Career Opportunities

Food Runner

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Related Title: Expediter
Reports to: Dining Room Captain
Supervises: No supervisory duties are included in this position.

Experience

• One month related experience or training.

Job Knowledge, Core Competencies and Expectations

• Ability to develop and maintain awareness of occupational hazards and safety precautions; skilled in following safety practices and recognizing hazards.
• Knowledge of and ability to perform required role during emergency situations.

Job Summary (Essential Functions)

• Ensures prompt and polite service to the members and guests. Serves as the liaison between the kitchen and servers. Carries food trays to appropriate tables and serves food to guests. Responsible for preparing service stations, clearing and resetting tables, removing all trays from the dining/banquet rooms and cleaning and closing service stations.

Job Tasks/Duties

• Assists servers.
• Ensures all service stations in the kitchen are stocked and ready for service.
• Ensures plated hot food leaves the kitchen quickly.
• Carefully matches all food items to correct orders.
• Carries food trays to tables using the correct seat positions on the ticket.
• Maintains cleanliness of service stations in kitchen while ensuring that the kitchen is free from clutter and that the kitchen floor is a clean and safe work area.
• Ensures that bread, soup and other food products are available.
• Ensures that all items in “to go” orders are correctly assembled and labels them by stapling the ticket to the bag.
• Wipes up spills or drips on the rims of dishes and ensures the consistency of plate presentation.
• Assists Server Assistants in the dining room with clearing soiled dishes, filling waters and setting the dining room.
• Breaks down and cleans service stations in the kitchen at the end of the shift.
• Reports complaints to manager on duty when received.
• Opens meeting rooms and function areas prior to the start of the meetings and functions.
• Empties trash from meeting rooms and function areas.
• Verifies that all scheduled functions are set according to Banquet Event Order specifications.
• Responsible for the cleanliness and order of all public areas adjacent to banquet functions.
• Responsible for storing equipment and materials properly and in the correct areas.
• Ensures that all storerooms and equipment storage areas are orderly and clean.
• Sets up indoor meeting and outdoor banquet function areas with the appropriate equipment and materials, including tables, chairs, glasses, china and any other items requested.
• Inspects equipment for defects, cleanliness or any maintenance that needs to be completed and reported to supervisor.
• Sets lighting, props, floral arrangement, decorations, etc., as specified in the Banquet Event Orders.
• Responsible for setting coffee breaks according to Food and Beverage standards.
• Retrieves and returns function linens to proper locations.
• Prepares all banquet functions for the following day according to the supervisor’s directions and Banquet Event Order.
• Performs other duties as assigned.

Licenses and Special Requirements

• Of legal age to prepare and serve alcoholic beverages.

Physical Demands and Work Environment

• Required to stand for long periods and walk, climb stairs, 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.

Food Server

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Related Titles: Server; Waiter or Waitress; (Name of) Outlet Server; (Name of) Outlet Asst.; Food and Beverage Server
Reports to: Dining Room Captain; Dining Room Manager or Supervisor; Outlet Manager
Supervises: No supervisory duties are included in this position.

Experience

• Grade 12 education.
• Two years of comparable wait service experience preferred.
• The ability to read, write and execute basic math skills.

Job Knowledge, Core Competencies and Expectations

• Greet and acknowledge members and guests.
• Is knowledgeable about the menu, buffet and wine list.
• Ability to time the service of each course.
• Learns members’ names and their special preferences.
• Knowledge of wines and spirits.
• Knowledge of and ability to perform required role during emergency situations.

Job Summary (Essential Functions)

• Provide food and beverage service to club members and guests.

Job Tasks/Duties

• Sets up side station and performs assigned side (prep) work.
• Provides immediate attention to all members and guests upon seating.
• Makes sure that children are in the appropriate type of seat and are safe and secure.
• Distributes food and wine menus; answers questions.
• Fills glasses with ice water and suggests menu items.
• Ensure that the correct account numbers and names are given for billing.
• Efficiently serves food and drinks in a friendly and courteous manner, offers suggestions on daily specials and wine selections.
• Places orders with kitchen; informs cooks about any special cooking instructions.
• Assembles food on tray; procures items from each station as necessary.
• Serves meals; places dishes by courses in front of each person.
• Checks back to ensure member and guest satisfaction; replenishes water and butter as necessary.
• Removes soiled dishes. Clears tables after each course and resets them with appropriate silverware.
• Presents dessert menus, suggests and serves dessert, coffee and after-dinner drinks.
• Verifies accuracy of prices, state and federal taxes, tips and other charges on all checks.
• Presents the bill.
• Handles all cash and credit card charges as prescribed by standard operating procedures.
• Keeps dining room and bus station areas clean.
• Clears, cleans and resets tables that have been vacated.
• Advises supervisor of any complaints as soon as they occur.
• Performs clean-up and closing duties as assigned by manager.
• Attends pre-meal meetings as requested by the Dining Room Captain; Dining Room Supervisor; Dining Room Manager; or Outlet Manager.
• Turns in signed tip declaration form weekly.
• Thanks members and guests; invites them to return.
• Consistently follows local and state laws and the club’s policies and procedures for the service of alcoholic beverages to members and guests.
• Performs other appropriate duties assigned by Dining Room Manager or Outlet Manager.

Licenses and Special Requirements

• Of legal age to prepare and serve alcoholic beverages.

Physical Demands and Work Environment

• Required to stand for long periods and walk, climb stairs, 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.

Dining Room Host

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Related Titles: Reservations Coordinator
Reports to: Food and Beverage Director
Supervises: No supervisory duties are included in this position.

Experience

• High School diploma or GED.
• Minimum one year of management experience, preferably in a restaurant.
• Proficient in Microsoft Word, Excel and Point of Sale systems; capable of creating Excel spread sheets.

Job Knowledge, Core Competencies and Expectations

• Knowledge of club's dining reservations system and procedures.
• Able to handle multiple tasks and pressure.
• Must follow all health and safety guidelines.
• Knowledge of and ability to perform required role during emergency situations.

Job Summary (Essential Functions)

• Manages the central and dining reservation desk at the club. Responsibilities include the scheduling of staff and providing information about food and beverage events. Supports all food and beverage restaurant operations as assigned. Also responsible for the reciprocal and concierge needs of club members.

Job Tasks/Duties

• Manages the reservations and seating for the club’s restaurants.
• Directs and assists members and guests in locating daily private functions/events.
• Manages all reciprocal requests and concierge needs on a daily basis.
• Manages the telephone communication to and from the desk.
• Carefully observes service provided to members during the shift. Takes corrective action in the event of problems. Makes recommendations on improvements.
• Greets and seats guests, handles reservations and prepares and maintains a waiting list during peak periods.
• Assists with, performs and oversees all duties assigned to reservation desk coordinators. 
• Track and generate restaurant reports as assigned.
• Administrative support and duties as assigned by Restaurant Manager and Food and Beverage Manager.
• Performs all managerial duties in the restaurants during manager's absence.
• Attends meetings, seminars and training courses as requested providing input as required.
• Oversees and assists with training staff on service, POS, etiquette and teamwork.
• Answers employee/club work-related inquires.
• Reports office equipment or fixtures not up to standards.
• Must be knowledgeable of Employee Handbook and Policies.
• Participates in marketing for the club's food and beverage areas.
• Liaise and assist with social committees as assigned by the Food and Beverage Manager.

Physical Demands and Work Environment

• Must be able to keep composure during periods of high incoming phone calls and/or in-person requests.
• Required to stand for long periods and walk, climb stairs, 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.

Garde Manger Chef

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Related Title: Cold Food Cook; Garde Manger Cook (Helper); Pantry Specialist
Reports to: Sous Chef
Supervises: There are no supervisory duties in this position

Experience

• Must be 16 years of age or older.·
• Some culinary work experience.

Job Knowledge, Core Competencies and Expectations

• 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.

Job Summary (Essential Functions)

• Prepare cold products according to club’s standard recipes. Responsible for maintaining the inventory of all items needed by the á la carte and banquet departments.

Job Tasks/Duties

• Slices and pre-portions cold cooked meat, fish and poultry; garnishes them in an appetizing and tasteful manner.
• Prepares appetizers, hors d’oeuvres, centerpieces and relishes in an attractive manner.
• Prepares cold sauces, jellies, stuffing, salad dressings and sandwiches using club’s standard recipes.
• 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 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 the Executive Chef.

 
Physical Demands and Work Environment

• Required to stand for long periods and walk, climb stairs, 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.

Line Prep Cook

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Related Title: Prep Cook; Cook; Line Cook
Reports to: Sous Chef
Supervises: No supervisory duties are included in this position. 

Experience

• High School diploma or GED.
• Preferred completion of a two-year course at culinary school.
• A minimum of two years of experience in kitchen preparation and cooking.

Job Knowledge, Core Competencies and Expectations

• Prepares menu items as needed for member or guest service.
• Follows all state and local health and food safety regulations.
• Follows all safety procedures for operating and cleaning machinery.
• Knowledge of and ability to perform required role during emergency situations.

Job Summary (Essential Functions)

• 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.

Job Tasks/Duties

• Take inventory of all items required for station set-up and determine those items that require preparation.
• Prepares items according to standard recipes.· Coordinates and times orders with other kitchen operations.
• Requisitions items needed to produce menu items.· Notifies Sous Chef of expected shortages.
• Ensures that assigned work areas and equipment are clean and sanitary.
• Sets-up, maintains and breaks down prep cook station.
• Covers, dates and neatly stores all leftover products that are re-usable.
• Makes recommendations for maintenance, repair and upkeep of the line prep area and equipment.
• Closes the kitchen properly using the closing checklist.
• Attends kitchen staff meetings and offers suggestions for improvements.
• Assists with other duties as assigned by Sous Chef.

 
Physical Demands and Work Environment

• Required to stand for long periods and walk, climb stairs, 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.

Dishwasher

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Related Title: Steward; Pot Washer; Utility Person; Dishwasher Operator
Reports to: Sous Chef
Supervises: No supervisory duties are included in this position.


Job Knowledge, Core Competencies and Expectations

• Ensure that kitchen area is kept clean and tidy at all times to prevent any health or safety hazards.
• Wash dishes, glassware, utensils, pots and pans and other small wares according equipment operating requirements and the club’s standard operating procedures.
• Report all accidents, illnesses or “near-miss” incidents immediately to manager on duty or supervisor.
• Knowledge of and ability to perform required role during emergency situations.

Job Summary (Essential Functions)

• 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.

Job Tasks/Duties

• Washes all wares in dishwashing machine or by hand according to applicable food safety and other codes and regulations.
• Polishes all silverware, platters and chafing dishes.
• Collects trash from kitchen areas; empties garbage cans and washes and re-lines with new bags; breaks down boxes, crates and removes debris.
• Examines garbage for misplaced silverware, dishes, glassware and other reusable items.
• Washes and polishes all stainless steel in the kitchen including shelves, dish cabinets, ice machines, coffee area, refrigerators and walk-ins.
• Washes and cleans receiving, trash and other kitchen-related areas.
• Sweeps and mops kitchen floors.
• Stores all dishes and other wares in proper areas.
• Cleans dish machine and dish area according to pre-established schedule.
• Performs other tasks such as assisting in food preparation, storing foods after delivery and cleaning coolers, freezers and storerooms.
• Maintains inventories of soap, chemicals and paper towels.
• Transfers supplies and equipment between storage and work areas.
• Handles all china and glassware carefully to minimize breakage.
• Continuously inspects floors in kitchen areas to assure they remain clean, dry and clear of debris.
• Assists in completing weekly kitchen cleaning and maintenance list.
• Cleans and safely stores all brooms, mops and other cleaning equipment in proper places.
• Uses all chemical cleaning supplies in a safe and careful manner.
• Helps food servers by prioritizing the washing of specified service items.
• Understands and consistently follows proper sanitation practices including those for personal hygiene.
• Attends departmental staff meetings.· Performs other appropriate tasks assigned by the Executive Steward.

 
Physical Demands and Work Environment

• Required to stand for long periods and walk, climb stairs, 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.