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Executive Chef

2 months ago

Scottsdale, Arizona, United States Troon International Full time

Troon International is seeking a highly skilled Sous Chef to join our team

About the Role:

The Sous Chef will be responsible for overseeing and managing food preparation for a specific area of the kitchen, ensuring the production of consistently high-quality food. This individual will adhere to established control procedures for cost and quality, including food production charts, par inventories, standardized recipes, use records, and food costing sheets.

Key Responsibilities:

  • Oversee and manage food preparation for a specific area of the kitchen.
  • Supervise and ensure production of consistently high-quality food.
  • Adhere to established control procedures for cost and quality.
  • Monitor and check the maintenance of all kitchen equipment daily.
  • Maintain and direct a quality sanitation program.
  • Maintain and implement daily food prep lists.
  • Assist the Executive Chef with the ordering of all food products.
  • Assign duties to associates for efficient operation of the kitchen.
  • Maintain and evaluate existing food concepts. Assist in the development of new food concepts.
  • Assist in the achievement of budgetary objectives for the Food and Beverage Department.
  • Process requisitions for supplies quickly and accurately.
  • Train and supervise associates in the proper preparation of menu items and operation of equipment.
  • Ensure proper receiving, storage (including temperature setting) and rotations of food products so as to comply with health department regulations.
  • Assist the Manager in interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates: addressing complaints and resolving problems.
  • Assist in the management of department members that may include, but is not limited to: Cooks, Stewards.
  • Incorporate safe work practices in job performance.

Requirements:

  • Associate's degree (AA); or two to three years of related experience and/or training.
  • Food Safety and Sanitation Training.
  • Regular and reliable attendance.