Twin Oaks Mission Statement: To continue a tradition – rich country club atmosphere, maintaining a sense of community, by providing the membership the highest services and facilities in a fiscally responsible manner.

Culinary Mission Statement: Twin Oaks Culinary Team strives to maintain the highest quality in culinary services to its member’s and guest by supporting a la cart and private event production, in addition to supporting proper safety and sanitation practices to the club’s members, guest and employees.

Safety and Loss Control: it is the responsibility of each staff member to report safety concerns that may cause injury to the employee or others in addition to any equipment that may need to be reported for mechanical or safety issues.

Appropriate Dress: The very nature of our business requires that you pay particular attention to your personal hygiene. Keep your hands and fingernails clean at all times. Wash your hands whenever necessary, especially after using the restroom, smoking, eating or in between tasks that require you to do so to be compliant with the Green County Health Department. Only smoke in approved areas and when the Sous Chef, Executive Sous Chef or Executive Chef is notified. Never leave your station during meal time. It is the responsibility of each supervisor to manage a schedule that provides the break that each employee is provided.

Each culinary team member is required to have nonskid shoes, approved chef coat, pants, apron and hair restraint. Culinary team members should have their own knives and small wares to assist them with the job that is required.

Job Summary:

Individual needs to have first hand knowledge of every job in the kitchen. Must have strong people skills and be able to interact with the membership on a daily basis.

Job Requirements:

This position requires strong managerial skills and ability to manage up to 15 people.

Conduct a nightly line up with the staff to discuss what’s going on. I think it’s a positive thing if you meet with everyone together rather than one on one.

Serves as a leader for employees while fostering teamwork, employee morale, motivation and open communication.

Strong organizational skills, and excellent time management a must.

The individual will consult the Executive Chef on a daily basis regarding the needs for the day.

Will be responsible for the quality of food prepared in all venues during your shift.

Leads the department by creating a positive, supportive environment where talents, skills and trade practices are exchanged and operational support is provided for all food and beverage employees.

Must maintain an eye for detail on every meal prepared. Both in flavor and plate presentation.

Assumes complete control of the kitchen in absence of the Executive Chef.

Work the line on a nightly basis checking both portion control and method of cooking and garnishing of food. Gives instruction and feed back to the staff as necessary.

Assist in performing monthly inventories.

Assist with the weekly orders.

Assist with developing monthly specials and quarterly menus.

Assist the Executive Chef with all aspects of food preparation, ensuring 100%-member satisfaction.

Walk the line at 4:30 every afternoon and check it for pars. No short cuts will be accepted.

Coaches and develops employees using a consistent approachable demeanor and clearly articulating expectations.

Plans all daily special event menus as directed.

Restock buffets and run food in a fast pace manner

Helps set performance expectations and provides operational support for the supervisory team and employees.

Conducts periodic inspections of all assigned areas including line, preparation, pantry, clean up and administers safety policies and procedures pertaining to the employee handbook.

Ensure all local and state food and safety guidelines are followed.

Able to lift 40+ lbs

Must be able to stand for 8+ hours