Overview
Explore the unparalleled world of Troon®, where luxury and exceptional service define every golf experience. Our prestigious golf properties set the standard for excellence, offering guests and members world-class courses, impeccable service, and an unwavering commitment to quality. At Troon®, we strive to surpass expectations, ensuring that every visit is an unforgettable experience.
Essential Responsibilities:
- Oversee all food production operations, ensuring consistently high-quality food across all restaurant outlets.
- Dedicate the majority of working hours to management and supervisory duties.
- Plan and manage daily staff schedules and task assignments to optimize efficiency.
- Implement and maintain control procedures, including food production charts, inventory tracking for steak and seafood, standardized recipes, use records, and food costing sheets.
- Develop, update, and maintain menu specifications, recipes, images, and production forecasts.
- Continuously assess and refine existing food concepts while innovating new offerings to enhance quality and profitability.
- Ensure the use of the freshest ingredients by selecting high-quality fruits, vegetables, meats, seafood, and other food products.
- Collaborate on setting and achieving short- and long-term budgetary goals for the Food & Beverage department.
- Maintain strict sanitation standards across all kitchen areas.
- Monitor food storage, including temperature controls and rotation procedures, to comply with health regulations.
- Prepare requisitions for necessary supplies and food items.
- Regularly inspect kitchen equipment for cleanliness and operational efficiency.
- Recruit, train, and oversee kitchen staff, ensuring proper food preparation techniques, equipment operation, and adherence to safety protocols.
- Manage the hiring, training, scheduling, performance evaluation, and discipline of kitchen staff.
- Supervise department team members, including cooks and stewards.
- Provide thorough orientation and ongoing training programs for all new hires.
- Monitor business volume forecasts to optimize staffing, productivity, and cost management.
- Promote and enforce safe work practices.
- Ensure consistent attendance and reliable performance.
- Perform additional duties as assigned.
Qualifications & Experience:
- Associate’s degree in Culinary Arts, Hospitality, or a related field, or equivalent from a two-year college or technical school.
- Alternatively, six months to one year of relevant experience and/or training, or a combination of education and experience.
Physical Requirements:
- Frequent standing, walking, and use of hands; ability to communicate effectively.
- Regular reaching, tasting, and smelling; occasional sitting, climbing, balancing, stooping, kneeling, crawling, or crouching.
- Frequent lifting of up to 25 pounds; occasional team lifting of up to 100 pounds.
Work Environment:
- Occasional exposure to humid or wet conditions, extreme temperatures, and outdoor weather.
- Potential contact with toxic or caustic chemicals.
- Moderate noise levels.
Certifications & Skills:
- Food Safety and Sanitation Training certification required.
- Proficiency in English may be necessary for communication and equipment operation.
- Strong knowledge of sanitation standards and health codes.
- Expertise in food and beverage preparation, presentation, and quality control.