Employment

Reports To: Aquatic Supervisor
Requirements: 
Must have up to date Lifeguard, CPR/First Aid, and AED certifications. If you currently have a WSI or a Swim Instructor certification please provide a copy of this as well. Must be able to work evenings, weekends and some holidays. Must provide copies of all current certifications. Must fill out all tax and club forms. 
Job Responsibilities:

• Performs, at all times, in a professional and polite manner consistent with Chattahoochee Country Club policies regarding member services.
• Completes all other duties assigned by the Aquatic Supervisor
• Performing CPR and First Aid when necessary
• Fills out Accident/ Incident reports in a timely manner
• Follows all employee rules as described in the CCC Employee Manual
• Follows the emergency procedures as described in the CCC Emergency Manual
• Must be able to swim in all depths of water ie: shallow to deep

Supervises:

Reports To: Food & Beverage Director and Dining Room Manager

Essential Functions: 
Prepare and serve alcoholic and non-alcoholic beverages. Provide food and beverage service to Club members and guests.

Job Responsibilities:

• Inspects the bar prior to opening to ensure that adequate supplies are available.
• Requests additional supplies as necessary and stocks the bar.
• Performs pre and post work shift duties.
• Follows set-up procedures.
• Prepare garnishes, mixes and pre-mixed drinks.
• Provides immediate attention to all members and guests upon seating.
• Distributes food, beverage and wine menus; knowledgeably answers questions and suggests menu items.
• Mixes, prepares and serves drinks to members and guests and mixes and prepares drinks ordered by food and beverage servers according to the recipes approved by the manager.
• Checks back often to ensure satisfaction of members and guests.
• Removes empty glasses, soiled dishes and silverware; cleans bar and tables as required.
• Maintains and cleans bar area and equipment.
• Consistently follows all revenue control procedures.
• Verifies accuracy of prices, state and federal taxes, tips and other charges on bills.
• Presents bills to members and guests and obtain payment and/or signatures.
• Handles all cash, credit card and member charges as prescribed by standard operating procedures.
• Advises supervisor of complaints as they occur.
• Performs clean up and closing duties as assigned by manager. 
• Maintains records of liquors, beers, wine and sundries to ensure bar stock is maintained at all times.
• Maintains daily inventory and records indicating drinks in the greatest demand.
• Attends staff meetings including pre-shift (line-up) sessions as required.
• Consistently complies with all state, local and Club laws and policies relating to the service of alcohol; informs manager if service to a member or guest is questionable.
• Thanks members and guests; invites them to return.
• Consistently follows all proper sanitation practices, including those related to personal hygiene. Completes other appropriate assignments as requested by managers.
• Performs all other appropriate duties assigned by Dining Room Manager or Food and Beverage Director. 

Supervises:

• No supervisory duties are included in this position.

Reports To: Executive Chef & Executive Sous Chef

Essential Functions:
The Dish Washer maintains dishes, pots, pans, trays, kitchen work areas, equipment and utensils in orderly and sanitary condition.

Job Responsibilities:
Ability to clean and sanitize all items, keep dish room clean and organized, and return all items to appropriate areas.  Daily/ weekly tasks include various kitchen areas and cleaning equipment, floors, interior and exterior waste areas and loading dock.  Must be energetic self-starter, hardworking, dependable, friendly and a good communicator.

Supervises:

• No supervisory duties are included in this position.

Reports To: Executive Chef & Executive Sous Chef

Essential Functions: 
The Food Runner/Expeditor works as a positive member of a team whose primary goal is member satisfaction and consistency of service. The Food Expeditors serve as the liaison between the kitchen staff and service staff to coordinate outgoing food items, and responsible for ensuring high standards of plate presentation and food quality. The Food Expeditor will display a positive attitude and a sense of urgency. This position requires the ability to organize and prioritize along with being responsible and willing to work in a team environment.

Job Responsibilities:
Duties include, but are not limited to: review ticket times to ensure they meet or exceed standards, communicate between the kitchen staff and service staff, maintain knowledge of all menu items, daily specials, preparation methods, ingredients and garnishes, complete plate presentations according to recipe specification, act as final quality check on plate presentation for food temperature, garnishments, and ticket time, set-up and maintain work area to ensure it is kept clean, organized and well stocked. Experience working in high volume, upscale fine dining restaurants as well as knowledge and experience in quality control. Prior experience in full service fine dining – hospitality must be in your nature.  Must have great attitude and strong desire to please members, also must be able to carry dinner trays with up to 6 plates.

Supervises:

• No supervisory duties are included in this position.

Reports To: Food & Beverage Director and Dining Room Manager

Essential Functions: 
Provide food and beverage service to Club members and guests.

Job Responsibilities:

• Performs pre and post work shift duties.
• Provides immediate attention to all members and guests upon seating.
• Distributes food, beverage and wine menus; knowledgeably answers questions and suggests menu items.
• Takes beverage and food orders and suggestively sells drinks and lunch and dinner features as appropriate.
• Places orders with the Bartender and kitchen.
• Refills drinks, ices glasses, garnishes beverages, etc.
• Places food and beverage on trays and delivers and serves to members and guests.
• Checks back often to ensure satisfaction of members and guests.
• Removes empty glasses, soiled dishes and silverware; cleans tables as required.
• Presents dessert menu, suggests and serves dessert, coffee and after dinner drinks.
• Consistently follows all revenue control procedures.
• Verifies accuracy of prices, state and federal taxes, tips and other charges on bills.
• Presents bills to members and guests and obtain payment and/or signatures.
• Handles all cash, credit card and member charges as prescribed by standard operating procedures.
• Keeps assigned tables, bar and bus stations and other areas clean.
• Advises supervisor of complaints as they occur.
• Performs clean up and closing duties as assigned by manager. 
• Attends staff meetings including pre-shift (line-up) sessions as required.
• Consistently complies with all state, local and Club laws and policies relating to the service of alcohol; informs manager if service to a member or guest is questionable.
• Thanks members and guests; invites them to return.
• Consistently follows all proper sanitation practices, including those related to personal hygiene. Completes other appropriate assignments as requested by managers. 
• Performs all other appropriate duties assigned by Dining Room Manager or Food and Beverage Director. 

Supervises:

• No supervisory duties are included in this position.

Reports To: Executive Chef & Executive Sous Chef

Essential Functions:
The Line Cook is responsible for ensuring the highest quality of culinary services for our Members and guests. This Incumbent supports a la carte and private event food production. In addition, s/he maintains consistent food preparation and plate presentation for a la carte venues and catered events. The Cook also maintains a clean and safe work environment at all times of the day, helping to ensure the safety of fellow employees.  Must have knowledge of ServSafe food handler program.

Job Responsibilities:
Experienced in Grill and/or Sautee, must be able to temp steaks, burgers and cook seafood. Well rounded, energetic self-starter, hardworking, dependable, friendly and with good communication skills. Some experience cooking, knife skills, and on-the-job-training or formal schooling is preferred.

Supervises:

• No supervisory duties are included in this position.

Reports To: Executive Chef & Executive Sous Chef

Essential Functions: 
The Prep Cook prepares food for members and guests in accordance with quality, standards, guidelines and sanitary regulations.

Job Responsibilities:
The prep cook is responsible for following company recipes, preparing and cooking assigned foods for members and guests.  Perform daily prep work, but not limited to, such as washing, peeling, cutting and seeding fruit and vegetables.  Must have knowledge of ServSafe food handler program.

Supervises:

• No supervisory duties are included in this position.