second chef d'exploitation

sous chef

line cook/prep cook

banquet server

wedding planner

Barrie Country Club

I've spent 4 golf seasons and one full off-season at the BCC. The members and the staff all became family during my time there. 

When I started at the BCC I had no previous serving or bartending experience. Throughout my time at the club I worked my way up from working out as the "snack shack" to being a strong server on the busy clubhouse patio. Management noticed my leadership skills and initiative behind the bar and on the floor, and offered me a senior server position. This position leant me the opportunity to express more leadership skills and I ended up filling a more supervisory role during my past year and half at the club. 

The F&B department of the club strives to have a strong and supportive team. Management wants their to be a positive work environment for all and to provide support whenever needed. Concerns and suggestions are always encouraged and considered. 

The staff initiatives have changed over the last few summers. Hourly staff receive 50% off on all food and around 20% off on pro shop items. You are also able to bring friends and family to the club to dine and golf if you receive permission from management. There is an annual staff summer party that has prizes and free drinks / food. Throughout the season the team becomes close as friends and tends to organize events and nights out as well. 

If it weren't for heading back to school I would have continued to work at the BCC. It has become a second home for myself over the years. Many members are super lovely and want to get to know the servers as people as well.

Overall, I want to emphasize the fact that the club wants you to succeed, they want to offer growth in your career, and they want to offer for individuals to move up in the chain. I recommend the BCC for those that are new and experienced at serving and want to be able to experience a personable place to work!

Unfortunately with new management the country club seems to have no care or recognition for their staff. On top of being a student and having to be pay over $300 for all the aspects of my uniform to be able to work here, the meals are only 30% off after 4 hours which is the worst discount I’ve even received from a place of work it’s almost an insult to the staff that they have no care about who’s working for them. The managers are nice however they are so focused on member experience the staff is absolutely miserable. They have also started pooling tips while overstaffing during a very dead part of the season so you make no money what so ever! Not a place to work if employment experience is big for you because they have no cares about who their employees are and just want serving robots. You can have a professional serving environment while still respecting and acknowledging your staff.

Pretty much one of the best positions I have had loved it but I wanted to learn more in the cooking and sous said no more learning I had the apprentice ship and felt like I could of learned a lot there.  Hardest part was busses two or three to get there so if u are working at banquet prep late night u pretty much need a taxi to get home.  I loved my job.  
I left due to the fact that I made 11 at beginning of hire and 11 when I left and that was 1 year of no raises no one got a raise and we worked hard.  Many people left due to the raise thing.

This Club is member focused. The members act like entitled babies. Doesn't matter how hard you try or how much you give to this place, you will always just be the "help". Underpaid and overworked. Profit sharing without any profits. You are expected to work like you are at a 5 star resort without the pay or any incentives. Culture is horrible. Too many double standards. Favoritism. Everyone walks on eggshells scared to be fired. Board of Directors and management doesn't care about staff.  Procedures and policies change daily without telling anybody. There is zero communication. Run from this place!!!!

If your have a thick skin and are hard working the opportunities are amazing. The Membership can be fussy but don't take it to heart. Its relatively easy work with the occasional long shift here and there but the management is lovely and so is the pay. Great place for beginners. 

Great place to work if you like 15 hour shifts with no breaks lol. No opportunity for a raise even if you worked their for 3 years. Went through 47 cooks in one summer that should tell you all you need to know

Steady part time hours, and flexibility to modify schedule as needed.  Good group of girls to work with.

A great place to meet new people and provide great member services.

Had lots of fun working here in the kitchen. The team get a long with everyone. Always busy and stuff to do. The Boss are so much fun to be around and they will help you get thru.

Some management were unfriendly while others did not know how to be a leader. There was favoritism and no recognition from management for working hard for long hours

world class facility, with a great location in city of Barrie,  members are the biggest asset of the club along with a great golf course

Top Job Titles	Average salary
Second chef d'exploitation 2 salaries reported	$42,500 per year
Sous chef 2 salaries reported	$42,500 per year
Line cook/prep cook 2 salaries reported	$19.30 per hour
Banquet server 1 salary reported	$19.30 per hour
Wedding planner 1 salary reported	$50,000 per year

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