Tree Farm Operating

About Us:

The Tree Farm is a destination club with 5-Star lodging and Food and Beverage Operations. We will operate from September – June, and the golf course will be closed for maintenance throughout the July & August months. We will be closed on Thanksgiving, Christmas and New Year with paid time off for our team members.

The Tree Farm embodies a distinct company culture centered on core values such as appreciation, collaboration, integrity, and personal growth. We cultivate a familial atmosphere where all team member's contributions are acknowledged and celebrated, fostering a sense of belonging and purpose within the organization.

Our commitment to appreciation ensures that hard work does not go unnoticed. Team members can expect recognition for their efforts, reinforcing a culture of gratitude. We prioritize open communication, encouraging a supportive environment in which team members feel comfortable expressing their ideas and personalities.

The Tree Farm’s dedication to integrity is reflected in our service approach, with a focus on developing genuine relationships with our national members and guests. Staff are encouraged to greet visitors by name, creating a warm and welcoming experience that enhances guest satisfaction.

Casual staff uniforms promote a relaxed and approachable ambiance, aligning with our belief that authenticity enriches interactions. The provision of homemade meals, alongside competitive benefits such as affordable healthcare and a 401K plan, underscores our commitment to the well-being of our team members. Furthermore, we emphasize continuous growth and development, providing opportunities for team members to advance their skills and career paths. The Tree Farm aspires to exceed member expectations while developing a dedicated and empowered team that thrives in an environment of mutual respect and support.

Benefits Available to Full-time Team Members  

•    Salary is open and commensurate with qualifications and experience

•    Employer sponsored medical, dental, vision & life insurance

•    401K  Safe Harbor match plan

•    Paid Time Off

•    10 Paid Holidays

•    Paid Life Insurance

•    Free meal while working

•    Golf privileges /Pro-Shop discounts

Job Summary:

The Senior Line Cook/ Roundsman at The Tree Farm is a skilled culinary professional tasked with preparing and delivering high-quality dishes with creativity and consistency. This role is essential for supporting various kitchen operations and ensuring an exceptional dining experience for members and guests. Candisates should possess advanced culinary skills. They are a professional and enthusiastic team player who consistently strives to elevate The Tree Farm's culinary experience and performance. 

Primary Responsibilities:

• Prepare and cook dishes to order with precision and consistency. Execute advanced techniques including butchering meats and fish, preparing stocks and sauces, and working multiple stations as needed.
• Work closely with the Director of Culinary, Executive Chef, Sous Chef and other kitchen staff to uphold kitchen standards and contribute to menu development. Mentor and support team members, fostering a positive and professional kitchen culture.
• Assisting chefs at busy times by prepping ingredients, plating dishes, or managing the flow of food.
• Address any issues that arise during food preparation or service, adapting as needed to maintain quality and efficiency.
• Help monitor food costs and suggest improvements to maintain budgetary objectives.
• Take charge in the absence of the Executive chef or Sous chef, ensuring smooth kitchen operations and staff coordination.
• Execute precise slicing techniques for various types of meat, fish seafood, etc. ensuring consistent thickness and angle to enhance flavor and texture.
• Ensure that all dishes meet The Tree Farm's standards for appearance and presentation before they leave the kitchen.
• Work across various kitchen stations and assist with other duties as needed. (Roundsman responsibilities)
• Adhere to food safety and sanitation standards at all times.

Minimum Requirements:

• This is a senior-level culinary position requiring advanced skill, creativity, and professionalism. A strong work ethic, a passion for food, and commitment to excellence are essential. Minimum five years of experience as a line cook
• Certificate and/or degree in Culinary Arts or related field.
• In-depth knowledge of restaurant best practices and cooking methods.
• Must be experienced in butchery and meat fabrication. 
• Training in all areas (saute, grill, pantry and pastry) to provide a foundation for success.
• Proven self-starter with demonstrated ability to make decisions
• Highly organized with excellent time management abilities
• Ability to work with little or no supervision
• Strong knife skills and working knowledge of cooking techniques
• Flexible work schedule (e.g..., evenings, weekends, and holidays) and regular attendance.
• Valid driver's license and good driving record

Preferred Skills:

• Knowledge of cost-effective cooking techniques and waste minimization to help manage kitchen budgets.
• Experience in training or mentoring kitchen staff, sharing expertise to help build a strong team.
• 5 years of experience in a fine dining restaurant, private club, or luxury hotel

Environmental Conditions:

While performing the duties of this job, the team member is exposed to an environment with temperature variations subject to high temperatures due to cooking equipment, as well as cooler temperatures in storage areas like refrigerators and freezers. The role is set in a kitchen environment, which can be noisy and bustling with activity during meal service. Strict hygiene and safety standards must be adhered to, including regular handwashing and maintaining cleanliness in the workspace. You need excellent hand-eye coordination, solid visual acuity to read tickets, good hearing to communicate over kitchen noise, and strong reflexes to handle knives and hot surfaces safely.

Physical Requirements:

You must be able to stand, walk, and work on your feet for extended periods. Shifts often last 8 to 10 hours, requiring strong back and leg endurance.Cooks regularly carry, push, and pull weights of up to 35 to 50 pounds.