Basin Harbor
Job List

Our Jobs

Basin Harbor employs approximately 270 seasonal employees each year and approximately 30 year-round employees. We are proud to welcome back our seasonal employees again and again, proving that Basin Harbor is indeed one the of the best summer jobs you could have. Please be aware that all new employees are required to pass a background check prior to being employed at Basin Harbor.

Most staff work 37-40 hours per week. Paychecks are distributed every other week. Direct Deposit is available.

  • AM / PM Cafeteria Cook

    Culinary Line Level
    Food & Beverage - BOH

    Apply Now

    AM/PM Cafeteria Cook

    This is a seasonal, non-exempt position. Our season runs from April/May through the end of October.

    Summary:

    The Cafeteria Cook is responsible for ensuring Basin Harbor staff receives top quality food in our cafeteria.  At this time, applicants seeking an H2B visa or H2B in-country extension cannot be considered for this position.

    Diversity helps us build a team that represents a variety of backgrounds, skills, and perspectives. We are an Equal Opportunity Employer.

    Responsibilities and Duties:

    • Reads, comprehends and abides by all rules and regulations set forth in Basin Harbor Foodservice Employee Manual and the Basin Harbor Employee Handbook
    • Begins work each day at the time posted on the schedule, completing opening duties
    • Per task list
    • Cooks pre-determined amount of food as requested from AM/PM line
    • Prepares and cooks breakfast for cafeteria
    • Prepares, cooks and serves dinner at 4:00 p.m. to Basin Harbor staff
    • Ensures cafeteria projects a quality image to staff by cleaning and sanitizing tabletops and chairs daily, refilling condiments and napkin holders daily
    • Keeps service area, salad bar and beverage area clean and organized
    • Keeps cafeteria prep area (cage) clean and organized
    • Communicates with the AM/PM Sous Chef, Pantry, Pastry, Butcher and purchasing on a continual basis in order to utilize product in the cafeteria
    • Reports mechanical problems with any equipment or safety concerns to supervisor
    • Fills out accident or incident reports as necessary
    • Assists with thorough and total breakdown and clean-up upon closing for the season
    • Completes other duties as required and requested
    • Demonstrates teamwork and respect at all times to co-workers

    Essential Qualifications and Competencies:

    • Ability to use, or learn to use the following equipment:

    Broiler, Grill, Griddle, Dishwasher, Conventional Oven, Convection Oven, Flat Top Range, Open Burner Range, Fryer, Cook and Hold Oven, Holding Oven, Steamer, Steam Jacketed Kettle, Steam Table, Mechanical Slicer, Mechanical Mixer, Countertop Blender, Submersible Blender, Portable Burner, Manual Slicer (Mandoline), Mechanical Band Saw, Motorized Vehicle, Mechanical Food Processor, Scale, Sheeter, Candy Stove, Proofer.

    View Job Description
  • AM / PM Griddle/Fry Cook

    Culinary Line Level
    Food & Beverage - BOH

    Apply Now

    AM/PM Griddle Fry Cook

    This is a seasonal, non-exempt position. Our season runs from April/May through the end of October.

    Summary:

    The role of a line cook is to prepare culinary delights for our guests and owners.  Guest satisfaction in our restaurant revolves around the food appearance, high quality of the food and overall dining experience. Must have advanced knowledge of kitchen equipment, including knife handling. Responsible for maintaining a clean cooking and working area. Must be able to read and call all incoming tickets. Must maintain a neat professional appearance and manner.  At this time, applicants seeking an H2B visa or H2B in-country extension cannot be considered for this position.

    Diversity helps us build a team that represents a variety of backgrounds, skills, and perspectives. We are an Equal Opportunity Employer.

    Responsibilities and Duties:

    • Reads, comprehends and abides by all rules and regulations set forth in the Basin Harbor  Foodservice Employee Manual and  the Basin Harbor Employee Handbook
    • Must be able to work a flexible schedule, work well under pressure, and meet multiple & sometimes competing deadlines
    • Sets up station according to the Executive Chef’s guidelines
    • Insures that all foods are properly stored, rotated, labeled and dated in accordance with accepted food handling procedures determined by the Vermont Department of Health
    • Assists with biweekly and monthly inventory
    • Can properly sear and grill items to proper temperatures
    • Can blanch or par cook vegetables to proper doneness
    • Excelled starch cookery
    • Has basic knowledge of stock and sauce making
    • Is able to cook “ON THE FLY” with no hesitation
    • Reports safety concerns or mechanical problems with any equipment to the Chef for prompt attention
    • Follows recipes, portion controls, and presentation specifications as set by the Executive Chef.
    • Cleans and maintains station while practicing exceptional safety, sanitation, and organizational skills
    • Assists with the cleaning, sanitation, and organization of the kitchen, walk-in coolers, and all storage areas
    • Insures the consistent quality of finished food items served to Basin Harbor Guests
    • Demonstrates teamwork and respect at all times to co-workers
    • Performs additional responsibilities as request by the Executive Chef, Executive Sous Chef and Red Mill Chef.

    Essential Qualifications and Competencies:

    • Minimum of 2 years’ experience in a full-service, quality driven, volume restaurant
    • Prior culinary experience in hotels or resorts
    • Understanding and knowledge of food safety, sanitation, and food handling procedures
    • Honesty beyond reproach
    • Must have problem solving abilities, be self-motivated and organized
    • Strong communication skills
    • Must be even tempered and respectful of others
    • Be philosophically aligned with the culinary vision and philosophy of Basin Harbor
    • Preferred degree in Culinary Arts or related field.
    • Must be ServSafe certified or able to be certified
    View Job Description
  • AM / PM Grill Cook

    Culinary Line Level
    Food & Beverage - BOH

    Apply Now

    AM/PM Grill Cook

    This is a seasonal, non-exempt position. Our season runs from April/May through the end of October.

    Summary:

    The role of a line cook is to prepare culinary delights for our guests and owners.  Guest satisfaction in our restaurant revolves around the food appearance, high quality of the food and overall dining experience. Must have advanced knowledge of kitchen equipment, including knife handling. Responsible for maintaining a clean cooking and working area. Must be able to read and call all incoming tickets. Must maintain a neat professional appearance and manner.  At this time, applicants seeking an H2B visa or H2B in-country extension cannot be considered for this position.

    Diversity helps us build a team that represents a variety of backgrounds, skills, and perspectives. We are an Equal Opportunity Employer.

    Responsibilities and Duties:

    • Reads, comprehends and abides by all rules and regulations set forth in the Basin Harbor  Foodservice Employee Manual and  the Basin Harbor Employee Handbook
    • Must be able to work a flexible schedule, work well under pressure, and meet multiple & sometimes competing deadlines
    • Sets up station according to the Executive Chef’s guidelines
    • Insures that all foods are properly stored, rotated, labeled and dated in accordance with accepted food handling procedures determined by the Vermont Department of Health
    • Assists with biweekly and monthly inventory
    • Can properly sear and grill items to proper temperatures
    • Can blanch or par cook vegetables to proper doneness
    • Excelled starch cookery
    • Has basic knowledge of stock and sauce making
    • Is able to cook “ON THE FLY” with no hesitation
    • Reports safety concerns or mechanical problems with any equipment to the Red Mill Chef for prompt attention
    • Follows recipes, portion controls, and presentation specifications as set by the Executive Chef.
    • Cleans and maintains station while practicing exceptional safety, sanitation, and organizational skills
    • Assists with the cleaning, sanitation, and organization of the kitchen, walk-in coolers, and all storage areas
    • Insures the consistent quality of finished food items served to Basin Harbor Guests
    • Demonstrates teamwork and respect at all times to co-workers
    • Performs additional responsibilities as request by the Executive Chef, Executive Sous Chef and Red Mill Chef.

    Essential Qualifications and Competencies:

    • Minimum of 2 years’ experience in a full-service, quality driven, volume restaurant
    • Prior culinary experience in hotels or resorts
    • Understanding and knowledge of food safety, sanitation, and food handling procedures
    • Honesty beyond reproach
    • Must have problem solving abilities, be self-motivated and organized
    • Strong communication skills
    • Must be even tempered and respectful of others
    • Be philosophically aligned with the culinary vision and philosophy of Basin Harbor
    • Preferred degree in Culinary Arts or related field.
    • Must be ServSafe certified or able to be certified
    View Job Description
  • AM / PM Line Cook

    Culinary Line Level
    Food & Beverage - BOH

    Apply Now

    AM/PM Line Cook

    This is a seasonal, non-exempt position. Our season runs from April/May through the end of October.

    Summary:

    The food program at Basin Harbor is exceptional and we are proud of our reputation for providing a diverse menu of offerings. The role of a line cook is to prepare a variety of culinary delights for our guests and owners.  Guest satisfaction in our restaurant revolves around the food appearance, the high quality of the food and the overall dining experience that you are an invaluable part of.  At this time, applicants seeking an H2B visa or H2B in-country extension cannot be considered for this position.

    Diversity helps us build a team that represents a variety of backgrounds, skills, and perspectives. We are an Equal Opportunity Employer.

    Responsibilities and Duties:

    • Maintains a neat appearance and a professional manner
    • Has advanced knowledge of kitchen equipment, including knife handling
    • Must be able to read and call all incoming tickets
    • Understands and knows the daily schedule of culinary activities
    • Assists in maintaining a safe working environment for all
    • Reads, comprehends, and abides by all rules and regulations set forth in Basin Harbor Foodservice Employee Manual and the Basin Harbor Employee Handbook
    • Must be able to work a flexible schedule, work well under pressure, and meet multiple & sometimes competing deadlines
    • Sets up, cleans, and maintains station while practicing exceptional safety, sanitation and organizational skills according to the Executive Chef’s guidelines.
    • Ensures that all foods are properly stored, rotated, labeled, and dated in accordance with accepted food handling procedures determined by the Vermont Department of Health
    • Assists with biweekly and monthly inventory
    • Properly sears and grills items to proper temperatures
    • Is able to blanch or par cook vegetables to proper doneness
    • Demonstrates ability to cook “ON THE FLY” with no hesitation
    • Reports safety concerns or mechanical problems with any equipment to the Chef for prompt attention
    • Follows recipes, portion controls, and presentation specifications as set by the Executive Chef
    • Assists with the cleaning, sanitation, and organization of the kitchen, walk-in coolers and all storage areas
    • Ensures the consistent quality of finished food items served to Basin Harbor Guests
    • Demonstrates teamwork and respect to co-workers at all times
    • Performs additional duties and responsibilities as request by the Executive Chef, Executive Sous Chef.

    Essential Qualifications and Competencies:

    • High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience. Degree in culinary arts or related field highly desired
    • Must have a minimum of 2 years of experience in a full-service, quality driven, volume restaurant
    • Must have prior culinary experience in hotels or resorts.
    • Understanding and knowledge of food safety, sanitation, and food handling procedures.
    • Excels in starch cookery
    • Basic knowledge of stock and sauce making.
    • Must have problem solving abilities, be self-motivated and organized
    • Strong verbal communication skills
    • Even temperament and highly respectful of others and others’ abilities
    • Must be aligned with the culinary vision and philosophy of Basin Harbor
    • Must be ServSafe certified or able to be certified
    • Must be able to adapt to changes in a fast paced, dynamic, and sometimes intense work environment
    • The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 
    • Ability to perform physical activities that include climbing, balancing, stooping, kneeling, crouching, crawling, reaching, standing, walking, pushing, pulling, lifting, grasping, feeling, talking, hearing and repetitive motions.
    • Ability to perform medium work (defined as exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or 20 pounds of force constantly to move objects)
    • While performing the duties of this job, the employee is regularly required to stand; use hands, talk, and hear. 
    • Must be willing and able to pass a background check

     

    View Job Description
  • AM / PM Pantry

    Culinary Line Level
    Food & Beverage - BOH

    Apply Now

    AM / PM Pantry

    This is a seasonal, non-exempt position. Our season runs from April/May through the end of October.

    Summary:

    The role of a line cook is to prepare culinary delights for our guests and owners.  Guest satisfaction in our restaurant revolves around the food appearance, high quality of the food and overall dining experience. Must have advanced knowledge of kitchen equipment, including knife handling. Responsible for maintaining a clean cooking and working area. Must be able to read and call all incoming tickets. Must maintain a neat professional appearance and manner.

    Diversity helps us build a team that represents a variety of backgrounds, skills, and perspectives. We are an Equal Opportunity Employer.  At this time, applicants seeking an H2B visa or H2B in-country extension cannot be considered for this position.

    Responsibilities and Duties:

    • Reads, comprehends, and abides by all rules and regulations set forth in the Basin harbor Foodservice Employee Manual and the Basin Harbor Employee Handbook
    • Must be able to work a flexible schedule, work well under pressure, and meet multiple & sometimes competing deadlines
    • Sets up station according to the Executive Chef’s guidelines
    • Ensures that all foods are properly stored, rotated, labeled, and dated in accordance with accepted food handling procedures determined by the Vermont Department of Health
    • Assist with biweekly and monthly inventory
    • Has ability to properly sear and grill items to correct temperatures
    • Can blanch or par cook vegetables to proper doneness
    • Excelled starch cookery.
    • Possesses basic knowledge of stock and sauce making
    • Has ability to cook “ON THE FLY” with no hesitation
    • Reports safety concerns or mechanical problems with any equipment to the Red Mill Chef for prompt attention
    • Follows recipes, portion controls, and presentation specifications as set by the Executive Chef
    • Cleans and maintains station while practicing exceptional safety, sanitation, and organizational skills
    • Assists with the cleaning, sanitation, and organization of the kitchen, walk-in coolers and all storage areas
    • Ensures the consistent quality of finished food items served to Basin Harbor Guests
    • Demonstrates teamwork and respect at all times to co-workers
    • Performs additional responsibilities as request by the Executive Chef, Executive Sous Chef, and Red Mill Chef

    Essential Qualifications and Competencies:

    • Minimum of 2 years’ experience in a full-service, quality driven, volume restaurant
    • Prior culinary experience in hotels or resorts
    • Understanding and knowledge of food safety, sanitation, and food handling procedures
    • Honesty beyond reproach
    • Problem solving abilities, must be self-motivated and organized
    • Have strong communication skills
    • Be even tempered and respectful of others
    • Be aligned with the culinary vision and philosophy of Basin Harbor
    • Preferred degree in culinary arts or related field
    • ServeSafe certification or ability to be certified
    View Job Description
  • AM / PM Sous Chef

    Management
    Food & Beverage - BOH

    Apply Now

    AM/PM Sous Chef

    This is a seasonal, non-exempt position. Our season runs from April/May through the end of October.

    Summary:

    The Red Mill Sous Chef is responsible for training of staff, quality of food, efficiency of production, expediting of entrée servise, as well as sanitation and inventory.  They work with Red Mill Manager and Executive Chef throughout the season to update and change the menus according to seasonal availability of products and guest feed-back; this includes menu development and pricing.  Ensures and maintains operation of the Red Mill Kitchen within budget. They are seen as an inspirational role model by their staff members and are a top professional in the field with a passion for the culinary arts; this includes all practices, procedures, training, and guest satisfaction levels.   They report directly to the Executive Chef and Executive Sous Chef.  They must share the same vision and philosophy of the culinary program with the Executive Chef. 

    Diversity helps us build a team that represents a variety of backgrounds, skills, and perspectives. We are an Equal Opportunity Employer.

    Responsibilities and Duties:

    • Reads, comprehends and abides by all rules and regulations set forth in the Basin Harbor Foodservice Employee Manual and the Basin Harbor Employee Handbook
    • Must be able to work a flexible schedule, work well under pressure, and meet multiple & sometimes competing deadlines
    • Helps the Executive Chef organize the production and planning for all developed a la cart
    • Ensures that all foods are properly stored, rotated, labeled, and dated in accordance with accepted food handling procedures determined by the Vermont Department of Health
    • Assist with biweekly and monthly inventory
    • Reports mechanical problems with any of the equipment or safety concerns to the supervisor for prompt attention
    • Take primary responsibility for the execution of evening and lunch menus at the Red Mill.
    • Assist the Executive Chef with the training and evaluation of all kitchen staff.
    • Insure that standardized operating procedures including the use of recipes, opening and closing checklists, product requisitioning, etc. are consistently followed.
    • Insure the consistent quality of finished food items served to Basin Harbor Guests.
    • Trains Red Mill kitchen personnel in related production, principles and practices to ensure top quality service is provided to all patrons
    • Oversees, participates, and instructs staff in:
      • Daily preparation and service of lunch
      • Daily preparation and service of Dinner
      • Daily specials development and costing
      • Functions
    • Directly manages all stewarding in the restaurant operations within the Red Mill
    • Ensures that daily post service meetings take place to focus on constant improvement of production and service methods
    • Executes and Manages all menus designed  by Executive Chef
    • Assists the Executive Chef in the process of controlling costs and determining ways to maximize the profit contribution from the culinary department
    • Demonstrates teamwork and respect at all times to co-workers
    • Other duties as assigned

    Management Skills

    • Has ability to manage change effectively
    • Provides leadership to position Basin Harbor to achieve its vision
    • Communicates goals and objectives in a manner which inspires employees to live and apply the guiding principles
    • Demonstrates clear and concise written and verbal communication skills
    • Builds morale and spirit
    • Instills a guest service attitude in all employees
    • Instills a "can-do" attitude in all employees
    • Has excellent time management skills
    • Follows, supports, and enforces company policies and procedures
    • Has excellent problem resolution skills
    • Assumes responsibility and accountability for self and employees
    • Is able to quickly evaluate alternatives and decide on a plan of action

    Essential Qualifications and Competencies:

    • Degree in Culinary Arts or Related Field
    • Minimum of 5 years’ experience at the level of Pastry Chef in a full-service, quality driven, volume restaurant
    • Prior culinary experience in hotels or resorts
    • Demonstrated experience as a supervisor in culinary operations
    • Honesty beyond reproach
    • Must be service oriented with a proven track record of applying service principles in dealing with guests and employees
    • Strong communications skills
    • Must be even tempered and respectful of others
    • Must be aligned with the culinary vision and philosophy of Basin Harbor
    • Should exemplify the best of serious professionalism in the food service industry
    • ServSafe certification or ability to be certified
    View Job Description
  • AM / PM Tournant

    Culinary Line Level
    Food & Beverage - BOH

    Apply Now

    AM/PM Tournant

    This is a seasonal, non-exempt position. Our season runs from April/May through the end of October.

    Summary:

    Serve resort guests and maintain high quality standards by assuming the role and working the stations of various positions throughout the kitchen. The Tournant position is a float position covering the days off of key personnel and extra pair of hands. At this time, applicants seeking an H2B visa or H2B in-country extension cannot be considered for this position.

    Diversity helps us build a team that represents a variety of backgrounds, skills, and perspectives. We are an Equal Opportunity Employer.

    Responsibilities and Duties:

    • Reads, comprehends and abides by all rules and regulations set forth in the Basin Harbor  Foodservice Employee Manual and the Basin Harbor  Employee Handbook
    • Begins work each day at the time posted on the schedule
    • Ensures the quality of food products by labeling, dating, rotating and tasting prior to service
    • Must be able to work a flexible schedule, work well under pressure, and meet multiple & sometimes competing deadlines
    • Tracks, record and state reasons for waste daily.
    • Cleans and maintains station while practicing exceptional safety, sanitation and organizational skills
    • Can properly sear and grill items to proper temperatures
    • Can blanch or par cook vegetables to proper doneness
    • Excelled starch cookery.
    • Has basic knowledge of stock and sauce making
    • Has ability to cook “ON THE FLY” with no hesitation
    • Sets up station according to the Executive Chef’s guidelines
    • Follows recipes, portion controls, and presentation specifications as set by the Executive Chef
    • Assists with the cleaning, sanitation, and organization of the kitchen, walk-in coolers, and all storage areas.
    • Completes other duties as required and requested by the Executive Chef or Red Mill Chef
    • Demonstrates teamwork and respect at all times to co-workers
    • Performs additional responsibilities as request by the Executive Chef, Executive Sous Chef, and Red Mill Chef

    Essential Qualifications and Competencies:

    • Preferred Degree in Culinary Arts or Related Field
    • ServSafe certified or able to be certified
    • Prior culinary experience in hotels or resorts
    • Demonstrated experience as a supervisor in culinary operations
    • Honesty beyond reproach
    • Strong communications skills
    • Be service oriented with a proven track record of applying service principles in dealing with guests and employees
    • Be even tempered and respectful of others
    • Must be aligned with the culinary vision and philosophy of Basin Harbor
    • Should exemplify the best of serious professionalism in the food service industry
    • ServSafe certification or ability to be certified
    View Job Description
  • Culinary Extern/Intern

    Culinary Line Level
    Food & Beverage - BOH

    Apply Now

    Culinary Extern/Intern

    This is a seasonal, non-exempt position. Our season runs from April/May through the end of October.

    Summary:

    The Intern/Extern assists the Executive Chef in the preparation and service of menu items and performs a number of kitchen activities including soup, sauces, stocks, a la carte and banquet prep.  Guest satisfaction in our restaurant revolves around the food appearance, high quality of the food and overall dining experience.

    At this time, applicants seeking an H2B visa or H2B in-country extension cannot be considered for this position.

    Diversity helps us build a team that represents a variety of backgrounds, skills, and perspectives. We are an Equal Opportunity Employer.

    Responsibilities and Duties:

    • Reads, comprehends and abides by all rules and regulations set forth in Basin Harbor Foodservice Employee Manual and the Basin Harbor Employee Handbook
    • Must be able to work a flexible schedule, work well under pressure, and meet multiple & sometimes competing deadlines
    • Sets up station according to the Executive Chef’s guidelines
    • Insures that all foods are properly stored, rotated, labeled, and dated in accordance with accepted food handling procedures determined by the Vermont Department of Health
    • Reports safety concerns or mechanical problems with any equipment to the Executive Chef for prompt attention
    • Refers to daily prep list at the start of each shift for assigned duties
    • Understands and complies consistently with our standard portion sizes, cooking methods, quality standards, and kitchen rules, policies and procedures
    • Portions food products prior to cooking according to standard portion sizes and recipe specifications
    • Cleans and maintains station while practicing exceptional safety, sanitation and organizational skills
    • Informs the Executive Chef or storeroom manager immediately of product shortages
    • Assists with the cleaning, sanitation, and organization of the kitchen, walk-in coolers and all storage areas
    • Insures the consistent quality of finished food items served to Basin Harbor Guests.
    • Must check with supervisor before leaving shift
    • Demonstrates teamwork and respect at all times to co-workers
    • Performs additional responsibilities as request by the Executive Chef, Executive Sous Chef and Sous Chefs

    Essential Qualifications and Competencies:

    • Understanding and knowledge of food safety, sanitation, and food handling procedures.
    • Honesty beyond reproach
    • Must have problem solving abilities, be self-motivated and organized
    • Strong communication skills
    • Must be even tempered and respectful of others
    • Must be aligned with the culinary vision and philosophy of Basin Harbor
    • ServSafe certification or ability to be certified
    View Job Description
  • Pastry Chef

    Management
    Food & Beverage - BOH

    Apply Now

    Pastry Chef

    This is a seasonal, non-exempt position. Our season runs from April/May through the end of October.

    Summary:

    The Pastry Chef’s primary responsibility is to assist the Executive Chef to ensure that high standards are achieved and maintained within budgetary limitations of Basin Harbor and oversees the operation of the bakery and service area. He/she is seen as an inspirational role model by his/her staff members and is a top professional in the field with a passion for the culinary arts. This includes all practices, procedures, training, and guest satisfaction levels.   Pastry Chef reports directly to the Executive Chef.  They must share the same vision and philosophy of the culinary program with the Executive Chef.

    Diversity helps us build a team that represents a variety of backgrounds, skills, and perspectives. We are an Equal Opportunity Employer.

    Responsibilities and Duties:

    • Reads, comprehends and abides by all rules and regulations set forth in the Basin Harbor Foodservice Employee Manual and the Basin Harbor Employee Handbook
    • Must be able to work a flexible schedule, work well under pressure, and meet multiple & sometimes competing deadlines
    • Ensures that all foods are properly stored, rotated, labeled, and dated in accordance with accepted food handling procedures determined by the Vermont Department of Health
    • Plans work schedule as required for the ultimate operation and supervision of the bakeshop
    • Trains pastry shop personnel in related production, principles, and practices
    • Oversees, instructs, and takes part in daily preparation and service for:
      • Breakfast
      • Lodge Dining Room, Red Mill, and Ranger Room lunch
      • Lodge Dining Room and Red Mill dinner
      • Functions
      • Employee Cafeteria breakfast, lunch and dinner
    • Ensures the quality of food products by labeling, dating, rotating and tasting prior to service
    • Keeps bakery, service areas, and storage areas clean and organized on a daily basis
    • Tracks, records, and states reasons for waste daily
    • Upholds and demonstrates compliance with all company and departmental policies and procedures
    • Reports mechanical problems with any of the equipment or safety concerns to the supervisor for prompt attention
    • Completes accident and incident reports as necessary
    • Processes staff’s weekly schedules
    • Provides thorough and total breakdown and cleanup on closing for the season
    • Ensures the consistent quality of finished food items served to Basin Harbor Guests
    • Performs additional responsibilities as requested by the Executive Chef and Executive Sous Chef

    Management Skills

    • Has ability to manage change effectively
    • Provides leadership to position Basin Harbor to achieve its vision
    • Communicates goals and objectives in a manner which inspires employees to live and apply the guiding principles
    • Demonstrates clear and concise written and verbal communication skills
    • Builds morale and spirit
    • Instills a guest service attitude in all employees
    • Instills a "can-do" attitude in all employees
    • Has excellent time management skills
    • Follows, supports, and enforces company policies and procedures
    • Has excellent problem resolution skills
    • Assumes responsibility and accountability for self and employees
    • Is able to quickly evaluate alternatives and decide on a plan of action

    Essential Qualifications and Competencies:

    • Degree in Culinary Arts or Related Field
    • Minimum of 5 years’ experience at the level of Pastry Chef in a full-service, quality driven, volume restaurant
    • Prior culinary experience in hotels or resorts
    • Demonstrated experience as a supervisor in culinary operations
    • Honesty beyond reproach
    • Must be service oriented with a proven track record of applying service principles in dealing with guests and employees
    • Strong communications skills
    • Must be even tempered and respectful of others
    • Must be aligned with the culinary vision and philosophy of Basin Harbor
    • Should exemplify the best of serious professionalism in the food service industry
    • ServSafe certification or ability to be certified
    View Job Description
  • Head Golf Professional

    Golf Course
    Golf

    Apply Now

    Summary: The Head Golf Professional will be a natural leader and offer a high degree of member and guest engagement. This ability should be rooted from a sincere desire to develop and maintain a strong and positive experience for each golfer who patrons The Golf Club at Basin Harbor. The Head Golf Professional is encouraged to play with members and guests on a regular basis to ensure strong and positive relations. This position is a seasonal, full-time, exempt position. The Head Golf Professional reports to the General Manager of Basin Harbor.

    Primary Responsibilities/Duties:
    • Exceptional Customer Service: Provide members & guests with an experience unlike any other, while maintaining a warm, welcoming demeanor. This role serves as a Basin Harbor Ambassador and requires a confident leader who recognizes the value of innovative, creative golf programming and the needs to grow the game of golf.
    • Tournament Bookings and Operations: Oversee and execute an active seasonal schedule of tournaments and outings. Communicate effectively with other departments on property as it relates to scheduled outings and events on the golf course, to ensure each event is a success.
    • Grow Public Awareness, Player Rounds, and Revenue: In collaboration with the Sales & Marketing Department, a primary responsibility will be to help promote the course and the resort with a goal to maximize revenue and player rounds
    • Daily Golf Operations: Includes but not limited to training staff, opening and closing the pro shop, checking in members and guests, attending departmental/resort meetings, ordering of product, answering the phone, managing the tee sheet and POS, and serving as point of contact/ organizer for golf related events taking place
    • Teaching: Conducting private lessons for members and resort guest
    • Purchasing, Merchandising & Inventory Management: Overseeing these processes as they relate to golf related hard goods
    • Staff Management:  Effective and regular communication with all golf staff on a daily basis. Create a team who is held accountable to providing a high standard of service
    • Organizing and executing the Men’s and Women’s League(s) 
    • Managing the Fairway Café & Beverage Cart

    Qualifications:

    • PGA Class A  Member in good standing is preferred
    • Excellent communication & customer relations skills
    • Strong time management skills
    • Positive and upbeat attitude
    • Semi -private club experience is preferred
    • Ability to multi-task and think quickly in a fast-paced environment
    • Experience with training staff members
    • Ability to lift at least 50 pounds and work long/unusual hours

    Diversity helps us build a team that represents a variety of backgrounds, skills, and perspectives. We are an Equal Opportunity Employer. 

    View Job Description
  • Housekeeping Inspector

    Housekeeping - Rooms
    Lodging Services

    Apply Now

    Inspector

    This is a seasonal, non-exempt position. Our season runs from April/May through the end of October.

    Shift: 8:00 am – 4:30 pm

    Summary:

    Supervises the work activities of cleaning personnel to ensure clean, orderly and attractive guest rooms and cottages, function rooms and public areas.  This is a hands-on position by which one works with departmental staff to accomplish their numerous tasks and inspects completed work to be sure it meets the quality standards of the resort as set forth in each position’s training materials.

    Diversity helps us build a team that represents a variety of backgrounds, skills, and perspectives. We are an Equal Opportunity Employer.  Applicants seeking an H2B visa or H2B in-country extension cannot be considered for this position.

    Responsibilities/Duties:

    • Is cheerful and courteous to Basin Harbor guests, visitors and employees; is positive & up-beat in all conversations with guests; is familiar with Basin Harbor services & programs and talks about same at every opportunity; finds answers to any guest questions or inquiries.
    • Acts as a team leader in the performance of the various housekeeping services; performs duties of housekeeping personnel—room attendant, public space attendant, and house person, in particular--as required or assigned; demonstrates at all times a positive work ethic by precept and example in contacts with co-workers, staff members of other departments, and Basin Harbor guests
    • Assembles lists of daily housekeeping service requirements, including guest departures, arrivals and stayovers
    • Assesses routine daily work schedules; makes adjustments as necessary
    • Monitors the performance of housekeeping work; inspects work for conformance to prescribed standards of cleanliness
    • Dismisses housekeeping personnel when the day's work is complete
    • Checks computer for clean status updates and insures accuracy of same; assists the Housekeeping Director with the printing of daily reports
    • Issues supplies and equipment to workers
    • Inventories stock to ensure adequate supplies
    • Conducts twice-weekly inspections of maid closets/work stations and maids’ cleaning ability
    • Implements or assigns implementation to meet any special guest request, including follow-up as appropriate to assure completion or satisfaction
    • Investigates guest complaints regarding housekeeping service and takes corrective action
    • Examines rooms, halls, and lobbies to determine need for repairs or replacement of furniture, using the HotSOS program, and makes recommendations to the Housekeeping Director
    • Assists in conducting training of new employees to housekeeping work procedures, and demonstrates proper use and maintenance of equipment
    • Attends periodic staff meetings; conducts such meetings as assigned
    • Performs pre- and post-season work as scheduled & directed

    Qualifications:

    • High School or GED
    • Minimum 3 years Hospitality Experience or 5 years Supervisory Experience
    • Skill Sets: Managerial, Organization, Data Processing
    • Specific qualities and strengths: attention to detail, customer service skills, strong work ethic
    • Ability to work with others to maintain a team environment.
    • Report confidentially any conflict to the Director of Housekeeping.

     

     
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  • Houseperson

    Housekeeping - Rooms
    Lodging Services

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    HOUSEPERSON

    This is a seasonal, non-exempt position. Our season runs from April/May through the end of October.  Applicants seeking in-country H2B extensions will be considered for this position.

    Summary:

    Primary support of the Housekeeping Department; assists other line staff in keeping the resort clean and stocked with ample supplies.

    Diversity helps us build a team that represents a variety of backgrounds, skills, and perspectives. We are an Equal Opportunity Employer.

    Responsibilities/Duties:

    • Follows a daily report with the day’s task that will be handed out at the start of the shift. This report will prioritize the task during the training period then the individual will be responsible for prioritizing the daily task.
    • Picks up and delivers linen.
    • Delivers supplies to housekeeping work stations to maintain par levels
    • Delivers cots & cribs, pool towels, and firewood.
    • Will carry a pager: perform task as they are reported.
    • Makes simple, routine repairs to departmental equipment. Vacuum cleaners, shampooer, and the truck.
    • Moves furniture and delivers supplies when requested by any department at Basin Harbor and as communicated through the housekeeping office.
    • Performs routine housekeeping cleaning tasks as assigned.
    • Performs project work—e.g. cleaning carpets, washing windows, or any cleaning task that requires special equipment—as assigned.
    • Assists in the laundry—e.g. sorting, washing, drying and/or folding linens—with available time between other tasks.
    • Performs tasks as assigned by the supervisor to meet a guest's request.
    • Performs pre- and post-season work as scheduled & directed.
    • Reports any deficiencies found in guest accommodations and/or Public Spaces.(training will be provided)
    • Report confidentially any conflict to the director of housekeeping.

    Qualifications:

    • HS Diploma or GED
    • Valid driver’s license, clean driving record: Current with photo
    • Attention to detaill
    • Customer service skills
    • Strong work ethic
    • Ability to use, or learn to use, the following equipment: vacuum; floor machine; golf cart; pickup truck
    • Ability to perform very heavy work excess of 50 pounds of force frequently, and/or in excess of 30 pounds of force constantly to move objects).
    • Visual acuity necessary to examine the quality of work completed .
    • Ability to work with others to maintain a team environment.
     
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  • Public Space Attendant

    Housekeeping - Public Space
    Lodging Services

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    HOUSEKEEPING PUBLIC SPACE - PUBLIC SPACE ATTENDANT

    Shifts: AM and PM

    This is a seasonal, non-exempt position. Our season runs from April/May through the end of October.

    Summary:

    Keeps resort public areas--dining rooms, meeting rooms, lobbies, stairs, porches, entrances, walks, and immediate outside surroundings, etc.--and staff areas--bathrooms, break areas, offices, etc.--as specifically assigned, in clean and orderly condition.

    Diversity helps us build a team that represents a variety of backgrounds, skills, and perspectives. We are an Equal Opportunity Employer.  Applicants seeking in-country H2B extensions will be considered for this position.

    Responsibilities/Duties

    • Follow a daily report that prioritizes the work load.  Emphasis and specific tasks & schedules will vary depending on building assignment.) Other duties may be assigned.
    • Be cheerful and courteous
    • Be positive & up-beat
    • Be familiar with Basin Harbor services & programs and talks about them at every opportunity
    • Find answers to any guest questions that (s)he is not able to answer
    • Perform cleaning tasks as assigned for the day, using daily function sheets and function room calendars to determine the exact name of the work requested and to prioritize work assignments
    • Perform cleaning tasks in accordance with departmental policies & procedures in order to meet or exceed the housekeeping standards for the resort
    • Check supplies for the day’s work - stock up and organize cart/bucket
    • Keep work station clean & organized
    • Document completion of cleaning tasks by returning daily sheets
    • Record deficiencies found in public areas in the HotSOS system (training will be given for this task)
    • Work individually to perform the assigned daily tasks, but as a team member to assist where needed to be sure that the tasks for the department are completed in a timely manner
    • Shampoo carpets as scheduled or requested
    • Scrub hardwood floor surfaces as scheduled or requested
    • Correct cleaning problems found during inspections of one’s work
    • Complete end-of-shift duties
    • Leave work for the day ONLY after checking out with the supervisor
    • Attend periodic staff meetings
    • Attend on-the-job training sessions as scheduled
    • Perform pre- and post-season work as scheduled and directed

    QUALIFICATIONS:

    • Basic education: High School Diploma or GED
    • Hospitality cleaning experience preferred but not required
    • Specific qualities and strengths: attention to detail, customer service skills, strong work ethic

     

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  • Rooms Housekeeper

    Housekeeping - Rooms
    Lodging Services

    Apply Now

    Front of House Housekeeper

    This is a seasonal, non-exempt position. Our season runs from April/May through the end of October. 

    Reports To: Director of Housekeeping

    Summary:

    Front of the House Housekeeping staff is responsible for the cleanliness in the guest rooms, cottages, and Housekeeping storage areas.

    Diversity helps us build a team that represents a variety of backgrounds, skills, and perspectives. We are an Equal Opportunity Employer.  Applicants seeking in-country H2B extensions will be considered for this position.

    Responsibilities/Duties

    • Cleaning our guest accommodations to the standards set forth by the Housekeeping Management.
    • Maintaining a cheerful and courteous attitude to represent our department and the Basin Harbor organization
    • Familiarity with Basin Harbor services & programs and ability to communicate that information to internal and external guests
    • Performing cleaning tasks as assigned for the day, using zone reports to determine the exact name of the work requested and to prioritize work assignments
    • Performing assigned tasks in accordance with departmental policies & procedures in order to meet or exceed the housekeeping standards for the resort
    • Checking supplies for the day’s work; stocking up and organizing cart; keeps cart and work station clean & organized
    • Documenting completion of cleaning tasks by phone and by returning zone sheets to the manager at the end of your shift.
    • Reporting deficiencies found in guest accommodations (training will be provided)
    • Working individually to perform the assigned daily tasks, but as a team member to assist where needed to be sure that the tasks for the department are completed in a timely manner
    • Returning to areas that do not meet the inspector's quality and correcting cleaning problems found.
    • Completeing end-of-shift duties
    • Attending daily staff meetings
    • Attending on-the-job training sessions as scheduled
    • Assisting with pre- and post-season work that may happen in other areas of the housekeeping department. including employee housing.
    • Must be attentive to detail, possess strong customer service skills, and a have strong work ethic

    Qualifications:

    • Ability to use, or learn to use, the following equipment: vacuum;
    • Ability to perform physical activities that include climbing, balancing, stooping, kneeling, crouching, crawling, reaching, standing, walking, pushing, pulling, lifting, talking, hearing and repetitive motions.
    • Ability to perform work by using proper body mechanics. (Lifting)
    • Visual inspect the quality of work completed.
    • Able to work with others to maintain a team environment.
    • Report confidentially any conflict between yourself and another team player to the director of housekeeping.

     

     
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How to Apply

Please complete our on-line application.  We’re so glad that you have considered joining our team this season.


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