Executive Chef

Bonita National Golf and Country Club , located in Bonita Springs, 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.

Compensation:

$160,000.00 - $175,000.00 based on experience

Summary:

The Executive Chef takes personal ownership of ensuring members' and their guests' delight in all dining experiences. Responsible for all facets of the Food and Beverage department, including staffing, menu planning, ordering, vendor monitoring, food production, staff training and development, inventories, catering, and budgeting. The Executive Chef actively seeks opportunities to personally and directly address members' and their guests' feedback related to their dining experiences and personally communicates, oversees, and follows through on service recoveries, as appropriate.

Key Responsibilities:

• Ensures delivery of an exceptional culinary experience to members and guests across all areas.

• Demonstrates creativity and innovation in menu development, regularly introducing fresh, relevant, and appealing concepts that reflect member preferences, seasonal ingredients, and culinary trends, including menu themes, ideas for ice sculptures, buffet décor, banquets, and special events.

• Directs ordering amounts, inventory levels, timing of orders, receiving, and equipment maintenance.

• Creates recipes and support materials, such as recipe cards, descriptions, menu guides and pictures, and menu costs.

• Ensures that effective orientation and training are given to each new associate. Develops ongoing training programs.

• Inspects, selects, and uses only the freshest fruits, vegetables, meats, fish, fowl, and other food products to maintain the highest standard in the preparation of all menu items.

• Monitors business volume forecasts and plans accordingly in areas of manpower, productivity, costs, and other expenses.

• Implements and maintains excellent service to achieve guest satisfaction.

• Incorporates safe work practices in job performance.

• Maintains regular and reliable attendance.

• Performs other duties as required.

• Customarily and regularly directs, supervises, and evaluates the work of two or more full-time associates, or their equivalent, in the Food and Beverage Kitchen department. Such responsibilities include hiring, training, scheduling, and disciplinary actions.

• Exercises independent judgment in managing staff to ensure the effective and efficient management of the Food and Beverage Kitchen department, including, but not limited to, delegation of tasks and responsibilities.

• Primary duty is to manage and make decisions, in coordination with the Director of Food and Beverage, regarding the Food and Beverage Kitchen operations.

• Identifies, recruits, and retains best-in-class culinary leadership to deliver memorable member moments as part of every food and beverage experience.

• Ensures excellence in culinary execution through ongoing, measurable development, training, and advancement of all Food and Beverage team members.

• Inspires the entire culinary team and drives accountability for ongoing improvement of food and beverage product and experiences by all culinary team members.

• Serves as the face of the culinary brand and drives member engagement by maintaining the highest level of personal visibility throughout the Club.

• Sets standards for and ensures accountability of all systems to achieve the highest level of quality, consistency, and controls across all culinary operations.

• Upholds food safety and cleanliness across all food and beverage areas to exceed sanitation regulations and follow industry best practices.

• Maintains financial and cost controls to ensure achievement of budgetary objectives.

• Develops training systems to drive operational success and team growth.

• Standardizes recipes to ensure food consistency and streamline training.

• Establishes operational systems to support oversight and measurement of culinary operations by the culinary management team.

• Manages labor to ensure proper staffing levels, drive consistency, and achieve budgetary objectives.

• Develops procurement systems to ensure the highest standards of ingredient quality and food safety, and to eliminate out-of-stock items.

• Oversees and actively reviews all scheduling and payroll for the culinary team.

• Oversees culinary compliance with Troon's Human Resources policies and corporate and facility requirements.

• Functions as a collaborative and fully engaged member of the management team at the Club.

• Seeks and provides constructive, critical feedback from and to senior management teammates to foster ongoing personal and operational improvement across the food and beverage organization. Uses feedback to drive measurable improvement.

• Works with committees as needed.

• Seeks opportunities for personal and professional growth through ongoing learning opportunities.

• Leads the culinary team in promoting members from within.

• Works with Troon leadership to identify and encourage culinary team members' advancement and promotional opportunities throughout the Troon organization through constant succession planning and team development.

• Oversees and ensures compliance with all regulations pertaining to culinary operations.

• Provides direct oversight, development, feedback, and performance evaluations for the culinary team.

• Oversees and actively participates in monthly food and culinary inventory counts, ensuring all inventory is accurately recorded, reconciled, and reported. Investigates discrepancies and maintains accountability for accuracy, controls, and food cost management.

• Maintains a visible and active presence on property during peak business periods, special events, holidays, and other critical operational times to provide support, leadership, and quality standards.

This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to time.

Minimum Qualifications:

• Motivator and leader who can bring out the best in others by setting clear goals and expectations, holding them accountable for outcomes, and providing consistent feedback and support through respectful interaction and professionalism.

• Proven experience managing or supervising a team.

• Able to work well under pressure and balance multiple priorities and assignments.

• Strong team-building skills, including the ability to lead, cooperate, motivate, and contribute as part of a team with representatives from multiple disciplines.

• Excellent verbal and written communication skills.

• Verifiable strength in working closely with management to develop and execute the club's vision.

• Exhibits excellent organizational, technological, and time management skills.

• Experience in leading successful culinary operations at a private club or similar environment.

• Member-focused; delighted to meet the expectations and requirements of members and their guests.

• Possesses high energy and a genuine desire to interact actively with the membership on a professional and hospitable level.

• Keen eye for detail and driven by data.

• Works well and is well respected by others.

• Career-driven and enthusiastic about the industry.

• Strong operational management record.

• Mentors staff successfully.

• Entrepreneurial spirit to create innovative programs while respecting current desires and traditions.

Knowledge/Skill:

• Knowledge of Microsoft Office applications.
• Experience with computerized POS systems.

Education and Experience:

Associate's degree (AA) or equivalent from a two-year college or technical school; or two to three years of experience or training; or equivalent combination of education and experience.

Certificates/Licenses:

Current ServSafe Manager or Certified Food Protection Manager certification.

Physical Requirements:

Regularly stands, walks, and sits. Occasionally climbs or balances; stoops, kneels, crawls, or crouches. Frequently uses hands and reaches with hands and arms. Occasionally lifts up to fifty pounds.

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

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.

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