Golf Facilities

Tennis Facilities

• 9 outdoor Har-Tru courts
• 4 outdoor lighted Paddle courts

Swimming Facilities

• 1 Outdoor

Other Athletic Facilities

Dining Facilities

• 1 Meeting Room that seats 50
• 1 Private Function Room that seats 25
• 1 Private Function Room that seats 75
• 1 Outdoor Dining that seats 250
• 1 Formal Dining Room that seats 180
• 1 Snack Bar that seats 75
• 1 Ballroom that seats 500

Special Club Features

Program Objectives:

The objective of the Internship Program is to create an opportunity that will provide students, who have limited or no club experience, an overview of the club industry. The program provides students with a better understanding of club operations as they work side-by-side with tenured club employees. Training will focus on food & beverage operations and private events while also allowing candidates opportunities to gain exposure in other areas of club management. To gain as much exposure to the club environment as possible, interns can expect to be rotated throughout the various departments of the Club as circumstances allow. This will enable students to gain a better understanding of which area is of most interest to them, as well as helping to facilitate their possible career choices within the private club sector.

Program Description:

This program is eight to twelve weeks in length and focuses on service operations in dining and private events. Each internship is customized by the Club, working with the student’s preferences and the length of time available for service. As an intern, you will initially spend time learning and reviewing the Club’s mission & vision, service standards, and job duties associated with the positions you will be occupying. Once the student demonstrates a strong understanding of the above information, they will then begin their training rotation, commensurate with their internship qualifications and Club management’s assessment. The program is designed so as to allow interns as much direct interaction as possible with senior Club management as well as our members and their guests.

The program will also require the intern to complete a project assigned to them by their direct supervisor. The project scope will vary depending on internship customization, to ensure it is best suited to the individual and the Club.  The projects may include such topics as creating incentive programs, revising training manuals, developing or revising service standards etc.

Internship Summer Projects/Objectives:

1. Develop a Personal Mission/Vision
   1. A personal mission statement provides clarity and gives you a sense of purpose. It defines who you are and how you will live.
2. Collaborate on July 4th Celebration Event
   1. Assist with the planning and execution of the Club’s largest event of the season
3. Intern Project
   1. Interns choice to define an area or an idea that you feel could be implemented and improved at Tokeneke.  Complete a report and presentation for management and the Board.

Internship Qualifications:

Candidates should be actively pursuing a degree in Hospitality Management and have an interest in private clubs. All candidates should show an eagerness to learn, be self-motivated, hardworking, have a positive attitude, and fully committed to the position for the full duration of the internship. Candidates will need to possess excellent communication and organizational skills, be detailed oriented and enthusiastic, and have the ability to multi-task. Candidates must be willing to work flexible schedules, including weekends and holidays, and strive to be part of a team environment.  While performing their essential functions, candidates will be required and should be comfortable with extended periods of time standing, walking, climbing stairs, as well as lifting and moving up to 50 pounds.

Available Positions:

The Tokeneke Club offers (3) three distinctly unique internship programs for students of varying experience levels.

1.) Front of House Food & Beverage Rotational Internship:

Front of House rotational intern candidates will have the opportunity to learn all aspects of Club food and beverage operations. This is open to students who are seeking their first internship, or those who want to learn more about the private club industry, food and beverage operations, or styles of service. The internship includes a series of rotations through various Club dining outlets, performing the duties of a snack bar attendant, dining room host, dining room waiter, bartender, food runner, and busser.  The rotational internship program is designed to expose students to day-to-day Club operations, sharpen hospitality skills and provide hands-on experience in food & beverage operations that cannot be acquired in a classroom setting.  This is opportunity is ideal for underclassmen, and those without prior experience in food and beverage operations or the private club industry.

2.) Back of House Rotational Internship:

Back of House rotational intern candidates will have the unique opportunity to work alongside our culinary team in a dynamic, fast paced, high energy environment, with exposure to quick service, fine dining, and private event culinary operations.  To sharpen their gastronomic skills, the culinary intern will rotate throughout the various culinary outlets, occupying such positions as: prep cook, saute cook, banquet cook, garde manger, pastry, grill cook and short order cook. Working directly with the Club’s Executive Chef, the culinary intern will be provided the opportunity to custom tailor their experience, to achieve a wide and diverse array of experience needed to bolster their resume. This is a great opportunity for both entry level students as well as those with previous experience in Club culinary operations.

3.) Front of House Supervisory Level Internship

Front of House supervisory level candidates should have a minimum of two (2) summers of hospitality experience, preferably in private clubs. With oversight and mentorship from the Club’s management team, the supervisory role will focus primarily on supervising a specific dining outlet within the Club, commensurate with the level of each individual’s progression.  With an emphasis on quality of service, and leadership, supervisory level positions include but are not limited to snack bar management, private events management, and dining room management.  The supervisory level internship is designed for collegiate upperclassmen, who have previously held an internship in private clubs, or those who possess comparable experience in food and beverage or hospitality operations. 

Educational Requirements

Candidates must be actively enrolled in an accredited Hospitality, Business Management or Culinary Arts program. CMAA student membership preferred.