join our team

Kid’s Club Attendant

REPORTS TO: Kid’s Club Supervisor

Job Summary:

This position is responsible for overseeing all duties and operational functions with the Kid’s Club including providing a safe, secure environment for Member and Guest Children.

Essential Duties and Responsibilities:

· KEEPS THE CLUB CLEAN

· CREATES WOW by: anticipating needs and wants, being prepared, being continuously enthusiastic, executing flawlessly and doing it now.

· Provides supervision to the young members/guests utilizing the The Kid’s Club and adjoining grounds.

· Ensures that the safety of all participants in the Kid’s Club while engaged in activities and programs around the club.

· Meets and greets new and existing young members and their parents.

· Solves member/youth complaints as they arise

· Demonstrates proper use of the equipment and machines to kids/guests in the Kid’s Club.

· Provides written and oral activities regimes for inquiring members/guests.

· Provides preventative maintenance to all club equipment.

· To properly clean, disinfect and maintain the playroom areas, including all toys, equipment, play surfaces and other spaces.

· To maintain accurate records on all children within the playroom area. This includes having a medical form and release on each child, having signed in and out by parents and making sure all incidences involving the children are recorded and reported.

· To conduct oneself at all times in a manner of professionalism that aligns with the values, philosophies and standards of the club. This includes being in a club approved uniform and nametag.

· Assist in the on-going development, planning and execution of the Kid’s Club programs.

· To attend all scheduled employee meetings.

· Adheres to all of the various written mandatory standards of operation, policies, procedures, manuals, memos, oral instructions, etc., all of which go to make up the essential functions of the job.

· Other projects as assigned.

Qualification/Requirements:

· Customer service attitude

· Must be able to communicate with members and their children

· Ability to multi-task

· Basic knowledge of exercise equipment and biomechanics

· General knowledge of youth fitness and nutrition guidelines

· Functional knowledge of spas, whirlpools and steam room as well as AV systems

· Knowledge of youth fitness programming preferred

Education/Training/Experience:

· High School degree preferred

· Business Management, Early Childhood Development or related field a plus

· Minimum 1 year of experience preferred

· Certified in CPR/First Aid/ AED

Essential Physical Requirements:

· Ability to Lift/Carry 20 lbs or less frequently; 34-66% of the time

· Ability to Lift/Carry 21-100 lbs or less occasionally; 1-33% of the time

· Ability to Push/Pull 25 lbs or less frequently; 34-66% of the time

· Ability to Push/Pull 26-100 lbs or less occasionally; 1-33% of the time

· Ability to bend, squat, kneel, twist, turn, climb, crawl, reach outward, stand, walk, talk, hear constantly; 67-100% of the time

· Ability to work reach above shoulder frequently; 34-66% of the time

· Ability to crawl, handling, fingering, sit, taste, smell, work at or above shoulder level occasionally; 1-33% of the time

· Ability to work inside and outside 15%/85%

· Noise level is: Mid to high

Job Type: Part-time

Job Summary:
This position is responsible for service of food and beverage to members and guests according to established standards for special events at The Briar Club.

Essential Duties and Responsibilities:
• KEEPS THE CLUB CLEAN
• Service of food and beverage to members and guests at special events
• Knowledge of event details, and food and beverage offerings
• Set up and break down of special events
• Attend to all the needs of the guests before, during and after event
• Replenishment of beverage and food stations as specified throughout the event
• Delivery of food, dishes, trays, glasses and silverware to and from kitchen, service, and dining areas.
• Follows steps of side work including, but not limited to cleaning, stocking, folding silverware, etc. as outlined by Banquet Managers and Captains
• Must be dressed neatly and well-groomed in company approved uniform at all times
• Ensure the proper set up of the meeting and event rooms per the specifications outlined by the Function Sheet 
• Performs all duties and responsibilities in a timely and effective manner in accordance with established standards
• Promote teamwork and flexibility within all departments
• Assist in other duties and projects as assigned

Qualification/Requirements:
• Excellent communication and organizational skills; reading, writing and oral proficiency in the English language. Ensure menu knowledge
• Cheerful accommodating demeanor, excellent human relations skills customer and contact skills with member and guests. Responds to guest and member requests in a friendly, timely and efficient manner
• One year minimum food and beverage serving experience and/or high volume banquet serving experience.

Education/Training:
• High School Diploma or GED preferred 
• TABC & Food Handler Certification
Essential Physical Requirements:
• must be able to stand for long periods of time,
• Lift and carry items such as food trays and equipment
• Perform other duties as needed.
• Ability to Lift/Carry 21-100 lbs or less occasionally; 1-33% of the time
• Ability to Push/Pull 12 lbs or less frequently; 34-66% of the time
• Ability to bend, squat, kneel, twist, turn, climb, crawl, reach above shoulder, stand, walk, talk, sit, work at or above shoulder, occasionally; 1-33% of the time
• Ability to work reach outward frequently; 34-66% of the time
• Ability to handle, talk, hear, taste, smell constantly; 67-100% of the time
• Ability to work inside and outside 80%/20%
• Noise level is: Mid to high

 

DISHWASHER

REPORTS TO: EXEC. SOUS CHEF/EXEC. CHEF

Job Summary:

This position is responsible for ensuring cleanliness and maintenance of Dishwashing area.

Essential Duties and Responsibilities:

    KEEPS THE CLUB CLEAN

    CREATES WOW by: anticipating needs and wants, being prepared, being continuously enthusiastic, executing flawlessly and doing it now

    Provides guests and employees with clean and sanitized utensils, plateware, glassware, and equipment.

    Ensures dishes are sanitized and available as needed

    Keeps sanitation solution up to company codes at all times

    Sets up dish machine in the AM and closes down machine in the PM according to company procedures

    Maintains daily cleanliness and maintenance of dish machine

    Washes plateware, glassware, silverware, pots/pans and kitchen utensils according to sanitation and cleaning procedures

    Cleans and sanitizes throughout the shift

    Places clean plateware, glassware, silverware and pot/pans in specified shelves according to sanitation and cleaning procedures

    Keeps dish areas clean by sweeping, mopping floors, wiping countertops, and emptying trash

    Completes assigned prep work and beautification duties

    Trouble-shoots dishwasher machine malfunctions

    Keeps immediate supervisor promptly and fully informed of all problems or unusual matters of significance and takes prompt corrective action where necessary or suggests alternative courses of action which may be taken

    Performs shift change and/or closing duties

    Attends shift meetings and monthly meetings on time

    Performs all duties and responsibilities in a timely and effective manner in accordance with established company policies to achieve the overall objectives of the position

    Maintains a favorable working relationship with all other company employees and guests to foster and promote a fun and harmonious working climate that maximizes morale, productivity and efficiency

    Adheres to all of the various written mandatory standards of operation, policies, procedures, manuals, memos, oral instructions, etc., all of which go to make up the essential functions of the job

    Picking up and removing floor mats, scrubbing and cleaning out nightly and replace them back in the proper space, after the floors are properly scrubbed

    Follow the daily/weekly special projects schedules.

    Other projects as assigned by Executive Chef

Qualification/Requirements:

• Must be neatly dressed and well groomed in a clean and approved company dress code
• Must be able to read menus
• Must be able to give clear, friendly greetings and farewells to guests, as well as being able to understand requests for assistance
• Must be able to clearly communicate guests needs to servers, bussers, cashiers, and managers
• Must be able to calmly respond to angry guests and notify manager of situation
• Frequently immerses in hands in water

Education/Training/Experience:

    High School Diploma or equivalent preferred

    Minimum of 2 years in similar position

Essential Physical Requirements:

    Ability to Lift/Carry 10 pounds or less constantly;67-100% of the time

    Ability to Lift/Carry 11-20 pounds frequently;34-66% of the time

    Ability to Lift/Carry 21-100 pounds occassioanlly;1-33% of the time

    Ability to Push/Pull 12 pounds or less constantly; 67-100% of the time

    Ability to Push/Pull 26-40 pounds frequently; 34-66% of the time

    Ability to Push/Pull 41-100 pounds occasionally; 1-33% of the time

    Ability to bend, handle, finger, stand, walk, talk, hear, taste or smell constantly; 67-100% of the time

    Ability to squat, kneel, twist, turn, reach above shoulder, reach outward frequently; 34-66% of the time

    Ability to climb, crawl, sit or work at or above shoulder occasionally; 1-33% of the time

    Ability to work inside and outside 90%/10%

    Noise level is: Mid to high

Banquet Cook

Department: Kitchen

Reports To: Banquet Chef

Position Summary

This position is responsible for ensuring that all banquet prep items are prepared to specification

Essential Responsibilities

· Keep the Club clean

• Ensure necessary supplies necessary for service are in appropriate supply
• Prepare banquet items to specification
• Maintain knowledge of all Banquet items
• Consult with the Banquet Chef on special events and daily food tasks
• Prepare the employee meal under supervision of Banquet Chef
• Estimates food consumption, and requisitions or purchases foodstuffs
• Receives and examines foodstuffs and supplies to ensure quality and quantity meet established standards and specifications
• Selects and develops recipes based on type of food to be prepared and applying personal knowledge and experience in food preparation
• Supervises personnel engaged in preparing, cooking, and serving meats, sauces, vegetables, soups, and other foods
• Inspect coolers for temperature, correct labeling, and daily maintenance
• Ensure slicer, can opener, oven, stove, mixer and grill are cleaned after each shift
• Clean banquet area daily at end of shift
• Check with the steward daily regarding china or other set up needs
• Ensure all work areas are maintained in a neat, orderly and clean manner

· Ensure floors remain clean and clear from obstacles

· Maintain applicable sanitary guidelines and follow opening, closing, and cleaning procedures

Qualifications

· Current food handling certification

· 2-3 years of line cook experience

· Supervisory experience preferred

Job Type: Full-time

LINE COOK

REPORTS TO: EXEC. SOUS CHEF

Job Summary:

This position is responsible for preparing guest orders and appetizers for daily a la carte service and banquet functions according to quality standards.

Essential Duties and Responsibilities:

• KEEPS THE CLUB CLEAN
• CREATES WOW by: anticipating needs and wants, being prepared, being continuously enthusiastic, executing flawlessly and doing it now
• Consults with Executive Chef or Sous Chef concerning daily menu items and banquets
• Adheres to The Club’s standards for guest service
• Refers guest problems or complaints to supervisor
• Prepares and arranges food according to The Club’s recipes, nutrition philosophy, and quality of presentation
• Continually updates knowledge of recipes, food preparation and food presentation
• Stores and handles food properly, following Health Department requirements
• Reports and documents any observed or known safety hazards, conditions or unsafe practices and procedures to management immediately.
• Adheres to all of the various written mandatory standards of operation, policies, procedures, manuals, memos, oral instructions, etc., all of which go to make up the essential functions of the job
• Other projects as assigned by Executive Chef

Qualification/Requirements:

• Must be organized and accurate
• Must be a self starter and able to work without immediate supervision
• Must be willing to work flexible schedules and overtime
• Must be able to communicate with members
• Bilingual preferred
• Team player

Education/Training/Experience:

• Associates Degree in Culinary Arts Preferred
• Minimum of 2 years in similar position

Essential Physical Requirements:

• Ability to Lift/Carry10 pounds or less constantly;67-100% of the time
• Ability to Lift/Carry11-20 pounds frequently;34-66% of the time
• Ability to Lift/Carry 21-100 pounds occassioanlly;1-33% of the time
• Ability to Push/Pull 12 pounds or less constantly; 67-100% of the time
• Ability to Push/Pull 26-40 pounds frequently; 34-66% of the time
• Ability to Push/Pull 41-100 pounds occasionally; 1-33% of the time
• Ability to bend, handle, finger, stand, walk, talk, hear, taste or smell constantly; 67-100% of the time
• Ability to squat, kneel, twist, turn, reach above shoulder, reach outward frequently; 34-66% of the time
• Ability to climb, crawl, sit or work at or above shoulder occasionally; 1-33% of the time
• Ability to work inside and outside 90%/10%

• Noise level is: Mid to high

Job Type: Full-time

PASTRY COOK

 

REPORTS TO: EXECUTIVE SOUS CHEF

 

Job Summary:

 

This position is responsible for plating, baking, creating, and preparing desserts and baked goods for banquets and a la carte outlets.

 

Essential Duties and Responsibilities:

 

    KEEPS THE CLUB CLEAN

    CREATES WOW by: anticipating needs and wants, being prepared, being continuously enthusiastic, executing flawlessly and doing it now.

    Consults with Executive Chef or Sous Chef concerning daily activities.

    Adheres to The Club’s standards for guest service.

    Refers guest problems or complaints to supervisor.

    Bakes any breads or pastries daily for a la carte and banquet production.

    Makes and plates desserts for a la carte and banquet production.

    Prepares and arranges food according to The Club’s recipes, nutrition philosophy, and quality of presentation.

    Continually updates knowledge of recipes, food preparation and food presentation.

    Stores and handles food properly, following Health Department requirements.

    Reports and documents any observed or known safety hazards, conditions or unsafe practices and procedures to management immediately.

    Adheres to all of the various written mandatory standards of operation, policies, procedures, manuals, memos, oral instructions, etc., all of which go to make up the essential functions of the job

    Other projects as assigned by the Executive Sous Chef and Executive Chef

 

 

Qualification/Requirements:

 

    Must be organized and accurate

    Must be a self starter and able to work without immediate supervision

    Must be willing to work flexible schedules and overtime

    Must be able to communicate with members

    Bilingual preferred

    Team player

 

Education/Training/Experience:

 

    Associates Degree in Culinary Arts Preferred

    Minimum of 2 year in similar position

 

Essential Physical Requirements:

 

    Ability to Lift/Carry10 pounds or less constantly;67-100% of the time

    Ability to Lift/Carry11-20 pounds frequently;34-66% of the time

    Ability to Lift/Carry 21-100 pounds occassioanlly;1-33% of the time

    Ability to Push/Pull 12 pounds or less constantly; 67-100% of the time

    Ability to Push/Pull 26-40 pounds frequently; 34-66% of the time

    Ability to Push/Pull 41-100 pounds occasionally; 1-33% of the time

    Ability to bend, handle, finger, stand, walk, talk, hear, taste or smell constantly; 67-100% of the time

    Ability to squat, kneel, twist, turn, reach above shoulder, reach outward frequently; 34-66% of the time

    Ability to climb, crawl, sit or work at or above shoulder occasionally; 1-33% of the time

    Ability to work inside and outside 90%/10%

 

    Noise level is: Mid to high

 

FITNESS DESK ATTENDANT 

REPORTS TO: FITNESS DIRECTOR

Job Summary:

This position is responsible for greeting members and answering all questions they might have.

Essential Duties and Responsibilities:

·         KEEPS THE CLUB CLEAN

·          CREATES WOW by: anticipating needs and wants, being prepared, being continuously enthusiastic, executing flawlessly and doing it now

·         Greets members as they enter the fitness center

·         Oversees water sales

·         Rings up POS tickets

·         Makes signs and posters marketing events

·         Keeps desk area organized

·         Solves members’ complaints and forwards to appropriate personnel for follow up

·         Adheres to all of the various written mandatory standards of operation, policies, procedures, manuals, memos, oral instructions, etc., all of which go to make up the essential functions of the job

·         Other projects as assigned

Qualification/Requirements:

·         Customer service attitude

·         Must be able to communicate with members

·         Ability to multi task

·         Basic knowledge of exercise machines and biomechanics

·         General knowledge of varying brands of exercise equipment as well as equipment maintenance

·         Functional knowledge of spas, whirlpool and steam room as well as of fitness equipment and AV systems

·         Knowledge of fitness programming preferred

Education/Training/Experience:

·         Bachelor’s  Degree in Exercise Physiology, Kinesiology, Human Performance, Business Management or related field

Essential Physical Requirements:

·         Ability to Lift/Carry 20 lbs or less frequently; 34-66% of the time

·         Ability to Lift/Carry 21-100 lbs or less occasionally; 1-33% of the time

·         Ability to Push/Pull 25 lbs or less frequently; 34-66% of the time

·         Ability to Push/Pull 26-100 lbs or less occasionally; 1-33% of the time

·         Ability to bend, squat, kneel, twist, turn, climb, crawl, reach outward, stand, walk, talk, hear constantly; 67-100% of the time

·         Ability to work reach above shoulder frequently; 34-66% of the time

·         Ability to crawl, handling, fingering, sit, taste, smell, work at or above shoulder occasionally; 1-33% of the time

·         Ability to work inside and outside 85%/15%

·         Noise level is: Mid to high