Available positions are posted below. Applications for employment can be delivered to the Association office (to the attention of Connie Von Domarus) in one of the following ways:
Download Employment Application
Mail to: 29541 Rolling Oak Dr, Tehachapi CA 93561
Fax to: (661) 821-5406
Email to: conniev@bvsa.org
The Basketball Referee officiates youth recreation basketball games in a fair, consistent, and professional manner. This position applies league rules, promotes sportsmanship, maintains control of the game, and helps provide a safe and positive experience for players, coaches, spectators, and staff.
• Attends all required meetings, orientations, and referee training.
• Applies current BVSA basketball rules, age-division modifications, and league procedures.
• Inspects the court and surrounding area before play and reports unsafe conditions.
• Arrives on time, in uniform, and prepared with required referee equipment.
• Officiates impartially using proper positioning, signals, mechanics, and communication.
• Calls fouls and violations consistently and explains decisions appropriately for the players' age level.
• Works with the scorekeeper or timekeeper to confirm time, score, possession, fouls, and substitutions.
• Maintains game control and promotes respectful conduct and sportsmanship.
• Stops play for injuries, unsafe conduct, or emergencies and promptly notifies the supervisor.
• Reports incidents, ejections, rule concerns, and other problems to the Athletic Coordinator.
• Working knowledge of basketball rules, fouls, violations, and basic officiating mechanics.
• Previous officiating experience is preferred but not required; training may be provided.
• Ability to learn and consistently apply BVSA league rules and age-division modifications.
• Ability to make prompt, impartial decisions and communicate calls clearly and respectfully.
• Ability to remain calm and professional during disagreements or stressful situations.
• Ability to work independently and cooperatively with officials, coaches, and staff.
• Reliable attendance and availability for assigned evening and weekend games.
• If under 18 years of age, must obtain and maintain a valid work permit as required.
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 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.
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.
The Sous Chef assists the Executive Chef to provide leadership to all kitchen employees and ensure all food orders meet specifications established by designated recipes, production methods and standards indicated by the Executive Chef or Food and Beverage Manager. Coordinates menu service for all kitchen stations and assists the Chef in monitoring production, inventory levels and food waste. Assists in the development and implementation of menus and provides training and assistance to all kitchen positions to consistently deliver menu items to members and guests. Assists in the development and implementation of training guides, resources and programs for culinary employees. Assists with monitoring all culinary equipment and supplies to maximize the useful life of all equipment and minimize unnecessary waste. Assists with creating weekly staff schedules, food orders, and monitoring food supplies and ensures the most efficient use of kitchen resources. Provides ongoing coaching, counseling and discipline to culinary employees. 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 as set forth by BVSA.
• Provide ongoing training, coaching, counseling and discipline to department employees.
• Ensure successful communication between department employees and management through daily stand-up meetings, logbooks and memorandums.
• Ensures safe work practices of department employees through training and testing, including proper use of tools, equipment and chemicals and provides documented review with each department employee.
• Ensure staff schedules are posted in a timely manner, and all changes are effectively and verifiably communicated to employees.
• Ensure timely reporting of all financial records.
• Monitors all kitchen equipment, tools and supplies to ensure employees have the tools and resources needed to successfully do their jobs.
• Develop, implement and monitor regular cleaning schedules to maintain kitchen cleanliness and sanitation at all times.
• Monitoring required par levels and completing food orders for the Mulligan Room and the Oak Tree Country Club, in the absence of the chef, to maintain regular menu items, advertised specials and BEO menu needs and minimizing waste.
• Assist in the development of new menus and special menu items while maintaining budgeted food cost margins.
• 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.
• Able to effectively direct entire kitchen for successful meal service.
• Conduct daily stand-up meeting with kitchen team.
• Ensure daily waste sheets and department transfers are completed accurately with pricing and totals and submitted to Food and Beverage Administrator daily.
• Development of daily, weekly and monthly specials for the Mulligan Room.
• Participate in mentoring and developing all kitchen employees and provide ongoing training of menu items to staff.
• Complete 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.
• Monitor quality of all cold storage food items.
• Inspect received items for quality and consistency.
• Report deficiencies in quality to vendors or Executive Chef for vendor follow-up and credits.
• Inspect daily inventory for potential spoilage and coordinate usage prior to spoilage.
• Effectively works at all Mulligan Room and 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.
• Inspect and prepare kitchen equipment and tools for use during shift.
• Ensure proper size and weight of food portions.
• Prepares for, executes and breaks assigned station according to standards.
• Read and interpret 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.
• Clean and sanitize kitchen equipment, tools and utensils.
• Ensure 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.
• Ensure proper labeling, storage and rotation of all food items.
• Perform 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.
• Utilize 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.
• Must possess a CA Food Handler’s Managers 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.
• One to three years of previous restaurant kitchen management 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.
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.
Job Purpose Outline:
Responsible for all Accounts Receivable functions as well as reconciling cash and sales daily and maintenance of member database. Responsible for all aspects of Point of Sales security and system accounting. Including but not limited to; billings, reconciling, reporting, data entry and recording transactions.
Reports to:
Work Environment:
Essential Job Functions / Key Responsibilities:
1. Input, prepare, and send all recurring charges, including periodic assessments, ECC fines, and other billings as required.
2. Receive, process, and post customer payments. Maintain customer account balances and records, updating them as required.
3. Notify and suspend past-due accounts as set forth in BVSA Standard Operating Procedures. Prepare and update the membership suspension list and distribute
it to Amenity Managers and other affected departments on a regular basis, as determined by the supervisor.
4. Work in conjunction with the Collections Attorney to update and collect delinquent accounts owed to the Association.
5. Fulfill escrow demands for home sales, refinances, and foreclosures.
6. Prepare and input all A/R adjustments and journal entries into the general ledger.
7. Collect and reconcile daily sales.
8. Open and close daily sales transactions for all departments using the point-of-sale (POS) systems.
9. Report and track overages, shortages (Over/Short), and other cash-handling violations.
10. Update daily transfer files into the required format for integration with the Association's accounting system.
11. Maintain cash banks.
12. Prepare and deliver bank deposits as needed to provide backup support.
13. Assist with the configuration, security, and maintenance of POS systems.
14. Prepare check requests with proper documentation as required.
15. Serve as the primary point of contact for all accounts receivable, collections, customer account inquiries, and POS-related inquiries. Provide timely and accurate support to members and assist team members in responding to account-related questions and resolving customer concerns.
16. Maintain accounting records by scanning and retaining all relevant documentation in accordance with the Association's records retention and destruction policies.
17. Create and maintain applicable Standard Operating Procedures (SOPs).
18. Perform other duties as assigned. Provide support to other accounting team members and the Accounting Manager as necessary.
Key Relationships:
• 2+ years of current experience accounts receivable, collections and/or banking experience
• Bachelor’s degree or equivalent work experience required
• Computer-literate, be proficient in Microsoft Word & Excel
• Maintain confidentiality, be honest and possess integrity
• Excellent customer service skills
• Detail oriented, with strong follow-through and follow-up skills
• Well-organized
• Proven multi-task ability
• Excellent communication and math skills
• Able to lift no less than 20 lbs.
• Willing to uphold BVSA professional standard of dress suitable for the assigned workplace
• Able to remain seated for extended periods
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.