DETROIT GOLF CLUB EMPLOYMENT OPPORTUNITIES

Bartender

Prepare, pour and serve alcoholic and non-alcoholic beverages. Requires knowledge of all aspects of mixology including food/wine pairings and wine presentation and service.

Please send cover letter & resume Don Knoll.

Server 

Although not required, well-qualified individuals will have prior high end server experience in a top tier restaurant, resort or Club type atmosphere. Knowledge of a variety of foods and beverages would be beneficial. Attention to detail, professional communication skills and a friendly, polished and positive attitude are common qualities sought for Detroit Golf Club team members. Full and part time opportunities are available immediately. We are a fun group looking to grow our team!

Please send cover letter & resume to Don Knoll.

Server Assistant/Food Runner

Ensures prompt and polite service to the members and guests. Serves as the liaison between the kitchen and servers. Carries food trays to appropriate tables and serves food to guests. Responsible for preparing service stations, clearing and resetting tables, removing all trays from the dining/banquet rooms and cleaning and closing service stations.

Please send cover letter & resume to Don Knoll.

Banquet Sous Chef

Under the leadership of the Executive Chef, the banquet sous chef is entrusted with substantive leadership and management responsibilities, including responsibility on a daily basis for planning meals, procurement of food supplies and kitchen equipment, production of meals, supervising and coordinating the work of the kitchen personnel, assuring that food preparation is economical and complying with all club quality standards.The Banquet Sous Chef should have a working knowledge of applicable health, sanitation, and licensing ordinances. He/she is also responsible for the profitable operation of the Food Preparation Department. The relationship between the Chef and the Sous Chef is one of shared leadership and, through this developmental assignment; the Sous Chef acquires the knowledge and problem-solving abilities to be promoted to an Executive Chef position.

A minimum of 3-5 years as a Sous Chef is preferred. High school diploma or equivalent required. College degree preferred. Culinary School graduates will be highly considered.

Please send cover letter & resume to Chef Darnell Richardson. 

Lead Line Cook

We are looking for a professional line cook to prepare food to the exact chef’s specifications and to set up stations for menu. Line cook duties will consist of assisting the executive and sous chef with their daily tasks. The successful candidate will play a key role in contributing to our customer satisfaction and acquisition goals. Previous experience in a lead cook position is preferred.

Please send cover letter & resume to Chef Darnell Richardson.