Careers

Job Title: Assistant Superintendent
Department: Golf Course Maintenance
Reports to: Director of Grounds
Classification: Exempt

SUMMARY

Plans, coordinates and directs activities of the Golf Course Maintenance staff and operates and maintains a computerized irrigation system by performing the following duties.

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.

• Provide excellent guest service to members.

• Assists in establishing maintenance schedules to ensure optimum playing conditions for customers; reviews and adjusts maintenance schedules as necessary.

• Determines irrigation needs daily to ensure adequate watering and prevent waste of water based on readouts from computerized weather station and afternoon course inspections.

• Program central irrigation computer system according to frequently changing factors such as temperature, weather, terrain, drainage, amount of golf play or golf car traffic.

• Inspects irrigation field controllers, records adjustments needed, troubleshoots malfunctions and trains workers in repair of irrigation system.

• Assists in maintaining inventory of parts and supplies for irrigation system; orders new quantities as needed; occasionally orders other supplies such as tools, seed, and fertilizer.

• Trains maintenance staff in the proper and safe operation of a variety of golf course equipment including tractors, mowers and other specialized turf care equipment.

• Assists in keeping accurate maintenance records for pesticide and fertilizer applications.

• Acts as Golf Course Superintendent during vacations and other absences.

• To adhere to company policy and procedure

SUPERVISORY RESPONSIBILITIES

Directly supervising approximately 15-20 employees in the Golf Maintenance Department. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include training employees, planning, assigning and directing work, rewarding and disciplining employees, addressing complaints and resolving problems.

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.

• Strong organizational skills; ability to manage priorities and workflow

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

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

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

• Ability to work with mathematical concepts

• Ability to apply concepts of fractions, percentages, ratios, and proportions to practical situations such as mixture and application of pesticides and fertilizers.

• Must posses a valid California Drivers License or equivalent

EDUCATION, CERTIFICATES, LICENSES, REGISTRATIONS 

• Associates Degree equivalent from a two year college in turfgrass management or horticulture and three years related experience working on a golf course, including operation of equipment and a computerized irrigation system, at least one year of supervisory experience and knowledge of current OSHA and EPA regulations; or equivalent combination of education and experience

• State of California Qualified Applications License or ability to obtain within three months from date of employment.

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.

• While performing the duties of this job, the employee is regularly exposed to outside weather conditions. The employee is frequently exposed to wet and/or humid conditions, moving mechanical parts and fumes or airborne particles.  The employee is occasionally exposed to toxic or caustic chemicals, risk of electric shock and vibration.  The noise level in the work environment is usually loud.

Job Title: Line Cook
Department: F&B Back of House
Reports to: Executive Chef
Classification: Non-Exempt

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

Job Title: Line Cook
Department: F&B Back of House
Reports to: Executive Chef
Classification: Non-Exempt

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

Job Title: Kids’ Camp Attendant
Department: Activities
Reports to: Activities Manager
Classification: Non-Exempt

SUMMARY

Responsible for the safety of all children while under the supervision of the Kids’ Camp attendant.

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.

• Take primary responsibility for the health, well-being and happiness of campers

• Plays games with children. Ensure safe play conditions and follows established security procedures

• Learn the likes and dislikes of each camper

• Recognize and respond to opportunities for group problem solving

• Provide opportunities for the group so that each individual experiences success while at camp

• Encourage respect for personal property, camp equipment and facilities

• Set a good example for campers in all areas, including cleanliness, punctuality, clean-up chores, rules and sportsmanship

• Performs janitorial duties as required or assigned to include body fluid cleanup, sanitizing area and light housekeeping

• Guide campers in participating successfully in all aspects of camp activities.

• Supervise, assist instructors and actively participate in all aspects of the camper’s day, along with making sure that there are two kids attendants with the main group at all times.

• Observe camper behavior, assess its appropriateness, enforce appropriate safety regulations and emergency procedures and apply appropriate behavior-management techniques

• Meet/communicate regularly with Director regarding concerns, updates, challenges

• Having a positive, professional attitude towards members, guests and children

• Answering phone as needed

• Collaborating with other staff members to maintain a playful, organized, professional child-responsive environment

• Extending oneself through a flexible work schedule, punctuality and a committed performance to ensure the highest standards of childcare while at camp

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.

• LOVES kids

• Demonstrated experience working with children

• Ability to teach and lead various recreational activities

• Excellent character, integrity and adaptability

• Ability to communicate and work with a variety of age and skill levels

• The desire and ability to work in a cooperative, team-oriented atmosphere

• Enthusiasm, sense of humor, patience and self-control

• Must pass a background check

• Must have tons of energy and a willingness to make a fool of yourself for the sake of making a kid smile

• The ability to give “warm fuzzies” on a daily basis

• A desire to have FUN!!!!

EDUCATION, CERTIFICATES, LICENSES, REGISTRATIONS

• Previous Childcare experience desired

• Maintain current certification in CPR & First Aid (which includes infant, child and adult)

• Must be willing and available to work morning, afternoon, evening, weekend and holiday shifts.

• High School Education/College a Plus

• Maintain current Food Handlers Safety certificate

Job Title: Server
Department: Food & Beverage
Reports to: Food & Beverage Director
Classification: Non-Exempt

SUMMARY

Provides food and beverage services in a friendly, efficient, and professional manner; ensures a positive experience for all members and guests.

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.

• Greets members and guests upon arrival; assists host with seating as needed.

• Ensures delivery of menus/wine lists to patrons and describes all daily specials.

• Takes food and beverage orders accurately and courteously; responds to members and guests questions regarding food and beverage items.

• Opens/presents/pours wines and champagnes in a professional manner as needed.

• Accurately writes tickets for food and beverage items; turns tickets into kitchen/bar in a timely manner; coordinates with kitchen staff to clarify any special requests.

• Maintains complete knowledge of and strictly abides by state liquor regulations; verifies legal drinking age of patrons as needed.

• Reviews food order for accuracy and presentation prior to delivering to patron; coordinates with kitchen staff to rectify any deficiencies.

• Refills patrons’ beverages as requested; monitors patrons during meals to provide for all needs.

• Suggests desserts to members and guests at completion of meal; accurately takes and delivers dessert orders.

• Delivers chits to members and guests upon meal completion.

• Handles all credit card charges as prescribed by standard operating procedures of daily sales.

• Receives signed chits from members and guests ; turns them into manager on a daily basis.

• Clears and resets tables as needed.

• Possesses and maintains thorough knowledge of all beverage selections available and characteristics/description of every wine/champagne on the wine list and by the glass; all menu items, preparation method/time, ingredients, sauces, portion sizes, presentation, and prices.

• Maintains cleanliness and sanitation at all times; performs closing clean-up duties.

• Resolves patron problems/complaints; utilizes own best judgment in resolving issues or refers to management as needed.

• Answers phone in a courteous and timely manner.

• Assists other staff members as needed to ensure optimum service to all members and guests.

• Attends pre-meal meetings as requested by the Manager.

• Completes all necessary paperwork; maintains files and records.

• Performs other duties as assigned by manager.

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.

• Previous experience in restaurant setting preferred

• Thorough knowledge of state liquor regulations; ability to identify when a patron has had his/her alcohol limit

• Strong organizational skills: ability to manage priorities and workflow

• POS knowledge required (Jonas a plus)

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

• Excellent customer service skills

• 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

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

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

EDUCATION, CERTIFICATES, LICENSES, REGISTRATIONS

• High School Education

• Food Handlers Certification Card

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.

• Stand and walk for long periods of time

• Lift and move up to 30 pounds

• Understand and respond to a diverse population

• Coordinate multiple tasks simultaneously

• Calculate figures and amounts

Job Title: Service Assistant
Department: Food & Beverage
Reports to: Food & Beverage Director
Classification: Non-Exempt

SUMMARY

Bussers work as a team with the Food Servers. Bussers provide support by performing tasks that would otherwise remove the server from the dining room. Also responsible for substantial cleaning and sanitation duties.

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.

• Works flexible hours, day or night shifts, as scheduled by manager and reports for work punctually.

• Complies with all portion sizes, quality standards, department rules, policies, and procedures.

• Maintains professional appearance at all times, and is clean and well groomed as is the standard of the club.

• Communicates with wait staff to maintain service efficiency and ensure guest satisfaction. Follows direction of Managers, Bartenders, and Wait staff.

• Responsible for organization, sanitation, and replenishing of bus station.

• Keeps tables current including, but not limited to, clearing the table after each course, replacing silverware for next course, and crumbing/clearing. Brings water, bread, butter, and/or olive oil upon request, and brings and refills coffee.

• Sets, clears, and resets tables, stocks dishes, glassware and silverware.

• Cleans up all spills during meal service immediately throughout the restaurant.

• Folds all napkins for service; removes full linen bags from linen areas.

• Assists bartenders with restocking needs throughout the shift.

• Sorts and removes all garbage & recyclables to dumpsters.

• Assists with deliveries of supplies for snack bar and club restaurants.

• Performs all reasonable tasks as requested by management with a positive and enthusiastic approach.

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.

• Previous experience in food service preferred

• Strong organizational skills; ability to manage priorities and workflow

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

• Excellent customer service skills

• 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

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

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

EDUCATION, CERTIFICATES, LICENSES, REGISTRATIONS

• High School Education

• Food Handlers Certification Card

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. 

• Stand for long periods of time

• Lift and move up to 30 pounds

• Understand and respond to a diverse population

• Coordinate multiple tasks simultaneously