Executive Chef

Silver Creek Valley Country Club in San Jose, CA is pleased to announce an excellent career opportunity for a Full-Time Executive Chef! We are seeking a driven individual who is eager to learn, contribute, and grow within a fast-paced hospitality-focused property organization. As part of Troon, you will contribute to a global leader in golf and community management.

Compensation: $120k - $135k

• Regularly walks the dining room floor during meal service to interact with and develop rapport with members and guests and to ensure quality and execution are according to standard.
• Most of each day is dedicated to management and supervisory duties.
• Manages all major Food and Beverage Kitchen operating expenses, sets margins, and manages against projections.
• Adopts and incorporates best practices, including the use of recommended inventory management software and other analytics tools.
• Creates events and 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.
• Inspects, selects, and uses only the freshest fruits, vegetables, meats, fish, fowl, and other food products 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 the effectiveness of the Food and Beverage Kitchen department through the facility's Food and Beverage profit and service performance.
• Creates recipes and support materials, such as recipe cards, descriptions, menu guides, and/or pictures.
• Develops strong working relationships with all Troon-preferred suppliers and actively participate in recommended programming.
• Ensures that a quality sanitation program is followed throughout the Kitchen operation.
• Ensures proper storage monitoring (including temperature setting) and rotation of food products to comply with Health Department regulations.
• Responsible for interviewing, hiring, training, planning, assigning, directing work, evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems.
• Manages department members, including Chefs, Cooks, and Stewards.
• Assures that practical orientation and training are given to each new associate. Develop ongoing training programs.
• Monitors business volume forecast and plans accordingly in workforce, productivity, costs, and other expenses.
• Responsible for implementing and maintaining excellent service to achieve guest satisfaction.
• Actively participates in ongoing communications with the Corporate F&B team and other networking events.
• Incorporates safe work practices in job performance.
• Regular and reliable attendance.
• Performs other duties as required.

• One or two three years of experience and/or training or an equivalent combination of education and experience is required.
• Multi-unit restaurant/banquet experience is helpful.

• Associate’s degree (AA) or equivalent from a two-year college or technical school preferred in hotel and restaurant management and/or key leadership role. A combination of practical experience and education will be considered as an alternative.
• Must be ServSafe Certified (Food Manager & Alcohol) or TIPS equivalent.
• Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.

• Extensive knowledge of wine, spirits, and regional cuisines.
• Excellent Leadership ability, including skills to communicate and express ideas and directives clearly to associates.
• Strong problem analysis and problem resolution at both a strategic and functional level.
• Strong multi-tasking, organizational, and time management skills to ensure a quick response to client needs.
• High level of active listening and strong client service skills, including the ability to resolve issues/complaints with tact and diplomacy.
• Strong written and verbal communication skills.
• Strong leadership and people management skills.
• Professional and courteous demeanor.
• Ability to create high-performance teams and be a strong team player.
• Demonstrate a strong commitment to company values.
• Organizational development abilities with a strong focus on individual and team advancement.
• Computer proficiency in Microsoft products such as Word, Excel, PowerPoint, and Microsoft Outlook.
• Budget and forecasting knowledge and abilities to create and maintain effective financial accountability to the company and the ownership.
• Complete and comprehensive understanding of the physical infrastructure, food and beverage controls, and financial back office systems of a hospitality/food service environment.
• Extensive knowledge of food and beverage service equipment and current trends.
• Exceptional personal hygiene and positive representation of the organization to Troon employees, clients, and vendors.
• Fluent in English speaking, writing, and understanding.

• Healthcare Benefits – Medical (if determined by the ACA measurement)
• Retirement Benefits – 401(k) with employer match (19 years of age and older)
• Additional Compensation – Eligibility for Bonuses

Eligibility for benefits and the specific terms, conditions, and offerings are governed by the applicable plan of documents and company policies, which may be amended at the Company’s discretion.

This job description is not an exclusive or exhaustive list of all job functions an associate in this position may be asked to perform occasionally.