Job Overview
Employment Type
Hourly
Compensation
Type:
Hourly
Rate:
Exact $24.00
Work Schedule
Weekend Shifts
Benefits
Health Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
Meal Allowances
Job Description
Troon is a leading global golf course management company that specializes in delivering unmatched golf and hospitality experiences across multiple prestigious locations. Among its many facilities, Troon manages Pearl at Kalauao, an 18-hole public golf course renowned for its beautiful landscapes and exceptional service. The organization prides itself on a commitment to excellence, offering a dynamic and inclusive workplace environment that fosters professional growth and development. With a strong dedication to community engagement and customer satisfaction, Troon continues to be a foremost name in the golf and hospitality industry, attracting passionate professionals who thrive in fast-paced, team-oriented settings.
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Job Requirements
- 3-5 years of professional cooking experience
- 1-2 years in a supervisory or lead role
- Minimum of high school diploma or equivalent
- Knowledge of cooking techniques and kitchen management
- Understanding of food safety and sanitation regulations
- Strong leadership skills
- Ability to multitask and work in a fast-paced environment
- Excellent communication and interpersonal skills
- Ability to stand for long periods and lift up to 50 lbs
- Availability to work weekends and holidays
Job Qualifications
- 3-5 years of professional cooking experience, with at least 1-2 years in a supervisory or lead role
- Minimum education: High School (or equivalent) Diploma
- culinary degree preferred
- Comprehensive knowledge of cooking techniques, kitchen management, and food safety procedures
- Proven leadership and team management skills
- Strong organizational and multitasking abilities
- Ability to work under pressure and handle high-volume food service
- Excellent communication and interpersonal skills
- Dependable and able to take initiative
Job Duties
- Prepare and cook a variety of dishes according to standard recipes and menu specifications
- Lead and supervise kitchen staff, providing guidance, training, and support as needed
- Oversee daily kitchen operations, including food preparation, cooking, and plating
- Ensure that all dishes are prepared to the highest standards of quality and presentation
- Assist the Chef/F&B Manager in managing kitchen inventory, ordering supplies, and controlling food costs
- Monitor and enforce adherence to food safety and sanitation regulations
- Resolve any issues or conflicts within the kitchen team to maintain a positive and productive work environment
- Collaborate with the Chef/F&B Manager on menu planning and development of new recipes
- Conduct regular inspections of the kitchen to ensure cleanliness and organization
- Assist with scheduling and coordinating shifts for kitchen staff
- Perform other duties as assigned by the Chef/Kitchen Manager
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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