Employment

Available positions are posted below. Applications for employment can be delivered to the Association office (to the attention of Lynn McKettrick) in one of the following ways:
Download Employment Application
Mail to: 29541 Rolling Oak Dr, Tehachapi CA 93561
Fax to: (661) 821-2039
Email to: LynnM@bvsa.org

Custodian/Janitor

Department:
Janitorial
Classification
Full-time (40 hrs/week), Hourly- Non-exempt
Salary Range:
$14.00 per hour
Job Purpose Outline:

To perform custodial work involving the care, maintenance and cleaning of the all Bear Valley Springs Association Amenities.

Reports to:
Head Custodian/Janitor
Work Environment:
Essential Job Functions / Key Responsibilities:

·     Provide custodial duties for special functions, as required.

·      Dust and polish furniture, woodwork, fixtures and equipment.

·      Wash windows and walls.

·      Empty and clean waste receptacles.

·      Clean and maintain supplies in the restrooms.

·      Unlock doors and windows.

·      Operate and maintain equipment used in the course of work.

·      Perform related duties as required.

·      Clean and maintain Janitorial vehicles.

·      Clean loose trash and debris from lakes, parks and BVSA Amenities.

·      Wipes down shower curtains.

·      Cleans shower walls, and floors.

·      Wipe down work out machines in Gym.

·      Performs other task given by Janitorial Supervisor.  

·      Set up for Board Meeting and other special events.

·      Clean light fixtures of bugs and debris.

 

Key Relationships:
Qualifications / Requirements:

Education and/or Experience

·         High School diploma or GED equivalent desirable.

·         Must be able to read and understand given direction.

·         One year of comparable work preferred.

Job Knowledge, Core Competencies and Expectations

·         Excellent customer service skills

·         Exercise safety at all times

·         Must understand oral and written instructions.

·         Follow instruction regarding the use of chemicals and supplies.

Licenses and Special Requirements

 ·         Must have a valid California Driver’s License

 Physical Demands and Work Environment

 ·         Must be able to work with basic Janitorial supplies and chemicals.

·         Must be able to clean and care for an assigned area and equipment.

·         The ability to lift up 50 pounds and perform strenuous work lifting, pushing, pulling, bending, stooping and climbing.

 

Standard Specifications / Disclaimer

Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or guests.

A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions.This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job related duties assigned by their supervisor.

This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.

Kitchen Utility

Department:
OTCC #24 and/or Mulligan Room #15
Classification
Part Time (1-19 hrs/week); Hourly, Non-Exempt
Salary Range:
$14.00/hr
Job Purpose Outline:

Kitchen Utility is responsible for maintaining the cleanliness, sanitation and organization of all kitchen areas, kitchen equipment, service ware and supplies. Promotes teamwork with coworkers, advances his/her knowledge and abilities and shares them with others and knows, observes and enforces objectives, policies, standards and procedures set forth by BVSA.

Reports to:
Under the direction and supervision of the Executive Chef or his/her designated “Lead” culinary employee.
Work Environment:
Bear Valley Springs Association kitchens, restaurants, bars, food service areas, waste areas and storage areas.
Essential Job Functions / Key Responsibilities:
  • Assists with banquet events set-up, breakdown and restock of equipment and food while ensuring that food is presented in an appealing and appetizing manner.
  • Stocks and maintains proper inventory level. Assists in the storage and organization of shipment stock as needed.
  • Cleans and sanitizes pots, pans, silverware, china, glassware, cooking utensils and banquet supplies.
  • Cleans, sanitizes and maintains all kitchen equipment including steam tables,deep fryers, boiler, ovens, steamers, speed racks, and shelves, walk-in refrigerators and freezers, dish washing machine, and etc.
  • Regularly tests dish washing equipment for proper chemical balance to ensure proper sanitation and appearance of dishware, glassware and silverware.
  • Maintains adequate supply of cleaning and dish washing supplies. Use and store all chemicals and cleaning materials correctly. Follow proper use of approved chemicals and accurately label chemical containers. Always use goggles and gloves when handling chemicals.
  • Performs minor maintenance checks and repairs on dish washing machines.
  • Breaks down boxes for all kitchen areas.
  • Cleans garbage cans and transports to dumpsters.
  • Removes and washes rubber mats from all kitchen and Food and Beverage areas.
  • Cleans floors, drains, walls, light fixtures, ceilings and vents.
  • Mops and cleans spills and debris in all Food and Beverage areas.
  • Is aware of and follows all health regulations to prevent food borne illnesses.
  • Ensures compliance with and enforces HACCP (Hazard Analysis Critical Control Points) and hygiene standards, including cleanliness and sanitation of work area;food areas are clean and presentable; and temperature tracking.
  • Updates logs and checklists as required for position.
  • Complies with applicable governmental laws and regulations.
  • Follows BVSA Employee Handbook and policies.
  • Follows departmental policies and standard operating procedures.
  • Practices guest service standards while performing job duties and responsibilities.
  • Performs other duties as assigned by supervisor or manager.
Key Relationships:
Members and member guests, Executive Chef, Culinary Employees, Servers, Server Assistants, Maintenance Department, and Janitorial department.
Qualifications / Requirements:
  • Must possess a CA Food Handler’s Certificate within 30 days of hire.
  • Must be able to communicate effectively with supervisor and coworkers.
  • Ability to multi-task.
  • Ability to work in a fast paced environment.
  • Must pass required drug test.
  • While performing the duties of this job, the employee is regularly required to stand, walk, use hands and fingers to feel or handle, reach with hands and arms,see, talk, hear, and taste or smell. The employee is occasionally required to climb or balance, stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 50 pounds and frequently lift and/or move up to 30 pounds
Standard Specifications / Disclaimer

Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or guests.

A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions.This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job related duties assigned by their supervisor.

This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.

Lead Bartender - Oak Branch Saloon

Department:
Oak Branch Saloon
Classification
Full-time (40 hrs/week), Hourly- Non-exempt
Salary Range:
$15.38 per hr. (plus tips)
Job Purpose Outline:

Supervise OTCC Food and Beverage service staff in their duties and assure smooth service to customers during Food and Beverage meal periods and events.  The Lead Bartender provides direct supervision of service staff and ensures the overall success of member beverage and dining experiences.  He/she works to continually improve member and employee satisfaction while maximizing the performance of food and beverage operations.  He/she assists the Food and Beverage Management Team to supervise all service employees.  He/she must efficiently assist the Food and Beverage Manager in managing labor costs and operational costs through effective scheduling, staff training, inventory management and proper supply ordering.  

Reports to:
Under the direction and supervision of the Food and Beverage Director.
Work Environment:
Bear Valley Springs Association kitchens, restaurants, bars, food service areas, waste areas and storage areas.
Essential Job Functions / Key Responsibilities:
  • Able to perform all duties of the Server and Bartender positions.
  • Provides direct supervision of hourly employees (servers, bartenders and restaurant service staff on occasion).
  • Determine staffing needs, prepare and modify weekly work schedules to ensure proper service to members and their guests.
  • Monitor meal period success by visiting tables during meal period and checking on member satisfaction with food and beverage quality and level of service.
  • Monitor systems, processes and work flow to determine opportunities for improvement and review recommended changes with Food and Beverage Director for consideration.
  • Monitor all service equipment for appearance, sanitation, functionality and safety.  Address any deficiencies personally and  report to Food and Beverage Director.
  • Monitor interaction between service staff and culinary staff to ensure good communication and teamwork are being achieved.  Assist in providing supervision to Oaks Restaurant staff in the absence of the Lead Server/Food and Beverage Director.
  • Assist in coordinating staffing and service for banquet events as directed by Food  and Beverage Director.
  • Ensure staff is in compliance with  established food service and food safety guidelines.
  • Participate in hiring and developing employees, including discipline, suspension, promotional recommendations, and payroll considerations.
  • Provide initial and ongoing training of service staff to maintain a consistently superior level of service and quality.  
  • Maintain follow-up training by way of floor supervision and periodic evaluations.
  • Plan and conduct staff meetings for personnel as needed; including daily pre-shift meetings to maintain staff knowledge of menu promotions, daily specials, soups, and any general information, including product shortages to ensure successful communication between service staff and members.
  • Conduct performance reviews of service staff on a 90-day or yearly basis.
  • Report any guest criticisms of service or food to Food & Beverage Director.
  • Ensure completion of service staff side duties and cleaning obligations to maintain cleanliness of bar, dining room and kitchen.
  • Uphold all employment standards as outlined in the BVSA Employee Handbook.
  • Works the hours and shifts required according to business demands and departmental staffing needs.   The nature of this position requires working the closing shift almost exclusively, with limited exceptions.      
  • Monitors supply inventories and places orders according to established vendor cut-off periods and budgeted guidelines.  
  • Ensures department employees receive required breaks during their shift or reports to Director when business demands prevent the timeliness of breaks.
  • Ensures BVSA cash handling procedures are followed by self and other cash handling employees.
  • Coordinates and ensures stations are properly prepared before and after meal service by ensuring the completion of station side work and check lists.
  • Fosters a positive and productive work environment by practicing positive communication skills, listening to department employees and addressing inappropriate conduct when needed.
  • Provide member feedback regarding menu items, daily, weekly and monthly specials to Director.
  • Monitors presentation and consistency of food and beverage portions being served and reports deficiencies or variances to Food and Beverage Director.
  • Read and interpret documents such as POS orders, recipes, safety rules, operating and maintenance instructions, and procedure  manuals.
  • Completes reports, work orders, waste sheets, supply orders or other documentation as required.
  • Ensure responsible alcohol service to all members/guests at all times through personal observations and consistent training of hourly employees to properly portion mixed drinks and monitor alcohol consumption by members and their guests.
  • Ensure that bar, dining room, work areas, service equipment and storage areas are clean, safe and sanitary during and at the conclusion of each shift.
  • Ensures proper labeling, storage and rotation of perishable items.
  • Performs all reasonable requests made by Director.
  • Follows BVSA Employee Handbook and policies.
  • Follows departmental policies and standard operating procedures.

Key Relationships:
Members and member guests, Food and Beverage Director, Servers, Server Assistants, Culinary Employees, Maintenance Department, and Janitorial department.
Qualifications / Requirements:
  • Must possess and maintain a CA Food Handler’s Certificate within 30 days of hire.
  • Must possess and maintain an approved “Responsible Alcohol Service” certification within 90 days of hire.
  • Must be 21 years of age to perform bartending duties.
  • Minimum of two years previous restaurant or bar experience preferred.
  • Solid knowledge of standard mixed drink recipes and a solid knowledge of liquor, beer and wine.
  • Basic math skills.
  • Ability to write basic reports and correspondence.  
  • Ability to speak effectively with customers or employees of the organization. Must be able to communicate orally, read and write in English.
  • Must be able to work a flexible work schedule to include Days and Swing shifts.
  • While performing the duties of this job, the employee is regularly required to stand, walk, use hands and fingers to feel or handle, reach with hands and arms, see, talk, hear, and taste or smell.   The employee is occasionally required to climb or balance, stoop, kneel, crouch, or crawl.  The employee must regularly lift and/or move up to 50 pounds and frequently lift and/or move up to 30 pounds alone.
Standard Specifications / Disclaimer

Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or guests.

A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions.This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job related duties assigned by their supervisor.

This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.

Lead Server - OTCC & Mulligan Room

Department:
OTCC/Mulligan
Classification
Full-time (40 hrs/week), Hourly- Non-exempt
Salary Range:
$15.38 per hr. (plus tips)
Job Purpose Outline:

The Lead Server performs all the duties of a Server and provides leadership and guidance to restaurant service staff to maximize service levels and labor efficiency. The Lead Server coordinates successful service delivery to members/guests and facilitates productive communication amongst restaurant employees, including culinary and service staff.  The Lead Server also ensures accurate cash handling and meal break procedures during each shift worked and assists with troubleshooting and/or reporting procedural and technical issues for quick resolution.

Reports to:
Under the direction and supervision of the Food and Beverage Director.
Work Environment:
Bear Valley Springs Association kitchens, restaurants, bars, food service areas, waste areas and storage areas.
Essential Job Functions / Key Responsibilities:
  • Performs all duties of the restaurant server and server assistant positions.
  • Assists with department schedules in the absence of the director.
  • Works the hours and shifts required according to business demands and departmental staffing needs.  
  • Assists with monitoring supply inventories and reporting supply needs to Chef or Food and Beverage Director.  
  • Coordinates appropriate staffing for anticipated business levels, including adding to or deleting from scheduled staff.
  • Ensures proper uniform and grooming standards are met by service staff at beginning of each shift.  
  • Ensures department employees receive required breaks during their shift or report to Director when business demands prevent the timeliness of breaks.  
  • Coordinates and ensures stations are properly prepared before and after meal service by ensuring the  completion of station side work and check lists.
  • Fosters a positive and productive work environment by practicing positive communication skills, listening to department employees and addressing inappropriate conduct when needed.
  • Meet with kitchen staff before meal service to convey daily specials and any potential product shortages to service staff for accurate communication to members/guests.
  • Provide member feedback regarding daily, weekly and monthly specials to Chef and Food and Beverage Director.
  • Coordinate the timing and entering of employee meals and discounts during shift, based on departmental guidelines.
  • Assist servers with errors and corrections in POS system during shift.
  • Review server shift closing to  ensure accurate cash handling procedures.
  • Ensure completion of all side work by servers and server assistants prior to shift end.  
  • Participate in training, mentoring  and reviewing all service employees as directed by Director.
  • Monitor plated presentation and consistency of food portions being served and report deficiencies or variances to Chef and/or Director.
  • Read and interpret documents such as POS orders, recipes, safety rules, operating and maintenance instructions and procedure manuals.  
  • Completes reports, work orders, waste sheets, supply orders or other documentation as required.
  • Ensure responsible alcohol service to all members/guests.
  • Ensure that dining room, work areas and storage areas are clean, safe and sanitary during and at the conclusion of shift.
  • Ensure proper labeling, storage and  rotation of perishable items.
  • Perform all opening and closing duties.
  • Perform all reasonable requests made by manager.
  • Follows BVSA Employee Handbook and  policies.
  • Follows departmental policies and standard operating procedures.
Key Relationships:
Members and member guests, Food and Beverage Director, Servers, Server Assistants, Chef, Culinary Employees, Maintenance Department, and Janitorial department.
Qualifications / Requirements:
  • Must possess and maintain a CA Food Handler’s Certificate within 30 days of hire.
  • Must be 21 years of age to perform light bartending duties.
  • Minimum of two years previous restaurant experience in a three-meal and/or fine dining restaurant preferred.
  • Basic math skills.
  • Ability to write basic reports and correspondence.  
  • Ability to speak effectively with customers or employees of the organization. Must be able to communicate orally, read and write in English.
  • Must be able to work a flexible work schedule to include Days and Swing shifts.
  • While performing the duties of this job, the employee is regularly required to stand, walk, use hands and fingers to feel or handle, reach with hands and arms, see, talk, hear, and taste or smell.  The employee is occasionally required to climb or balance, stoop, kneel, crouch, or crawl.  The employee must regularly lift and/or move up to 50 pounds and frequently lift and/or move up to 30 pounds.
Standard Specifications / Disclaimer

Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or guests.

A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions.This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job related duties assigned by their supervisor.

This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.

Maintenance Worker I

Department:
Facility Maintenance
Classification
Full-Time-hourly non-exempt
Salary Range:
$19.29 per hour
Job Purpose Outline:

Job Knowledge, Core Competencies and Expectations

· Ability to learn basic building maintenance, HVAC, plumbing, electrical, carpentry, repair and trouble shooting.

· Must be able to perform each of the essential duty physical requirements.

· General Construction knowledge

· Swimming Pool maintenance knowledge

Reports to:
Maintenance Manager / Maintenance II worker
Work Environment:
Essential Job Functions / Key Responsibilities:

Job Summary (Essential Functions)

 

·      To perform and carry out general maintenance for all of Bear Valley Springs Association property.

Key Relationships:
Qualifications / Requirements:

Job Tasks/Duties  

  • Performs service and repair on air conditioning and heating units, fans, water heaters, appliances, and electrical fixtures.
  • Inspects inoperative air conditioning and heating units to locate causes of trouble, disassembles unit and replaces or repairs defective parts, resembles and starts unit to test operation.
  • Connects and adjusts timers and thermostats.
  • Disassembles appliances and examines mechanical and electrical parts. Traces electrical circuits and locates shorts and grounds, repairs and adjusts appliance motors,reassembles appliance, adjusts pulleys and lubricates moving parts, removes dust, dirt, grease, and waste material from machines.
  • Bends and cuts conduit and wire, drills holes in walls, floors and ceilings for electrical connections. Connects wires to motors, fixtures and other electrical equipment, replaces switches and fuses.
  • Swimming Pools: inspects and replaces loose or damaged tiles, cleans and repairs filter system, adjusts and performs minor repairs to heating and pumping equipment, makes all necessary adjustments to chemical controller and pumps in prescribed amounts to purify water in the pool as per California Certified Pool operators hand book.
  • Maintains and repairs playground equipment, picnic tables, barbecues, etc.
  • Clears clogged drains, and replaces plumbing fixtures as needed.
  • Operates welding machine to repair or join metal parts as needed.
  • Assist with snowplow and shoveling snow from walkways when required.
  • Attend Staff meetings.
  • Carry out all mandatory safety meeting.
  • Respond to emergencies at any time.
  • Issues personal protective equipment and supplies to employees.
  • Collect and maintains work orders from Supervisors and Managers.  
  • Keep the work shop clean, safe and well lit.
  • Keeps inventory of cleaning, maintenance, repair and related supplies.

Licenses and Special Requirements

  • Must posse a  valid California Driver’s License

 Physical Demands and Work Environment

  • The ability to lift up 80 pounds and perform strenuous work lifting, pushing pulling, bending, stooping and climbing.
  • Use ladders and other maintenance hand tools.
Standard Specifications / Disclaimer

Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or guests.

A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions.This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job related duties assigned by their supervisor.

This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.

Pantry Cook

Department:
OTCC - #24 and/or Mulligan Room #15
Classification
Regular Full-time; Hourly, Non-Exempt(30-40hours per week)
Salary Range:
$15.76/hr
Job Purpose Outline:

Pantry Cook is responsible for the proper presentation and preparation of all pizzas, desserts,cold appetizers, soups and salads, assures that all items are prepared as specified by the Chef's recipes and policies as indicated in the recipe book and as shown in the respective photographs, promotes teamwork with coworkers, advances his/her knowledge and abilities and shares them with others and knows, observes and enforces objectives, policies,standards and procedures set forth by BVSA.

Reports to:
Under the direction and supervision of the Executive Chef or his/her designated “Lead” culinary employee.
Work Environment:
Bear Valley Springs Association kitchens, restaurants, bars, food service areas, waste areas and storage areas.
Essential Job Functions / Key Responsibilities:
  • Prepares salads, desserts, soups and other menu items according to daily forecasted requirements and in accordance with recipe specifications and presentation standards.
  • Inspects and prepares kitchen equipment and tools for use during shift.
  • Prepares baked goods for restaurant according to forecasted needs and in accordance with recipe specifications and presentation standards.
  • Ensures proper size and weight of food portions.
  • Prepares for, executes and breaks down pizza station according to standards.
  • Reads and interprets documents such as POS orders, recipes, safety rules, operating and maintenance instructions, and procedure manuals.
  • Monitors quantities of food and supplies to avoid supply shortages.
  • Completes reports, work orders, waste sheets, supply orders or other documentation as required.
  • Cleans and sanitizes kitchen equipment, tools and utensils.
  • Ensures that kitchen areas including floors, counters, shelves, grill, oven, stoves,refrigerators, freezers, store rooms, are clean, safe and sanitary during and at the conclusion of shift.
  • Ensures proper labeling, storage and rotation of all food items.
  • Performs all opening and closing duties.
  • Follows BVSA Employee Handbook and policies.
  • Follows departmental policies and standard operating procedures.
  • Assists other Kitchen employees as needed or as directed by supervisor or manager.
  • Utilizes proper knife skills and safety practices at all times to ensure the safety of self and coworkers.
  • Performs other kitchen functions or service needs as directed by supervisor.
  • Successfully passes bi-annual station and skills assessment tests.
Key Relationships:
Members and member guests, Executive Chef, Culinary Employees, Servers, Server Assistants, Maintenance Department, and Janitorial department.
Qualifications / Requirements:
  • Must possess a CA Food Handler’s Certificate within 30 days of hire.
  • Advanced knife skills required.• Knowledge of baking, sautéing, braising, grilling and other cooking techniques.
  • Two years previous restaurant kitchen experience in a three meal restaurant preferred.
  • Must be at least 18 years of age or older.
  • Basic math skills.
  • Ability to write basic reports and correspondence.
  • Ability to speak effectively with customers or employees of the organization. Must be able to communicate orally and write in English.
  • Must be able to work a flexible work schedule to include Days and Swing.
  • While performing the duties of this job, the employee is regularly required to stand,walk, use hands and fingers to feel or handle, reach with hands and arms, see, talk,hear, and taste or smell. The employee is occasionally required to climb or balance,stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 50 pounds and frequently lift and/or move up to 30 pounds.
Standard Specifications / Disclaimer

Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or guests.

A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions.This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job related duties assigned by their supervisor.

This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.

Rec Aide I

Department:
Whiting Center
Classification
Regular Part-Time (20-29 hrs/week) Hourly, Non-Exempt
Salary Range:
$14.00/Hr
Job Purpose Outline:

Assist in the operation of the Whiting Center and sports leagues; staffing special events, and off site events.

Reports to:
Under the direction and supervision of theRecreation Manager.
Work Environment:
Essential Job Functions / Key Responsibilities:

Job Tasks/Duties

•Check Amenity Cards/ Passes of all entering the Whiting Center or reserving any facility through our office. Enter all patrons into the IBS system, verifying eligibility.

•Use correct cash handling policies and IBS procedures.

•Maintain a safe and clean environment within our Facility; cleaning, organizing, and directing the children to ensure this.

•Interact with the children in the Facility or programs as directed by supervisors.

•Provide supervision for all ages to comply with rules set down by the Association.

•Assist in running and coordinating sports activities and/or leagues as directed by Rec Aide 2’s or the Athletic Director.

•Encourage good sportsmanship and group activity participation.

•Take campground reservations, check campers in and collect fees. Maintain all proper campground paperwork.

•Assist with office duties, including but not limited to; answering the phones, fishing and boat permits, equipment rentals, league and event registrations, facility use requests, and range reservations.

•Monitor the weight room for safe and correct use. Clean areas as needed tomaintain safety.

•Responsible for opening and closing procedures as scheduled.

•Maintain regular consistent and professional attendance, punctuality, personal appearance, and adherence to relevant health & safety procedures of staff.

Key Relationships:
Qualifications / Requirements:

Education and/or Experience

•Meet requirements of age and grade point average to achieve a work permit.

Job Knowledge, Core Competencies and Expectations

•Needs to strive for good customer service skills and maintain good public relations.

•Must pass required pre-employment drug test and background check.

•Must possess basic computer skills.

•Must be self-motivated, and willing to take instruction and direction.

•Must be able to work evenings and weekends.

•Have basic knowledge of sports programs, arts and crafts, and general office duties.

Licenses and Special Requirements

•Needs a current work permit as required by Kern County if under 18 or in High School.

Physical Demands and Work Environment

•Be able to lift and carry 50 lbs.

•Continuous repetitive motions.

•Noisy (children, sports, and equipment)environments.

•May be required to work outdoors in hot environments.

Standard Specifications / Disclaimer

Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or guests.

A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions.This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job related duties assigned by their supervisor.

This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.

Restaurant Host/Hostess

Department:
OTCC #24
Classification
Part-time Hourly (1-19 hours/week)
Salary Range:
$14.00 per hour
Job Purpose Outline:

The Primary responsibilities of the Restaurant Host/Hostess are to; assist members with restaurant reservations, greet and seat guests and supply them with menus, wine list and specials for the evening. Coordinates and manages reservations and walk-in requests in a manner that effectively balances the flow of business to ensure successful meal service. The Restaurant Host/Hostess performs receptionist duties in person and on the telephone for the Oak Tree Country Club. He/she also assists members and guests with take-out meal orders.

Reports to:
Under the direction and supervision of the Dining Room Supervisor
Work Environment:
Bear Valley Springs Association kitchens, restaurants, bars, food service areas, waste areas and storage areas
Essential Job Functions / Key Responsibilities:
  • Warmly welcome all members and guests
  • Manage restaurant reservation sheets to effectively pace the flow of business in the restaurant to enable servers and kitchen to operate at a reasonable pace for service and meal preparation
  • Assist members and guests with take-out food orders and ensure all orders are accurate and to members' liking before leaving the restaurant
  • Manage a multi-line phone system by greeting callers, placing callers on hold when needed, and serving each caller in the order received
  • Monitor cleanliness and presentation of all menus before use by members and guests
  • Monitor pace of business and assist service staff if needed, being mindful of telephones and arriving guests
  • Check with members regarding service and food quality and respond to any dissatisfaction using the L.E.A.R.N. process
  • Maintain a state of productivity during down time by assisting service staff, cleaning, organizing and stocking restaurant areas, menus and supplies
  • Follow all BVSA ash handling and cashiering policies
  • Read and interpret documents such as POS orders, recipes, safety rules, operating and maintenance instructions, and procedure manuals
  • Complete reports, work orders, waste sheets, supply orders or other documentation as required
  • Maintain a proficient knowledge of Amenity hours of operation, menus, menu items and daily specials
  • Report all incidents of customer dissatisfaction to Supervisor or Manager
  • Maintain a neatly groomed and uniformed appearance at all times
  • Ensure that member dining areas, work areas and sotrage areas are clean, safe and sanitary during and at the conclusion of shift
  • Ensure proper labeling, storage, and rotation of perishable items
  • Performs all reasonable requests of coworkers, Lead, Supervisor, or Manager
  • Maintains a professional working relationship with all employees
  • Follows BVSA Employee Handbook and policies
  • Follows departmental policies and standard operating procedures
  • Participate in all training required for position
Key Relationships:
Members and member guests, Supervisor, Manager, Servers, Server Assistants, Chef, Culinary Employees, Maintenance Department and Janitorial Department
Qualifications / Requirements:
  • Must possess and maintain a CA Food Handler's Certificate within 30 days of hire
  • Previous restaurant experience and customer service experience preferred
  • Basic math sckills
  • Ability to write basic reports and correspondence
  • Ability to speak effectively with customers or employees of the organization. Must be able to communicate orally, read and write in English
  • Ability to use basic Microsoft Office programs
  • While performing the duties of this job, the employee is regularly required to stand, walk, use hands and fingers go feel or handle, reach with hands and arms, see, talk, hear, and taste or smell. The employee is occasionally required to climb or balance, stoop, kneel, crouch or crawl. The employee must regularly lift and/or move up to 50 pounds and frequently lift and/or move up to 30 pounds.
Standard Specifications / Disclaimer

Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or guests.

A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions.This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job related duties assigned by their supervisor.

This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.

Server Assistant - Part Time

Department:
Mulligan Room and Oak Tree Country Club
Classification
Part-time (1-19 hours) - Hourly, Non-Exempt
Salary Range:
$14.00 per hr., (plus tips)
Job Purpose Outline:

The Server assistant provides outstanding customer service by assisting servers with assigned tasks. May be scheduled to work in The Oaks Restaurant, the Oak Branch Saloon, the Mulligan Room and assist with BVSA catered events.

Reports to:
Under the direction and supervision of the Restaurant Supervisor, Lead Server or Food and Beverage Manager
Work Environment:
Bear Valley Springs Association kitchens, restaurants, bars, food service areas, waste areas and storage areas.
Essential Job Functions / Key Responsibilities:
  • Greet and welcome all patrons entering the dining room.
  • Maintain a proficient knowledge of restaurant hours of operation, menus, menu items and daily specials.
  • Complete opening, closing and side work check lists as directed.
  • Works the hours and shifts required according to business demands and departmental staffing needs.
  • Provide professional and courteous service to all customers. Including drink refills and other tasks as assigned.
  • Clean and clear all dining room tables and set place settings.
  • Maintain dining room appearance, including frequent use of carpet sweeper and light mopping as needed for debris spills on floors.
  • Clean and refresh all condiments provided for member/guest use.
  • Report all incidents of customer dissatisfaction to Supervisor or Manager.
  • Maintain a neatly groomed and uniformed appearance at all times.
  • Ensure that dining room, work areas and storage areas are clean, safe and sanitary during and at the conclusion of shift.
  • Ensure the patio area is clean and tidy. Arrange tables and chairs in a neat and orderly fashion and ensure to stock condiments and trays used for patio service.
  • Ensure proper labeling, storage and rotation of salad dressings and other perishable stocked items.
  • Performs all reasonable requests of coworkers, Lead, Supervisor or Manager.
  • Maintains a professional working relationship with all employees.
  • Follows BVSA Employee Handbook and policies.
  • Follows departmental policies and standard operating procedures.
  • Performs any reasonable task requested by coworkers, Lead Server, Supervisor or Manager.
Key Relationships:
Members and member guests, Supervisor, Manager, Servers, Server Assistants, Chef, Culinary Employees, Maintenance Department, and Janitorial department.
Qualifications / Requirements:
  • Must possess and maintain a CA Food Handler’s Certificate within 30 days of hire.
  • Must be at least 15 years of age or older.
  • School work permits are required for anyone under the age of 18 attending school.
  • Basic math skills.
  • Ability to write basic reports and correspondence.
  • Ability to speak effectively with customers or employees of the organization. Must be able to communicate orally, read and write in English.
  • Must be able to work a flexible work schedule to include Days and Swing shifts.
  • While performing the duties of this job, the employee is regularly required to stand, walk, use hands and fingers to feel or handle, reach with hands and arms,see, talk, hear, and taste or smell. The employee is occasionally required to climb or balance, stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 50 pounds and frequently lift and/or move up to 30 pounds.
Standard Specifications / Disclaimer

Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or guests.

A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions.This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job related duties assigned by their supervisor.

This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.

Wrangler - Barn Maintenance/Chores

Department:
Classification
Regular part time, hourly, non-exempt (20-29 hours per week)
Salary Range:
$14.00 per hour
Job Purpose Outline:

Responsible for all duties required to maintain the Equestrian Center and grounds

Reports to:
Equestrian Center Manager
Work Environment:
Essential Job Functions / Key Responsibilities:

Job Tasks/Duties

  • Feed and watering of all horses housed in barns and cattle in cattle pens
  • Clean and place bedding in stalls
  • Cleaning of areas in and around barns
  • Clean outside pens
  • Maintain arenas in neat order, including pick-up, advising Manager of needed repairs
  • Assist in preparing grounds for equine events
  • Turn-out horses to pastures
  • General pick-up of all areas as needed
  • Any other duties as may be assigned by the Equestrian Center Manager

Physical Demands and Work Environment

  • Schedule may vary (i.e. nights, weekends, etc)
  • Must be able to work in inclement weather
  • Must be able to lift heavy objects
  • Must be able to handle all types of equines

Key Relationships:
Qualifications / Requirements:
  • Knowledge of equine behavior and health a must
  • Experience handling all breeds of equine
  • Ability to operate basic outside maintenance equipment
Standard Specifications / Disclaimer

Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or guests.

A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions.This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job related duties assigned by their supervisor.

This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.