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

Kitchen Utility - Full Time

Department:
OTCC #24 and/or Mulligan Room #15
Classification
Full Time (30+ hrs/week); Hourly, Non-Exempt
Salary Range:
$16.00/hr
Job Purpose Outline:

We are looking to hire a Kitchen Utility Worker to join the Bear Valley Springs Association team. If you're hard-working and dedicated, Bear Valley Springs Association is a perfect place to grow your career.

This is a full-time position with benefits and an opportunity to participate in 401k.

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 Culinary Director 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, Culinary Director, Culinary Employees, Food and Beverage Director, 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.

Kitchen Utility - Part-time

Department:
OTCC #24 and/or Mulligan Room #15
Classification
PartTime (1-19 hrs/week); Hourly, Non-Exempt
Salary Range:
$15.00/hr
Job Purpose Outline:

We are looking to hire Kitchen Utility Workers to join the Bear Valley Springs Association team. If you're hard-working and dedicated, Bear Valley Springs Association is a perfect place to grow your career.

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 Culinary Director 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, Culinary Director, Culinary Employees, Food and Beverage Director, 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.

Mulligan Room PM Supervisor

Department:
Mulligan Room #15
Classification
Full-time (30+ hours/week); Hourly, Non-Exempt
Salary Range:
$18-22 per hour/DOE
Job Purpose Outline:

We are looking for a Mulligan Room PM Supervisor to join our Bear Valley Springs Association Food and Beverage team. This is a full-time position with benefits and 401K.

The MR Supervisor performs all the duties of a Server and provides leadership and guidance to restaurant service staff.  The MR Supervisor ensures successful service delivery to members/guests and facilitates positive and productive communication amongst restaurant employees. The MR Supervisor also ensures accurate cash handling 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 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.
  • Lead by example: exhibit the behaviors and service techniques desired from all team members to create a positive work environment and deliver excellent member service.
  • Assists with department schedules in the absence of management.
  • 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 and/or Manager.
  • Coordinates appropriate staffing, including adding to or deleting from scheduled staff to properly serve business demands within budgeted parameters.
  • Ensures an equitable distribution of work and guest service opportunities among staff working each shift.
  • Monitor and ensure that members receive prompt and efficient service.
  • Use discretion and ensures that all conversations in the presence of members and guests are positive and promote a positive image of the Mulligan Room and BVSA.  
  • Ensures department employees receive required breaks during their shift or report to Manager 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.
  • Meet with kitchen staff and convey daily specials and any potential product shortages to service staff for proper communication to members/guests.
  • Provide member feedback regarding daily, weekly and monthly specials to Chef and/or Manager.
  • Participate in training, mentoring and reviewing all service employees as directed by management.
  • Monitor plated presentation and consistency of food portions being served and report deficiencies or variances to Chef and/or Manager.
  • 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, Supervisors, 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 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.

Server Assistant - Part Time

Department:
Mulligan Room and Oak Tree Country Club
Classification
Part-time (1-19 hours) - Hourly, Non-Exempt
Salary Range:
$15.00 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 Director
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.