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Employment

Employment at Heritage Eagle Bend Golf Club

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Executive Chef

Reports To: General Manager & Director of Food and Beverage

Position Purpose: The Executive Chef is responsible for the overall culinary operation of the club. Develops menus, food purchasing specifications and recipes. Develops and monitors food and labor budgets for culinary staff. Maintains the highest professional standards for food quality and sanitation.

General Description of Duties and Responsibilities:

• Delivers and promotes prompt, courteous and friendly service to all members, guests and employees.
• Hires, trains, supervises culinary staff
• Motivates and directs staff member’s daily
• Verifies that kitchen staff follow all recipes and portion servings correctly and according to menu specifications.
• Controls labor cost by properly scheduling staff, improving productivity and reviewing daily punch report.
• Ensures food quality by maintaining the highest standard of personal hygiene, proper food handling techniques, and a clean, well-maintained physical plant.
• Places food and supply orders as appropriate
• Receives products and verifies invoice pricing, quantity and that the product meets facility’s specifications.
• Plans menus with General Manager / Director of F&B for all dining rooms in club, considering costs, demand, health consciousness, and other applicable factors.
• Actively participates as a member of the management team.
• Establishes controls to minimize food and supply waste, and theft
• Assists General Manager / Director of F&B in the preparation of budgets for the culinary departments
• Cooks and directly supervises the cooking of items that require skillful preparation
• Plans and manages the employee meal program
• Protect and maintains all company supplies and assets according to company policies.
• Obtains and maintains up to date health and public safety material.
• Evaluates and ensures that all recipes, food preparations and plate presentations are consistent with commitment to quality.

Experience / Education / Certification Requirements:

• High school diploma
• Culinary degree and or extensive experience in upscale Food & Beverage establishment
• Prior experience as executive, sous chef or working chef.
• Proven leadership experience.
• Obtain and maintain current foodservice certification.
• Able to communicate effectively in both verbal and written formats.
• Able to delegate responsibilities.
• Able to develop, lead, train and manage a team.
• Computer literate with accurate typing skills.
• Able to perform arithmetic computations for budgeting and cost analysis.
• Ability to direct and operate restaurants and banquet facilities.
• Understanding of local, state and federal health and sanitation laws.
• Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives and dish machine.
• Ability to work in a high energy and demanding environment
• Strong organizational, leadership and problem solving skills.
• Team player with ability to take direction.
• Able to successfully work Pantry, Sauté, Line, Broiler, Helper, Dish and Expo stations

Physical Requirements:

• Able to frequently lift and carry food, beverage and other items greater than 35 pounds and able to transport up to 40 pounds on a regular basis.
• Frequent bending turning, kneeling and stooping
• Exposure to hot and cold temperatures
• Must be able to stand for extended periods.
• Repetitive motion required including computer entry.
• Must be able to operate a golf cart in a safe manner
• Normal vision and hearing ranges required.
• Must be able to fluently speak and write the English language.

We are a Drug Free Workplace.
For Questions please call (303) 693-7788


Assistant Community Manager

Reports to: General Manager, Community Manager

Position Purpose: The Assistant Community Manager works with the Architectural Advisory Committee, Traditions and Villages Sub-Associations, welcomes new residents and helps maintain the community aesthetics through covenants and enforcement.

General Description of Duties and Responsibilities - Including, but not limited to the following:

Architectural Advisory Committee:
• Gathers, reviews for additional information needed and uploads exterior architectural improvement submittals to website for voting, coordinates meetings, site visits and final AAC decisions
• Prepares meeting packets, attends monthly meetings, and periodic site visits
Traditions & Villages Sub-Associations:
• Schedules homeowner meetings and work sessions
• Assists administratively with copies, meeting handouts, power points and other day-to-day issues that arise
• Attends quarterly meetings
• Ensures website is updated regularly
New Homeowner Orientations:
• Reaches out to new homeowners and schedules a date and time to conduct an orientation of the HOA
• Creates, reviews and updates orientation packet materials as necessary
Covenant Control:
• Conducts regular community drives to ensure all rules, regulations and covenants are being followed
• Monitors existing issues and works with homeowners to get Lot into compliance
• Communicates and follows up on outstanding issues
Administration:
• Assists Community Manager with data and follow up of any outstanding escalated issues
• Researches and compiles various information for both General Manager and Community Manager
• Audits homeowner files annually to ensure state compliance on age and confirm forms in place for HOA

Experience / Education / Requirements:
• Possess CMCA or higher.
• Minimum 2 years’ experience in the industry or equivalent experience
• Proficient in Microsoft Office applications, website navigation and various HOA software
• Be highly accurate, organized and detail oriented with ability to prioritize multiple projects
• Ability to develop positive and constructive working relationships with vendors and homeowners with a high level of confidentiality
• Excellent written and oral communication skills. English speaking.
• Friendly, motivated, and dependable, with flexibility to meet day-to-day ever-changing needs of HOA
• Keen business sense; able to exercise good judgment as necessary

Physical Requirements:
• Must be able to lift up to 15 lbs. to waist height
• Must be able to sit for extended periods of time
• Repetitive motion required for computer data entry


Starters/Marshalls

Reports To: Assistant Professional


General Description of Duties and Responsibilities:

• Responsible to continually monitor, implement and adhere to all company goals and procedures.
• Greet each group in a friendly manner.
• Explain all distance markers and rules such as “cart paths only or 90-degree rule”.
• Ask each group to please keep up with the group ahead. Keep groups starting on #1 / #10 tee in a timely manner.
• Remind guests to use sand & seed and to repair their ball marks. Answer all questions in a friendly manner.
• Keep a record of starting times and cart numbers for each group.

Physical Requirements:

• Must be able to lift up to 50 lbs. to shoulder height repetitively.
• Frequent bending, turning, kneeling and stooping.
• Must be able to stand and walk for an extended period of time.
• Must be able to be out-of-doors in varying temperatures.
• Normal vision and hearing ranges required.
• Must be able to operate a golf cart in a safe manner
• Must be able to fluently speak and write the English language.

Experience / Education / Certification Requirements:
• High school diploma required at a minimum.

Servers

Reports To: Food and Beverage Manager

Position Purpose
To serve food and beverages to the guests.

General Description of Duties and Responsibilities
• Responsible for serving food and beverages to the guests as selected from the menu.
• Must know the menu items and be able to explain preparation styles to the guests.
• Must be knowledgeable of bar beverages.
• Responsible for practicing alcohol awareness.
• Must understand and be able to enter the orders into the Point of Sales system.
• Responsible for continuing to provide exceptional service to the guests during their meal.
• Prepare and deliver check and return with change or credit card charge.
• Complete end of shift paperwork as necessary.
• Assist with stocking condiments and paper products, as well as wait stations and prepare dining room.

Experience / Education / Certification Requirements
• High School education or its equivalent.
• Must have local health and alcohol awareness certification.
• Prior experience in a food service establishment.
• Must be able to communicate effectively with managers, guests and employees in one-on-one and small group situations in a fast-paced environment.
• Must be able to operate the Point of Sale system.
• Must be able to perform basic math functions.

Physical Requirements
• Must be able to lift up to 25 lbs. to waist height.
• Frequent bending turning, kneeling and stooping.
• Must be able to stand for extended periods.
• Must be able to fluently speak and write the English language.

Line Cook

Reports To: Executive Chef/Food & Beverage Director

Position Purpose
Performs culinary duties and responsibilities to achieve overall success of the operation.

General Description of Duties and Responsibilities:
• Ensures cleanliness of the kitchen walk-in coolers and storage rooms.
• Assist in stocking and rotation of inventory as it arrives and insuring invoices are accurate.
• Prepares menu items in accordance to set standards and specifications.
• Achieves the vision set forth in the Food and Beverage statement; to treat our customers and ourselves with respect, and cultivate warmth, friendliness and pride.
• Represents the club in a professional and exemplary manner and promotes the success of the club to guests, staff and any other parties.
• Must operate in a safe manner at all times.
• Shall cooperate in performing any other duty deemed reasonable and necessary by the supervisor or management.

Experience / Education / Certification Requirements:
• High School education or its equivalent.
• Must have local health and alcohol awareness certification.
• Basic cooking skills.
• Sauté and broiler skills
• Food handler’s certification.

Physical Requirements:
• Must be able to lift up to 40 lbs. overhead.
• Frequent bending, turning, kneeling and stooping.
• Exposure to hot and cold temperatures fumes and exhaust.
• Must be able to operate a golf car in a safe manner
• Some repetitive motion required in food preparation.
• Must stand for extended periods.
• Normal vision and hearing ranges required.
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