Careers

JOIN THE MAYACAMA FAMILY

Quality and service are at the heart of everything we do, with our highly experienced and welcoming team always going the extra mile to meet one fundamental objective for our Members: to make the time you spend with the people you care about the most not merely enjoyable, but memorable.

Full Time Positions

Sous Chef

Job Title: Sous Chef
Department: Food & Beverage
Reports to: Executive Chef

SUMMARY

Responsible for a proficiency in all food production including items used for restaurants, banquet functions and other outlets.  Execute menus, food purchase specifications and recipes in accordance with the Executive Chef. Help develop and monitor food and labor efficiencies for the department in accordance with Executive Chef.  Set the example and help maintain the highest professional food quality and sanitation standards in accordance with Executive Chef.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Include the following.  Other duties may be assigned.

  1. Hires, trains, supervise and assist in the work of food and pastry production.

  2. Executes menus (with EC and staff) for all food outlets and events at the Club.

  3. Manages the schedule and along with the EC coordinates the work of the kitchen employees to assure that food preparation is timely, cost effective and technically correct.

  4. The Executive Sous Chef understands that a high work ethic is needed to manage, direct and control the kitchen operations.

  5. Approves the requisition of products and other necessary food supplies.

  6. Manages the high standards of sanitation, cleanliness and safety throughout all kitchen areas at all times.

  7. Maintains controls to minimize food and supply waste and theft.

  8. Oversees, whenever possible, the safety, sanitation and accident prevention principles as out lined by the Club, Local Health Dept. and EC.

  9. Co-develops recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs.

  10. Attends food and beverage meetings.

  11. Consults with the EC, Events Manager and Food and Beverage Director about food production aspects of special events being planned.

  12. Cooks or directly supervises the cooking of items that require skillful preparation.

  13. Cooks food products to the quality standards set forth by the EC.

  14. Interacts with applicable food and beverage managers to assure that food production consistently exceeds the expectations of members and guests

  15. Coordinates with entire culinary team to produce a quality and cost effective the employee meal program

  16. Evaluates products to assure that quality and related goods are consistently met

  17. Periodically evaluates job performance of kitchen staff and corrects staff in a fair and legal manner

  18. Maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment

  19. Be able to communicate interest in training and professional development opportunities

  20. Develop staff in cross-training

  21. Expedites food during peak meal periods.

  22. Undertakes all tasks as assigned by the EC

SUPERVISORY RESPONSIBILITES

Line Cooks, Pantry/Prep Cooks & Dishwashers

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, skill, and/or ability required.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

  • Current knowledge of regional and national trends in food and beverage.

  • Thorough knowledge of all food preparation techniques and styles.

  • Demonstrated proficiency in supervising and motivating subordinates

  • Basic competence in subordinates’ duties and tasks

  • Good judgment with the ability to make timely and sound decisions

  • Must be able to speak, read, write, and understand the primary language(s) used in the workplace.

  • Commitment to excellence and high standards

  • Passion, enthusiasm, focus, creativity, and a positive outlook.

  • Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm

  • Acute attention to detail

  • Strong organizational, problem-solving, and analytical skills

  • Professional appearance and demeanor

  • Ability to manage priorities and workflow

  • Ability to effectively communicate with people at all levels and from various backgrounds.

EDUCATION and/or EXPERIENCE

  • Graduate of a recognized culinary school or equivalent.

  • Five to six years related experience or equivalent.

LANGUAGE SKILLS

§  English

  • Bilingual skills a plus

MATHEMATICAL SKILLS

Basic

REASONING ABILITY

Ability to define problems, collect data, establish facts and draw valid conclusions

CERTIFICATES, LICENSES, REGISTRATIONS

Valid Drivers License

Serve Safe Certification

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

WORK ENVIRONMENT

The work environment characteristics described here are representative of employee encounters while performing the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Apply Now
Line Cook

Job Title: Line Cook
Department: Food & Beverage
Reports to: Executive Chef

SUMMARY

Cooks and prepares a variety of food products, including meats, seafood, poultry, vegetables, sauces, and stocks according to the club’s standard recipes using a variety of equipment and utensils according to the daily prep list.

ESSENTIAL DUTIES AND RESPONSIBILITIES

  1. Take inventory of all items required for station set-up and determine those items that require preparation.
  2. Prepares items according to standard recipes.
  3. Requisitions items needed to produce menu items.
  4. Notifies Sous Chef of expected shortages.
  5. Ensures that assigned work areas and equipment are clean and sanitary.
  6. Sets-up, maintains and breaks down prep cook station.
  7. Covers, dates and neatly stores all leftover products that are re-usable.
  8. Makes recommendations for maintenance, repair and upkeep of the line prep area and equipment.
  9. Attends kitchen staff meetings and offers suggestions for improvements.
  10. Assists with other duties as assigned by the Sous Chef and Executive Chef.

SUPERVISORY RESPONSIBILITIES

None

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, skill, and/or ability required.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

  • Required to stand for long periods and walk, balance, stoop, kneel, crouch, bend, stretch and twist and reach.
  • Push, pull or lift up to 50 pounds.
  • Continuous repetitive motions.
  • Work in hot, humid and noisy environment.
  • Must be able to communicate clearly with managers, kitchen and dining room personnel.
  • Maintains the highest food safety standards.
  • Able to produce all assigned menu items according to the club’s standard recipes.
  • Helps in other areas of the kitchen during slow periods or when necessary.
  • Knowledge of and ability to perform required role during emergency situations.
  • Strong organizational skills; ability to manage priorities and workflow
  • Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm
  • Good judgment with the ability to make timely and sound decisions
  • Creative, flexible, and innovative team player
  • Bilingual skills a plus
  • Professional appearance and demeanor
  • Must be able to speak, read, write, and understand the primary language(s) used in the workplace

EDUCATION, CERTIFICATES, LICENSES, REGISTRATIONS

  • A minimum of two years of experience in kitchen preparation and cooking in a club, resort, hotel or institutional setting
  • Food safety certification

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

  • Required to stand for long periods and walk, balance, stoop, kneel, crouch, bend, stretch and twist or reach
  • Push, pull or lift up to 50 pounds
  • Continuous repetitive motions
  • Work in hot, humid and noisy environment
  • Coordinate multiple tasks simultaneously

WORK ENVIRONMENT

The work environment characteristics described here are representative of employee encounters while performing the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Apply Now
Greeter

Job Title: Gatehouse Greeter
Department: Lodging
Reports to: Director of Lodging

SUMMARY

Control access to the club by checking vehicles for proper decal/passes, allowing entry only to members, designated guests and employees.  Allows entry to authorized destinations by law enforcement agencies, ambulance services and fire trucks.

DUTIES AND RESPONSIBILITIES

The following reflects management’s definition of essential functions for this job but does not restrict the tasks that may be assigned.  Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or other reasons.

  • Maintains and keeps an active gate and other required logs.

  • Checks all vehicles and person(s) for entry authorization by observing valid decal/passes and/or visitor logs.

  • Turns away all unauthorized person(s) that cannot be verified by a decal/pass, visitor log or phone call.

  • Acts as a dispatcher between gates and other departments for all security communications.

  • Assists other agencies as requested.

  • Performs other duties as may be assigned.

SUPERVISORY RESPONSIBILITES 

  • No supervisory duties are included in this position

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, skill, and/or ability required.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

  • Knowledge of applicable state and local laws and the club’s policies and procedures, including enforcement of covenants.

  • Demonstrate self-restraint in challenging unruly or unauthorized guests or service providers or in handling other difficult situations.

  • Knowledge of and ability to perform required role in emergency situations.

  • Effective decision making skills, and strong problem-solving skills

  • Ability to acquire and maintain relationships with Members, staff, and vendors.

  • Good presentation skills, strong communication skills (verbal, listening, writing)

  • Strong organizational skills

  • Ability to use standard software applications

EDUCATION, CERTIFICATES, LICENSES, REGISTRATIONS

  • High School Diploma or equivalent required

  • Previous service in the US Armed Forces; local police, state police or Sheriff’s office desirable.

WORK ENVIRONMENT, PHYSICAL/MENTAL DEMANDS

The work environment characteristics and physical/mental demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Apply Now

Part Time Positions

HR Assistant

Job Title: HR Assistant
Department: Human Resources
Reports to:  HR Manager

SUMMARY

The Human Resource Assistant will perform administrative tasks and services to support effective and efficient operations of the organizations Human Resources Department.

DUTIES AND RESPONSIBILITIES

The following reflects management’s definition of essential functions for this job but does not restrict the tasks that may be assigned.  Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or other reasons.

HUMAN RESOURCES:

  • Creates new hire packets and prepares new hire paperwork for onboarding

  • Answers frequently asked questions from applicants and employees relative to standard policies, benefits, timeclocks questions, etc.; refers more complex questions to Human Resources Manager or Senior Management.

  • Maintains the integrity and confidentiality of human resource files and records.

  • Provides clerical support to the HR Department.

  • Prepares payroll and all payroll related tax returns and reports:

    1. Collects timeclock reports and other pay vouchers from all departments

    2. Totals or verifies total hours worked by each employee

    3. Maintains accurate records of pay rates for all employees

    4. Computes gross pay for all employees

    5. Reconciles tipped employees’ service charge reports and posts to payroll files

    6. Deducts appropriate local, state and federal taxes and other deductions from gross pay

    7. Reduces gross pay for each employee for insurance, 401k, etc.

    8. 401 Funding

  • Tracks when employees are eligible for Health Insurance,  distributes enrollment

  • Welcome letters along with packets and processes applications online.

  • Acts as liaison between the organization and external benefits providers and vendors, which may include health, disability, and retirement providers.

  • Conducts or assists with new hire orientation.

  • Assists with planning and execution of special events such as benefits enrollment, organization-wide meetings, employee recognition events, holiday parties,  retirement celebrations, years of service awards and team birthdays

  • Tracks employees trainings and certifications when expired; harassment, food handlers, TIPS, work permits, etc.

  • Performs other duties as assigned.

SUPERVISORY RESPONSIBILITES

N/A

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, skill, and/or ability required.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

  • Excellent verbal and written communication skills.

  • Excellent interpersonal skills with the ability to manage sensitive and confidential situations with tact, professionalism and diplomacy.

  • Excellent organizational skills and attention to detail.

  • Proficient with Microsoft Office Suite or related software.

  • Proficient with or the ability to quickly learn payroll management, human resource information system (HRIS) and similar computer applications.

EDUCATION, CERTIFICATES, LICENSES, REGISTRATIONS

  • High school diploma or on the job experience

  • Computer experience

  • Bilingual (English/Spanish)

  • Prior related office experience

WORK ENVIRONMENT, PHYSICAL/MENTAL DEMANDS

The work environment characteristics and physical/mental demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

  • Sit for long periods of time

Apply Now
Dishwasher

Job Title: Dishwasher
Department: Food & Beverage
Reports to:  Executive Chef

SUMMARY

Responsible for general cleanliness of the main kitchen dish area and other Food and Beverage kitchen prep areas.  Wash and properly store all cooking utensils, china equipment, flatware and glassware.

ESSENTIAL DUTIES AND RESPONSIBILITIES

  1. Washes all wares in dishwashing machine or by hand according to applicable food safety.

  2. Polishes all silverware, platters and chafing dishes.

  3. Collects trash from kitchen areas; empties garbage cans and washes and re-lines with new bags; breaks down boxes, crates and removes debris.

  4. Examines garbage for misplaced silverware, dishes, glassware and other reusable items.

  5. Washes and polishes all stainless steel in the kitchen including shelves, dish cabinets, ice machines, coffee area, refrigerators and walk-ins.

  6. Washes and cleans receiving, trash and other kitchen-related areas.

  7. Sweeps and mops kitchen floors.

  8. Stores all dishes and other wares in proper areas.

  9. Cleans dish machine and dish area according to pre-established schedule.

  10. Performs other tasks such as assisting in food preparation, storing foods after delivery and cleaning coolers, freezers and storerooms.

  11. Maintains inventories of soap, chemicals and paper towels.

  12. Transfers supplies and equipment between storage and work areas.

  13. Handles all china and glassware carefully to minimize breakage.

  14. Continuously inspects floors in kitchen areas to assure they remain clean, dry and clear of debris.

  15. Assists in completing weekly kitchen cleaning and maintenance list.

  16. Cleans and safely stores all brooms, mops and other cleaning equipment in proper places.

  17. Uses all chemical cleaning supplies in a safe and careful manner.

  18. Helps food servers by prioritizing the washing of specified service items.

  19. Understands and consistently follows proper sanitation practices including those for personal hygiene.

  20. Attends departmental staff meetings.

  21. Assists with other duties as assigned by the Sous Chef and Executive Chef.

SUPERVISORY RESPONSIBILITES

None

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, skill, and/or ability required.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

  • Required to stand for long periods and walk, balance, stoop, kneel, crouch, bend, stretch and twist and reach.

  • Push, pull or lift up to 50 pounds.

  • Continuous repetitive motions.

  • Work in hot, humid and noisy environment.

  • Creative, flexible, and innovative team player

  • Bilingual skills a plus

  • Professional appearance and demeanor

  • Must be able to speak, read, write, and understand the primary language(s) used in the workplace

EDUCATION, CERTIFICATES, LICENSES, REGISTRATIONS

  • High School diploma or GED

  • Food safety certification

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

  • Required to stand for long periods and walk, balance, stoop, kneel, crouch, bend, stretch and twist or reach

  • Push, pull or lift up to 50 pounds

  • Continuous repetitive motions

  • Work in hot, humid and noisy environment

  • Coordinate multiple tasks simultaneously

WORK ENVIRONMENT

The work environment characteristics described here are representative of employee encounters while performing the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Apply Now

Seasonal / On Call

Night Auditor

Job Title: Night Auditor
Department: Accounting
Reports to:  Accounting Manager

SUMMARY

Assist members/guests in all front office-related areas in an efficient, courteous, and professional manner that maintains high standards of service and hospitality.

DUTIES AND RESPONSIBILITIES

The following reflects management’s definition of essential functions for this job but does not restrict the tasks that may be assigned.  Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or other reasons.

  • Registers members/guests and assigns rooms; complies with special requests whenever possible.

  • Manages room keys

  • Operates front office equipment

  • Processes member/guest check-outs

  • Posts and files all charges to members’ and other accounts

  • Assists the accounting department in scanning and filing invoices and AP checks

  • Uses proper telephone etiquette

  • Reviews the pass-on log and knows of daily activities and meetings taking place in the club

  • Coordinates guestroom and Clubhouse maintenance work with the engineering and maintenance department

  • Reports unusual occurrences or requests to the Accounting Manager or General Manager

  • Knows all safety and emergency procedures and accident prevention policies and procedures

  • Maintains the cleanliness and neatness of the front desk area

  • Reviews and prepares to run nightly reports

  • Verifies and prepares accounts payables for accounting to review

  • Responsible for nightly and morning walk-throughs of the clubhouse

  • Being proactive and communicating to the appropriate staff any messages that pertain to their department.

SUPERVISORY RESPONSIBILITES

 No supervisory duties are included in this position

 QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, skill, and/or ability required.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

  • One-year certificate from college or technical school, six months to one year related experience, or equivalent combination of education and experience.

  • 10-key by touch.

  • Demonstrated ability to calculate figures and amounts.

  • Proficient on Microsoft Word and Excel

  • Acute attention to detail.

  • Strong organizational skills.

  • Commitment to excellence and high standards.

  • Excellent written and verbal communication skills.

  • Ability to understand and follow written and verbal instructions.

  • Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm.

  • Must be able to speak, read, write, and understand the primary language(s) used in the workplace.

  • Excellent guest service experience and decision making capabilities.

  • Ability to work independently

EDUCATION, CERTIFICATES, LICENSES, REGISTRATIONS

  • High School education with some college

  • Hospitality experience preferred

WORK ENVIRONMENT, PHYSICAL/MENTAL DEMANDS

The work environment characteristics and physical/mental demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

  • Extended periods of standing and sitting

  • Computer knowledge

Apply Now

Full Time Positions

Sous Chef

Job Title: Sous Chef
Department: Food & Beverage
Reports to: Executive Chef

SUMMARY

Responsible for a proficiency in all food production including items used for restaurants, banquet functions and other outlets.  Execute menus, food purchase specifications and recipes in accordance with the Executive Chef. Help develop and monitor food and labor efficiencies for the department in accordance with Executive Chef.  Set the example and help maintain the highest professional food quality and sanitation standards in accordance with Executive Chef.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Include the following.  Other duties may be assigned.

  1. Hires, trains, supervise and assist in the work of food and pastry production.

  2. Executes menus (with EC and staff) for all food outlets and events at the Club.

  3. Manages the schedule and along with the EC coordinates the work of the kitchen employees to assure that food preparation is timely, cost effective and technically correct.

  4. The Executive Sous Chef understands that a high work ethic is needed to manage, direct and control the kitchen operations.

  5. Approves the requisition of products and other necessary food supplies.

  6. Manages the high standards of sanitation, cleanliness and safety throughout all kitchen areas at all times.

  7. Maintains controls to minimize food and supply waste and theft.

  8. Oversees, whenever possible, the safety, sanitation and accident prevention principles as out lined by the Club, Local Health Dept. and EC.

  9. Co-develops recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs.

  10. Attends food and beverage meetings.

  11. Consults with the EC, Events Manager and Food and Beverage Director about food production aspects of special events being planned.

  12. Cooks or directly supervises the cooking of items that require skillful preparation.

  13. Cooks food products to the quality standards set forth by the EC.

  14. Interacts with applicable food and beverage managers to assure that food production consistently exceeds the expectations of members and guests

  15. Coordinates with entire culinary team to produce a quality and cost effective the employee meal program

  16. Evaluates products to assure that quality and related goods are consistently met

  17. Periodically evaluates job performance of kitchen staff and corrects staff in a fair and legal manner

  18. Maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment

  19. Be able to communicate interest in training and professional development opportunities

  20. Develop staff in cross-training

  21. Expedites food during peak meal periods.

  22. Undertakes all tasks as assigned by the EC

SUPERVISORY RESPONSIBILITES

Line Cooks, Pantry/Prep Cooks & Dishwashers

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, skill, and/or ability required.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

  • Current knowledge of regional and national trends in food and beverage.

  • Thorough knowledge of all food preparation techniques and styles.

  • Demonstrated proficiency in supervising and motivating subordinates

  • Basic competence in subordinates’ duties and tasks

  • Good judgment with the ability to make timely and sound decisions

  • Must be able to speak, read, write, and understand the primary language(s) used in the workplace.

  • Commitment to excellence and high standards

  • Passion, enthusiasm, focus, creativity, and a positive outlook.

  • Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm

  • Acute attention to detail

  • Strong organizational, problem-solving, and analytical skills

  • Professional appearance and demeanor

  • Ability to manage priorities and workflow

  • Ability to effectively communicate with people at all levels and from various backgrounds.

EDUCATION and/or EXPERIENCE

  • Graduate of a recognized culinary school or equivalent.

  • Five to six years related experience or equivalent.

LANGUAGE SKILLS

§  English

  • Bilingual skills a plus

MATHEMATICAL SKILLS

Basic

REASONING ABILITY

Ability to define problems, collect data, establish facts and draw valid conclusions

CERTIFICATES, LICENSES, REGISTRATIONS

Valid Drivers License

Serve Safe Certification

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

WORK ENVIRONMENT

The work environment characteristics described here are representative of employee encounters while performing the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Apply Now
Line Cook

Job Title: Line Cook
Department: Food & Beverage
Reports to: Executive Chef

SUMMARY

Cooks and prepares a variety of food products, including meats, seafood, poultry, vegetables, sauces, and stocks according to the club’s standard recipes using a variety of equipment and utensils according to the daily prep list.

ESSENTIAL DUTIES AND RESPONSIBILITIES

  1. Take inventory of all items required for station set-up and determine those items that require preparation.
  2. Prepares items according to standard recipes.
  3. Requisitions items needed to produce menu items.
  4. Notifies Sous Chef of expected shortages.
  5. Ensures that assigned work areas and equipment are clean and sanitary.
  6. Sets-up, maintains and breaks down prep cook station.
  7. Covers, dates and neatly stores all leftover products that are re-usable.
  8. Makes recommendations for maintenance, repair and upkeep of the line prep area and equipment.
  9. Attends kitchen staff meetings and offers suggestions for improvements.
  10. Assists with other duties as assigned by the Sous Chef and Executive Chef.

SUPERVISORY RESPONSIBILITIES

None

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, skill, and/or ability required.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

  • Required to stand for long periods and walk, balance, stoop, kneel, crouch, bend, stretch and twist and reach.
  • Push, pull or lift up to 50 pounds.
  • Continuous repetitive motions.
  • Work in hot, humid and noisy environment.
  • Must be able to communicate clearly with managers, kitchen and dining room personnel.
  • Maintains the highest food safety standards.
  • Able to produce all assigned menu items according to the club’s standard recipes.
  • Helps in other areas of the kitchen during slow periods or when necessary.
  • Knowledge of and ability to perform required role during emergency situations.
  • Strong organizational skills; ability to manage priorities and workflow
  • Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm
  • Good judgment with the ability to make timely and sound decisions
  • Creative, flexible, and innovative team player
  • Bilingual skills a plus
  • Professional appearance and demeanor
  • Must be able to speak, read, write, and understand the primary language(s) used in the workplace

EDUCATION, CERTIFICATES, LICENSES, REGISTRATIONS

  • A minimum of two years of experience in kitchen preparation and cooking in a club, resort, hotel or institutional setting
  • Food safety certification

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

  • Required to stand for long periods and walk, balance, stoop, kneel, crouch, bend, stretch and twist or reach
  • Push, pull or lift up to 50 pounds
  • Continuous repetitive motions
  • Work in hot, humid and noisy environment
  • Coordinate multiple tasks simultaneously

WORK ENVIRONMENT

The work environment characteristics described here are representative of employee encounters while performing the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Apply Now
Greeter

Job Title: Gatehouse Greeter
Department: Lodging
Reports to: Director of Lodging

SUMMARY

Control access to the club by checking vehicles for proper decal/passes, allowing entry only to members, designated guests and employees.  Allows entry to authorized destinations by law enforcement agencies, ambulance services and fire trucks.

DUTIES AND RESPONSIBILITIES

The following reflects management’s definition of essential functions for this job but does not restrict the tasks that may be assigned.  Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or other reasons.

  • Maintains and keeps an active gate and other required logs.

  • Checks all vehicles and person(s) for entry authorization by observing valid decal/passes and/or visitor logs.

  • Turns away all unauthorized person(s) that cannot be verified by a decal/pass, visitor log or phone call.

  • Acts as a dispatcher between gates and other departments for all security communications.

  • Assists other agencies as requested.

  • Performs other duties as may be assigned.

SUPERVISORY RESPONSIBILITES 

  • No supervisory duties are included in this position

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, skill, and/or ability required.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

  • Knowledge of applicable state and local laws and the club’s policies and procedures, including enforcement of covenants.

  • Demonstrate self-restraint in challenging unruly or unauthorized guests or service providers or in handling other difficult situations.

  • Knowledge of and ability to perform required role in emergency situations.

  • Effective decision making skills, and strong problem-solving skills

  • Ability to acquire and maintain relationships with Members, staff, and vendors.

  • Good presentation skills, strong communication skills (verbal, listening, writing)

  • Strong organizational skills

  • Ability to use standard software applications

EDUCATION, CERTIFICATES, LICENSES, REGISTRATIONS

  • High School Diploma or equivalent required

  • Previous service in the US Armed Forces; local police, state police or Sheriff’s office desirable.

WORK ENVIRONMENT, PHYSICAL/MENTAL DEMANDS

The work environment characteristics and physical/mental demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Apply Now

Part Time Positions

HR Assistant

Job Title: HR Assistant
Department: Human Resources
Reports to:  HR Manager

SUMMARY

The Human Resource Assistant will perform administrative tasks and services to support effective and efficient operations of the organizations Human Resources Department.

DUTIES AND RESPONSIBILITIES

The following reflects management’s definition of essential functions for this job but does not restrict the tasks that may be assigned.  Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or other reasons.

HUMAN RESOURCES:

  • Creates new hire packets and prepares new hire paperwork for onboarding

  • Answers frequently asked questions from applicants and employees relative to standard policies, benefits, timeclocks questions, etc.; refers more complex questions to Human Resources Manager or Senior Management.

  • Maintains the integrity and confidentiality of human resource files and records.

  • Provides clerical support to the HR Department.

  • Prepares payroll and all payroll related tax returns and reports:

    1. Collects timeclock reports and other pay vouchers from all departments

    2. Totals or verifies total hours worked by each employee

    3. Maintains accurate records of pay rates for all employees

    4. Computes gross pay for all employees

    5. Reconciles tipped employees’ service charge reports and posts to payroll files

    6. Deducts appropriate local, state and federal taxes and other deductions from gross pay

    7. Reduces gross pay for each employee for insurance, 401k, etc.

    8. 401 Funding

  • Tracks when employees are eligible for Health Insurance,  distributes enrollment

  • Welcome letters along with packets and processes applications online.

  • Acts as liaison between the organization and external benefits providers and vendors, which may include health, disability, and retirement providers.

  • Conducts or assists with new hire orientation.

  • Assists with planning and execution of special events such as benefits enrollment, organization-wide meetings, employee recognition events, holiday parties,  retirement celebrations, years of service awards and team birthdays

  • Tracks employees trainings and certifications when expired; harassment, food handlers, TIPS, work permits, etc.

  • Performs other duties as assigned.

SUPERVISORY RESPONSIBILITES

N/A

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, skill, and/or ability required.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

  • Excellent verbal and written communication skills.

  • Excellent interpersonal skills with the ability to manage sensitive and confidential situations with tact, professionalism and diplomacy.

  • Excellent organizational skills and attention to detail.

  • Proficient with Microsoft Office Suite or related software.

  • Proficient with or the ability to quickly learn payroll management, human resource information system (HRIS) and similar computer applications.

EDUCATION, CERTIFICATES, LICENSES, REGISTRATIONS

  • High school diploma or on the job experience

  • Computer experience

  • Bilingual (English/Spanish)

  • Prior related office experience

WORK ENVIRONMENT, PHYSICAL/MENTAL DEMANDS

The work environment characteristics and physical/mental demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

  • Sit for long periods of time

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Dishwasher

Job Title: Dishwasher
Department: Food & Beverage
Reports to:  Executive Chef

SUMMARY

Responsible for general cleanliness of the main kitchen dish area and other Food and Beverage kitchen prep areas.  Wash and properly store all cooking utensils, china equipment, flatware and glassware.

ESSENTIAL DUTIES AND RESPONSIBILITIES

  1. Washes all wares in dishwashing machine or by hand according to applicable food safety.

  2. Polishes all silverware, platters and chafing dishes.

  3. Collects trash from kitchen areas; empties garbage cans and washes and re-lines with new bags; breaks down boxes, crates and removes debris.

  4. Examines garbage for misplaced silverware, dishes, glassware and other reusable items.

  5. Washes and polishes all stainless steel in the kitchen including shelves, dish cabinets, ice machines, coffee area, refrigerators and walk-ins.

  6. Washes and cleans receiving, trash and other kitchen-related areas.

  7. Sweeps and mops kitchen floors.

  8. Stores all dishes and other wares in proper areas.

  9. Cleans dish machine and dish area according to pre-established schedule.

  10. Performs other tasks such as assisting in food preparation, storing foods after delivery and cleaning coolers, freezers and storerooms.

  11. Maintains inventories of soap, chemicals and paper towels.

  12. Transfers supplies and equipment between storage and work areas.

  13. Handles all china and glassware carefully to minimize breakage.

  14. Continuously inspects floors in kitchen areas to assure they remain clean, dry and clear of debris.

  15. Assists in completing weekly kitchen cleaning and maintenance list.

  16. Cleans and safely stores all brooms, mops and other cleaning equipment in proper places.

  17. Uses all chemical cleaning supplies in a safe and careful manner.

  18. Helps food servers by prioritizing the washing of specified service items.

  19. Understands and consistently follows proper sanitation practices including those for personal hygiene.

  20. Attends departmental staff meetings.

  21. Assists with other duties as assigned by the Sous Chef and Executive Chef.

SUPERVISORY RESPONSIBILITES

None

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, skill, and/or ability required.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

  • Required to stand for long periods and walk, balance, stoop, kneel, crouch, bend, stretch and twist and reach.

  • Push, pull or lift up to 50 pounds.

  • Continuous repetitive motions.

  • Work in hot, humid and noisy environment.

  • Creative, flexible, and innovative team player

  • Bilingual skills a plus

  • Professional appearance and demeanor

  • Must be able to speak, read, write, and understand the primary language(s) used in the workplace

EDUCATION, CERTIFICATES, LICENSES, REGISTRATIONS

  • High School diploma or GED

  • Food safety certification

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

  • Required to stand for long periods and walk, balance, stoop, kneel, crouch, bend, stretch and twist or reach

  • Push, pull or lift up to 50 pounds

  • Continuous repetitive motions

  • Work in hot, humid and noisy environment

  • Coordinate multiple tasks simultaneously

WORK ENVIRONMENT

The work environment characteristics described here are representative of employee encounters while performing the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

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Seasonal / On Call

Night Auditor

Job Title: Night Auditor
Department: Accounting
Reports to:  Accounting Manager

SUMMARY

Assist members/guests in all front office-related areas in an efficient, courteous, and professional manner that maintains high standards of service and hospitality.

DUTIES AND RESPONSIBILITIES

The following reflects management’s definition of essential functions for this job but does not restrict the tasks that may be assigned.  Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or other reasons.

  • Registers members/guests and assigns rooms; complies with special requests whenever possible.

  • Manages room keys

  • Operates front office equipment

  • Processes member/guest check-outs

  • Posts and files all charges to members’ and other accounts

  • Assists the accounting department in scanning and filing invoices and AP checks

  • Uses proper telephone etiquette

  • Reviews the pass-on log and knows of daily activities and meetings taking place in the club

  • Coordinates guestroom and Clubhouse maintenance work with the engineering and maintenance department

  • Reports unusual occurrences or requests to the Accounting Manager or General Manager

  • Knows all safety and emergency procedures and accident prevention policies and procedures

  • Maintains the cleanliness and neatness of the front desk area

  • Reviews and prepares to run nightly reports

  • Verifies and prepares accounts payables for accounting to review

  • Responsible for nightly and morning walk-throughs of the clubhouse

  • Being proactive and communicating to the appropriate staff any messages that pertain to their department.

SUPERVISORY RESPONSIBILITES

 No supervisory duties are included in this position

 QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, skill, and/or ability required.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

  • One-year certificate from college or technical school, six months to one year related experience, or equivalent combination of education and experience.

  • 10-key by touch.

  • Demonstrated ability to calculate figures and amounts.

  • Proficient on Microsoft Word and Excel

  • Acute attention to detail.

  • Strong organizational skills.

  • Commitment to excellence and high standards.

  • Excellent written and verbal communication skills.

  • Ability to understand and follow written and verbal instructions.

  • Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm.

  • Must be able to speak, read, write, and understand the primary language(s) used in the workplace.

  • Excellent guest service experience and decision making capabilities.

  • Ability to work independently

EDUCATION, CERTIFICATES, LICENSES, REGISTRATIONS

  • High School education with some college

  • Hospitality experience preferred

WORK ENVIRONMENT, PHYSICAL/MENTAL DEMANDS

The work environment characteristics and physical/mental demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

  • Extended periods of standing and sitting

  • Computer knowledge

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