Scioto Country Club is recognized as one of the top 25 country clubs in the United States and is one of only five country clubs to have hosted five different major championships. Recognized as both a Platinum Club and an Iconic Distinguished Club, two of the highest honors in the private club industry, Scioto actively seeks top talent to join our team.

Founded in 1916, the Club has a long-standing tradition of excellence. We are committed to exceeding our members’ expectations while providing our staff with rewarding opportunities for professional growth and career advancement.

In 2026, Scioto Country Club will host the prestigious U.S. Senior Open. This is not just a tournament, but also an opportunity to showcase the rich history of our Club while welcoming top-tier golfers from across the nation. We invite you to be part of this exciting moment in our history.

Eligible employees enjoy excellent benefits, including paid time off, medical, dental and vision coverage, scholarship opportunities, a 401(k)-retirement plan with company match, employee meals, and staff golfing privileges.

Title: Pool Snack Stand Cook/Supervisor

Objective:

The primary purpose of the Pool Snack Stand Cook / Supervisor is to oversee and execute all food service operations at the Pool Snack Stand while maintaining the highest standards of quality, safety, and member service. This position operates as a highly independent, self-managed extension of the club’s main kitchen and requires strong leadership, accountability, and decision-making skills. The Pool Snack Stand Cook / Supervisor is responsible for daily culinary execution, staff oversight (if applicable), inventory management, and ensuring an efficient and positive experience for our membership.

Responsibilities and Expectations:

Independently manage all daily operations of the Pool Snack Stand
Prepare and execute menu items according to established recipes and club standards
Supervise, train, and direct snack stand staff as assigned
Ensure consistent food quality, presentation, and portion control
Oversee opening and closing procedures
Maintain proper food labeling, dating, and storage practices
Monitor and enforce food safety and sanitation standards
Ensure compliance with all health department regulations
Manage ticket flow and service timing to ensure prompt member service
Maintain clean, organized, and fully stocked work areas at all times
Monitor inventory levels and communicate ordering needs to culinary leadership
Assist with receiving and properly storing deliveries
Handle and resolve member concerns in a professional and solution-oriented manner
Maintain accurate daily logs, temperature records, and checklists
Troubleshoot operational issues independently and communicate significant concerns to management
Maintain equipment and report maintenance needs promptly
Attend meetings as required and communicate updates effectively

Job Knowledge, Core Competencies and Expectations:

Strong leadership and supervisory skills
High level of accountability and dependability
Ability to independently manage a food service outlet with minimal supervision
Excellent organization and time management skills
Strong communication skills, both verbal and written
Ability to lead by example and foster a positive team environment
Working knowledge of food safety, sanitation, and health regulations
Ability to multitask and remain calm under pressure
Professional, energetic, and service-focused demeanor
Strong decision-making and problem-solving abilities

Physical Requirements, Working Conditions and Other factors:

Work is performed primarily outdoors in varying weather conditions, including heat and humidity.
Must be able to work in high temperatures and direct sunlight for extended periods.
Position requires standing and walking for long periods of time.
Must be able to maneuver between simultaneous tasks in a fast-paced environment.
Requires frequent bending, stooping, reaching, lifting, and repetitive motions.
Must be able to lift up to 60 lbs. on a regular basis.
Must be able to push and pull carts and equipment weighing up to 70 lbs. occasionally.
Vision requirements include near vision, color vision, and depth perception.
Requires manual dexterity to operate kitchen equipment including grills, fryers, knives, slicers, and other culinary tools.

Education and/or Experience:

High School diploma or equivalent required
Culinary training preferred
Minimum 2 years’ food service experience required
Prior supervisory or lead experience strongly preferred
Experience working independently in a fast-paced environment preferred
Food safety certification preferred

Shift Schedule:

Two shifts available: AM and PM shift
Weekend availability required.
Ability to work flexible hours, including weekends and holidays.