe work practices in job performance. Regular and reliable attendance. Performs other duties as required. Minimum Qualifications for the Executive Chef:
Associate’s degree (AA) or equivalent from two-year college, technical, or culinary school; or two to three years’ experience and/or training; or equivalent combination of education and experience.
Benefits:
401(k) Retirement Plan Health and Dental Care Vision Benefit Disability Insurance Life Insurance Employee Assistance Program Flexible Spending Accounts and Health Savings Account (HSA) Legal Assistance Paid Time-Off
Other Qualifications:
Must have Food Safety and Sanitation Training.
Possesses knowledge of accepted sanitation standards and applicable health codes.
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