Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Exact $70,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Employee Discounts
Retirement Plan
Employee assistance program
Career development opportunities
Job Description
Wintonbury Hills Golf Course is a premier golf destination known for its exceptional service and superior hospitality. Situated in a picturesque setting, this golf course offers a relaxed yet refined atmosphere where guests can enjoy not only the sport but also exquisite dining and social experiences. The course is part of Troon, a global leader in golf course management, renowned for its commitment to excellence and creating memorable experiences for members and guests alike. Troon emphasizes their Associates as the greatest strength and competitive advantage, fostering an environment where those passionate about hospitality and customer service can thrive and grow... Show More
Job Requirements
- Must have at least 3 years of culinary experience as a sous chef, chef de cuisine, or executive chef in a hotel, resort, mid to high-end free-standing restaurant or luxury community setting
- Recommended at least 1 year of front of house leadership experience
- Culinary certification or associate's degree
- Good working knowledge of point of sale systems
- Ability to perform moderate physical work including lifting up to 50 lbs, bending, kneeling, crouching, reaching, standing for up to 5 hours without sitting
- Excellent verbal and written communication skills
- Proficient knowledge in recommending, pouring, and serving wine, beer, and spirits
- Excellent interpersonal and customer service skills
- Excellent organizational and attention to detail
- Strong time management, analytical, problem-solving, supervisory, and leadership skills
- Ability to prioritize and delegate
- Proficiency with Microsoft Office suite or related software
Job Qualifications
- Culinary certification or associate's degree
- At least 3 years culinary experience as sous chef, chef de cuisine, or executive chef in a hotel, resort, mid to high-end restaurant or luxury community setting
- Recommended 1 year front of house leadership experience
- Good working knowledge of point of sale systems
- Excellent verbal and written communication skills
- Proficient in recommending, pouring, and serving wine, beer, and spirits
- Strong interpersonal and customer service skills
- Excellent organizational and time management skills
- Strong analytical, problem solving, supervisory, and leadership abilities
- Ability to prioritize and delegate tasks
- Able to function well in a high-paced and stressful environment
- Proficient with Microsoft Office or related software
Job Duties
- Hire and train new food and beverage team members for kitchen and front of house
- Train employees in company policies, procedures, and best practices
- Organize and oversee staff schedules and work
- Handle discipline and termination under company policy
- Establish and maintain service standards, food quality production, portion, and cost control
- Create and plan all meals and menus for food and beverage venues, signature and social events, and catered events
- Ensure menus have appropriate costing and recipe cards
- Conduct daily food and line inspections for ingredient quality
- Expedite peak meal periods with hands-on approach
- Manage food cost budgets, adjust requisitions, and control waste
- Monitor food outlets, buffets, stations, and displays for creativity, cleanliness, and safety
- Participate in monthly food inventories
- Maintain cleanliness and organization in all back of house food and beverage areas
- Prepare and submit weekly employee schedules
- Attend departmental meetings
- Plan, organize, and manage daily activities
- Provide directions for day-to-day operations
- Perform employee duties in absence
- Set performance standards
- Lead by example and promote sound financial decision making
- Review staffing levels to meet service and financial objectives
- Establish collaborative relationships with the team
- Solicit employee feedback
- Demonstrate new cooking techniques and equipment
- Manage daily financial activities, ordering, stock levels, and inventory
- Conduct daily facility walkthroughs for safety and presentation
- Monitor kitchen equipment condition
- Conduct pre-shift meetings
- Protect facility assets
- Initiate programs to reduce breakage
- Operate within Troon policies and guidelines
- Maintain Food Handlers and Responsible Vendor certificates
- Interact positively and inclusively with associates and customers
- Perform other duties as assigned
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
OysterLink focuses on restaurant and hospitality jobs.
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