Frenchman's Creek Beach and Country Club’s Post

What's cooking at Frenchman's Creek? The specials in our Pavilion are HOT! Fig & Prosciutto Salad…warm prosciutto wrapped black mission figs, Rogue Smokey Blue, arugula, candied walnuts, white balsamic vinaigrette, red wine gastrique Pan Seared New Bedford Sea Scallops…corn puree, fingerling potato-chanterelle mushroom hash, asparagus, fingerling chips Porcini Dusted Brasstown Beef Manhattan Filet Steak… porcini butter, sauce bordelaise, rosemary blue cheese potato puree, roasted tri-color cauliflower Royal Red Shrimp Risotto…preserved lemon, arugula, toasted garlic, sweet red pepper oil

Our Culinary team is always hard at work crafting menus, exemplary dishes, and unique experiences for our members' taste buds! This week on Chef's Corner, Chef Alex shares a new dish available through our 'Training Table' and coming soon to the Pavilion menu! Tune in, below!

Our Fitness and Spa Director, Paula Begel, will be speaking at the upcoming The Aroma Summit in June!

A vital part of J-1 and H2B opportunities at Frenchman's Creek includes learning from industry leaders. Below, you'll see a collaboration from our pastry team!

Our Executive Chef, Tim Recher, is actively hiring for a Sous Chef at Frenchman's Creek! This full-time opportunity is responsible for both a la carte and banquet-style dining. Interested applicants should send their CV to Tim Recher at trecher@frenchmanscreek.com.

Our Communications team is growing! Looking for a new creative role? Open positions include Assistant Director of Communications & Graphics and Digital Media Specialist. Interested applicants should send their resume to Alyssa Riegel at ariegel@frenchmanscreek.com.

Ready to grow your career? Join our team! Open positions include: Accounting Clerk (part-time) & Staff Accountant (full-time). Interested? Send your CV to Ruth Ann Baghdadi at rbaghdadi@frenchmanscreek.com.

Summer golf course maintenance has commenced here at FC! The views remain stellar 🤩