Food and Beverage Staff

Meadowcreek Golf Course is looking to fill Food and Beverage Staff positions! We are seeking Beverage Cart Attendants, Stewards and Kitchen Staff/Cooks.

Key Responsibilities of the Beverage Cart Attendants:

• Confirms beverage cart is fully operational before starting rounds on the course.

• Stocks and cleans beverage cart throughout the day.

• Maintains and exhibits knowledge of proper golf course etiquette.

• Maintains up-to-date knowledge of applicable state liquor laws and standard operating procedures provided by the management.

• Ensures guests are attended to in a prompt, efficient and personalized manner.

• Serves food and beverage items to guests while on the course.

• Responds to customer questions regarding the general information of facility.

• Reviews schedules for changes, calendar of events and club activities on a daily basis.

• Accountable for all checks and cash transactions that may, at times, may be high volume.

• Utilizes Point of Sales system (POS) and creates daily sales reports.

• Communicates guest concerns or comments immediately to the Director of Food and Beverage and Chef.

• Incorporates safe work practices in job performance.

• Performs other duties as required.

Minimum Qualifications:

• High school diploma or general education degree (GED).
• Must be able to meet state age requirements to serve alcohol.

Key Responsibilities of the Steward:

• Cleans, sanitizes and properly stocks of all dishes, pots, pans, flatware and glassware.
• Maintains cleanliness of entire kitchen including dry storage and walk-in cooler, sweeping & mopping.
• Empties the kitchen trash receptacles and properly disposes of garbage.
• Performs daily cleaning to include dry storage, walk-in shelving, steam tables, hoods and exhaust system.
• Stores all dishes and other wares in proper areas.
• Incorporates safe work practices in job performance.
• Cleans, washes and sanitizes all dishes, cleans kitchen after close.
• Performs other duties as required.

Minimum Qualifications:

• High school diploma or general education degree (GED).

Other Qualifications:

• Regular and reliable attendance.

• Must work well independently and as part of team.

• Must be able to work flexible shifts with a great hospitality-oriented attitude.

• Experience preferred but not required.

Key Responsibilities of the Cook:

• Learns and maintains standards in food production and quality.
• Expedites orders in a timely manner.
• Practices excellent operational sanitation.
• Executes scheduled banquet functions.
• Maintains a professional relationship with fellow associates.
• Helps reduce loss/waste.
• Communicates equipment repair needs with chef.
• Actively participates in training efforts.
• Incorporates safe work practices in job performance.
• Attends staff meetings.
• Checks and dates all deliveries received and report any variances to chef in charge.
• Verifies that all coolers are at the proper temperatures and are cleaned on a daily basis.
• Processes inventory requisition and receives supplies as necessary for quality production.
• Prepares the proper amount of food according to production or forecast sheets and production plans.
• Prepares items in accordance with established recipes for a consistent product.

Minimum Qualifications for the Cook:

• ServSafe certification preferred.

• Regular and reliable attendance.

• Must be able to work a flexible schedule, including weekends and holidays.