The Cook I prepares and cooks food orders, including meat, fish, poultry and related items according to prescribed menus, recipes or member/guest specifications. Responsible for the preparation, quality, portions and plated presentation of food items prepared. Ensures all food orders meet specifications established by the Chef's recipes, production methods and standards 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.

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• Knows and properly prepares recipes for all items on current BVSA menus.
• Effectively works at all Mulligan Room and OTCC kitchen stations including, Grill, Fry, Pantry, Prep, Banquet and Utility performing station prep and executing orders according to ticket or BEO specifications in a timely manner and properly breaking down station after meal service and cleaning according to standards.
• Inspects, prepares and sanitizes kitchen equipment and tools for use during shift.
• Ensures proper size and weight of food portions.
• Prepares for, executes and breaks assigned 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.
• Ensures that kitchen areas including floors, counters, shelves, grill, oven, stoves, refrigerators, freezers, storerooms, 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.
• Successfully passes bi-annual station and skills assessment tests.
• 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.

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• Must possess a CA Food Handler’s Certificate within 30 days of hire.
• Advanced knife skills required.
• Knowledge of cooking techniques including, baking, broiling, braising, frying, grilling, roasting, poaching, sauté and stewing.

• 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.

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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.

Cook II prepares and cooks food orders, including meat, fish, poultry and related items according to prescribed menus, recipes or member/guest specifications. Responsible for coordinating and executing the preparation, quality, portions and plated presentation of food items prepared. Ensures all food orders meets specifications established by the Chef's recipes, production methods and standards indicated in the recipe book and as shown in the respective photographs.  Coordinates menu service for all kitchen stations and assists Chef in monitoring production, inventory levels and food waste.  Provides training and assistance to all kitchen positions. 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.

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• Knows and properly prepares recipes for all items on current BVSA menus.
• Coordinates and ensures all kitchen stations are properly prepared for meal service by checking station equipment and food prep lists.
• Reads BEO’s and coordinates execution of banquet meal functions from start to finish by preparing menu items to proper texture and taste profiles appropriate for buffet or plated presentation, ensures equipment and buffet service ware needed for all food items and accompaniments are ready and set for service.
• Responsible for coordinating timing and execution of all items for plating member/guest orders from each station.
• Properly prepares all sauces for menu items and sautés menu items for each order.

• Conducts daily stand-up meeting with kitchen team.

• Ensures daily waste sheets and department transfers are completed accurately with pricing and totals and submitted to Food and Beverage Administrator daily.
• Participates in development of daily, weekly and monthly specials.
• Participates in mentoring and developing all kitchen employees and provides ongoing training of menu items to staff as directed by Executive Chef.
• Completes all fields in daily Kitchen Log to detail spoilage, employee performance, etc.
• Able to inspect inventory and order products according to established PAR levels while taking into consideration special events and business needs.
• Monitors quality of all cold storage food items.
• Inspects received items for quality and consistency.
• Reports deficiencies in quality to vendors or Executive Chef for vendor follow-up and credits.
• Inspects daily inventory for potential spoilage and coordinate usage prior to spoilage.
• Effectively works at OTCC kitchen stations including, Sauté, Grill, Fry, Pantry, Prep, Banquet and Utility performing station prep and executing orders according     to ticket or BEO specifications in a timely manner and properly breaking down station after meal service and cleaning according to standards.
• Inspects and prepares kitchen equipment and tools for use during shift.
• Ensures proper size and weight of food portions.
• Prepares for, executes and breaks assigned 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.
• Successfully passes bi-annual station and skills assessment tests.
• 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.

• Able to effectively direct entire kitchen for successful meal service.

• Must possess a CA Food Handler’s Certificate within 30 days of hire.
• Advanced knife skills required.
• Knowledge of cooking techniques including, baking, broiling, braising, frying, grilling, roasting, poaching, sauté and stewing.
• Three to five years of previous restaurant kitchen experience in a three meal and/or fine dining 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.

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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.

Provides supervision and direction to the pool staff while the shift supervisor; implementing all rules, policies, and procedure. Responsible at all times for the daily operation of the pool.to maintain a safe, clean and enjoyable pool experience for the members and their guests.Supervises all swimmers and members in the pool area, implementing all BVSA rules.Responsible for running both Group and Private swim lessons as set up by the BV Pool.

• Directs Lifeguards in pool operations; directing lunch breaks, and ensuring proper coverage is in effect during open swim sessions, completing chemical checks,

  opening and closing routines when necessary.

• Prepares and executes swim lessons in the levels assigned assisting WSI Instructors when needed.

• Mentors new lifeguards, new swim lesson instructors, and provides a good example to children attending lessons.

• Assists with the scheduling of pool staff.

• Sets up drills for lifeguards and oversee the drills.

• Responsible for maintaining pool area safety by enforcing all rules set by the Pool Supervisor, the Recreation Director, and BVSA; by observing those rules personally,      by exercising any extra cautions necessary and by taking appropriate disciplinary actions if any rules are broken.

• Must be alert and ready to handle emergencies and accidents. Also, is responsible for maintaining a clean and pleasant environment by directing cleaning and picking    up of litter in the pool and surrounding areas.

• Completes all lifeguard rotations when needed as outlined in the Lifeguard Handbook, oversee Health Breaks, Lap Swimmers, Water Aerobics, Swim Lessons, Swim   Team practices, and open swim times. Oversees the proper rotations and direction when supervising.

• Puts in/takes out lane lines when required, set up swim blocks, covers / or uncovered the pools when required.

• Preforms all required opening / closing duties required.

• Administers care to patrons’ minor injuries.

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

• Attends required staff meetings and in-service trainings.

• Informs Pool Supervisor of unresolved member or guest disruptions that could cause a safety problem or disturbance.

• Preforms other appropriate tasks and duties assigned by the Pool Supervisor.

• Ensures safety of the pool at all times and encourages swim team members to act in a safe and responsible manner.

• Responsible for attending and directing scheduled practices and swim meets.

• Responsible for the set up and take down of any equipment needed for practices and meets, such as lane lines, covers, flags, clocks, starting blocks, etc.

• Responsible for giving direction to other coaches, both assistants and volunteer, ensuring that swim team members are taught proper techniques and strokes.

• Responsible for pre-planning and implementation of daily swim routines.

• Maintains communication with the students, coaches, and parents as well.

• Oversees the placement of swimmers in meet events.

• Assists in overseeing the cleanliness of pool and surrounding areas. Work with maintenance to ensure all chemical levels of the water are maintained and documented    and Health regulations are adhered to. Completes chem checks every 2 hours.

• Assists with Pass Checker duties, IBS System troubleshooting and operations, and cash handling policies, providing coverage when the Pass Checkers need breaks.

• As a shift supervisor, Head Guards would handle any customer service issues, oversee and incidences or accidents, dealing with complaints from customers.

• Assists with staff meetings, safety drills, in-service training, and compiling all proper documentation.

• Be able to work evenings, weekends and holidays.

• Must pass required drug test.

• Needs to have excellent customer service skills and adept at conflict resolution.

• Adequate knowledge of rescue and surveillance techniques, pool chemistry, and CPR/AED and blood borne pathogens.

• Implements pool safety programs and risk management.

• Oversees swim lessons, group and private, with proper documentation.

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

• Maintains good relations with members of the community.

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• High School or equivalent.

• Must be Red Cross Lifeguard Certified.

• Must have current CPR/AED/First Aid and all required yearly updates.

• Needs to meet the educational requirements to have a valid and current work permit.

• Needs to be Red Cross Water Safety Instructor Certified.

• Experience as a competitive swimmer as a coach or athlete desired.

• Previous aquatic teaching / coaching preferred.

• Knowledge of and ability to perform required role in emergency situations.

• Must have current Red Cross Lifeguard Certificate.

• Must have current First Aid, AED, CPR for the Professional Rescuer, Title 22.

• Current Work Permit, if applicable.

• Must have valid California Drivers License.

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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.

Responsible for all duties required to maintain the Equestrian and Hiking trails.

• Maintain and clear trails in an acceptable manner for hikers, horse riders and other.
• Clear brush, weeds, rocks, trees and other blockages from trails so that trails remain safe for users.
• Build and repair necessary areas of trail deterioration resulting from weather and trail use.
• When necessary, cut new trails, as instructed by the Equestrian Center Manager.
• Report trail safety problems immediately to the Equestrian center Manager.
• Perform general maintenance around the Equestrian center, as needed.
• Perform such other duties as they may be assigned by the Equestrian center manager.

• Should have basic knowledge of Trail maintenance and usage of small equipment.
• Equipment maintenance.
• Maintain good public relations with property owners, guests, and employees.
• Exercise safety with equipment at all times.
• Should have some knowledge of hiking and equestrian trail maintenance.

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.

To lead all aspects of maintaining the BVS trail system, both equestrian and hiking, as well as provide excellent customer service to all members and guests.

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·        Responsible for trail section assessment.

·        Responsible for sign creation and inventoryassessment.

·        Responsible for ensuring that all trails are maintainedand cleared in an acceptable manner for hikers and horse riders.

·        Clears brush, weeds, rocks, trees and otherblockages from trails so that trails remain safe for users.

·        Builds and repairs necessary areas of traildeterioration resulting from weather and trail use.

·        Perform basic routine tool maintenance.

·        Makes sure all tools and equipment are accounted for and stored safely.

·        When necessary, oversee the cutting of new trails.

·        Resolves trail safety problems, as soon as practical, weather permitting.

·        Performs general maintenance around the EquestrianCenter, and may assist Wranglers, as needed.

·        Performs other duties as assigned by the Equestrian Center Manager and Equestrian Center Assistant Manager.

·        Shouldhave knowledge of trail maintenance, mapping and usage of small equipment.

·        Knowledgeof hiking and equestrian trail maintenance.

·        Knowledgeof trail mapping and assessment.

·        Familiarwith sign creation and inventory assessment.

·        Equipmentmaintenance.

·        Maintainsgood public relations with property owners, guests, and employees.

·        Exercisesafety with equipment at all times.

·        Currentvalid driver’s license and ability to operate association vehicles.

·        Minimum24 years of age to be added to BVSA driving insurance policy.

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.

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

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.
• Weed whacking and general grounds maintenance.
• 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

• Must be able to work flexible schedule, as it may vary (i.e. nights, weekends, etc).
• Must be able to work in inclement weather.
• Must be able to consistently lift 50 lbs.

• Knowledge of equine behavior and health a must
• Experience handling horses.
• Maintenance and repairs knowledge a plus.
• Ability to operate basic outside maintenance equipment.

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.