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Well-known member
The Club at Frisco Farms | Frisco Texas United states
Expires: July 31, 2026
Location:
The Club at Frisco Farms
Arcis Golf team members thrive on anticipating needs, forging connections, and elevating experiences for our team, members, and guests. We are an inclusive team of unique individuals who show up each day with a grateful spirit, humble heart, and a genuine respect for one another.
Direct and coordinate activities of the culinary department, lead the culinary team and maintain established operational standards and maximize profits. Responsible for $1MM+ in total Food & Beverage Revenue. Reports to the General Manager.
Primary Responsibilities
Will often be required to work nights, weekends and holidays.
Certification and/or License Requirement:
Food service permit as required by local or state government agency. ServSafe certification must be obtained within 30 days of hire.
Pay: $80,000.00 - $90,000.00 per year
Benefits:
Expires: July 31, 2026
Location:
The Club at Frisco Farms
Arcis Golf team members thrive on anticipating needs, forging connections, and elevating experiences for our team, members, and guests. We are an inclusive team of unique individuals who show up each day with a grateful spirit, humble heart, and a genuine respect for one another.
Direct and coordinate activities of the culinary department, lead the culinary team and maintain established operational standards and maximize profits. Responsible for $1MM+ in total Food & Beverage Revenue. Reports to the General Manager.
Primary Responsibilities
- 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. If financial targets are not being met, provide an analysis of the problem and determine a specific plan of action.
- Observes and coaches 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 if appropriate.
- Engineer all menus items to ensure quality and proper margins.
- Create and execute short term and long term operational and financial plans for the department to improve quality and financial results.
- Ensure kitchen is clean and sanitary and is in compliance with all federal, state and local laws.
- Creates menus as needed for events, custom events, daily features and so on.
- Identify and communicate successes and best practices to General Manager, Regional Chef and/or VP Food & Beverage to help improve quality and financial results across the company.
- Maintains constant communication between departments and keeps other departments informed about special programs and events.
- Works closely with the F&B Director in programming and overall restaurant success.
- 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
Will often be required to work nights, weekends and holidays.
Certification and/or License Requirement:
Food service permit as required by local or state government agency. ServSafe certification must be obtained within 30 days of hire.
Pay: $80,000.00 - $90,000.00 per year
Benefits:
- 401(k)
- 401(k) matching
- Dental insurance
- Food provided
- Health insurance
- Paid time off
- Vision insurance
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