The Sous Chef - Food Production Manager will play a key role in the success of our culinary team at Troon Golf, L.L.C. This position is responsible for assisting in the direct supervision of culinary staff, food production, scheduling, training, maintaining quality standards and food cost control to create quality food products.

• Oversee and manage food preparation for a specific area of the kitchen, ensuring the production of consistently high-quality dishes.
• Adhere to established control procedures for cost and quality, including food production charts, par inventories, standardized recipes, and food costing sheets.
• Ensure all recipes are followed and prepared on a consistent basis, maintaining a high level of quality and consistency.
• Monitor and check the maintenance of all kitchen equipment, ensuring it is in good working order.
• Maintain a quality sanitation environment, adhering to all health and safety regulations.
• Assist with the ordering of all food, ensuring timely and efficient delivery.
• Assign duties to associates for efficient operation of the kitchen, promoting effective communication among team members.
• Maintain and evaluate existing food concepts, assisting in the development of new food ideas.
• Assist in the achievement of budgetary objectives for the Food and Beverage department.
• Process requisitions for supplies quickly and efficiently, ensuring minimal downtime.
• Promote effective communication among operational departments, including Banquets, Restaurant, and Snack.
• Train and supervise associates in the proper preparation of menu items and operation of equipment.
• Ensure proper receiving, storage, and rotations of food products, complying with health department regulations.

• Certificate from a college, technical school, or accredited facility, or three to six months related experience and/or training, or equivalent combination and experience.
• High level of professionalism, comfortable working with a team in a fast-paced kitchen environment.
• Excellent verbal communication and organization skills.
• Physical Requirements:
  • Must be able to work in a fast-paced, high-energy, and physically demanding environment.
  • Must be able to spend 90% of working time standing, walking, and reaching, and 10% of working time sitting.
  • Pushing, pulling, and lifting objects from a lower to higher position or moving objects horizontally, from position to position.
  • Maintaining body equilibrium to prevent falling while walking, standing, or crouching in narrow, slippery, or erratically moving surfaces.
  • Will be required to use physical capabilities, including climbing and ascending or descending ladders, stairs, and ramps.
  • Must be able to carry loads greater than 35 pounds and exert up to 50 pounds of force occasionally, and/or up to 30 pounds of force frequently.
  • Must be able to communicate clearly with our guests in the primary language of the club, specific to location (primarily English).
  • Hearing sounds at normal speaking levels with or without correction.
  • Specific vision abilities include close, distance, color, peripheral, depth perception, and the ability to adjust focus.

• Health Insurance with a generous employer contribution.
• Vacation.
• 401k and employer contribution.
• Paid holidays.
• Life Insurance.
• Short Term Disability.
• Employee Assistance Program.