Responsible for all food and beverage production and service for the Association.

1.     Direct and supervise the BVSA food operations including The Oaks Restaurant, The Oak Branch Saloon, Banquets, Mulligan Room and Pool         Snack Bar.

2.     Help to run events that were planned out by the Food and Beverage Director, direct and schedule staff accordingly.

3.     Ensure smooth operations and a high level of customer service.

4.     Follow the orientation packet and all training material for staff with emphasis on customer service.

5.     Maintain balanced staffing and scheduling strategies to meet business needs.

6.     Maintain high visibility to customers during hours of service by greeting and listening to customers’ comments and needs.

7.     Maintain appearance, upkeep, cleanliness, and organization of all f/b facilities.

8.     Develop and make recommendations for current and long-range plans and procedures for effectively meeting objectives of the club and its         satellite facilities.  Implement these plans and procedures.

9.     Maintains a well-organized workspace; desk,storage, kitchen, liquor room and any buildings/rooms within the F&B department.

10.   Will assume responsibility for food and beverage service, purchasing and/or maintenance of adequate food and beverage stock, and         staying within budget.

11.   Recommend Food and Beverage Director plans and policies to guide in scheduling activities.

12.   Program planning, provision of entertainment, planning and conducting activities, and organizing food and beverage service.

13.   Ensures proper maintenance of Club facility and property.

14.   Maintains cooperative and coordinative relationships with such agencies as the Community Services District, all social clubs, and other         departments of the Association.

15.   Establishes effective orientation and training for any new f/b staff, maintains ongoing development of existing personnel via evaluations,         continuing interaction and the getting of goals.

16.   Ensures that all standard operating procedures for revenue and cost control are in place and consistently utilized.

        a.     Takes monthly inventories and generates weekly COG for food and beverage.

        b.     Monitors labor costs daily, weekly and for pay periods.

        c.     Approves and codes all supplier invoices before submitting to accounting.

        d.     Completes month-end inventory and submits to Food and Beverage Director by 1^st of following month.

        e.     Responsible for maintaining realistic inventory levels to optimize club cash flow, keep storage orderly and minimize waste.

        f.      Maintains POS and accurate daily sales, reports; reconciles errors.

        g.     Keeps historical records of special events and day-to-day business for purposes of educated forecasts.

        h.     Audits payroll at least monthly.

17.    Inspects to ensure that all safety, sanitation, energy management and preventive maintenance plans are in continual use.

18.   Helps plan and approves external and internal marketing and sales promotion activities for building f/b business.

19.   Structures the f/b organizational chart for maximum effectiveness.  Maintains balanced staffing and scheduling strategies to meet         business needs.

20.   Defines job descriptions for all subordinate f/b positions.

21.   Reviews menus and accompanying prices and margins proposed by Executive Chef for all venues and special events.

22.   Sees that all legal requirements are adhered to including wage and hour issues, federal, state and local laws governing alcoholic         beverages, and health department issues.

23.   Research new products and works with Food and Beverage Director and Executive Chef in developing menu trends and variety to satisfy         customer interests in cuisine.

24.   Maintains current and comprehensive employee files.

25.   Develops and enforces policies and procedures for f/b department.

26.   Monitors purchasing and receiving procedures for products and supplies to meet guidelines set for quality and pricing.

27.   Maintains open communications with Food and Beverage Director, Executive Chef, Supervisors and Leads via weekly management         meetings and daily conversation.

28.   Maintains high visibility at the dining facilities by greeting and listening to customers’ comments and needs.

29.   Maintains appearance, up keep, cleanliness, and organization of all department facilities.

30.   Monitors employee dress codes according to Handbook.

31.   Auditions and approves all Saloon entertainment.

32.   Ensures smooth operations and high level of customer service during hours of service.

• Excellent customer service skills
• 5+ years hands on restaurant management
• Experience in both front and back of the house restaurant operation
• Strong, proven supervisory skills
• Current State of California Manager Food Safety Certification    

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.

Assist management staff with recruitment, selection and orientation of new staff members.  Administer payroll records and assure that all applicable federal, state and local wage and hour, Worker’s Compensation and related laws are consistently complied with.  Assist in the coordination of risk management and safety programs.  Implement data collection systems and processes and record wage and salary payments.  Manage the Associations health, retirement,and other benefits programs.  Conduct labor analyses, staff planning and other studies as requested. Manages the Associations insurance policies and renewals as directed by the General Manager/COO.

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 1.     Manages the Association’s personnel program; assists in the development and implementation of applicable policies and procedures; processes various labor          staffing reports; coordinates software applications to generate required information.

2.     Develops and places recruitment ads and social media messages; plans recruitment strategies; screens applicants; processes all employment applications; checks         applicant’s references; makes hiring recommendations and coordinates necessary correspondence and forms.

3.     Conducts preliminary employment interview with applicants as needed.

4.     Benchmarks the Associations employee recruitment and selection processes with others in the industry and explores new strategies as appropriate.

5.     Ensures that new employees complete necessary employment forms and confirms that they are authorized to work in the United States.  

6.     Provides general property orientation for new employees; assists in the development and implementation of inter-department orientation and training programs.

7.     Develops and maintains a library of training resources specifically designed for each position.

8.     Assists department heads in planning professional development and training programs for employees.

9.     Conducts and reviews wage and benefit surveys.

10.  Proposes employee benefits enhancements to the General Manager.

11.  Coordinates, monitors and suggests improvements for the Association’s employee performance appraisal system.

12.  Coordinates the development and publication of employee newsletter.

13.  Coordinates all employee record-keeping functions in accordance with federal and state requirements.

14.  Keeps current with laws and regulations relating to employees; assures compliance with these laws and regulations; advises Association managers as necessary.

15.  Schedules and conducts Association-wide safety meetings.

16.  Maintains OSHA-related logs and reports as required by law.

17.  Continually reviews and assists in updating the employee handbook and personnel-related policies; assists in the management of the Association’s progressive       discipline program; maintains club policy manual.

18.  Manage the Association’s group insurance, unemployment and related benefit programs; communicates benefit information to staff.

19.  Undertakes special projects relating to job description and specification updates, performance appraisal improvements, wage and salary comparison surveys,        long-range staff planning and other personnel issues.

20.  Coordinates transfer, promotion and layoff strategies within the Association.

21.  Establishes employee motivation and retention programs.

22.  Organizes employee activities such as the holiday party and other outings as appropriate.

23.  Organizes employee recognition functions.

24.  Advises line managers about discipline, discharge and related employment matters.

25.  Interacts with General Manager and department heads to investigate employee violations of Association policies and to recommend correction actions, if necessary.

26.  Interacts with Association’s attorney relative to personnel legal issues involving concerns about EEOC, harassment and lawsuits.

27.  Manages the Associations educational and referral programs for alcohol and substance abuse.

28.  Develops forecasts of short and long term staffing needs.

29.  Creates and maintains organizational charts.

30.  Compiles and adheres to departmental budget; takes corrective actions as necessary to help assure that budget goals are met.

31.  Works with payroll personnel to assure that all forms required of new employees are completed.

32.  Oversees all work-related injury claims to ensure integrity, ongoing case management and reporting compliance.

33.  Responsible for the Risk Management reporting, ongoing case management and reporting compliance.

34.  Maintains employee bulletin boards.

35.  Maintains eligible drive report for all Association vehicles.

36.  Attends management and staff meetings as scheduled.

37.  Develops personnel-related reports for the General Manager or department heads.

38.  Performs special projects as assigned by the General Manager.

39.  Assist the General Manager in administering the insurance activities including determination and placement of coverage at the direction of the Board.  Helps to        coordinate continuous safety programs in accordance with procedures as may be established by the Association’s insurance carrier.                                

40.  Perform exit interviews on separations and terminations.

41.  Act as Trustee and Administer 401(k) retirement plan, including performing the review and updating of the Yearly 5500 report

42.  Act as designee for the Early Return to Work Program by consulting with injured employee and doctor(s).

43.  Coordinate employee 5, 10 & 20 year service anniversary awards.

44.  Work with Amenity Managers to plan annual employee recognition calendar of events.

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1.   Minimum of bachelor’s degree or equivalent in Human Resources, Personnel Management, Psychology, Education, Public Administration or Organizational       Development.

2.   Specialized training in employment law, compensation, organization planning and development, employee relations, training or labor relations preferred.

3.   Five to eight years of diversified experience in Human Resources positions, some of which should be in the hospitality industry.

4.   Excellent written and oral communications skills.

5.   Ability to work with a high level of confidentiality.

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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.

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.

1. Provide ongoing training, coaching, counseling and discipline to department employees.
2. Ensure the successful communication between department employees and management through daily stand-up meetings, log books and memorandums.
3. 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.
4. Ensure staff schedules are posted in a timely manner and all changes are effectively and verifiably communicated to employees.
5. Ensure timely reporting of all financial records.
6. Monitor all kitchen equipment, tools and supplies to ensure employees have the tools and resources needed to successfully do their jobs.
7. Develop, implement and monitor regular cleaning schedules to maintain kitchen cleanliness and sanitation at all times.
8. 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 minimize waste.
9. Assist in the development of new menus and special menu items while maintaining budgeted food cost margins.    
10. Knows and properly prepares recipes for all items on current BVSA menus.
11. Coordinates and ensures all kitchen stations are properly prepared for meal service by checking station equipment and food prep lists.
12. 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.
13. Responsible for coordinating timing and execution of all items for plating member/guest orders from each station.
14. Properly prepares all sauces for menu items and sautés menu items for each order.

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

    16.  Conduct daily stand-up meeting with kitchen team.

17. Ensure daily waste sheets and department transfers are completed accurately with pricing and totals and submitted to Food and Beverage Administrator daily.
18. Development of daily, weekly and monthly specials for the Mulligan Room.
19. Participate in mentoring and developing all kitchen employees and provide ongoing training of menu items to staff.
20. Complete all fields in daily Kitchen Log to detail spoilage, employee performance, etc.
21. Able to inspect inventory and order products according to established PAR levels while taking into consideration special events and business needs.
22. Monitor quality of all cold storage food items.
23. Inspect received items for quality and consistency.
24. Report deficiencies in quality to vendors or Executive Chef for vendor follow-up and credits.
25. Inspect daily inventory for potential spoilage and coordinate usage prior to spoilage.
26. 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.
27. Inspect and prepare kitchen equipment and tools for use during shift.
28. Ensure proper size and weight of food portions.
29. Prepares for, executes and breaks assigned station according to standards.
30. Read and interpret documents such as POS orders, recipes, safety rules, operating and maintenance instructions, and procedure manuals.
31. Monitors quantities of food and supplies to avoid supply shortages.
32. Completes reports, work orders, waste sheets, supply orders or other documentation as required.
33. Clean and sanitize kitchen equipment, tools and utensils.
34. Ensure 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.
35. Ensure proper labeling, storage and rotation of all food items.
36. Perform all opening and closing duties.
37. Follows BVSA Employee Handbook and policies.
38. Follows departmental policies and standard operating procedures.
39. Successfully passes bi-annual station and skills assessment tests.
40. Utilize proper knife skills and safety practices at all times to ensure the safety of self and coworkers.
41. 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.