Company Overview
Discover the world of Troon®, where the finest golf experiences await at some of the most prestigious golf destinations across the globe.
At Troon, we are committed to delivering exceptional guest and member experiences through personalized service, consistent excellence, and an unwavering attention to detail. Our goal is simple—to exceed your expectations every time you visit one of our luxury golf properties.
Key Responsibilities
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Partner with the Executive Chef to lead all food production and kitchen operations
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Ensure consistent preparation and presentation of high-quality dishes
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Develop, refine, and maintain up-to-date recipes, menu specifications, and production forecasts
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Oversee ordering, receiving, and proper storage and rotation of all food products
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Monitor inventory levels and coordinate timely supply orders
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Assist in conducting monthly inventory counts and maintaining accurate records
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Implement department control procedures, including daily production logs and documentation
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Supervise and support kitchen staff, including Line Cooks and Stewards
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Enforce and uphold food safety standards and sanitation regulations
Qualifications
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Culinary degree preferred
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Minimum of 5 years of experience as a Sous Chef or Lead Line Cook
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SERV Safe certification required
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Strong leadership and team management skills
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Excellent communication, organization, and problem-solving abilities
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Reliable, flexible, and team-oriented with a commitment to excellence
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Must be available to work evenings, weekends, and holidays as needed.