Exciting Management Opportunity - Assists the Executive Chef in direct supervision of culinary staff, food production, scheduling, training, maintaining quality standards and food cost control so as to create quality food products.
Oversees and manages food preparation for a specific area of the kitchen (i.e. restaurant line, banquets, shifts). Supervises and ensures production of consistently high quality food.
Adheres to established control procedures for cost and quality such as food production charts, par inventories, standardized recipes, use records, food costing sheets, etc. Ensures that all recipes are followed and prepared on a consistent basis.
Monitors and checks the maintenance of all kitchen equipment daily.
Maintains and directs a quality sanitation program.
Maintains and implements daily food prep lists.
Assists Executive Chef with the ordering of all food products.
Assigns duties to associates for efficient operation of the kitchen.
Maintains and evaluates existing food concepts. Assists in the development of new food concepts.
Assists in the achievement of budgetary objectives for the Food and Beverage Department.
Process requisitions for supplies quickly and accurately.
Promotes effective communication among the operational departments that interact with the kitchen such as Banquets, Restaurants and Snack Bar.
Trains and supervises associates in the proper preparation of menu items and operation of equipment.
Ensures proper receiving, storage (including temperature setting) and rotations of food products so as to comply with health department regulations.
Assists the Manager in interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates: addressing complaints and resolving problems.
Assists in the management of department members that may include, but is not limited to: Cooks, Stewards.
Assures that effective orientation and training are given to each new associate. Assists in developing ongoing training programs.
Assists in monitoring business volume forecast and plans accordingly in areas of manpower, productivity, costs and other expenses.
Responsible for implementing and maintaining excellent service to achieve guest satisfaction.
Communicates any changes or new policies and procedures to the department.
Conducts staff meetings with subordinates.
Royal Oaks Country Club is a private, member-owned club located conveniently in the heart of Dallas on Greenville Avenue near Central Expressway and Royal Lane. Royal Oaks offers members and their guests the very best in golf, tennis, fitness, fine dining, and much more.
Royal Oaks Country Club provides a premier family country club experience by continually meeting the diverse needs and exceeding the expectations of its membership, staff, and community.
Our mission is to make every member feel special. We believe that every employee helps to make Royal Oaks Country Club successful. Our commitment to excellence is reflected in our work, and actively we seek talented individuals whose work standards match our own.
We recognize that our team members are our most important asset and we are strongly committed to providing an environment conducive to personal and professional growth.