Company Overview
Our mission is to deliver exceptional experiences for guests and members by providing personalized service, unwavering consistency, and meticulous attention to detail. Every time you visit, we strive to go beyond your expectations.
Responsibilities
- Oversee the preparation of catered and concession food items.
- Assess food products to ensure consistent quality standards.
- Enhance and refine menu selections.
- Develop forecasts, budgets, and action plans for F&B operations.
- Maintain high standards of sanitation, cleanliness, and safety throughout all kitchen areas.
- Ensure proper operation of kitchen equipment by following guidelines, troubleshooting issues, and conducting preventive maintenance.
- Occasionally visit the dining area during service hours to greet and welcome members.
- Enforce and implement all TROON Human Resources policies and procedures.
- Ensure full compliance with Department of Health regulations.
- Carry out clean-up and closing procedures.
- Perform additional duties as assigned by the supervisor or manager.
Education and Experience Requirements
- Culinary degree preferred.
- 3-5 years of experience as a chef.
- Strong leadership, coaching, and staff development abilities.
- Highly organized, efficient, and detail-oriented.
- Excellent interpersonal and communication skills.
- Strong verbal and written communication skills.
- ServSafe Certification required.
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