Description:

Supervisor:

F&B Director /

Bartender Supervisor Department:

Food & Beverage Type:

November - Spring /

Seasonal Position Overview:

Serve guests food, clear tables and assist in kitchen.

Supervisory Responsibilities:

None.

Essential Job Functions:

Deliver food to guests, clear / clean tables, wash dishes, replenish table, glassware, stock garnishes / supplies, stock bar refrigerators, ice, and change kegs. Prep foods, including but not limited to washing, peeling, chopping, slicing, trimming, and grating; cut and slice meats; prepare salads, rice bowls, and other dishes as directed by Bartender / Cook. Clean and sanitize cutting boards, work surfaces, equipment, and utensils throughout the shift. Wash dishes, remove garbage, and end-of-shift kitchen deep cleaning. Be familiar with Resort menus and product pricing. Accurately process and keep cash count, credit card, gift card, and other transactions. Stock coffee, tea, drinks, cups, cutlery, and supplies as directed. Maintain a clean and safe working environment. Perform the job and get along with others to build a positive working environment. Show up to work on time with consistent attendance. Physically perform the essential job functions of this position. Other duties as assigned.

Environmental Factors:

Exposure to heat and hot surfaces, sharp items, and scalding liquids. Face-to-face interactions with the general public and Resort staff. Walking, bending, rotating, and standing constantly. Frequently climbing stairs. Repetitive use of hands, arms, shoulders, back, and legs frequently. Lifting to waist level of 80 lbs. infrequently and 25 lbs. or less frequently. Sight and hearing of acceptable standards for Essential Job Functions. The working environment may be stressful when meeting Supervisor and guest needs. Continuous interaction with guests and Resort staff. Exposure to cold temperatures.

Benefits:

Discounts for employee & some dependent passes, tickets, services, and retail. Discounted passes to other mountains. Access to free training. The job description is intended to describe the general nature of the work being performed. It is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified. It does not constitute an employment agreement between the employer and the employee and is subject to change as the needs of the employer and the requirements of the job change.

Requirements:

Required Knowledge, Skills, and Abilities:

Knowledge of Resort products. Excellent verbal and written communication skills. Previous experience with knives and meat slicing equipment. Ability to relate in a positive manner to guests and co-workers. Ability to work well under pressure, problem solve and multitask. Ability to work on-site including evenings, weekends, and holidays. Thorough understanding of company policies and practices. Organized and attention to detail. Reliable transportation. Education /

Experience:

Must be 18 years of age. Current Washington State Food Worker Health Card. WSLCB Class 12 Mixologist permit or Class 13 Server Permit. Experience with POS system One year cash handling, POS system, and customer service. Two years experience as a Server. Background check.