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
Job Title: Assistant Superintendent
Department: Golf Course Maintenance
Reports to: Head Golf Course Superintendent
Starting Salary: $80,000
SUMMARY
Plans, coordinates and directs activities of the Golf Course Maintenance staff and operates and maintains a computerized irrigation system by performing the following 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.
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Provide excellent guest service to members.
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Assists in establishing maintenance schedules to ensure optimum playing conditions for customers; reviews and adjusts maintenance schedules as necessary.
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Determines irrigation needs daily to ensure adequate watering and prevent waste of water based on readouts from computerized weather station and afternoon course inspections.
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Program central irrigation computer system according to frequently changing factors such as temperature, weather, terrain, drainage, amount of golf play or golf car traffic.
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Inspects irrigation field controllers, records adjustments needed, troubleshoots malfunctions and trains workers in repair of irrigation system.
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Assists in maintaining inventory of parts and supplies for irrigation system; orders new quantities as needed; occasionally orders other supplies such as tools, seed, and fertilizer.
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Trains maintenance staff in the proper and safe operation of a variety of golf course equipment including tractors, mowers and other specialized turf care equipment.
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Assists in keeping accurate maintenance records for pesticide and fertilizer applications.
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Acts as Golf Course Superintendent during vacations and other absences.
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To adhere to company policy and procedure
SUPERVISORY RESPONSIBILITIES
Directly supervising approximately 15-20 employees in the Golf Maintenance Department. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include training employees, planning, assigning and directing work, rewarding and disciplining employees, addressing complaints and resolving problems.
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.
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Strong organizational skills; ability to manage priorities and workflow
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Versatility, flexibility, and a willingness to work within constantly changing priorities
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Good judgment with the ability to make timely and sound decisions
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Ability to effectively communicate with people at all levels and from various backgrounds
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Ability to work with mathematical concepts
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Ability to apply concepts of fractions, percentages, ratios, and proportions to practical situations such as mixture and application of pesticides and fertilizers.
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Must posses a valid California Drivers License or equivalent
EDUCATION, CERTIFICATES, LICENSES, REGISTRATIONS
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Associates Degree equivalent from a two year college in turfgrass management or horticulture and three years related experience working on a golf course, including operation of equipment and a computerized irrigation system, at least one year of supervisory experience and knowledge of current OSHA and EPA regulations; or equivalent combination of education and experience
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State of California Qualified Applications License or ability to obtain within three months from date of employment.
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.
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While performing the duties of this job, the employee is regularly exposed to outside weather conditions. The employee is frequently exposed to wet and/or humid conditions, moving mechanical parts and fumes or airborne particles. The employee is occasionally exposed to toxic or caustic chemicals, risk of electric shock and vibration. The noise level in the work environment is usually loud.
Job Title: Residence Houseperson
Department: Housekeeping
Reports to: Housekeeping Manager & Housekeeping Supervisor
Pay Range: $18/hr
SUMMARY
Assist Housekeepers in the cleaning and stocking of all member rooms. Deliver and collect items from member rooms as requested.
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.
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Performs cleaning, housekeeping and light maintenance tasks and services throughout assigned property.
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Stocking of carts and closets with linens, general supplies and member supplies essential to the cleaning and servicing of the member rooms.
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Removal and disposal of trash and dirty linens from checked out rooms.
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Assists with the cleaning and sanitizing of shared facilities and common spaces.
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Cleanliness of hallways, stairs, storage areas and closets.
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Cleaning and restocking of fireplaces.
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Delivering and retrieving items to and from the member’s rooms.
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Flips heavy mattresses.
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Vacuums and cleans floors, rugs, furniture and drapes. Buffs floors.
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Washes inside and outside of windows
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Shampoos carpets when needed/
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Reports any damage, burned out light bulbs and plumbing problems to the maintenance or housekeeping department
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.
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Ability to follow instruction and provide support to the Housekeepers.
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Ability to work independently.
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Thorough understanding of safety hazards and proper use of various cleaning and sanitizing solutions.
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Ability to perform basic repairs and operate tools or equipment used in routine maintenance.
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Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm
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Excellent customer service skills
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Good judgment with the ability to make timely and sound decisions
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Creative, flexible, and innovative team player
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Bilingual skills a plus
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Professional appearance and demeanor
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Ability to effectively communicate with people at all levels and from various backgrounds
EDUCATION, CERTIFICATES, LICENSES, REGISTRATIONS
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Sufficient education and literacy needed to identify and read product labels and to communicate with guests about job-related needs.
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Ability to read, write, speak, understand and communicate in basic English preferred.
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High School Education
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.
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Prolonged periods standing and walking and frequently pulling, pushing, and bending.
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Must be able to lift up to 50 pounds at times.
Job Title: Pool / Snack Bar Cook
Department: Food & Beverage
Reports to: Executive Chef
Pay Range: $20 – $22/hr
SUMMARY
Broil all meats according to club’s standard recipes.
ESSENTIAL DUTIES AND RESPONSIBILITIES
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Sets-up the broiler.
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Broils and grills all meats on the menu as ordered.
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Prepares sauces and accompanying garnishes for all broiled and grilled menu items.
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Requisitions supplies needed.
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Covers, dates and neatly stores all meats, poultry and seafood.
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Cleans and sanitizes the broiler station.
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Sets-up, maintains and breaks down butcher station.
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Notifies Sous Chef in advance of all expected shortages.
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Ensures that work station and equipment are clean and sanitary.
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Adheres to state and local health and food safety regulations.
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Makes recommendations for maintenance, repair and upkeep of the broiler area and equipment.
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Attends kitchen staff meetings.
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Assists with other duties as instructed by the Sous Chef and the 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.
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Required to stand for long periods and walk, balance, stoop, kneel, crouch, bend, stretch and twist and reach.
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Push, pull or lift up to 50 pounds.
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Continuous repetitive motions.
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Work in hot, humid and noisy environment.
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Must be able to communicate clearly with managers, kitchen and dining room personnel.
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Maintains the highest food safety standards.
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Ability to develop and maintain awareness of occupational hazards and safety precautions; skilled in following safety practices and recognizing hazards.
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Able to produce all assigned menu items according to the club’s standard recipes.
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Helps in other areas of the kitchen during slow periods or when necessary.
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Knowledge of and ability to perform required role during emergency situations.
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Strong organizational skills; ability to manage priorities and workflow
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Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm
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Good judgment with the ability to make timely and sound decisions
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Creative, flexible, and innovative team player
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Bilingual skills a plus
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Professional appearance and demeanor
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Must be able to speak, read, write, and understand the primary language(s) used in the workplace
EDUCATION, CERTIFICATES, LICENSES, REGISTRATIONS
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A minimum of one year of experience in kitchen preparation and cooking in a club, resort, hotel or institutional setting
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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.
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Required to stand for long periods and walk, balance, stoop, kneel, crouch, bend, stretch and twist or reach
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Push, pull or lift up to 50 pounds
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Continuous repetitive motions
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Work in hot, humid and noisy environment
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Coordinate multiple tasks simultaneously
Job Title: Grill Cook
Department: Food & Beverage
Reports to: Executive Chef
Pay Range: $21 – $25/hr
SUMMARY
Broil all meats according to club’s standard recipes.
ESSENTIAL DUTIES AND RESPONSIBILITIES
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Sets-up the broiler.
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Broils and grills all meats on the menu as ordered.
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Prepares sauces and accompanying garnishes for all broiled and grilled menu items.
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Requisitions supplies needed.
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Covers, dates and neatly stores all meats, poultry and seafood.
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Cleans and sanitizes the broiler station.
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Sets-up, maintains and breaks down butcher station.
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Notifies Sous Chef in advance of all expected shortages.
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Ensures that work station and equipment are clean and sanitary.
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Adheres to state and local health and food safety regulations.
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Makes recommendations for maintenance, repair and upkeep of the broiler area and equipment.
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Attends kitchen staff meetings.
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Assists with other duties as instructed by the Sous Chef and the 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.
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Required to stand for long periods and walk, balance, stoop, kneel, crouch, bend, stretch and twist and reach.
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Push, pull or lift up to 50 pounds.
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Continuous repetitive motions.
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Work in hot, humid and noisy environment.
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Must be able to communicate clearly with managers, kitchen and dining room personnel.
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Maintains the highest food safety standards.
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Ability to develop and maintain awareness of occupational hazards and safety precautions; skilled in following safety practices and recognizing hazards.
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Able to produce all assigned menu items according to the club’s standard recipes.
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Helps in other areas of the kitchen during slow periods or when necessary.
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Knowledge of and ability to perform required role during emergency situations.
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Strong organizational skills; ability to manage priorities and workflow
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Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm
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Good judgment with the ability to make timely and sound decisions
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Creative, flexible, and innovative team player
-
Bilingual skills a plus
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Professional appearance and demeanor
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Must be able to speak, read, write, and understand the primary language(s) used in the workplace
EDUCATION, CERTIFICATES, LICENSES, REGISTRATIONS
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A minimum of one year of experience in kitchen preparation and cooking in a club, resort, hotel or institutional setting
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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.
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Required to stand for long periods and walk, balance, stoop, kneel, crouch, bend, stretch and twist or reach
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Push, pull or lift up to 50 pounds
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Continuous repetitive motions
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Work in hot, humid and noisy environment
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Coordinate multiple tasks simultaneously
Part Time Positions
Job Title: Busser
Department: Food & Beverage
Reports to: Food & Beverage Director
Pay Range: $18/hr
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.
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Works flexible hours, day or night shifts, as scheduled by manager and reports for work punctually.
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Complies with all portion sizes, quality standards, department rules, policies, and procedures.
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Maintains professional appearance at all times, and is clean and well groomed as is the standard of the club.
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Communicates with wait staff to maintain service efficiency and ensure guest satisfaction. Follows direction of Managers, Bartenders, and Wait staff.
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Responsible for organization, sanitation, and replenishing of bus station.
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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.
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Sets, clears, and resets tables, stocks dishes, glassware and silverware.
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Cleans up all spills during meal service immediately throughout the restaurant.
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Folds all napkins for service; removes full linen bags from linen areas.
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Assists bartenders with restocking needs throughout the shift.
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Sorts and removes all garbage & recyclables to dumpsters.
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Assists with deliveries of supplies for snack bar and club restaurants.
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Performs all reasonable tasks as requested by management with a positive and enthusiastic approach.
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.
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Previous experience in food service preferred
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Strong organizational skills; ability to manage priorities and workflow
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Versatility, flexibility and willingness to work within constantly changing priorities with enthusiasm
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Excellent customer service skills
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Good judgment with the ability to make timely and sound decisions
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Creative, flexible and innovative team player
-
Bilingual skills a plus
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Professional appearance and demeanor
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Ability to effectively communicate with people at all levels from various backgrounds
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Must be able to speak, read, write and understand the primary language(s) used in the workplace
EDUCATION, CERTIFICATES, LICENSES, REGISTRATIONS
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High School Education
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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.
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Stand for long periods of time
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Lift and move up to 30 pounds
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Understand and respond to a diverse population
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Coordinate multiple tasks simultaneously
Job Title: Server
Department: Food & Beverage
Reports to: Food & Beverage Director
Pay Range: $20/hr
SUMMARY
Provides food and beverage services in a friendly, efficient, and professional manner; ensures a positive experience for all members and guests.
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.
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Greets members and guests upon arrival; assists host with seating as needed.
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Ensures delivery of menus/wine lists to patrons and describes all daily specials.
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Takes food and beverage orders accurately and courteously; responds to members and guests questions regarding food and beverage items.
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Opens/presents/pours wines and champagnes in a professional manner as needed.
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Accurately writes tickets for food and beverage items; turns tickets into kitchen/bar in a timely manner; coordinates with kitchen staff to clarify any special requests.
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Maintains complete knowledge of and strictly abides by state liquor regulations; verifies legal drinking age of patrons as needed.
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Reviews food order for accuracy and presentation prior to delivering to patron; coordinates with kitchen staff to rectify any deficiencies.
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Refills patrons’ beverages as requested; monitors patrons during meals to provide for all needs.
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Suggests desserts to members and guests at completion of meal; accurately takes and delivers dessert orders.
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Delivers chits to members and guests upon meal completion.
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Handles all credit card charges as prescribed by standard operating procedures of daily sales.
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Receives signed chits from members and guests ; turns them into manager on a daily basis.
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Clears and resets tables as needed.
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Possesses and maintains thorough knowledge of all beverage selections available and characteristics/description of every wine/champagne on the wine list and by the glass; all menu items, preparation method/time, ingredients, sauces, portion sizes, presentation, and prices.
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Maintains cleanliness and sanitation at all times; performs closing clean-up duties.
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Resolves patron problems/complaints; utilizes own best judgment in resolving issues or refers to management as needed.
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Answers phone in a courteous and timely manner.
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Assists other staff members as needed to ensure optimum service to all members and guests.
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Attends pre-meal meetings as requested by the Manager.
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Completes all necessary paperwork; maintains files and records.
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Performs other duties as assigned by manager.
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.
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Previous experience in restaurant setting preferred
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Thorough knowledge of state liquor regulations; ability to identify when a patron has had his/her alcohol limit
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Strong organizational skills: ability to manage priorities and workflow
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POS knowledge required (Jonas a plus)
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Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm
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Excellent customer service skills
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Good judgment with the ability to make timely and sound decisions
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Creative, flexible, and innovative team player
-
Bilingual skills a plus
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Professional appearance and demeanor
-
Ability to effectively communicate with people at all levels and from various backgrounds
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Must be able to speak, read, write, and understand the primary language(s) used in the workplace
EDUCATION, CERTIFICATES, LICENSES, REGISTRATIONS
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High School Education
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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.
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Stand and walk for long periods of time
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Lift and move up to 30 pounds
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Understand and respond to a diverse population
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Coordinate multiple tasks simultaneously
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Calculate figures and amounts
Job Title: Locker Room Attendant
Department: Golf
Reports to: Locker Room Supervisor
Pay Range: $18 – $19/hr
SUMMARY
Attend to Locker room needs of Club Members and Guests.
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.
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Ensures that both the Men’s and Women’s Locker Rooms are maintained at high standards of appearance and cleanliness
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Always presents a professional appearance and demeanor
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Unlocks Clubhouse doors with allen key
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Opens Fitness Center; turns on lights, re-stocks clean towels, and organizes
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Checks both Locker Rooms and Fitness Center to ensure all fixtures and appliances are working; repots to Facilities Maintenance as needed
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Collects newspapers from Concierge and distributes in both Locker Rooms and Fitness Center
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Communicates with the Golf Shop regarding daily play and events
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Enthusiastically greets Club Members and Guests
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Performs personal services such as shining shoes, ironing clothes, and replacing golf shoe spikes
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Provides for the safety and security of all members and guests personal property
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Issues lockers, keys, towels, etc. to Members and Guests as needed
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Washes restroom floor, wipes mirrors and walls; cleans basins, shower walls and toilets
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Restocks supplies such as tissue, toilet paper, towels, soap, shampoo and razors
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Maintains a thorough inventory of supplies
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Cleans and empties waste bins and baskets
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Locks Shoe Room door upon closing shift
SUPERVISORY RESPONSIBILITIES
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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.
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Excellent customer service skills playing close attention to detail
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Strong organizational skills; ability to manage priorities and workflow
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Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm
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Good judgment with the ability to make timely and sound decisions
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Professional appearance and demeanor
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Ability to effectively communicate with people at all levels and from various backgrounds
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Must be able to speak, read, write, and understand the primary language(s) used in the workplace
EDUCATION, CERTIFICATES, LICENSES, REGISTRATIONS
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High School Education
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.
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