History: Twin Orchard Country Club is a welcoming private country club community featuring 36 holes of fabulous golf. Originally founded on May 20, 1924 as the “Chicago Golf Club” the club was built on two farms located at Bryn Mawr Avenue & Wolf Road, the club consisted of 164 acres and included 2 large fruit orchards. Hence, the change of name prior to opening to Twin Orchard. On July 8, 1924 Twin Orchard was incorporated in the State of Illinois.
In 1947, the club was informed that its site was to be condemned to make way for the proposed O’Hare Airport (ORD). A special committee was appointed to investigate the possibility of moving the club to another location and Mr. Samuel Hillman was appointed Chairman. He evaluated several possible sites and settled on the then sight known as Skycrest Estates. Mr. Gene Dyer, the owner at that time and the membership finalized the sale and the Twin Orchard move to Long Grove was completed in May of 1951. Twin Orchard CC recently completed an extensive renovation program that has met with many favorable comments from the membership.
Facilities: The club features two ala’ carte restaurant outlets offering Breakfast, Lunch and Dinner. The Mixed Grille Room (90 seats) and Men’s Grill Room (45 seats). In addition the Club serves in the seasonal Pool Snack Bar. The Clubhouse is situated in the historic Antique Village of Long Grove, IL. Twin Orchard Country Club features 2 private banquet rooms and a main dining room that can seat up to 300 dinner guests or has spacing for a reception of 400 people. The Club prides itself in offering a beautiful venue for wedding receptions, formal and informal affairs year round. The kitchen is well-equipped and restaurant outlets offer personalized member service and variety of menu items from sandwiches, salads, club classics to progressive Chicago north shore offerings. The Club takes pride in its reputation for great food, uniquely personalized service and talented staff.
Summary: The ideal candidate is self-motivated and a team player; career minded, detail-oriented and capable of producing the diversity required of a contemporary club with progressive palates and craving for baked goods. Essential Expectations, Accountabilities and Attitude include:
- Complete understanding of scratch baking and pastry production with proven knowledge of volume banquet production and detailed a la carte dessert service.
- Capable of Managing a small yet essential department, supported by one assistant, producing all required freshly produced a la carte and banquet products.
- Develop, recommend and produce daily/weekly dessert features along with custom designing private events and club produced banquet offerings. Enjoys promoting the craft.
- Manage production of daily breads, flatbreads and regional biscuit program.
- Manage an evolving selection of cookies, “mignardise” and complimentary “Bites” program.
- Works closely with the Executive Chef sourcing, forecasting and managing the purchase of all related foodstuff including dry goods, perishables and specialties items.
- Prior experience required, minimally as a pastry sous-chef at a top quality hotel, resort or club is essential. Formal culinary school or apprenticeship education also required.
- Must have schedule flexibility and willingness to work both AM/PM shifts. The Club is seasonal and Memorial Day to Labor Day is peak season.
Salary and Benefits: As with the Club’s stable history of hiring exceptional management personnel, the Club is looking for a long-term match. The Club’s current Pastry Chef is retiring after 14 years with club. A very competitive compensation package includes a respectful base salary plus excellent benefits including a comprehensive medical insurance program according to club policy; 401k program with employer matching contribution; vacation; and professional development.
Inquiries: Interested individuals should send resumes, a well-conceived cover letter and supporting information including menu examples, pictures, personal website, etc., in strict confidence.