Module #1: Orientation Process & Organizational Chart

Summarize the first week at your site. Describe the orientation process and discuss the structure of the organization with your supervisor. Be sure to include all positions within the food service operation. See the attached example of an organizational chart. Include the organizational chart that you create with this module.
One full page is required (single space, font size 12pt.) Utilize spell check and proofread to ensure proper grammar and punctuation. Present your work neatly and professionally. Supervisor's signature must be on the typed page.

Date:______________________________________ Position/Station:_________________________ Supervisors Signature: GERALD FORD______________________ Title: EXEC. SOUS CHEF
Please sign here. If the actual student work is begun on a different page, your signature is required on that page.

Submitted at the end of week one:

Yes

No

Monday 18th I was my orientation day at The Westchester Country Club (WCC) of Rye, New York; our Nations 14th most prominent country club as I was later informed. I arrived for orientation at 9:50 a.m. for the 10:00 meeting, thinking I was being proactive well so much for the best laid plans. After twenty minutes of patiently waiting my cell phone rang, it was the Director of Human Resources, Anne Catherine Nielsen, asking if I was going to show up. I gently and calmly informed her of my location on premises and that I had been waiting for more than twenty minutes. She updated and redirected me to the appropriate location and five minutes later, Harlen, Valenzuela, WCC HR Department, entered the room with an enormous stack of papers to be completed. Upon the complete of necessary employment documents we began The WCC Tour a peek behind the `curtain; the operational dynamic of the WCC property starting at the lower level; the underpinning, the nuts bolts as cogs hidden from view hidden from view. Behind the Scenes (BTS) Services:
WCC Service Areas Mailroom, Laundry Services, Store Room(s), o Paper goods, Locker rooms, Employee lounge Main Kitchen

Member Services:
The Sports House Both Golf Courses o The Driving Range The Member Gym

WCC Hallmarks: To be the Biltmore and Westchester rooms, golf courses that participate regularly in the PGA and the golf shop. Having completed the tour my, the first day of my orientation concluded with Human Resource off confirming my comprehension of the rules and regulations contained in the WCC Employee handbook. Day Two Wednesday March 20th my first day in the kitchen; arriving at 11:00 am having been provided with the uniform [jacket] and the approved toque I was introduced to the number two man at WCC Executive Sous Chef, Gerald Ford who immediately informed me that I would start out in the Banquet Kitchen under Banquet Manager, Chef Charles Phillips. I set up my station and immediately received from Chef Charles a prep list so I could prepare for a Wedding Tasting to occur later that day. As I prepared food for the tasting a Sysco rep. came by to make a sales pitch, I listened intently to the offering. The high points of the discussion we fortified by familiarity, these two men have worked together on this account for a while and it showed. . The association that had been developed over a period of time, the pricing and the quality of product were discussed; the expectations and projections of future cost were reinforced along with the familiarity and the reminder of the expectations of the past. Chef Charles requested a formal quote and stated he would check his budget. Menu Upon the completion of the tasting menu, Chef Charles alerted Chef Gerry who personally plated each item and delivered them to dining room __at__ 2:00pm . While I worked on the elements with Chef Charles, it was Executive Chef Joe and Executive Sous Chef Gerry that conducted the interactions with the event hosts. When I asked what the outcome of the tasting, I was told not to worry that is not my concern, while I wanted to savor the moment Chef Charles snapped me back to reality with the Prep list for the next days tasting.