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Job Overview
Work Schedule
Weekend Shifts
Night Shifts
Job Description
Bear Creek Golf Club located in Dallas, TX, is a prestigious golf club that offers a premier golfing and dining experience to its members and guests. As part of the Arcis Golf family, the Bear Creek Golf Club prides itself on fostering a welcoming and inclusive environment where every team member demonstrates respect, humility, and gratitude. Arcis Golf is known for its commitment to elevating experiences, not only by maintaining exceptional facilities but also by employing skilled professionals who anticipate needs and create meaningful connections. This approach solidifies Arcis Golf’s reputation as a leader in the golf and hospitality industry,... Show More
Job Requirements
- Food service permit as required by local or state government agency
- ServSafe certification must be obtained within 30 days of hire
- Willingness to work nights, weekends and holidays
- Ability to lift up to 50 pounds
- Strong problem solving and reasoning skills
- Excellent communication skills
- Experience in managing budgets, revenues, inventories and requisitions
Job Qualifications
- Previous experience in a chef leadership role
- High school diploma or equivalent required
- Bachelor’s degree, culinary degree or certificate preferred
- Strong attention to detail, planning and organizational skills
- Experience supervising others and leading a team
- Strong verbal and written communication skills
Job Duties
- Ensure compliance with national programs such as menu program, approved product list and inventory procedures
- Responsible for selection, development and retention of talented culinary staff
- Ensure financial targets are being met and appropriate accounting procedures and monthly financial reviews are being followed consistently
- Provide analysis and specific plan of action if financial targets are not met
- Observe and coach workers in daily kitchen operations to ensure quality and timeliness of product
- Review guest and member feedback and determine appropriate plan of action
- Engineer all menu items to ensure quality and proper margins
- Create and execute short term and long term operational and financial plans for the department
- Ensure kitchen is clean, sanitary, and complies with all laws
- Create menus for events, custom events, and daily features
- Identify and communicate successes and best practices to regional chef and VP food and beverage
- Maintain constant communication between departments about special programs and events
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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