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Director of Culinary Operations



Last Updated: 11/20/21

Job Description

Westchester Hills Golf Club in White Plains, NY is excited to announce the exceptional career opportunity of Director of Culinary Operations. Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service to the clubs managed by Troon.
General Purpose: Responsible for all facets of multi-unit facility Food and Beverage Kitchen departments including staffing, menu planning, ordering, vendor monitoring, food production, inventory, catering and budgeting.
Essential Duties: • Manages all major Food and Beverage Kitchen operating expenses, set margins and manages against projections. • Meets and leads regular scheduled meetings with Culinary direct reports • Creates theme menus, ideas for ice sculptures, decorations, banquets and special events. • Directs ordering amounts, inventory levels, timing of orders, receiving, invoice settling, and equipment maintenance. • Implements and reviews Troon F&B Checkbook with facility Culinary leader for each Culinary facility. • Interacts daily with other department members that may include, but is not limited to: Director of Food and Beverage, Director Service Operations, Restaurant Manager, Catering Manager. • Implements and or reinforces the satisfactory use of a F&B Culinary centric software program such as our approved EZChef program for all facilities • Inspects, selects and uses only the freshest fruits, vegetables, meats, fish, fowl and other food products in order to maintain the highest standard in the preparation of all menu items. • Maintains quality of food products and ensures consistency in food delivery and standards. • Measures effectiveness of the Food and Beverage Kitchen department through the Food and Beverage profit and service performance of the facility. • Creates recipes and support materials, such as recipe cards, descriptions, and pictures. • Ensures that a quality sanitation program is followed throughout the Kitchen operation. • Ensures proper monitoring of storage (including temperature setting) and rotation of food products to comply with Health Department regulations. • Responsible for interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems. • Manages department members that may include, but is not limited to: Chefs, Cooks, and Stewards. • Assures that effective orientation and Troon F&B Certification training are given to each new associate. Develops ongoing training programs. • Monitors business volume forecast and plans accordingly in areas of labor, productivity, costs and other expenses. • Responsible for implementing and maintaining excellent service by collaborating with front of house management and associates to achieve guest satisfaction. • Incorporates safe work practices in job performance. • Regular and reliable attendance. • Performs other duties as required.
Education/Experience: • Associate’s degree (AA) or equivalent from two-year College or technical school; or five years’ Executive Chef experience and/or training; or equivalent combination of education and experience. • Food Safety and Applicable Sanitation Training
Other qualifications: • Ability to read and speak English may be required in order to perform the duties of the job • Proficient in Food and beverage related computer software and all Microsoft Office application software.

Company Details

Scottsdale, Arizona, United States
Strategic solutions for today’s golf businesses. Troon started as one facility in 1990 and has since grown to become the world’s largest professional club management company. We provide services to 595+ locations and 645+ golf courses, while also managing various amenities, such as tennis, aquatics, fitness, food & beverage, lodging and more. We have grown our company by listenin...