Essential Functions/Key Responsibilities
Reasonable accommodations may be made to enable individuals with disabilities to perform these essential functions.
- Work in BOH kitchen areas to provide friendly hospitality to all guests
- Develop menu knowledge to ensure accurate service to guests
- Inspect dishes to ensure accuracy, presentation, and temperature
- Communicate professionally with FOH and BOH staff, including management
- Work safely to avoid injuries and accidents, including wearing proper Personal Protective Equipment
- When finding unsafe conditions and maintenance concerns, address them immediately by contacting a Manager or turning in Maintenance Service Requests
- Assist with other restaurant duties as assigned by the Manager or Assistant Manager
- Assist with other lodge needs as may arise from time to time
- Comply with restaurant and sanitation policies and procedures
- Comply with proper clean up procedures
- Comply with procedures for chemical use
- Comply with work shift schedules and related requirements
- Supervising 3-8 seasonal staff members
- Staff training
- Safety standards and quality control
- Three meals daily for up to 120 staff
- Menu development & ordering
- Pool Barbecue
- Ordering & food preparation
- Menu development & execution
- Retail deli and in-house packaged bulk sales food
- Ordering, daily preparation and stocking of all deli food
Competencies/Required Skills and Abilities
- Possess current California Food Handling Certification
- Organizational skills
- Attention to detail
- Adhere to health and safety rules in a kitchen
- Able to troubleshoot to ensure timely and accurate service to guests
- Able to follow instructions accurately and multi-task
- Capable of self-supervision
- Able to smile and provide warm, heartfelt hospitality to guests
- Able to answer guest questions and give appropriate guidance
- Able to work safely to avoid injuries and accidents, including wearing proper Personal Protective Equipment
- Able to meet consistent attendance requirements and comply with schedules/breaks
- Able to communicate well and professionally with colleagues and Managers
- Excited about creating a warm, family atmosphere for guests and staff while maintaining high standards
- High integrity
- Mature and personable with a relaxed nature
- Leading a healthy, drug-free lifestyle
- Dynamic, fun, and likes the outdoors
- Flexible with a “whatever it takes” attitude
Supervisory responsibilities
- To take necessary steps to ensure excellent guest service.
- To utilize active listening to de-escalate conflict for both internal and external guests
- To respond immediately to any unsafe condition.
Work environment and Physical demands
- The physical environment requires the employee to work both inside and outside in heat/cold, wet/humid, and dry/arid conditions
- Frequent walking, twisting, bending, stooping, kneeling, crouching, crawling, reaching, sitting, climbing stairs
- Ability to stand and move continuously
- Lifting up to 50 pounds
- Stocking, sweeping, and mopping floors
- Working with required chemicals
- Shifts of up to 8 hours per day, plus periodic additional overtime hours
Details
- Full time position available immediately
- Reports to Executive Chef
- Non-exempt hourly role
- Sick pay in first year, paid time off thereafter
- 40 hours of paid time off per year
- Healthcare benefits available after 90 days
- 401K eligible with company match after 1 year
- Regular work schedule with specific days off will be established
- Room and board available for fixed weekly cost both Onsite and Offsite
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.
