line cook

server

grounds maintenance worker

cleaner

kitchen porter

Pinebrook Golf and Country Club

Pros:
Beautiful location and several great team members who made the day-to-day more manageable.

Cons:

Management Support: There is a notable lack of leadership and operational involvement from upper management. Guidance is rarely provided, and there is a disconnect between management and the daily realities of the service staff.

Training & Systems: Expect to be self-taught. There are no formal training programs or established systems in place. The kitchen display system (KDS) is frequently non-functional and improperly programmed, which leads to avoidable service errors.

Workload Distribution: Tasks are often disorganized, leading to a high volume of last-minute assignments being delegated without regard for current staff capacity.

Workplace Culture: The environment feels unprofessional, with frequent internal conflict and a lack of direct communication. Accountability often falls on staff members for systemic issues or management oversights.

Operational Priorities: Internal policies often prioritize staff meals over customer service, which can be frustrating for those who know what they are doing. 

Advice to Management:
Invest in professional programming for the KDS/QRS system and implement a standardized training program. Improve communication methods and try to talk to people with respect, especially those with knowledge. 

By all rights, I have extensive kitchen experience, and several golf courses, but I do have my own baggage. I am not perfect.  But with  new management and Chef when I was there, who is obviously talented, but has a lack of communication, expects you to read his mind, and has created a culture of tension in the kitchen. He plays favourites, and if you slip, don't expect too much consolation. Certain recipes I have made a certain way for years, he makes differently, and gets upset and questions your abilities when you make the food he requests, without any input. He unfortunately,  is way over his head with multiple outlets and a banquet department, after working fine dining small restaurants. Good friends with the food and beverage manager, you can figure out the rest. May have changed there, he may be more settled in, but watch out for his lack of patience.  Most of the equipment is old and not properly taken care of, and is necessary to get your job done, but needs to be coddled to get through the day.

What is the best part of working at the company?
Automatic tipping and payments due to private nature of the club. 

What is the most stressful part about working at the company?
The direct manager to the servers. The kitchen manager.  Rain/thunder rushes which could be extreme and unmanageable when working alone (you are often not well enough staffed for these events). 

What is the work environment and culture like at the company?
Toxic. The management is clicky and the serving supervisor picks favorites and talks behind the staffs backs to other staff rather than to the person in question. When issues were brought to higher management, the problem was "solved" by being removed from the schedule. 

What is a typical day like for you at the company?
Either extremely busy, or extremely slow, often while other servers were slammed busy. The floor would be split with one server taking the entire massive patio and one inside, where on nice days, no one would sit, therefore next to no tips while the patio server is making amazing tips.

I worked here last summer in the kitchen I was excitied to find out I had been hired. I learned alot and got the oppritunity to learn new techiniques and work with some great co-workers. I will say not alot of work life balance but considering it was a seasonal position I expected and hoped to work alot. At the end of the season I made great money was able to save alot which helped me has I am a student. The managers were pleasent and easily approachable the staff is great felt more like an extended family then co-workers which was nice. Its a beautiful view from the clubhouse brought my camera one day and got some truly jaw dropping photos. If you rlooking for a great seasonal gig with a crew thats proffesional and fun to work with I highly recommend but do expect to be working alot plus the staff meals were a great added bonus!!

Great coworkers, great food, management is fine, hours are fine. Washing dishes sucks, not like I didn't know that going in but I'm extremely happy this job is seasonal. Super stressful at the beginning of the season but they're finally starting to clock the appropriate amount of workers compared to workload. I guess they can blame it on the pandemic and it being hard to gauge the influx of customers which would be fair. Definitely should have asked for more money, the workload at the beginning of the season compared to a generic retail worker at minimum wage would not scale at all. Whatever, it's my fault I didn't ask for more money and the work is way easier now; hindsight was not 20/20, hindsight was legally blind. For a future employee, this job is fine but dang the start of this season sucked BIG time. 

There are two managers for the restaurant/banquets, one who sits in his office eating all day and another who dictates your every move. Always understaffed some nights there will be 3 servers for a wedding of 195... meaning you are required to serve/clear/replenish 65 guests alone on top of polishing and setting up for an event the following evening..  The turn over rate is huge, no one returns after a month, let alone season. Zero work/life balance as you’ll work 4pm-230am then have an event the following morning at 10am.  If you request ANY time off in the summer you are punished by staying later to make up.. not to mention your tip out is 10% on top of it all? 10% you ask well that’s because it’s a members only club aging at 55+ and that’s “good enough” for employees. Don’t waste your gas coming out to this run down, poorly managed “member destionation”

I enjoyed working at the Pinebrook Golf and Country Club because of the ability to see the effect of your work on the quality of the member's experience. As a part of the Grounds and Operations crew, it was my responsibility to learn to master equipment in a short amount of time, and be counted on to mentor young employees. Unfortunately, I had a hard time connecting with the managers and felt uncomfortable approaching them with questions or issues. This made it hard for me to adjust to the culture and recognize workplace etiquette and expectations. I felt like I was adjusting well, but they fired me without reason or notice and this highlights their inability to create healthy relationships with their employees.

Great work environment (in the banquet center), serving the weddings is always very fun and not very hard because they are usually buffets, so you don't have to deal with the guests food at all. There is a bit of heavy lifting as you need to set up and tear down the room in preparation for weddings and other events.

The pay is amazing as a banquet server. Wedding gratuity adds a ton of money onto your paycheck, so it usually sums up to around $30/hour with grat. 

Management is really nice and relaxed, there's a good amount of guidance as well as freedom to take charge of your own work throughout your shift.

Pinebrook is a great place to work! They have a great culture amongst the staff and the members. The job is very fast-paced and the lounge can fill up within a short period of time. You need to be able to multi-task and handle several tables at once. However, management and other staff members are always willing to give a hand when needed. Pinebrook also, provides great benefits to their employees, including discounted meals and staff golfing privileges.

I worked at Pinebrook, while I was in university and they were very accommodating with my schedule.  

-Finishing morning jobs promptly prior to golfers starting their morning tee off time (mowing, sand trap raking, general clean up and maintenance) 
-Being professional and courteous to the members of the course made their day as well as my day much more enjoyable
-The most enjoyable part of the job was producing quality work that received compliments from golfers, management and co-workers
-The hardest part of the job was the long hours of weed-whacking which was hard on the back

Top Job Titles	Average salary
Line cook 1 salary reported	$21.50 per hour
Server 1 salary reported	$16.50 per hour
Grounds maintenance worker 1 salary reported	$17.00 per hour
Cleaner 5 salaries reported	$16.60 per hour
Kitchen porter 1 salary reported	$17.50 per hour

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