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.