Beach Club Snack Bar Server/Busser

The Westchester Country Club, built in 1922 is currently a Platinum Club and ranked 12th in the country out of 4000 private Clubs. It is a sportsman paradise with two 18-hole Golf courses and a 9 hole Executive course, with 75 Hotel rooms, Luxury Suites, and 52 Luxury Apartments, several fine dining outlets and an extensive Banquet operation, including a beautiful Beach Club, state of the art Squash and Tennis facilities, home of the world renowned PGA Classic for over 40 years and hosting the Senior Players Championship in 2011. The Club is known worldwide and in the USA for its food program and Golf.

Westchester Country Club is conveniently located 30 miles North of New York City! Join our diverse and talented team today!

REPORTS TO: Beach Chef, Executive Sous Chef and Executive Chef, Beach Management

COMPENSATION: Non-exempt Hourly compensation (overtime eligible)

POSITION OBJECTIVES:

This seasonal position is responsible for serving Food and Beverages (non alcoholic) at our Snack Bar and Barbecue Pit Restaurants, in a fast paced, strong team environment. The ability to work on your feet for extended periods of time is important. This position requires hands-on professional attitude and impeccable customer service skills to ensure our members are provided quick, efficient and friendly service. Schedule may vary according to business needs. Opportunity to work full time or part time.

We uphold all Federal and State employment regulations as they apply to those employees under the age of 18. Minimum age requirement by NY State Department of Labor for this position is 14.

SUMMARY REQUIREMENTS:

Official Working papers (which can be obtained through School) will be required before any new hire under the age of 18 is authorized to work.

To perform this job successfully, an individual must be able to execute each essential job function satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions and/or satisfy the productivity, performance or qualification standards for the position.

14-15 year olds may not be employed:

- More than 8 hours a day

- More than 40 hours per week

- More than 6 days per week

- After 7PM or before 7AM, except between June 21^st and Labor Day when no minor shall be employed after 9PM or before 7AMJ; or where such minor is employed as a junior counselor or counselor in training at a camp for children during the months of June, July and August.

16-17 year olds may not be employed:

- More than 8 hours a day, except for the purpose of making one or more shorter work days or a holiday in a week, such persons may be employed up to 10 hours on any one day of the week, and 9 hours on any of the 4 other days, but not in excess of 48 hours in any such week

- More than 48 hours per week

- More than 6 days a week

- After 12AM or before 6AM (except for minors employed as a junior counselor, counselor in training or counselor at a camp for children during the months of June, July and August).

ESSENTIAL JOB FUNCTIONS

1. Collects food and beverage products and small wares required for item preparation.

2. Set up of food service outlets, basic stocking involved, filling ice machines, changing soda syrups, etc…

3. Carefully follows standard recipes while preparing assigned items for food & beverage service.

4. Assists in plating food items for service. Help the culinary team as necessary.

5. Wrapping up of salad bar items.

6. Clean service areas, mop, sweep and any other cleaning activity as required.

7. Cleans Snack Shop/ Ice Cream Shop/preparation/serving equipment.

8. Operate Jonas terminal.

9. Consistently uses safe and sanitary food handling practices.

Incidental Duties

The above list of essential job functions describes the general nature and level of work being performed in this job. It is not intended to be an exhaustive list of all duties, and indeed additional responsibilities may be assigned, as required, by management.

PERFORMANCE EXPECTATIONS

Adhere to all WCC Management Guidelines, Policies, & Procedures (including WCC employee handbook, Culinary Department Guidelines and Mission statement)

Carry out all reasonable requests made by the Beach Chef, Executive Sous Chef or Executive Chef in a professional and timely fashion.

JOB QUALIFICATION STANDARDS

The following describes the general qualifications and physical, sensory and mental abilities normally associated with performing the essential functions of this position.

Education and Experience:

Good work ethic and positive demeanor are required

Punctuality is a must

Impeccable Sanitation practices.

Minimum age requirement: 14 per NYS Department of Labor Minor Law guidelines

Knowledge and Skill Requirements/Specialized Courses and/or Training:

Able to read labels and understand HACCP and MSDS material training guidelines

Language and Communication Skills:

Must be able to communicate & interact professionally with members & employees in English language.

Ability to communicate in Spanish - a plus

Physical, sensory and motor demands:

Able to move fast and multi-task in a fast paced, high stress / pressure environment (Heat and Action)

Frequent Standing for extended periods of time.

Frequent Walking to collect or deliver goods in various kitchens and or reception areas (buffet set ups).

Regular Lifting

Excellent physical fitness, visual acuity and sense of smell to work in the kitchen and bake shop safely.