Employment Opportunities


The Barrie Country Club, Barrie's only year-round private country club, proudly celebrated its 100th year in 2013. 

Our 33,000 square foot, state-of-the-art, full-service Clubhouse features year-round dining and special event facilities, a Pro Shop, locker rooms, club storage, and a winter golf academy, all in comfortable surroundings. The cornerstone of the Barrie Country Club is our 18-hole championship golf course, the course is open mid-April to mid-November (weather permitting).

Opportunities Now Available:

Front of House Supervisor

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 email your resume to Penny Letheren at pletheren@barriecountryclub.com 
The Barrie Country Club is a fully private club, owned by its members & founded in 1913.  Our well-appointed, full service club house, from which our guests enjoy sweeping views of the course and open country side beyond, was newly built in 2007.
 
We feature exceptional dining and banquet amenities with modern conference and corporate facilities, making it the venue of choice for popular social events and functions. We offer our guests a place to share good times with friends and family, meet new people and simply relax and unwind.
 

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