Executive Chef

New Britain, CT, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $115,000.00 - $1.00

Work Schedule

Flexible

Benefits

Health savings account

Dental Insurance

Employee assistance program

Disability insurance

401(k) matching

Tuition Reimbursement

Vision Insurance

Paid holidays

employee discount

Health Insurance

Pet insurance

Paid Time Off

Job Description

TPC River Highlands is a prestigious private golf club located in Cromwell, Connecticut, just outside the Hartford area. It holds distinction as the proud host of the PGA TOUR’s Travelers Championship, which is the state’s largest professional sporting event, earning its place as one of the premier destinations within the TPC Network. This establishment is renowned not only for its outstanding championship golf course but also for its exceptional clubhouse that serves as a versatile venue for a variety of events. The clubhouse boasts scenic views, multiple event spaces, and two full-service kitchens, making it ideal for both members and guests who seek an elegant and welcoming environment. TPC River Highlands has cultivated a strong reputation for its team-oriented culture, ensuring an exceptional experience for members, guests, and staff alike.

The Executive Chef role at TPC River Highlands is a critical leadership position responsible for overseeing all culinary operations within the club’s kitchen. This role demands a dedicated professional who will lead by example to ensure that the culinary department meets and exceeds established goals related to sales, profitability, and satisfaction levels of members, guests, and employees. The Executive Chef will be instrumental in organizing and managing every facet of the kitchen—from planning and preparation to execution and presentation of all menu items. This position requires a seasoned culinary expert with proven experience in hospitality management, kitchen supervision, and food and beverage operations. The role is highly dynamic and involves maintaining stringent standards for food quality, sanitation, safety, and customer service in strict compliance with the requirements set forth by PGA TOUR Golf Course Properties, Inc.

Key responsibilities for the Executive Chef include recruiting and training competent kitchen staff, scheduling manpower and managing equipment to optimize productivity and cost-efficiency, maintaining comprehensive control over inventory and supplies, and ensuring all food items are prepared according to standardized recipes and garnishing standards. The Executive Chef also collaborates closely with the Food and Beverage Director to create innovative menus for club and private functions and to support marketing initiatives tied to food and beverage services. Emphasis is placed on maintaining a clean, safe, and sanitized work environment, along with rigorous enforcement of sanitation guidelines and state liquor laws.

TPC River Highlands offers this Executive Chef position with an annual salary of $115,000. The role comes with a comprehensive suite of benefits designed to support personal and professional well-being, including medical, dental, and vision insurance, employer contributions to a health savings account, life and disability insurance, a 401(k) retirement plan with employer matching and contributions, as well as other perks like pet insurance, tuition assistance, and complimentary access to PGA TOUR golf tournaments. The environment is fast-paced and demands flexibility, with shifts scheduled according to business needs. The Executive Chef also plays a vital role in promoting a positive relationship with club members through direct engagement such as special events, cooking classes, and one-on-one table visits.

Joining TPC River Highlands as an Executive Chef is an excellent opportunity for culinary professionals seeking to advance their careers within a respected and well-established golf club. The role offers a unique mix of leadership, creativity, and operational responsibility in a setting that values teamwork and excellence, making it a highly rewarding position for those passionate about culinary arts and hospitality management.

Job Requirements

High school diploma or equivalent education
Two or three additional years of hospitality management education, culinary degree or similar education or equivalent experience
Must be familiar with culinary, and food and beverage concepts, practices, and procedures
Thorough knowledge of general business administration practices, sanitation guidelines and state liquor laws as applied to food and beverage and culinary practices and procedures as would be acquired through at least seven years of similar experience in progressively responsible positions
Prior supervisory experience required

Job Qualifications

High school diploma or equivalent education
Two or three additional years of hospitality management education, culinary degree or similar education or equivalent experience
Must be familiar with culinary, and food and beverage concepts, practices, and procedures
Thorough knowledge of general business administration practices, sanitation guidelines and state liquor laws as applied to food and beverage and culinary practices and procedures as would be acquired through at least seven years of similar experience in progressively responsible positions
Prior supervisory experience required

Job Duties

Maintain responsibility for the hiring, training, and proficiency of employees in the kitchen department
Plan for and schedule manpower, equipment, and supply requirements for the department and maintain accountability for the cost, utilization, and performance of employees and equipment
Ensure that all menu items are prepared/produced according to standard recipes, responsible for garnishing of dishes, and portion control
Oversee preparation of food, making sure that food items are prepared according to standard recipes and are presented to standards established by the PGA TOUR Golf Course Properties, Inc. to ensure member/guest satisfaction
Develop culinary staff and evaluate performance to advance to next level
Instruct cooks in the details of preparing menu items according to recipe cards
Instruct ware washers in details of using dishwashing machine to ensure high quality of sanitation standards
Ensure that high standards of sanitation and cleanliness are maintained throughout the kitchen, loading dock and dumpster area at all times
Handle all special requests, concerns and complaints in a manner that shows professionalism, concern and empathy
Resolve problems quickly in an objective manner
Maintain preventative equipment maintenance procedures, standards and maintain appropriate records for same
Schedule maintenance as needed
Work with Food and Beverage Director to develop club function and private function business, assisting in menus and in all food service related areas
Ensure that employees wear uniforms and name tags and that uniforms are kept in proper condition, clean and are readily available at all times to employees
Utilize Chef Tec to manage inventory, maintain recipe file (with photos or video), and maintain current menu costs
Assist in the development and the maintenance of the marketing and promotional programs as related to the Food & Beverage Department
Assume responsibility as the kitchen supervisor during all meal periods including banquets ensuring food preparation standards are maintained
Required to set-up and break-down buffet tables and theme decorations which may include ice displays
Ensure that all menus reflect member/customer needs, current trends and incorporate local ingredients as they are available
Work with Director of Food and Beverage to train service staff on menu, ensuring that they are fluent on content and preparations
Participate in pre-meal meetings so as to maintain positive/constructive communication with Front of House staff
Assist the Food & Beverage Director in the development of the annual Food and Beverage Budget/Plan
Understanding and following procedures to maintain a sanitary workspace conforming to all jurisdictional and club imposed regulations and rules regarding food service sanitation
Maintain internal controls for the Food and Beverage Department
Cost all menu items and make adjustments to portions and pricing as market changes
Maintain a thorough accountability of the food inventory ensuring the accuracy of the monthly food inventory
Maintain purchasing standards for products and ensure correct products in appropriate quantities are available at all times
Utilize Kronos to assist in maintaining Food & Beverage payroll policies, procedures, and controls, ensuring they are consistent with staffing guidelines
Implement and maintain par-stock levels on food inventory
Maintain purchase order system, ordering and receiving programs to ensure proper quantity and price on all purchases
Create a positive relationship with Club membership through special events, cooking classes, and al carte table visits
Operate within all guidelines, policies, standards, and constraints as established by PGA TOUR Golf Course Properties, Inc., while ensuring that PGA TOUR Golf Course Properties, Inc. mandatory standards of operations as they relate to Food & Beverage operations are followed
Ensure that service procedures are adhered to as outlined in the TPC Brand Standards
Special projects or other duties as assigned