The Cook is responsible for ensuring the highest quality of culinary services for our Members and guests. They supports a la carte and private event food production while maintaining consistent food preparation and plate presentation for a la carte venues and catered events. The Cook also helps to ensure the safety of fellow Employee Partners.
Maintains clean and safe work environment
Assists the Executive Chef and Sous Chef’s with any task requested
– Prior experience as a Cook required
– Working knowledge of broiler, pantry and saut stations
– Diplomatic team player able to foster relationships with Members, Employee Partners and Guests
– Possesses a passion for exceeding Member expectations and a commitment to excellence
– Providing the highest quality Member and guest experience
(Internal Candidates should be ServSafe certified)
The Marshall/Starter is responsible for enforcing all club rules pertaining to golf as well as providing assistance to the Members/Guests in order to keep play at an even flow.
Responsible for being the golf course at all times, unless checking with the starters or golf shop for messages.
Assist the Members whenever possible by looking for lost balls, providing rides if desired, and giving suggestions on proper golf course etiquette.
Responsible for enforcing all club rules as they pertain to the golf course.
Maintain a polite manner whenever a member is approached for a violation.
Responsible for fixing ball marks whenever possible, fill divots with topsoil and pick up loose articles on the golf course, straightening cart guidance ropes and their supports.
Responsible for handling violations at the end of the shift. This includes turning in the security report that lists all violations and incidents that he handled during his shift.
Check-in periodically with the golf shop staff to obtain a list of single rider carts. If there is a discrepancy, check the records in the golf shop again, make a copy of the ticket, and attach it to the security report. Allow the golf shop or starter to make the new charge for the full fee.
Prior golf experience required.
High school diploma or equivalent required.
Must have flexible schedule and be able to work mornings, afternoons and weekends.
The Dishwasher is responsible for duties such as cleaning dishes, cleanliness of kitchen, food preparation, organization, sanitation, and production of food items, as well as closing and storage for individual work station as needed. Preparation of and storage of all food items necessary to operate kitchen in adherence with our quality standards. Assist fellow Employee Partners, Members and guests to ensure delivery of the Steps of Service.
Sweep and mop kitchen floors, walk-ins, storerooms, and employee locker room, etc. as directed
Communicate effectively with the Executive Chef and Sous Chef’s when special products are needed or having problems with equipment and tools
Participate as a member of the Heart of House team
– Any previous experience in stewarding or kitchen prep is favorable