I worked at a country club for 4 1/2 years, as well as a summer internship for school. I started as a dishwasher/line cook and worked my way to sous chef. It was a small club though so it wasn't the longest ladder. The pro and con to this environment can be the members. There are some members who are absolute jerks and then there are some who are awesome. We had one who drank to much and yelled at every server until the started crying. We had others who would call 15 minutes before closing, say they would be there in 10, arrive in 25, and stay 2 1/2 hours past closing. We then had a couple who would buy everyone in the kitchen a gift basket with cheese, honey, and other good stuff every holiday season. There was another member who would hold his birthday party there and he would give every person that worked there $50 tip on top of the normal gratuity added to the bill. The good ones I mentioned weren't just throwing money around either to show off. They were the kind of guys who personally welcome every new employee who started working there, no matter how low on the totem pole. I think the member attitudes has a lot to do with where the place is located.
Budgets tend to be a little bit better since they are usually private clubs. Most country clubs have a minimum that members have to spend each month so you know you'll at least hit a certain number. Just remember that the last weekend of the month is always crazy. Two that I worked at as a whole, were run by a board who also had a restaurant committee that acted as a liaison.
What people said about the job depending on the chef you have is very true. The first chef I had was great. Sometimes he got a little disorganized but never too bad. Unfortunately, he was a recovering drug addict/alcoholic and every once in a while would fall off the wagon. That made the job very frustrating but those moments didn't happen too often and usually only lasted 2 days or so. Those years were some of my most satisfying times in the industry.
We then got another chef when my first chef suddenly disappeared. Unfortunately, this guy had a chip on his shoulder. He didn't like the previous chef, he didn't like the fact that I went to culinary school, and he didn't like the fact I was a lot younger than him and was the sous chef. In his mind, I should have been at least in my mid-30's. It was basically 3 strikes against me before he had even worked a shift with me. He wanted to get rid of me right away but he couldn't. There's a long story but essentially I reported directly to the board and not him which he hated. I wasn't a disobedient employee either; he just didn't like me based on assumptions.
Based on what you said about having previously worked at a steakhouse, you should be well prepared for this job. There's opportunity to learn a lot. Good luck.