Careers

Job Title: Line Cook
Department: Back of House Food & Beverage
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: Guest Services
Department: Residence Club
Reports to: Residence Club Supervisors
Classification: Non-Exempt

SUMMARY

Most akin to a bellhop or valet, Guest Services is here to provide above and beyond service to members and guests alike.  Here to assist the internal and external guests, Guest Services preforms a wide range of tasks all in an effort to create the best experience for members and guests at Mayacama.

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.

• Maintain complete knowledge of:

  • All Club features/services, hours of operations

  • All Club restaurant food concepts, menu price range, dress code and ambiance

  • All Residence types, numbers/names, layout appointments, amenities, and locations.

  • Daily house count and expected arrivals/departures.

  • Scheduled daily event activities, names, and locations of meeting/banquet rooms.

  • Local events, attractions, holiday schedules

• Maintain complete knowledge and comply with all Club departmental policies and procedures including property safety guidelines.

• Monitor the property radio to help with ANY service needs.

• Set up workstations with necessary supplies; maintain cleanliness through shift. This includes the GS golf carts, the bell closet, and the like.

• Accommodate all Member/guest requests efficiently, accurately, expediently, and courteously. Follow up with designated Club personnel to ensure completion of request.

• Assist with group luggage requirements, wine deliveries, package delivery etc.

• Monitor working condition of departmental equipment/supplies and notify supervisor of anything that needs attention.

• Maintain the condition of the Front Circle at the Clubhouse.

• Ensure that all pertinent information is documented in the pass-on.

• Transport Member/guest luggage from the point of arrival at the Club to their assigned Residence.

• Transport Member/guest luggage from their Residence to the point of departure from the club.

• Correctly tag, store, and retrieve luggage as requested.

• Identify and explain Club facilities and features to Member/guests while escorting them to their Residence.

• Identify and explain Residence features to include use of:

  • Air conditioning/heat units and thermostat controls

  • Telephone

  • Television

  • Mini bar

  • In-room safe

  • Lights

  • Bathroom amenities

  • Valet/laundry services

  • Services

  • Emergency procedures

• Retrieve Member/guest dry cleaning/laundry form their Residence and deliver to laundry.

• Deliver items to Member/guest Lodging unit promptly to include:

  • messages

  • mail, faxes.

  • packages

  • flowers

  • sundry items requested by Member/Guests.

  • gift items.

• Deliver newspapers by 7:00am to all occupied Residences.

• Clean Golf carts and maintain cleanliness of carts.

• Maintain Golf carts for Residence Club including long beds. This includes but is not limited to general cleanliness of the carts, maintaining battery water, and communicating potential issues with direct supervisors.

• Successful completion of the training/certification process. (AED, CPR, golf cart safety)

• Assist Members/guests in locating and retrieving lost luggage. This includes working with the Reception/Concierge to work through the lost and found.

• Work hand in hand with the Reception/Concierge to maintain and organize the Lost and Found.

• Assist with maintaining the parking lot to provide clear, safe lanes for all vehicles.

• Log, receive and distribute all packages from currier services. This could include delivering packages to local homes for residents of the Mayacama Homeowners Association.

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.

• Ability to understand Member/guest inquiries and provide responses.

• Ability to focus attention on Member/guest needs, remaining calm and courteous.

• Ability to promote positive relations with all individuals who approach the Front Desk and by telephone.

• Ability to think clearly, quickly, maintain concentration and makes concise decisions.

• Ability to focus attention on details.

• Ability to maintain confidentiality of all Member/guest information and pertinent Club data.

• Ability to ensure security of Residence access.

• Ability to perform job functions with minimal supervision.

• Ability to work cohesively with other departments and co-workers as part of a team.

• Ability to be flexible as the job changes.

• Ability to analyze and resolve problems exercising good judgment.

• Ability to work flexible hours, including weekends, holidays, and evenings if necessary.

• Must have a professional image and personality exuding confidence and leadership skills.

• Be an ambassador to the Mayacama Golf Club at all times, in and outside of one’s workplace.

• Ability to be a clear thinker in pressure situations and exercise good judgments.

• Ability to work well under pressure of check-in/check-out and in coordinating all departmental functions.

• Ability to focus attention on Member/guests’ needs.

• Ability to exert physical effort in placing, removing, and transporting Member/guest luggage.

EDUCATION, CERTIFICATES, LICENSES, REGISTRATIONS

• High School Diploma or equivalent required; bachelor’s degree 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.

• Valid California Drivers License

• Ability to work in a variety of weather conditions.

• Excellent customer service skills paying close attention to detail.

• 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.

• Professional appearance and demeanor

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

Job Title: Massage Therapist
Department: Spa
Reports to: Spa Manager
Classification: Non-Exempt

SUMMARY

The Massage Therapist is responsible for providing high-quality massage and body treatments while creating a relaxing, healing, and professional spa experience for members and guests. Therapists often work independently and contribute to smooth spa operations by maintaining cleanliness, upholding spa standards, paying close attention to detail, and fostering a positive team environment.

Essential 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.

• Create a calm, welcoming, and professional atmosphere for all guests

• Maintain treatment rooms in a clean, sanitized, and organized condition

• Verbally perform guest health intakes and communicate professionally regarding comfort and treatment goals

• Deliver personalized treatments with discretion, uphold guest confidentiality, and support rebooking when appropriate

• Recommend retail products and wellness services when appropriate

• Arrive prepared and on time for scheduled appointments

• Follow all spa policies, safety procedures, and licensing requirements

• Assist with light spa duties including stocking, laundry, and maintaining common areas

• Collaborate with the spa team to deliver an exceptional guest experience

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 accommodation may be made to enable individuals with disabilities to perform the essential functions.

• At least 3 years previous spa or wellness experience, preferably in a high-end spa

• Knowledge of various massage modalities such as Swedish, Deep Tissue, Prenatal, Hot Stone, Chair Massage, and Therapeutic Massage

• Strong communication and customer service skills

• Professional appearance and demeanor

• Ability to work evenings, weekends, and holidays as needed

• Ability to stand for extended periods and perform physical work throughout scheduled shifts

• Available to work multiple shifts per week

• Available for a minimum of a four-hour shift, including multiple treatments per shift

• Compassionate and intuitive with guest care

• Team-oriented with a flexible attitude

• Reliable, self-motivated, and professional

• Passionate about wellness and hospitality

• Able to help create memorable experiences for members and guests

Employee Benefits

• Shift meal provided

• Paid sick leave

• Year-end holiday bonus

• Discounts on retail products

Education, Certifications, Licenses, and Registrations

• High school diploma or equivalent preferred

• Massage therapist certification

• Current California Massage Therapy Council (CAMTC) certification in good standing (or ability to obtain prior to start) preferred

Compensation

• Minimum wage + commission + service charge

Job Title: Family Meal Cook & Banquet Support
Department: Food & Beverage / Back of House
Reports to: Executive Chef
Classification: Non-Exempt

SUMMARY

Provide a substantial and healthy meal for all staff members at Mayacama. Oversee the prep, and execution for large banquets.

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.

•  Create, order for, and execute a healthy and substantial meal daily for the entire staff. Making sure all food items are fresh and stocked at all times.

• Provide a monthly or bi-weekly menu for the staff meal, while adhering to the planned budget given.

• Overseeing the food preparation of all banquet and catering event while always ensuring superior quality and consistency.

• Strong organizational skills: ability to manage priorities and workflow

• Setting up, cleaning, and organizing workstations

• Preparing ingredients for the shift; washing vegetables, chopping, seasoning meat, etc.

• Storing all food properly

• Sanitizing and cleaning workstations and utensils

• Always maintain a prepared and sanitary work area

• Reordering stock and food supplies

• Assisting other cooks in preparing food or helping other team members when needed

• Helps in other areas of the kitchen during slow periods or when necessary.

• Assist with all duties as assigned by Executive Chef and Sous Chef(s)

• Manage inventory informed purchasing decisions, organize and label everything in the inventory. Order product or inform the Executive Chef or Sous Chef when product is needed.

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.

• Ability to understand Member/guest inquiries and provide responses.

• Ability to focus attention on Member/guest needs, remaining calm and courteous.

• 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.

• 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 five years of experience in kitchen preparation and cooking in a club, resort, hotel or institutional setting

• Food safety certification

• Minimum of two years in supervisor role

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.

• 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