Spring Island PRIDE IN SERVICE • SENSE OF FAMILY • PROTECTING THE LAND
The FOOD & BEVERAGE Team
LINE COOK
42 Mobley Oaks Lane • Okatie, SC 29909 Learn more at springisland.com
Why work here? We are a family of team members proudly committed to serving Spring Island members, guests, and each other in creating meaningful relationships and delivering extraordinary experiences.
How is Spring Island different than any other premier private club? Ask any employee and they ’ ll likely tell you: Spring Island is simply indescribable. Why? You might find a clue in the Philosophy and Core Values to which all new members subscribe before purchasing on Spring Island. Working for and alongside an island of people who place these values in their top priority translates into an extraordinarily genuine and caring work environment. Bonus: the views of pristine marsh and rivers even make it a pleasure to drive to work everyday. A phenomenon of nature, Spring Island has not been spoiled by civilization. For the three centuries that the island has been privately owned, its stewards have helped to preserve, mold and enhance the land with a gentle passion, which is evident everywhere today – along the winding sandy roads, in the dense, primordial Live Oak Forest, in the many saltwater and freshwater ponds, and in the historic tabby ruins of the magnificent Edwards Mansion. The mission of Spring Island residents is to preserve the natural surroundings that we have inherited so that we might take pleasure in the peaceful enjoyment of its marshes, forest and fields. The restorative sense of solitude is furthered by the studied decision to set aside more than one - third of our maritime forest as a nature preserve , and permit only 400 families to share the experience of Spring Island. Everything that is natural and beautiful about the island will be maintained, and human presence will always by subtle and unassuming. Spring Island will appeal most to those who come not to be seen, but to behold; they do not seek to be heard by others, but to listen to the special wisdom that only nature and history can impart. And yet, the Spring Island experience is more than just reflective. Golf, ten- nis, fitness and equestrian facilities have been sensitively woven in to the island ’ s lush tapestry of woods and fields. The tradition of the island ’ s legendary quail hunting has been maintained. And, fishermen and boaters will find on the island an abundance of ponds as well as two of America ’ s cleanest and most beautiful rivers at our shoreline. As stewards of Spring Island, we recognize our obligation to plan for the preservation of this natural asset into the future. The programs in place have been designed to ensure that future generations will carry on the philosophy, thus enabling them to enjoy the same unique attributes that first drew founding members here. Spring Island is an active, intellectually - stimulating community … where close friends enjoy each other and top tier amenities, surrounded by the richness of nature. We pride ourselves on the unique balance we have created. We are committed to sustaining this special place. With this in mind, Spring Island has identified the following Core Values for use as a guide when considering future actions: Stewardship: to protect and conserve Spring Island ’ s unique sense of place, its natural beauty, and historical heritage. Community: to sustain a close - knit, vibrant, private community whose members place a high priority on building lifelong friendships. Enrichment: to support experiential and educational programs, reflecting our community ’ s ongoing interests in recreational, cultural, intellectual, environmental and artistic enrichment. Volunteerism: to embrace both on - island and off - island volunteer initiatives.
Respect: to foster a culture that values, appreciates, and respects our members, guests, staff and environment. Transparency: to openly and honestly communicate and collaborate with our members and employees. Excellence: to offer top tier service and amenities to our members. Family: to promote multigenerational activities, our hallmark since the community ’ s inception.
• By The Numbers • The Spring Island Property Owners Association (POA) is responsible for the roads and common property on Spring Island and employs about 20 staff members. The Spring Island Club, with a staff of about 80, is responsible for our amenities. The two entities—POA and Club—work closely to manage and operate all on - island facilities and amenities. Departments often overlap to host different events and offerings, yielding a cohesive team across the 3,000 acre island. M EMBERSHIP AND R ESIDENTS currently 360 members (cap of 400), 394 properties; no developer ownership; all properties are privately owned S PORTS C OMPLEX 13,000 sq ft of fully - equipped Fitness Floor, Exercise Studios, Massage & Esthetician Services, Personal Training, Highly Certified Wellness Staff Tennis, Pickleball, Croquet, heated/cooled Lap Pool and Family Pool O UTDOOR P URSUITS Biking, Kayaking, Boating, On - Island Pond Fishing, Off - Island Charter Fishing S PORTING C LAY R ANGE and partnering Quail Hunting Plantation in Ridgeland Five Stand with automated throwing points, 9 Station Sporting Clay Course P REMIER G OLF on Arnold Palmer ’ s Old Tabby Links Members only; 18 holes surrounded by nature curtain for beautiful, unspoiled views; world - class golf instruction A RT B ARN 7,200 sq ft complex with dedicated Gallery, Visual Arts Studio, Floral Arts Studio, Clay Studio, Kiln Shed E QUESTRIAN S TABLE 26 Stalls, 5 Club - owned Horses, 16 Paddocks and Pastures, Full Care Board, Group Trail Rides C OMMUNITY & F ACILITIES M AINTENANCE Managing 47 Buildings, 24 miles of Roads (11 paved) S PRING I SLAND T RUST Manages 1,000 acres of nature preserves, 35 miles of trails, 15 Saltwater Ponds, 15 Freshwater Ponds, Deer Management, Alligator Studies, Native Plant Project, Wildlife Monitoring, Master Naturalist program, Old Tabby Ruins and historical sites W ATERFALL F ARM 6 acres of managed farm land; dozens of varieties of produce prepared and harvested by Spring Island member volunteers What if I ’ m not a nature lover? You may not need to love nature to enjoy working on Spring Island, but you do need to love people . Spring Island attracts a special type of people: members, guests, and staff who seem to care just a little more outside of themselves, who place high values in community, humility, and support. Our employees find that it is a pleasure to work for folks who care about the staff family, too. Spring Island seems to be in the middle of nowhere. How long is the commute? The town of Okatie, SC is right in the center of the crossroads of lots of impressive development in Beaufort county. Employees on Spring Island drive from Beaufort, Hilton Head, Bluffton, Savannah, Ridgeland, and beyond. The average commute is 35 minutes , mostly on highways that see minimal traffic. And the drive onto the island takes you across the beautiful marshlands of the Lowcountry that ready your senses for the day ahead, and help you take a deep breath on the ride home.
The Team E MPLOYEES WHO FIND A POSITION ON S PRING I SLAND TEND TO STAY .
In 2022, more than 50% of the 100+ employees on Spring Island had worked for the Club, POA or Trust for more than 5 years . In 2023, the 6th employee marked their 25 year anniversary. (Quite a feat since Spring Island was only developed in 1995.)
W E A RE • Service • Creativity • Devoted • Encouraging • Driven • Supportive • Proud • All Heart • F OOD & B EVERAGE Jeremy Halker | Executive Chef [since 2016] Growing up in Beaufort, Chef Jeremy ’ s career started at a young age, working in local restaurants and learning the various roles and demands of the kitchen. In 2007, after cooking for 4 years in the restau- rant scene of the Lowcountry, Chef Jeremy began working at Dataw Island Country Club as Sous Chef and in 2009 became the Executive Sous Chef at Belfair Country Club in Bluffton, SC. In 2016 he was invited to the Spring Island team as Executive Chef and soon after earned his certification (CEC) by the American Culinary Federation. Since 2011, Jeremy has won 3 gold and 2 silver medals at local and state festivals and cooking competitions. He takes pride in promoting creativity, collaboration, and using local resources for the team ’ s dishes—especially from the island ’ s all - organic farm. Tammy May | Pastry Chef [since 2013] Tammy has worked at Spring Island for the past 11 years. She is a self - taught pastry chef and artist who enjoys creating sweets made with love. Spring Island has gifted her with countless opportunities to grow within her time here. One of her favorite things to do on the island is teach members and their families, a simplified baking lesson that they can share with their loved ones. Baking for an Island takes hard work, but Tammy is dedicated to creating new and delicious treats for all to enjoy! Deb Gerlach | Director of Club Operations [since 2016] Deb joined us in 2016 bringing her experiences from other Clubs around the US. She has worked in Pittsburgh, PA; Palm Beach Gardens, FL; Detroit, MI; and Aspen, CO. Deb graduated from Pennsylvania Institute of Culinary Arts but has broadened her scope of work into all Club Operations. She is continuing her education with the BMI program offered by the CMAA working towards being a CCM. Deb is passionate about creating memories for the Members of Spring Island working alongside an amazing team. (Hint: come join ours!) Pattie Landon | Food & Beverage Manager [since 2009] Pattie was born and raised in Binghamton, NY and graduated with honors from SUNY Cobleskill, NY in Hospitality Management. She has 35 years in the industry, which includes Westin Hotels and Resorts, locally owned restaurants, and private catering—though she is proud to say that almost half of her career has been with Spring Island. Patties earned the distinguished achievement from BoardRoom Magazine: “ Exceptional Contribution to Leadership to the Member Experience ”. That summarizes Pattie to a T!
The Candidate
The Spring Island Club ’ s Line Cook reports directly to the Executive Chef.
Qualifications
We ask for between 3 - 5 years of culinary experience in upscale restaurants/country clubs and/or catering venues preferred.
Must be well - rounded in various line cook positions and roles (prep, line, production, as well as steward, utility and receiver); have a thorough understanding of proper cooking methods; knife skills, the ability to communi- cate and interact professionally with members and employees in the English language; able to move fast in a multi - tasked, fast - paced environment.
Frequent standing for extended periods of time and lifting up to 50 lbs. is required.
Must possess good physical fitness, visual acuity and a sense of smell to work in the kitchen and bake shop safely.
We offer a serene place to work, very competitive wages, a friendly diverse staff.
Benefits for Full - Time Employees
Health insurance
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401(k)
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Health savings account
401(k) matching Dental insurance Disability insurance
Life insurance Paid time off
Professional development assistance
Employee assistance program
Referral program
Employee discount
Tuition reimbursement
Flexible spending account Health reimbursement account
Vision insurance
The Perks
All Team Members
• Monthly Employee Appreciation Lunch by a local caterer
• Shout - Out Awards for peer recognition
• Amazon gift cards for Birthdays and Work Anniversary gifts
• Summer Family Fun Day , alternating on - island and off - site
• Holiday Employee Luncheon served by members, with free turkey or ham, giveaway prizes, and more
Annual Holiday Gift Bonus
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• Annual Health & Wellness Fair with complimentary health checks by Beaufort Memorial Hospital
Member - Staff Golf Day
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Education opportunities
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Cross - training in other departments
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Submit your resume online through our website: www.springisland.com/careers/
Executive Chef Jeremy Halker 843 - 987 - 2068 jhalker@springisland.com
42 Mobley Oaks Lane • Okatie, SC 29909 Learn more at springisland.com
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