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

Housekeeper

Job Title: Housekeeper
Department: Housekeeping
Reports to: Director of Housekeeping / Housekeeping Supervisor

SUMMARY

Responsible for cleaning all club facilities.

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.

  • Receives list of assignments from Director of Housekeeping and prioritizes cleaning.
  • Check the inventory of cleaning cart and add any necessary supplies.
  • Dusts rooms and furniture
  • Cleans and disinfects bathrooms and living areas according to policies.
  • Vacuums carpets and mops floors
  • Sweeps patio area and dusts patio furniture
  • Empties all wastebaskets and ashtrays
  • Disinfects telephones
  • Buffs floors
  • Checks toiletry supplies in rest rooms, restocking as needed.
  • Ensures room(s) meet Club standards with a final walk around.
  • Notifies maintenance department of needed maintenance or repairs.
  • Takes found items to designated lost and found area if guest has checked out.
  • Performs other related duties as assigned.

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.

  • Detail-oriented and thorough.
  • Ability to remain discreet and respect the privacy of guests.
  • 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
  • Bilingual skills a plus
  • Professional appearance and demeanor
  • Ability to interact with guests in a pleasant, friendly manner.

EDUCATION, CERTIFICATES, LICENSES, REGISTRATIONS

  • High School Education
  • Sufficient education and literacy needed to identify and read product labels and to communicate with guests about job-related needs.
  • Ability to read, write, speak, understand, and communicate in basic English 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.

  • Prolonged periods standing and walking and frequently pulling, pushing and bending.
  • Must be able to lift up to 50 pounds at a time.
Apply Now
Pantry Cook / Garde Manger

Job Title: Pantry Cook / Garde Manger
Department: Food & Beverage
Reports to: Executive Chef

SUMMARY

Prepare cold products according to the club’s standard recipes.  Responsible for maintaining the inventory of all dressings and vinaigrettes needed.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Include the following – Other duties may be assigned:

  • Slices and pre-portions cold cooked meat, fish, and poultry; garnishes them in an appetizing and tasteful manner.
  • Prepares appetizers, centerpieces, and relishes in an attractive manner.
  • Prepares cold sauces, jellies, stuffing, salad dressings and sandwiches using club standards
  • Requisitions food supplies necessary to produce the items on the menu
  • Adheres to state and local health and safety regulations.
  • Maintains the highest sanitary standards.
  • Notifies Sous Chef in advance of expected shortages.
  • Maintains security and safety in the work area.
  • Ensures that work area and equipment are clean and sanitary.
  • Covers, dates and neatly stores reusable leftover products.
  • Attends staff meetings.
  • Assists with other duties as instructed 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.

  • Some culinary work experience.
  • Knowledge of basic culinary fundamentals
  • Ability to prepare cold food items required for club’s menus.
  • Knowledge of and ability to perform required role during emergency situations.

CERTIFICATES, LICENSES, REGISTRATIONS

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.

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
Pastry Assistant

Job Title: Pastry Assistant
Department: Food & Beverage
Reports to: Pastry Chef/Executive Chef

SUMMARY

The Assistant Pastry Chef is responsible for the smooth day-to-day operations of the Pastry Department.  Assist the Pastry Chef in maintaining the highest professional food quality and sanitation standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

  1. Reports directly to the Pastry Chef.

  2. Ensure that proper par stocks of all food items are maintained.

  3. Maintain hygiene standards within guidelines that all food items are properly covered at all times.

  4. Ensure that all coolers and freezers are organized and maintained as per standards.

  5. Ensure proper stock rotation in all areas of the pastry kitchen and minimize waste.

  6. Do month and inventory of all items in the pastry kitchen.

  7. Must always be well groomed and in proper uniform.

  8. Execute all dessert production in a timely manner to ensure guest satisfaction.

  9. Ensure that all kitchen equipment is cleaned and sanitized after every use.

  10. Responsible for reporting all malfunctioning kitchen equipment and report the same to the Pastry Chef/Executive Chef

  11. Execute all pastry prep and production as per business requirement

  12. Take over duties of the Pastry Chef in their absence

  13. Ensure that all cook and hold temperatures are maintained as per company guidelines.

  14. All other duties a assigned by Pastry Chef/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.

  • Minimum 2 years pastry experience in a restaurant/club environment

  • Thorough knowledge of serve safe regulations

  • 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

  • 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

CERTIFICATES, LICENSES, REGISTRATIONS

 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.

  • 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

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
Financial Accountant

Job Title: Family Meal 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
Restaurant Manager

Job Title: Family Meal 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

Part Time Positions

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
Turn Down Attendant

Job Title: Turndown Attendant
Department: Housekeeping
Reports to: Director of Housekeeping & Night Housekeeping Supervisor

SUMMARY

Responsible for preparing and transporting towels and amenities and entering assigned guest rooms to prepare the guest room for evening retire. 

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.

  • Plans, prepares and stocks cart with towels, amenities, laundry and garbage bags, robes and slippers for daily for turndown service

  • Empty trash cans, remove soiled linen, turndown bed.

  • Empty the dishwasher in all units and wash all dirty dishes.

  • Close drapes/blinds, replenish with clean towels and amenities, tidy guest belongings (pair up shoes, hang loose clothing, and straighten magazines).

  • Place TV remotes on right night stand.

  • Set the turndown amenities on each nightstand.

  • Turn on front porch lights for all occupied units.

  • Assist cleaning the locker rooms/pool/clubhouse/breakrooms as needed.

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.

  • 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

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

  • Ability to interact with guests and handle requests

  • Work with teams of diverse backgrounds

  • Strong organizational skills; ability to manage priorities and workflow

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

  • Bilingual skills a plus

  • Professional appearance and demeanor

  • Exhibit a courteous manner at all times

EDUCATION, CERTIFICATES, LICENSES, REGISTRATIONS

  • High School Education

WORK ENVIRONMENT, PHYSICAL/MENTAL REQUIREMENTS

The work environment characteristics and  physical and 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

Apply Now
Busser

Job Title: Busser
Department: Food & Beverage
Reports to: Restaurant Manager

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 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.

  • 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

Apply Now

Full Time Positions

Housekeeper

Job Title: Housekeeper
Department: Housekeeping
Reports to: Director of Housekeeping / Housekeeping Supervisor

SUMMARY

Responsible for cleaning all club facilities.

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.

  • Receives list of assignments from Director of Housekeeping and prioritizes cleaning.
  • Check the inventory of cleaning cart and add any necessary supplies.
  • Dusts rooms and furniture
  • Cleans and disinfects bathrooms and living areas according to policies.
  • Vacuums carpets and mops floors
  • Sweeps patio area and dusts patio furniture
  • Empties all wastebaskets and ashtrays
  • Disinfects telephones
  • Buffs floors
  • Checks toiletry supplies in rest rooms, restocking as needed.
  • Ensures room(s) meet Club standards with a final walk around.
  • Notifies maintenance department of needed maintenance or repairs.
  • Takes found items to designated lost and found area if guest has checked out.
  • Performs other related duties as assigned.

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.

  • Detail-oriented and thorough.
  • Ability to remain discreet and respect the privacy of guests.
  • 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
  • Bilingual skills a plus
  • Professional appearance and demeanor
  • Ability to interact with guests in a pleasant, friendly manner.

EDUCATION, CERTIFICATES, LICENSES, REGISTRATIONS

  • High School Education
  • Sufficient education and literacy needed to identify and read product labels and to communicate with guests about job-related needs.
  • Ability to read, write, speak, understand, and communicate in basic English 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.

  • Prolonged periods standing and walking and frequently pulling, pushing and bending.
  • Must be able to lift up to 50 pounds at a time.
Apply Now
Pantry Cook / Garde Manger

Job Title: Pantry Cook / Garde Manger
Department: Food & Beverage
Reports to: Executive Chef

SUMMARY

Prepare cold products according to the club’s standard recipes.  Responsible for maintaining the inventory of all dressings and vinaigrettes needed.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Include the following – Other duties may be assigned:

  • Slices and pre-portions cold cooked meat, fish, and poultry; garnishes them in an appetizing and tasteful manner.
  • Prepares appetizers, centerpieces, and relishes in an attractive manner.
  • Prepares cold sauces, jellies, stuffing, salad dressings and sandwiches using club standards
  • Requisitions food supplies necessary to produce the items on the menu
  • Adheres to state and local health and safety regulations.
  • Maintains the highest sanitary standards.
  • Notifies Sous Chef in advance of expected shortages.
  • Maintains security and safety in the work area.
  • Ensures that work area and equipment are clean and sanitary.
  • Covers, dates and neatly stores reusable leftover products.
  • Attends staff meetings.
  • Assists with other duties as instructed 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.

  • Some culinary work experience.
  • Knowledge of basic culinary fundamentals
  • Ability to prepare cold food items required for club’s menus.
  • Knowledge of and ability to perform required role during emergency situations.

CERTIFICATES, LICENSES, REGISTRATIONS

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.

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
Pastry Assistant

Job Title: Pastry Assistant
Department: Food & Beverage
Reports to: Pastry Chef/Executive Chef

SUMMARY

The Assistant Pastry Chef is responsible for the smooth day-to-day operations of the Pastry Department.  Assist the Pastry Chef in maintaining the highest professional food quality and sanitation standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

  1. Reports directly to the Pastry Chef.

  2. Ensure that proper par stocks of all food items are maintained.

  3. Maintain hygiene standards within guidelines that all food items are properly covered at all times.

  4. Ensure that all coolers and freezers are organized and maintained as per standards.

  5. Ensure proper stock rotation in all areas of the pastry kitchen and minimize waste.

  6. Do month and inventory of all items in the pastry kitchen.

  7. Must always be well groomed and in proper uniform.

  8. Execute all dessert production in a timely manner to ensure guest satisfaction.

  9. Ensure that all kitchen equipment is cleaned and sanitized after every use.

  10. Responsible for reporting all malfunctioning kitchen equipment and report the same to the Pastry Chef/Executive Chef

  11. Execute all pastry prep and production as per business requirement

  12. Take over duties of the Pastry Chef in their absence

  13. Ensure that all cook and hold temperatures are maintained as per company guidelines.

  14. All other duties a assigned by Pastry Chef/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.

  • Minimum 2 years pastry experience in a restaurant/club environment

  • Thorough knowledge of serve safe regulations

  • 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

  • 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

CERTIFICATES, LICENSES, REGISTRATIONS

 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.

  • 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

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
Financial Accountant

Job Title: Family Meal 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
Restaurant Manager

Job Title: Family Meal 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

Part Time Positions

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
Turn Down Attendant

Job Title: Turndown Attendant
Department: Housekeeping
Reports to: Director of Housekeeping & Night Housekeeping Supervisor

SUMMARY

Responsible for preparing and transporting towels and amenities and entering assigned guest rooms to prepare the guest room for evening retire. 

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.

  • Plans, prepares and stocks cart with towels, amenities, laundry and garbage bags, robes and slippers for daily for turndown service

  • Empty trash cans, remove soiled linen, turndown bed.

  • Empty the dishwasher in all units and wash all dirty dishes.

  • Close drapes/blinds, replenish with clean towels and amenities, tidy guest belongings (pair up shoes, hang loose clothing, and straighten magazines).

  • Place TV remotes on right night stand.

  • Set the turndown amenities on each nightstand.

  • Turn on front porch lights for all occupied units.

  • Assist cleaning the locker rooms/pool/clubhouse/breakrooms as needed.

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.

  • 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

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

  • Ability to interact with guests and handle requests

  • Work with teams of diverse backgrounds

  • Strong organizational skills; ability to manage priorities and workflow

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

  • Bilingual skills a plus

  • Professional appearance and demeanor

  • Exhibit a courteous manner at all times

EDUCATION, CERTIFICATES, LICENSES, REGISTRATIONS

  • High School Education

WORK ENVIRONMENT, PHYSICAL/MENTAL REQUIREMENTS

The work environment characteristics and  physical and 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

Apply Now
Busser

Job Title: Busser
Department: Food & Beverage
Reports to: Restaurant Manager

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 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.

  • 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

Apply Now