Spanish Hills Country Club is hiring a part-time experienced Bartender, 8-25 hours per week. Candidates must be available to work daytime, evenings, late nights, weekends and holidays.
Experience is required. Must be 21 or older.
Please send in your resume or apply in person at 999 Crestview Avenue
Camarillo, CA 93010.

Job Summary:
Prepare and serve alcoholic and non-alcoholic beverages.

Job Tasks:
  • Inspects the bar prior to opening to ensure that adequate supplies are available.
  • Requests additional supplies as necessary and stocks the bar.
  • Follows set-up procedures.
  • Prepares garnishes, mixes and pre-mixed drinks.
  • Greets members and guests.
  • Mixes, prepares and serves drinks to members and guests and mixes and prepares drinks ordered by food servers and beverage servers according to the recipes approved by the beverage manager.
  • Reports complaints to a manager as soon as they occur.
  • Maintains and cleans bar area and equipment.
  • Maintains records of liquors, beers, wine, tobacco and sundries to ensure bar stock is maintained at all times.
  • Maintains daily inventory and records indicating drinks in the greatest demand.
  • Cleans and lock ups the bar area according to prescribed procedures.
  • Attends staff meetings including pre-shift (line-up) sessions as required.
  • Carefully follows all laws and club policies and procedures regarding alcoholic beverage service and informs manager if continued service to a member or guest is in question.
  • Serves drinks to members and guests seated at lounge tables in the absence of a beverage server.
  • Continually practices beverage and revenue control procedures.
  • Thanks members and guests; invites them to return.
  • Completes other appropriate work assignments as requested by the beverage manager.
The employee is regularly required to:
  • Lift up to 30 pounds.
  • Bend, stoop, and carry.
  • Reach in all directions
  • Operate appliances and read gauges.
  • Stand for long periods of time.
  • Push, and pull objects such as pots, plates and food stuffs.
To apply please send your cover letter, resume and references to Elaine Nieves Food and Beverage Manager, at or apply in person at 999 Crestview Ave. Camarillo, Ca. 93010

General Manager

Spanish Hills Country Club is seeking an experienced General Manager to manage all aspects of the club including its activities and the relationships between the club and its board of directors, members, guests, employees, community, government and industry.

Job Summary
Coordinate and administer the club’s policies as defined by its board of directors. Develop operating policies and procedures and direct the work of all department managers. Implement and monitor the budget, monitor the quality of the club’s products and services and ensure maximum member and guest satisfaction. Secure and protect the club’s assets, including facilities and equipment.

Job Tasks and Responsibilities:
  • Implements general policies established by the board of directors; directs their administration and execution.

  • Plans, develops and approves specific operational policies, programs, procedures, methods, rules and regulations in concert with general policies.

  • Coordinates the development of the club’s long-range and annual (business) plans in efforts to move toward the club’s mission.

  • Develops, maintains and administers a sound organizational plan; initiates improvements as necessary.

  • Establishes a basic personnel policy; initiates and monitors policies relating to personnel actions and training and professional development programs.

  • Maintains membership with the Club Managers Association of America (CMAA) and other professional associations. Attends conferences, workshops and meetings to keep abreast of current information and developments in the field to enhance his or her value and quality of services to the members.

  • Coordinates development of operating, cash and capital budgets according to the applicable budget calendars; monitors monthly budget and other financial statements; takes effective corrective action as required; approves vouchers before payment; prepares and makes financial reports to the board of directors.

  • Coordinates and serves as ex-officio member of appropriate club committees.

  • Welcomes new club members; “meets and greets” all club members as practical during their visits to the club. Develops on-going dialogue and rapport with members through recognition, communication and follow-through.

  • Consistently assures that the club is operated in accordance with all applicable local, state and federal laws.

  • Oversees the care and maintenance of all the club’s physical assets and facilities.

  • Coordinates the marketing and member-relations programs to promote the club’s services and facilities to present and potential members.

  • Ensures the highest standards for food, beverage, sports and recreation, entertainment and other club services.

  • Establishes and monitors compliance with purchasing policies and procedures; reviews and approves purchasing procedures and requirements.

  • Reviews and initiates programs to provide members with a variety of popular events.

  • Works with subordinate department heads to schedule, supervise and direct the work of all club employees; confers with them about personnel-related matters including compensation, job changes and performance evaluation.

  • Participates in selected community activities to enhance the prestige of the club; broadens the scope of the club’s operation by fulfilling the public obligations of the club as a participating member of the community.

  • Properly manages all aspects of the club’s activities to ensure and maintain the quality of products and services provided by the club.

  • Coordinates inter- and intra-committee activities.

  • Writes policy and rule directives or approves those written by department heads.

  • Has ultimate authority over inter-departmental matters and implements policies concerning employee-employer relations.

  • Develops, maintains and disseminates a basic management philosophy to guide all club personnel toward optimal operating results, employee morale and member satisfaction.

  • Provides for and manages use of the club’s equipment, space and materials.

  • Establishes and approves workloads, work methods and performance standards.

  • Maintains relations with police, fire, liquor control board, health department and other governmental agencies.

  • Directs purchasing, receiving, storage, issuing, preparation and control of all products, supplies and equipment.

  • Coordinates as necessary arrangements for public functions and social gatherings including seating according to protocol and special courtesies extended to members and guests.

  • Ensures proper cleanliness and sanitation of all club facilities and environments.

  • Performs competitive analyses on clubs and other businesses providing member alternatives through personal observations and historical reports.

  • Handles emergencies such as fires, accidents and breaches of security or house rules promptly and in person. Emphasizes prevention through training, inspection and preventive enforcement.

  • Convenes and presides over meetings with departmental managers; conducts all-facility personnel meetings.

  • Gives direction to and works closely with vendors, outside contractors, firms and individuals providing services to the club.

  • Directs the writing and publishing of the club newsletter and plans for intra-club public relations.

  • Performs other duties as directed by the Board of Directors.

  • Maintains relations with local, state and national associations that further the cause of golf.

  • Conducts himself or herself in a responsible and professional manner at all times while at or away from the club and encourages other staff members to do the same to reflect the proper image of the club throughout the community.

  • Provides for the security of the club, its environment and member’s belongings.

  • Performs other duties and functions the Board of Directors may assign that are consistent with this job description.

To apply please send your cover letter, resume and references to Jacqui Kaplan, Controller, at 


Catering Sales Manager

Spanish Hills Country Club is seeking a highly motivated and enthusiastic professional to oversee all member and client events. The right candidate must have the ability to multitask, pay attention to detail, reprioritize ever changing tasks and have strong organizational skills.

Education and/or Experience:

  • High School Diploma or GED.

  • A two-year degree from an accredited university in Business Administration, Event Coordination, Hotel and Restaurant Management or related major or two years of experience in the catering sales business or event coordination.

Job Knowledge:
  • Knowledge of food and beverage operations and principles of promoting and selling products and services.

  • Ability to assess clients’ needs and evaluate their satisfaction following the function.

  • The ability to gather and organize information using a logical and systematic process.

  • Ability to communicate effectively both orally and in writing.

  • Use negotiating skills and creative selling abilities to finalize contracts.

  • Must demonstrate attention to detail, organizational and managing skills.

  • Ability to establish and maintain effective relationships with management, relatable staff, employees, guests and the general public.

  • Knowledge of and ability to perform required role during emergency situations.

Job Summary:
Assist clients in planning special functions that meet their ideal and special needs. Interact closely with department managers and relatable staff to ensure that financial goals (revenues and costs) are attained for each event.

Job Tasks & Responsibilities:
  • Implements aggressive, on-going sales campaign to alert existing and potential clients to the club’s banquet operations and capabilities.

  • Responds to incoming event opportunities for the club.

  • Continually explores and contacts potential new sales sources as permitted by club’s bylaws.

  • Makes banquet menu suggestions.

  • Assist clients in planning special events, including menus, vendors and other related aspects.

  • Represents clients’ needs and interests on banquet function committees.

  • Maintains current and accurate client files for all events.

  • Assists the Food & Beverage Director in developing, implementing and monitoring budget for the catering department; takes corrective actions as necessary to help assure that financial goals are met.

  • Assists the Food & Beverage Director in developing, implementing and monitoring the annual sales (marketing) plan for the catering department.

  • Coordinates and assists with the set-up and delivery of assigned banquet events.

  • Compiles and manages various sales and other reports detailing the operation of the catering department.

  • Attends department staff meetings.

  • Assists with banquet set up tasks.

  • Assists the Food & Beverage Director and Department Managers with special projects as assigned.

The employee is regularly required to:
  • Lift up to 30 pounds.

  • Bend, stoop, and carry.

  • Reach in all directions

  • Operate appliances and read gauges.

  • Stand for long periods of time.

  • Push, and pull objects such as pots, plates and food stuffs.

Licenses and Special Requirements:
Food Safety Certification
To apply please send your cover letter, resume and references to
Cyndy Sinclair, 
Catering Director, at csinclair@spanishhillscc.comor apply in person at 999 Crestview Ave. Camarillo, Ca. 93010


Sous Chef

Spanish Hills Country Club is seeking an experienced Sous Chef. Must be available to work day and evening shifts on weekdays, weekends and holidays. 

Job Summary: 
Responsible for production of all food needed for banquet functions and private parties. Accountable for all food costs for banquet functions. Supervise production personnel used for banquet events.

Job Tasks:
  • Manages food production, including menu planning and personnel supervision, for banquet functions.

  • Manages food production, including menu development, costing and execution, for holiday buffets, Sunday brunch and other special occasions.

  • Assures proper staffing levels and payroll controls.

  • Hires, trains, supervises, schedules and evaluates the work of kitchen staff.

  • Evaluates job performance of kitchen staff; corrects, rewards and disciplines staff in a fair and legal manner.

  • When requested, assists with production of daily specials for restaurants.

  • Assists in the hiring, training and on-going supervision, including scheduling, of all employees involved with food production.

  • Establishes and maintains professional standards of conduct and appearance at all times.

  • Supervises and coordinates the activities of ware and pot washers, night cleaners and other non-cooking kitchen workers to ensure the smooth and efficient operation of the kitchen.

  • Performs all necessary supervisory functions for subordinates; develops performance standards; trains; directs on-going work.

  • Requisitions china, glassware, etc., for the operation to ensure sufficient supplies for efficient service.

  • Assists or relieves the senior sous chef whenever reduced banquet volume allows.

  • Serves on the banquet function committee to assist in the planning of food-related aspects of each special event.

  • Establishes and adheres to food cost goals for banquet functions; takes corrective action as necessary to help assure that financial goals are attained.

  • Attends departmental staff meetings.

  • Assures that food quality standards and pre-determined costs are attained on all banquet functions.

  • Responsible for consistent use of safe work practices by all banquet staff.

  • Conducts physical inspections of kitchen preparation and storage areas to assure that sanitation standards are consistently attained and that areas are organized with appropriate security precautions in place.

  • Understands and consistently follows proper sanitation practices including those for personal hygiene.

  • Sets up plating line for functions and assists with plating duties.

  • Assumes complete charge of the kitchen in the absence of the senior sous chef

  • Assists in food procurement, delivery, storage and issuing of food items.

  • Performs other special, ad hoc duties as requested by the executive chef and senior sous chef.

To apply please send your cover letter, resume and references to Elaine Nieves Food and Beverage Manager, at or apply in person at 999 Crestview Ave. Camarillo, Ca. 93010


Line Cook

Spanish Hills Country Club is hiring a part-time afternoon/evening Line Cook. Weekends and holidays are required.

Job Summary
Prepare food in accordance with club recipes and standards.

Job Tasks

  • Prepares all required items.

  • Sets up service units with needed items.

  • Prepares items that are ordered in accordance with established portions and presentation standards.

  • Notifies sous chef of expected shortages.

  • Ensures that assigned work areas and equipment are clean and sanitary.

  • Assists the sous chef in maintaining security and safety in the kitchen.

  • Maintains neat professional appearance and observes personal cleanliness rules at all times.

  • Sets-up, maintains and breaks down prep cook station.

  • Requisitions items needed to produce menu items.

  • Adheres to state and local health and safety regulations.

  • Covers, dates and neatly stores all leftover products that are re-usable.

  • Maintains the highest sanitary standards.

  • Coordinates and times orders with other kitchen operations.

  • Makes recommendations for maintenance, repair and upkeep of the line prep area and equipment.

  • Attends staff meetings.

  • Assists with other duties as assigned by sous chef.

To apply please send your cover letter, resume and references to Elaine Nieves Food and Beverage Manager, at or apply in person at 999 Crestview Ave. Camarillo, Ca. 93010