Careers

Country Club

Line Cook

Title: Line Cook (Hourly - Non-Exempt)

Broad Function:
  • Prepares menu to club recipes and standards.
  • Pre-prepares items required for his / her workstation according to par sheet or instructions from Sous Chef.
  • Prepares products assigned to workstation during service.
  • Prepares food items required for all banquet events (breakfast, luncheons, dinners and special parties).

Source of Supervision::
Executive Chef / Executive Sous Chef / Sous Chef

Duties and Responsibilities:

A. Daily Responsibilities:
  1. Sets up station for service.
  2. Prepares all food items on the menu when ordered.
  3. Prepares sauces and accompanying garnishes for all items.
  4. Requisitions supplies needed to run shift.
  5. Covers, dates and neatly stores all food products.
  6. Cleans and sanitizes the hot line and salad station after service.
  7. Notifies Sous Chef in advance of all expected shortages.
  8. Ensures that workstation and equipment are clean and sanitary.
  9. Adheres to state and local health and safety regulations.
  10. Maintains the highest sanitary standards.
  11. Maintains a neat professional appearance and follows the person cleanliness rules at all times.
  12. Maintains safety and security in workstation.
  13. Assists with other duties as instructed by the Sous Chef.
  14. Ensures that all food products are used before they spoil.
  15. Prepares food in accordance with Club recipes.
  16. Serves items in accordance with established portion and presentation standards.
  17. Uses food preparation equipment according to manufacturers instructions.
  18. Returns unused food products to appropriate storage areas.
  19. Assists with preparation of other food products on the serving line as needed.
  20. Assists in plating food items for banquet services.
  21. Consistently uses safe and sanitary food handling procedures.
 
B. Position Qualifications:
  1. High School education.
  2. Experience.
  3. Dependable.
  4. Good communication skills and ability to work well with others.
  5. Must have reliable transportation.
Must have the ability to multitask and work with little supervision.

Sauté Cook

Title: Sauté Cook (Hourly - Non-Exempt)

Broad Function:
  • Prepares items required for workstation according to par sheets or instructions from Sous Chef.
  • Prepares products assigned to his / her workstation during service.
  • Prepares food items required for all banquet events.

Source of Supervision::
Sous Chef/Executive Chef
 

Duties and Responsibilities:

A. Daily Responsibilities:
  1. Prepares meats, seafood’s, vegetables and other items required for line and special function purposes.
  2. Carefully follows standard recipes when pre-preparing and preparing all items.
  3. Uses food preparation equipment according to manufacturers’ instructions.
  4. Cleans and sanitizes workstation and equipment after use.
  5. Returns unused food products to proper storage areas.
  6. Assists with preparation of other food products on serving line as needed.
  7. Consistently uses safe and sanitary food handling procedures.
  8. Returns soiled food preparation utensils and other smaller items to the proper areas.
  9. Prepares sauces and accompanying garnishes for all sauté menu items.
  10. Requisitions supplies needed to broil meats.
  11. Covers, dates and neatly stores all meats, poultry and seafood.
  12. Set up maintains and breaks down butcher station.
  13. Notifies Sous Chef in advance of all expected shortages.
  14. Adheres to state and local health and safety regulations.
  15. Maintains the highest sanitary standards.
  16. Maintains neat professional appearance and observes personal cleanliness rules at all times.
  17. Maintains safety and security in workstation.
  18. Assists with other duties as instructed by that Sous Chef.
  19. Ensure that all food products are used before they spoil.
  20. Prepares food in accordance with club recipes.
  21. Serves items in accordance with established portion and presentation standards.
  22. Uses food preparation equipment according to manufactures instructions.
  23. Returns unused food products to proper storage areas.
  24. Assists with preparation of other food products or serving lines as needed.
  25. Assists in plating food items for input service.
 
B. Position Qualifications:
  1. High School education.
  2. Experience.
  3. Dependable.
  4. Good communication skills and ability to work well with others.
  5. Valid driver’s license.

Food Server

Title: Line Cook (Hourly - Non-Exempt)

Broad Function:
  • Provides food and beverage service to club members and guests using approved standards of excellence.
  • Maintains the highest standards of service and appearance of the dining facility.

Source of Supervision::
Food and Service Manager and Executive Hostess

Duties and Responsibilities:

A.
Operational Responsibilities: 
  1. Set up side station and performs assigned side work.
  2. Provides immediate attention to all members / guests upon seating.
  3. Distributes menus.
  4. Fills glasses with ice water while guests decide upon their order, announce specials, answers questions and suggests menu items.
  5. Takes members’ / guests’ orders.
  6. Turns orders into kitchen, tells cooks about any special cooking instructions.
  7. Assembles food on tray, produces items from each station as necessary.
  8. Service meal, place dish by courses in front of each person, serves from the left of the person.
  9. Checks back to ensure member / guest satisfaction, replenishes water and butter as necessary.
  10. Removes soiled dishes.
  11. Suggests and serves dessert, coffee, and after dinner drinks.
  12. Verifies accuracy of prices, state and federal taxes, tips and other charges on all checks.
  13. Presents the bill.
  14. Handles members’ charges and all credit cards as applicable, as prescribed by standard operating procedures.
  15. Keeps tables, dining room and bus station clean and tidy.
  16. Advises supervisor of any complaints as soon as they occur.
  17. Performs clean-up and closing duties as assigned by manager.
  18. Attends pre-meal meetings as requested by the hostess.
  19. Turns in signed tip declaration form weekly (where applicable).
  20. Performs pre-and post-work shift duties.
  21. Takes beverage orders.
  22. Turns orders into the bartender.
  23. Prepares glasses for bar services including garnishes.
  24. Serves beverages.
  25. Removes empty glasses, cleans tables as required.
  26. Consistently follows all sales income control procedures.
  27. Consistently complies with all state, local and club laws / policies relating to the service of alcohol.
  28. Recommends wines to dining room guests.
  29. Assists guests with wine tasting.
  30. Serves wine to guests in dining room, complies with all required service and wine control procedures.
  31. Maintains the proper storage and cleanliness standards for the wine cellar or other holding areas.
  32. Maintains and cleans wine / liquor service carts and / or other service equipment.

B.   Additional Responsibilities:
  1. Performs related banquet (dining room) set up.
  2. Provides immediate attention to all guests upon seating.
  3. Takes cocktail order and serves food in specified station.
  4. Pours and refills wine, coffee, water and / or other beverages served with and after the meal.
  5. Empties ashtrays and clears soiled dishes as needed.
  6. Cleans all assigned work areas in kitchen and dining room.
  7. Assists in closing functions by performing various tasks such as removing linen, bussing glasses, dishes, silverware, etc. and re-setting the room.
 
Position Qualifications: 
  1. Education:  High school.
  2. Must be eighteen years of age (to serve alcoholic beverages).
  3. Good communication skills and ability to work well with others.

Host/Hostess

Title: Host/Hostess (Hourly - Non-Exempt)

Broad Function:
  • Assures a high standard of appearance, hospitality and service in personnel and cleanliness of the dining room.
  • Greets and seats guests, maintains order and cleanliness, assures that guest satisfaction standards are consistently attained

Source of Supervision::
Food and Beverage Manager

Duties and Responsibilities:

A. 
Operational Responsibilities: 
  1. Takes reservations and checks table reservation schedules.
  2. Greets and seats members and guests.
  3. Carefully supervises to help assure proper service; pour coffee and takes orders when necessary.
  4. Inspects dining room employees to ensure that they are in proper and clean uniforms at all times.  Ensures that nametags are being used.
  5. Receives and handles complaints concerning food, beverages or service.
  6. Serves as liaison between the dining room and kitchen staff.
  7. Assures that all sidework is accomplished and all cleaning of equipment and storage is completed according to schedule.
  8. Assures the correct appearance, cleanliness and proper set-up of the dining room.
  9. Makes suggestions about improvements in the dining room procedures and layout.
  10. Assures that the dining room and other club areas are secure at the end of the business day.
  11. Keeps an inventory of dining room items including silverware, coffee pots, water pitchers, salt and pepper holders and sugar bowls.
  12. Maintains the guest dining room reservation system.
  13. Receives and greets members and guests.
  14. Suggests and describes various appetizers, entrees, desserts, wines and alcoholic beverages to members and guests.
  15. Coordinates food service involving communication between kitchen and service staff.
  16. Handles member/guest complaints and problems.
  17. Inspects dining room to ensure proper maintenance of a clean and orderly area.
  18. Inspects dining room and food pick-up areas for sanitation and safety concerns.
  19. Assists with service of food and beverages when needed.
  20. Assists with table clearing and resetting as needed.
  21. Suggests when additional service supplies and small equipment are needed.
 
Position Qualifications: 
  1. Education:  High school.
  2. Dependable.
  3. Good communication skills and ability to work well with others.

Bartender

Title: Bartender (Hourly - Non-Exempt)

Broad Function:
  • Prepares and serves alcoholic and non-alcoholic beverages.

Source of Supervision::
Food and Beverage Manager

Duties and Responsibilities:

A. Operational Responsibilities:
  1. Inspects the bar prior to opening to ensure that adequate supplies are available.
  2. Requests additional supplies as necessary.
  3. Follows set-up procedures.
  4. Prepares garnishes, mixes and pre-mixed drinks.
  5. Greets guests.
  6. Mixes, prepares and serves drinks according to the recipes approved by the Food Service Director and Club Director.
  7. Collects checks / payments for drinks served.
  8. Reports complaints to a manager as soon as they occur.
  9. Maintains, cleans, and sanitizes equipment.
  10. Maintains records of liquors, beers, wine, tobacco and sundries to ensure par stock is maintained at all times.
  11. Maintains daily and monthly inventory and records showing which drinks and liquors are in the greatest demand.
  12. Cleans and locks up according to prescribed procedures through the use of an effective inventory management system.
  13. Maintains an adequate supply of liquors, beers, wines, etc. through the use of an effective inventory management system.
  14. Works with FDS and other staff to ensure efficient beverage service in all of the duties outlets and for special functions.
  15. Works with FDS and others to develop wine list.
  16. Assures that all laws applicable to food and beverage operation are consistently followed.
  17. Maintains the cleanliness and sanitizes the bar areas, glassware, and equipment.
  18. Helps promote the beverage program to other members.
  19. Maintains a par on glassware and expendables.
 
B. Position Qualifications:
  1. Education:  High school
  2. Good communication skills and ability to work well with others.
  3. Experience: Previous restaurant experience required.
  4. Must be twenty-one years of age.
  5. Valid driver’s license.

Property Owners Association

Accounting Manager

Title: Accounting Manager (Salaried - Exempt)

Broad Function:
  • Oversee the daily operations of the Accounting Department.
  • Monitor and analyze accounting data and produce timely and accurate financial statements and reports for Keowee Key Property Owners’ Association, Inc. (KKPOA) and Keowee Key Utility Systems, Inc. (KKUS).
  • Establish and enforce proper accounting methods, policies, procedures, and principles.
Source of Supervision:
Finance Director

Positions Supervised:    
Accounts Payable/Payroll Clerk
Accounts Receivable Clerk
 
Duties and Responsibilities:
  1. Obtain and maintain a thorough understanding of the financial reporting and general ledger structure.
  2. Ensure an accurate and timely monthly, quarterly and year end close.
  3. Ensure the timely reporting of all monthly financial information.
  4. Prepare year-end financial statements
  5. Assist the Finance Director in the daily banking requirements.
  6. Support budget and forecasting activities.
  7. Monitor and analyze Accounting Department work to develop more efficient procedures and use of resources while maintaining a high-level of accuracy.
  8. Advise staff regarding the handling of non-routine reporting transactions.
  9. Respond to inquiries from the Finance Director, General Manager and other departmental managers regarding financial results and reports.
  10. Work with the Finance Director to ensure a clean and timely year-end audit.
  11. Provide training to new and existing staff as needed.
  12. Handle personnel issues relating to staff conflicts, absenteeism, performance issues, etc.
  13. Work with each direct report to establish goals and objectives for each year and monitor and advise on the progress to enhance the professional development of staff.
  14. Support Finance Director with special projects and workflow process improvements. 
Educational Requirements:
Bachelor’s Degree in Accounting, Finance or Business Administration
CPA preferred, but not required

General Qualifications:
  • Five to seven years prior supervisory experience in the financial reporting/general ledger area.
  • Working knowledge of accounting and pertinent GAAP rules and regulations
  • Must be computer proficient and able to thrive in a fast-paced setting.
  • Advanced Microsoft Excel skills. Experience with other financial systems.
  • Strong verbal and written communication skills.
  • Strong interpersonal, supervisory and customer service skills required.
  • Ability to multi-task, work under pressure and meet deadlines required.
The marginal functions of this position have not been included. This job description in no way implies that these are the only duties to be performed. An employee will be required to follow any other job-related duties required by the Finance Director.

Groundskeeper

Title: Groundskeeper (Hourly - Non-Exempt)

Broad Function:
  • Perform a diverse range of activities and operate various mowers and other motorized equipment in the daily maintenance of the golf course and country club grounds.

Source of Supervision::
Assistant Golf Course Superintendent

Duties and Responsibilities:

A. Daily Responsibilities:
  1. Operate equipment in mowing various areas of the golf course.
  2. Perform other maintenance tasks – change cups, rake bunkers, hand water, maintain rough and hazards, trim trees, prepare soil and plant ornamentals.
  3. Keep equipment and work area clean.  Ensure equipment is operated in a safe manner and is in good mechanical condition, reporting any problems to the supervisor.
  4. Perform any other duties assigned by supervisor.
 
B. Position Qualifications:
  1. Be available to work weekends, as needed, in addition to regular scheduled hours.
  2. Have a valid Driver’s License.
  3. This job may require stooping, bending and lifting up to 80 pounds.

HR Recruiter

Title: Human Resources Recruiter
Part-Time Position (.5 fte) – Non-Exempt

Broad Function:
  • Develop and implement recruiting plans and strategies designed to fulfill company staffing needs for both KKPOA and KKUS.

Source of Supervision::
Community General Manager

Duties and Responsibilities:
  • Develops, facilitates, and implements all phases of the recruitment process for KKPOA and KKUS.
  • Collaborates with department managers to identify and draft detailed and accurate job descriptions and hiring criteria.
  • Research, recommend and implement applicant tracking solution.
  • Identifies and implements efficient and effective recruiting methods and strategies based on the needs of the organization.
  • Posts jobs and advertisements for available positions.
  • Screens applications and selects qualified candidates for consideration by hiring manager.
  • Schedules interviews; oversees preparation of interview questions and other hiring and selection materials.
  • Assists with the interview process, attending and conducting interviews with hiring managers.
  • Collaborates with the hiring manager during the offer process, identifying and recommending salary ranges, incentives, start dates, and other pertinent details.
  • Ensures compliance with federal, state, and local employment laws and regulations, and company policies.
  • Attends and participates in job fairs and recruiting sessions.
  • Develop and track key metrics to gauge progress.
  • Performs other duties as assigned.  
Required Skills/Abilitie​s:
  • Excellent verbal and written communication skills.
  • Ability to work independently and take initiative.
  • Familiarity with laws, regulations and best practices applicable to hiring and recruitment.
  • Well organized with excellent time management and ability to meet deadlines.
  • Proficient with Microsoft Office Suite.
Education and Experience:
  • Bachelor’s degree in human resources or related field, or equivalent work experience.
  • At least five years managing all phases of the recruitment and hiring process.
  • SHRM Certified Professional.
Education and Experience:
  • Bachelor’s degree in human resources or related field, or equivalent work experience.
  • At least five years managing all phases of the recruitment and hiring process.
  • SHRM Certified Professional.
Physical Requirements:
  • Prolonged periods of sitting at a desk and working on a computer.
  • Must be able to lift up to 15 pounds.

Operations (General Maintenance)

Laborer

Title: Laborer - Handyman (Hourly - Non-Exempt)

Broad Function:
  • Provide special services for the community, condo association, rental
    departments and long-term rentals and Project Services when requested.

Source of Supervision::
Supervisor - Handyman

Duties and Responsibilities:

A. Daily Responsibilities:
  1. Complete daily work assignments such as carpentry, yard and house maintenance type services.
  2. Keep equipment and work area clean.
  3. Operate in a safe manner and wear safety equipment when required.
  4. Any other duties assigned by supervisor. 
B. General Responsibilities:
  1. Perform all assigned set-up, work area maintenance, clean-up and close-down procedures and duties.
  2. Exhibit courteous, pleasant conduct with all people at all times.
Position Qualifications:
  1. Must be 18 years of age.
  2. Available to work part-time, holidays and weekends as needed, in addition to regular scheduled hours.
  3. Must have a valid South Carolina Driver’s License.
  4. This job may require stooping, bending or lifting up to 80 lbs.