Lead Line Cook/Outside Food Service Chef

Founded in 1916, Oakland Hills Country Club has, and will continue to play a significant role in the history of golf in the United States. Some of the greatest players ever to play the game including Arnold Palmer, Jack Nicklaus, Gary Player, and Ben Hogan have competed and won on the famed South Course, also known as "The Monster". The membership is proud of the heritage of their club and consider themselves stewards of a national golf treasure. Join the Oakland Hills team today!

Bloomfield Hills, MI

Oakland Hills Country Club

<p>Founded in 1916, Oakland Hills Country Club has, and will continue to play a significant role in the history of golf in the United States. Walter Hagen, five time PGA Champion, was the club's first head professional. The South Course has played host to 17 Major Championships including: six U.S. Opens; two U.S. Senior Opens; U.S. Women&rsquo;s Amateur; two U.S. Men&rsquo;s Amateurs; Western Open; the Carling World Open; the 35th Ryder Cup in 2004; and three PGA Championships--including the 90th PGA Championship in 2008. Some of the greatest players ever to play the game including Arnold Palmer, Jack Nicklaus, Gary Player, and Ben Hogan have competed and won on the famed South Course, also known as "The Monster". The membership is proud of the heritage of their club and consider themselves stewards of a national golf treasure.</p> https://www.oaklandhillscc.com/Home.aspx

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Associate's Degree

Overview: <p>The outside food service chef will be responsible to lead the team at the pool in conjunction with the Executive Sous Chef. Accepts additional responsibilities in the absence of the chef. Makes suggestions for improvements in food preparation and presentation to enhance utilization of the club by members and guests</p> <p>Demonstrated proficiency is displayed at all stations while maintaining established quality standards.Recognizes and evaluates and plans for the needs of the day and identifies potential problems and resolves them.</p>
Responsibilities: <ul> <li>Prepare food to high quality standards in accordance with station mise en place list.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;</li> <li>Present and on time for scheduled work.</li> <li>Work clothing/uniform is complete and clean.</li> <li>Service units are set up with needed items.</li> <li>Assigned work areas and equipment are clean, sanitary and safe.</li> <li>The items needed to produce menu items are requisitioned, gathered and transported to work area.</li> <li>Equipment is operated safely and properly and is disassembled, cleaned and sanitized.</li> <li>Food preparation utensils and smallware are returned to the proper locations.</li> <li>Monitors upcoming events and plans and prepares.</li> <li>Manages preparation activities to reduce expenses and minimize wasted supplies.</li> <li>Maintains records</li> <li>Properly complete requisition forms for supplies.</li> <li>Punches in and out on the correct time card.</li> <li>Properly prepares waste sheets with accurate counts and descriptions</li> <li>Markets club activities, products and services to members and guests.</li> <li>Promotes food and beverage services to the membership as the opportunity occurs (i.e. catering, ala carte).</li> <li>Supports and implements change to enhance the club reputation.</li> <li>Provides quality experiences for all members, guests and staff.</li> <li>Acknowledge members, guests, and staff promptly, making eye-contact and smiling.</li> <li>Act as an emissary of member needs and requests by:</li> <li>Communicate pleasantly and positively.</li> <li>Greeting members by name (i.e. Mr._______, Mrs._______) whenever possible.&nbsp; First name basis only with co-workers.</li> <li>Solicits opportunities for assistance to members.</li> <li>Responds timely to the urgency of the members/guests needs.</li> <li>Accepts responsibility for problems which may develop regardless of the cause.</li> <li>Uses proper phone etiquette at all times.&nbsp;&nbsp;&nbsp;&nbsp;</li> <li>Trains new staff correctly and completely.</li> <li>Implements emergency procedures when needed.</li> <li>Performs other duties as assigned or as necessary.</li> </ul>
Requirements: <ul> <li>Enrollment in Culinary School, Associates degree in Culinary Studies, ACF apprenticeship or 1-year experience as cook in high volume kitchen.</li> <li>Ability to interact with membership, co-workers and managers of Oakland Hills in a consistently pleasant and helpful manner.</li> <li>Ability to manage personal time to complete responsibilities as set by Executive Sous Chef.</li> <li>Serve Save Certificate required.</li> <li>Physical Demands: Some bending, stooping and excessive standing and walking for long periods of time.&nbsp;</li> <li>Must be able to lift up to 40 pounds.&nbsp;</li> </ul>