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Current Openings

Full Time

Job Title: Laundry Attendant

Department: Housekeeping

Reports to: Director of Housekeeping & Day Housekeeping Supervisor

 

SUMMARY

Responsible for cleaning and laundering soiled linens and towels.  Iron all linens and fold all cleaned linens and towels and restocking the storeroom.

 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.

  • Receives soiled linens.
  • Separates and counts linens.
  • Loads and operates washers.
  • Loads and operates dryers.
  • Presses linens immediately after drying.
  • Folds and stores linens by type.
  • Cleans laundry room and linen room.
  • Takes linen inventory periodically and reports shortages.
  • Lubricates laundry machines as required.
  • Requisitions laundry supplies.

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.

  • Ability to effectively communicate with people at all levels and from various backgrounds
  • Must be able to speak, read, write, and understand the primary language(s) used in the workplace
  • Good judgment with the ability to make timely and sound decisions
  • Work with teams of diverse backgrounds
  • Strong organizational skills; ability to manage priorities and workflow
  • Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm
  • Bilingual skills a plus
  • Professional appearance and demeanor
  • Exhibit a courteous manner at all times

EDUCATION, CERTIFICATES, LICENSES, REGISTRATIONS

  • High School Education

WORK ENVIRONMENT, PHYSICAL/MENTAL REQUIREMENTS:

The work environment characteristics and physical and 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.

  • Sit or Stand for long periods of time
  • Lift and move up to 30 pounds

Job Title: Pantry Cook / Garde Manger

Department: Food & Beverage

Reports to: Executive Chef

 

SUMMARY

Prepare cold products according to the club’s standard recipes.  Responsible for maintaining the inventory of all dressings and vinaigrettes needed.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Include the following – Other duties may be assigned:

  • Slices and pre-portions cold cooked meat, fish, and poultry; garnishes them in an appetizing and tasteful manner.
  • Prepares appetizers, centerpieces, and relishes in an attractive manner.
  • Prepares cold sauces, jellies, stuffing, salad dressings and sandwiches using club standards
  • 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 the 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 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.

  • Some culinary work experience.
  • 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.

CERTIFICATES, LICENSES, REGISTRATIONS

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.

WORK ENVIRONMENT

The work environment characteristics described here are representative of employee encounters while performing the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Job Title: Line Cook

Department: Food & Beverage

Reports to: Executive Chef

 

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

WORK ENVIRONMENT

The work environment characteristics described here are representative of employee encounters while performing the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Job Title: Family Meal Cook

Department: Food & Beverage

Reports to: Executive Chef

 

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

WORK ENVIRONMENT

The work environment characteristics described here are representative of employee encounters while performing the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Job Title: Housekeeper

Department: Housekeeping

Reports to: Director of Housekeeping / Housekeeping Supervisor

 

SUMMARY

Responsible for cleaning all club facilities.

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.

  • Receives list of assignments from Director of Housekeeping and prioritizes cleaning.
  • Check the inventory of cleaning cart and add any necessary supplies.
  • Dusts rooms and furniture
  • Cleans and disinfects bathrooms and living areas according to policies.
  • Vacuums carpets and mops floors
  • Sweeps patio area and dusts patio furniture
  • Empties all wastebaskets and ashtrays
  • Disinfects telephones
  • Buffs floors
  • Checks toiletry supplies in rest rooms, restocking as needed.
  • Ensures room(s) meet Club standards with a final walk around.
  • Notifies maintenance department of needed maintenance or repairs.
  • Takes found items to designated lost and found area if guest has checked out.
  • Performs other related duties as assigned.

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.

  • Detail-oriented and thorough.
  • Ability to remain discreet and respect the privacy of guests.
  • Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm
  • Excellent customer service skills
  • Good judgment with the ability to make timely and sound decisions
  • Bilingual skills a plus
  • Professional appearance and demeanor
  • Ability to interact with guests in a pleasant, friendly manner.

EDUCATION, CERTIFICATES, LICENSES, REGISTRATIONS

  • High School Education
  • Sufficient education and literacy needed to identify and read product labels and to communicate with guests about job-related needs.
  • Ability to read, write, speak, understand, and communicate in basic English preferred.

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.

  • Prolonged periods standing and walking and frequently pulling, pushing and bending.
  • Must be able to lift up to 50 pounds at a time.

Part Time

SUMMARY

Assist members/guests in providing gracious and sincere customer service in all front office-related areas in an efficient, courteous, and professional manner that maintains high standards of service and hospitality.

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.

  • To understand and respond to all member and guest needs and requests in a friendly, helpful, timely and professional manner.
  • To follow all specified procedures in administering the affairs of the concierge desk; including travel assistance, dining reservations, providing information (and reservations) for local attractions, ticketing, arrival amenities and prepare detailed itineraries.
  • To assist with coordination of transportation, residence guests, amenity deliveries, and property explanation and orientation.
  • To develop and maintain a working knowledge and contact base of the local area and surrounding areas, to be able to provide members and guests with information regarding points of interest, local services, location, cost, hours of operations, etc.
  • Register(check-in) members/guests and assigns rooms; complies and accommodates special requests whenever possible.
  • Create, maintain, replace residence keys
  • Operates front office equipment including but not limited to the copy machine, Front desk computers, fax machine, postage machine, etc.
  • Processes member/guest check-outs including reconciling billing and following up with receipt documentation.
  • Posts and files all charges to members accounts including charges post check out such as transportation charges or in-room amenity charges.
  • Maintain an accurate inventory including logging the ins and outs of the property’s Lost and Found.
  • Uses proper telephone etiquette and put forth by management.
  • Process mail, packages and messages
  • Reads the pass-on emails and bulletin board daily; knows of daily activities and meetings taking place in the club.
  • Attends department meetings
  • Coordinates guestroom maintenance work with the engineering and maintenance department using designated methods
  • Communicates with Housekeeping team about daily services, wine tickets,
  • Reports unusual occurrences or requests to the Clubhouse Manager
  • Knows all safety and emergency procedures and accident prevention policies and procedures
  • Maintains the cleanliness and neatness of the front desk area including reporting of inventory shortages and overstocking.
  • Execute all of the Shift checklists including reporting and communication
  • To be completely familiar with Emergency Procedures and provide calm reassuring assistance to guests, visitors and fellow employees in the event of an emergency.
  • Finishing shift by communicating relevant information to following shift members as to set them up for success!

SUPERVISORY RESPONSIBILITIES

No supervisory duties are included in this position

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.

  • Effective decision-making skills, and strong problem-solving skills
  • Ability to acquire and maintain relationships with Members, staff, and vendors.
  • Good presentation skills, strong communication skills (verbal, listening, writing)
  • Strong organizational skills
  • Ability to use standard software applications

EDUCATION, CERTIFICATES, LICENSES, REGISTRATIONS

  • High School Diploma or equivalent required;

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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Thank you for your interest in joining the Mayacama team. For more information about current job openings or to submit your resume, please email careers@mayacama.com.