Admin. Building
This club uses CMAA's General Manager/Chief Operating Officer Concept.
Other Athletic Facilities
Swimming Pool Complex, Tennis Courts & Pickle Ball Court
Special Club Features
Founded in1990, Eagle Oaks Golf & country Club is one of New Jersey’s premier private clubs. The Club is located in the south shore area of New Jersey
The Club offers 5 overnight guest suites.
Club is open
7
days per week,
11
months per year.
Serve as “second-in-command” of the kitchen. Assist the Executive Chef in supervising food production for all food outlets, banquet events and other functions at the club. Supervise food production personnel, assist with food production tasks as needed and assure that quality and cost standards are consistently attained.
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Prepares or directly supervises kitchen staff responsible for the daily preparation of soups, sauces and “specials” to ensure that methods of cooking, garnishing and portion-sizing are as prescribed by club’s standard recipes.
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Assists the Executive Chef with monthly inventories, pricing, cost controls, requisitioning and issuing for food production.
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Assumes complete charge of the kitchen in the absence of the Executive Chef.
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Assists Executive Chef with supervision and training of employees, sanitation and safety, menu planning and related production activities.
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Consistently maintains standards of quality, cost, presentation and flavor of foods.
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Makes recommendations for maintenance, repair and upkeep of the kitchen and its equipment.
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Personally works in any station as assigned by the Executive Chef.
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Helps plan energy conservation procedures in the kitchen.
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Consults with dining service personnel during daily line-ups.
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Assists in maintaining security of kitchen, including equipment and food and supply inventories.
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Assists in food procurement, delivery, storage and issuing of food items.
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Expedites food orders during peak service hours.
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Supervises, trains and evaluates kitchen personnel.
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Coordinates buffet presentations.
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Checks mise en place before service time and inspects presentation of food items to ensure that quality standards are met.
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Reports all member and guest complaints to the chef and assists in resolving complaints.
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Understands and consistently follows proper sanitation practices including those for personal hygiene.
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Attends staff meetings.
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Performs other appropriate tasks assigned by the Executive Chef. Licenses and Special Requirements
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Food safety certification.
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Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.
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Push, pull or lift up to 50 pounds.
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Continuous repetitive motions.
