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Job Overview
Compensation
Salary
Range $70,700.00 - $97,400.00
Work Schedule
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional Development
flexible scheduling
Job Description
Bear Creek Golf Club, located in Dallas, TX, is a premier golf club renowned for its exceptional facilities, picturesque landscapes, and commitment to providing an outstanding member and guest experience. As part of the Arcis Golf family, Bear Creek Golf Club upholds the core values of excellence, inclusivity, and teamwork. Arcis Golf is widely recognized across the country for its dedication to fostering vibrant golf communities, combining challenging golf courses with top-tier hospitality services. Team members at Arcis Golf, including those at Bear Creek, thrive in a collaborative environment where anticipating the needs of others and elevating every experience is... Show More
Job Requirements
- High school diploma or equivalent
- Previous experience in leadership within a culinary setting
- Ability to work nights, weekends and holidays
- Food service permit as required by local or state government agency
- Must obtain ServSafe certification within 30 days of hire
- Ability to lift up to 50 pounds
- Strong communication skills
- Capacity to review budgets, revenues and inventories
- Problem solving, reasoning, motivating and training abilities
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 the 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 of financial problems and determine a specific plan of action if targets are not met
- Observe and coach workers in the daily operation of the kitchen to ensure quality and timeliness of product
- Review guest and member surveys and 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 and sanitary and is in compliance with all federal, state and local laws
- Create menus for events, custom events, and daily features
- Identify and communicate successes and best practices to Regional Chef and/or VP Food & Beverage
- Maintain constant communication between departments and keep other departments informed about special programs and events
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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