Employment Opportunities

Founded in 1913, Barrie Country Club is steeped in long standing tradition, built through a strong membership base and one of the top golf courses and event venues in the region.  Construction was completed in 2007 on a beautiful new clubhouse which provides year-round member events and banquets.  BCC has continually embraced change over the years to meet members’ evolving needs and expectations and to attract new members.
The Board of Directors is committed to the improvement of the daily member experience with a focus on consistently providing over 700 members, their families and guests with a golf and social experience that is valued and exceptional, in a warm, welcoming environment.
Host to over 26,000 rounds of golf per season, our superb golf course, the jewel in our crown, is well known to be the premier course in the area. Our beautiful clubhouse is a very popular venue for casual and fine dining, banquets, weddings and a variety of social events and business functions.

Opportunities Now Available:

Position Summary:
To ensure complete member satisfaction, promote the Club facilities for dining and functions for maximum profitability.  Act as Duty Manager as required in direct supervision of hourly staff in daily operations of all food and beverage outlets including Grill Room, The Bunker, Functions and Fairway Place.  Communicate effectively with Clubhouse Manager and Executive Chef regarding daily operations.
 
Responsibilities include and are not limited to:

Hands on food and beverage management, including:
  • Floor supervision dealing with members, guests and staff,
  • Resolve member / guest conflicts,
  • Ensuring proper set-up,
  • Service and follow-up of function business,
  • Supporting service staff as required,
  • Bartending, serving, bussing, expediting
Human Resources, including:
  • Resolve employee conflicts,
  • Solicit input from full-time and seasonal staff,
  • On-going training and coaching of all staff,
  • Prepare and conduct staff evaluations
Administration of food and beverage management, including:
  • Labour controls,
  • Product / costs controls,
  • Schedule maintenance – adjusting scheduling needs as required
 
POS programming and reporting, including:
  • Daily sales  
  • Menu design  
  • POS maintenance
  • Weekly / monthly sales and item usage reporting
Ordering & inventory, including:        
  • Ordering for all outlets,
  • Monthly / weekly / daily inventories  
  • Reporting as required
Other Areas, including, but not exclusive to;
  • audio-visual knowledge,
  • advertising & marketing,
  • facility atmosphere and maintenance,
  • maintaining open communication and dialogue with all managers
  • and other duties as required for successful operation of department.
Key Dimensions / Scope of the Position:
Direct and indirect reports in season (+/- 40), and maintaining service levels and member / guest satisfaction
 
Key Contacts / Relationships:
Club members and their guests, function guests, Country Club management team, hourly staff
 
Education / Professional Development:
Smart Serve certification, solid interpersonal skills, sales & promotional skills, good organizational skills, good knowledge and understanding of wines, spirits and beer
 
Physical, Mental & Visual Demands:
Irregular hours, dealing with wide variety of clientele, service of alcohol, moving tables / furniture as required,
lifting, moving food & beverage products (kegs, cases)
 
Working Environment:
Conditions as prevalent in all operational aspects of the Club, year round weather conditions in each outlet of operations

Please apply with resume and cover letter to pletheren@barriecountryclub.com
 

SOUS CHEF

Position description summary:
The Sous Chef is a salaried position that assists the Executive Chef with managing all aspects of the kitchen; planning, directing and evaluating the purchasing, food production, presentation and pricing food for member meal service and catering.  He/She ensures that the standards of customer service, safety, quality and performance are maintained as directed by the Executive Chef. 
Responsibilities include but are not limited to the following: 
  • Follow kitchen policies, procedures and service standards
  • Conduct a thorough walk-through of the operation daily
  • Inspect all aspects of the kitchen operation and storage to ensure they meet Executive Chef’s high standards of excellence, safety, and sanitation
  • Perform line checks on a daily basis to ensure proper quality and quantity of food
  • Check the reservation/banquet event orders to plan for the day and help kitchen staff create prep and setup lists for the day
  • Assist as required with interviewing, hiring, and training of new staff
  • Provide leadership, motivation, and coaching on a regular basis
  • Assist with menu planning and development for à la carte, feature menus, special banquet themes and events based on current food trends and regional tastes in conjunction with the Executive Chef
  • Assist in monitoring food production, ordering, quality and consistency on a daily basis
  • Assist with receiving deliveries and thoroughly checking invoices and products for quality, quantity, and pricing
  • Take an active role in monthly inventory counts
  • Ensure compliance with provincial, local and club health, safety and sanitation standards are attained
  • Continually strive to improve food preparation and presentations
  • As time allows, provides training and instruction to BOH and FOH employees regarding meal ingredients and preparation techniques that can be passed along to membership
  • Assist in monitoring and developing staff performance to include supervision, assisting with evaluations, training and overall performance
  • Ability to interact positively with supervisors, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach
  • Ability to produce a high volume of work in a timely manner, which is accurate, complete, and high quality 
Job Type: Full-Time permanent – year round
Salary – please provide salary expectations and availability
Please e-mail your resume and cover letter to cmonk@barriecountryclub.com
We thank all applicants for their interest, but only candidates selected for an interview will be contacted

LINE COOK

Position Summary
The line cook will be performing service duties in the clubhouse kitchen, for the member lounge, halfway house and banquets, occasionally interacting with members and guests in a positive, friendly and efficient manner. Reporting to the Executive Chef, the line cook will be responsible for preparing and cooking food according to the menu and guest specification for the restaurant and banquets.
 
At all times, staff are expected to be attentive to our member and guest needs and make them feel welcome, comfortable, important and relaxed.  As a line cook, you will occasionally be expected to work in front of members and guests, exceeding their expectations.
 
Responsibilities and Duties
  • Consistently offer professional, friendly and proactive service while supporting fellow colleagues
  • Ensure the consistency in the preparation of all food items for à la carte and/or buffet menus according to BCC recipes and standards
  • Have full knowledge of all menu items and daily features
  • Continually strive to improve food preparation and presentations
  • Maintain proper food rotation of all food in all fridges/freezers to minimize wastage/spoilage
  • High tolerance for repetition
  • Open and close the kitchen correctly and follow the opening/closing checklist
  • Follow kitchen policies, procedures and service standards
  • Follow all safety and sanitation policies when handling food and beverage
  • Be flexible in work schedule
  • Help out in dish area when required
  • Limit request off during peak season
  • Ability to self-motivate, maintain sense of urgency, keep momentum
  • Ability to communicate effectively with co-workers and managers 
    Job Type: 
  • Full Time permanent – year round
  • Full time seasonal April - November
  • Part-time permanent – year round
  • Part-time seasonal April-NovemberPlease e-mail your resume to cmonk@barriecountryclub.com
    We thank all applicants for their interest, but only candidates selected for an interview will be contacted