Careers

Job Title: Assistant Superintendent
Department: Golf Course Maintenance
Reports to: Director of Grounds
Classification: Exempt

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.

• Provide excellent guest service to members.

• Assists in establishing maintenance schedules to ensure optimum playing conditions for customers; reviews and adjusts maintenance schedules as necessary.

• Determines irrigation needs daily to ensure adequate watering and prevent waste of water based on readouts from computerized weather station and afternoon course inspections.

• Program central irrigation computer system according to frequently changing factors such as temperature, weather, terrain, drainage, amount of golf play or golf car traffic.

• Inspects irrigation field controllers, records adjustments needed, troubleshoots malfunctions and trains workers in repair of irrigation system.

• 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.

• 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.

• Assists in keeping accurate maintenance records for pesticide and fertilizer applications.

• Acts as Golf Course Superintendent during vacations and other absences.

• 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.

• Strong organizational skills; ability to manage priorities and workflow

• Versatility, flexibility, and a willingness to work within constantly changing priorities

• Good judgment with the ability to make timely and sound decisions

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

• Ability to work with mathematical concepts

• Ability to apply concepts of fractions, percentages, ratios, and proportions to practical situations such as mixture and application of pesticides and fertilizers.

• Must posses a valid California Drivers License or equivalent

EDUCATION, CERTIFICATES, LICENSES, REGISTRATIONS 

• 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

• 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.

• 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: Line Cook
Department: 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