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.

  • Group Sales Manager

    Sales & Marketing
    Administration

    Apply Now

    The Group Sales Manager is responsible for generating new group business for Basin Harbor. This position works closely with the Director of Sales and Seasonal Event Coordinator. This is a full-time, year-round position. Some weekend shifts required depending on event bookings, tours, and client arrivals/departure.

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

    Responsibilities and Duties::

    • Foster relationships with former Basin Harbor clients as well as generate new contacts
    • Network, research, and solicit for overnight groups and meetings
    • Develop and maintain accounts to build shoulder season group business
    • Generate proposals and presentation materials to secure groups
    • Responsible for negotiating and contracting new business
    • Follow up on leads in a timely manner in an effort to create new and repeat business
    • Responsible for sales and coordination of various types of functions including family reunion, golf, boat, corporate, non- profit, and social events
    • Work with clients to coordinate events by confirming details such as menu selection, room set up, and program timelines
    • Ensure all BEO’s are accurate and detailed with menu selections, beverage packages, timelines, set up information, internal notes and instructions as well as other line item costs
    • Create floor plans with accurate lay out of event including all details, requirements and needs
    • Create BEOs, ensure all information on BEO’s and floor plans are updated and distributed internally in a timely manner, meeting all deadlines
    • Collaborate with the Culinary Team and Beverage department to ensure understanding of menu items and products, special requests, dietary restrictions, food and beverage service

    Essential Qualifications and Competencies:

    • 4 years of experience in hospitality and/or hospitality sales, preferably in a luxury resort or similar environment
    • 2 years of management experience, preferably in a luxury resort or similar environment
    • Bachelor’s Degree
    • Ability to prioritize, adapt and work independently as well as part of a team
    • Extremely strong customer service skill set with experience responding to high level demand customer base
    • Ability to travel to off-site events to promote Basin Harbor Resort & Boat Club
    • Strong technical and organizational skills
    • Working knowledge of Delphi, Salesforce, Host and other catering/hotel booking software is ideal.
    • Demonstrated proficiency and accuracy in using MS Office products such as Word, Excel, and Outlook
    • Professional representation of self and property are essential, with a strong commitment to outstanding customer service
    • Considerable knowledge of business English, spelling and punctuation, office practices and procedures
    • Ability to consistently display courtesy, etiquette, and enthusiasm on the phone and in person
    • Ability to maintain comprehensive records and work under pressure to meet deadlines
    • Coordinate multiple tasks simultaneously
    • Available to work a flexible schedule that will include days, nights, weekends and holidays as dictated by the events calendar and seasonal changes
    • Punctual and highly reliable
    • Have the stamina to work up to 10+ hours: sitting, standing and walking
    • Ability to bend, stoop, lift up to 25lbs, reach overhead and perform repetitive motion
    • May involve walking between function spaces and climbing stairs between floors
    • Must be willing and able to pass a background check

     

    View Job Description
  • Seasonal Sales Coordinator

    Sales & Marketing
    Administration

    Apply Now

    Job Title:                             Sales Coordinator

    Department:                      Sales

    Reports to:                         Director of Sales

    Employment Status:       6-Month, Full-Time (Mid-End April 2019 Start)

    FLSA Status:                       Non-Exempt

    Prepared by:                      Director of Sales

    Prepared:                            September 2018

    Summary:

    The Sales Coordinator is responsible for supporting the overall function of the Sales Department. Coordinator will oversee and coordinate assigned projects and activities relating to the day-to-day operations of the sales office, group sales and servicing, family reunion servicing, as well as day groups and golf. This role will support existing group business as well as develop and service new business, as it fits into week-to-week responsibilities. Acts as a resource for entire property regarding on-property group information, banquet event order detailing and distribution, and ensures efficient administration operations for the sales office. Works closely with National Sales Manager, Event Production Manager, and Director of Sales. Some weekend shifts required depending on event bookings.

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

    Responsibilities/Duties:

    The Sales Coordinator will perform the following duties personally or through other departments within Basin Harbor:

    • Plan, up-sell and outline details of assigned events, with clients including; space requirements, times, equipment, menus, etc. Completes banquet event orders, prepares the appropriate paperwork, coordinates with the appropriate areas in the resort, and resolves any issues, complaints and/or problems to ensure quality product delivery and customer satisfaction
    • Request, receive, and process payments for group events
    • Provide information and assistance to employees, vendors, and business contacts regarding routine questions or issues; initiates problem resolution
    • Organize the sales office including communicating a schedule of deliverables from sales team to the resort, inter-resort distribution of information, reader board and other group schedule distribution, coordinating office meetings and activities
    • Coordinate conference room availability and schedules for in-house meetings and events
    • Group specific office tasks including making signage, assisting with billing, and ordering amenities
    • Hold sales department to established standard operating procedures; includes timely distribution of information internally, annual and scheduled updates to sales tools including menus, email templates, and photo inventory
    • Update operations and support staff calendars and interacts with other resort staff to ensure constant and consistent communication is maintained
    • General office tasks including copying, faxing, scanning, filing, and stocking supplies
    • Assist with inquiries from resort staff and guests as needed
    • Assist other employees with routine tasks and paperwork as needed or as delegated by management

    Qualifications:

    • Any combination of education and experience equivalent to graduation from a college or combination of education, training or experience that provides the knowledge, skills, and abilities required to perform this position’s job duties
    • Minimum of 1 year administrative support experience
    • Minimum of 1 year in a hospitality related environment
    • Working knowledge of Delphi, Salesforce, or other catering and hotel booking software is ideal.
    • Extremely strong customer service skill set with experience responding to high level demand customer base
    • Demonstrated proficiency and accuracy in using MS Office products such as Word, Excel, and Outlook
    • Professionalism and confidentiality are essential, with a strong commitment to providing outstanding customer service
    • Considerable knowledge of business English, spelling and punctuation, office practices and procedures
    • Ability to consistently display courtesy, etiquette, and enthusiasm on the phone and in person
    • Strong organizational skills with the ability to maintain comprehensive and cohesive records
    • Must possess the ability to work under pressure and meet deadlines
    • Ability to write and communicate in a professional manner
    • Ability to shift focus from big picture to “getting things done” as necessary
    • Ability to operate and trouble-shoot general office equipment (e.g., copier, fax, etc.)
    • Ability to adjust schedule, work overtime and be present during the changing business needs
    • Coordinate multiple tasks simultaneously
    • Stand, sit, and walk for extended periods of time as necessary
    • Lift 40 pounds
    • Must be aware of the importance of safety and security. Endeavor to be conscious of safety and security at all times. Friendly and courteous to guests and fellow team members at all times.
    • Must be willing and able to pass a background check.
    View Job Description
  • Wedding & Special Events Coordinator

    Sales & Marketing
    Administration

    Apply Now

     

    Job Title:                                Wedding & Special Events Coordinator

    Department:                           Sales

    Reports to:                             Director of Sales

    Employment Status:             Year-Round, Full - Time

    FLSA Status:                         Non-Exempt

    Prepared by:                          Director of Sales

    Prepared:                               September 2018

    Summary:

    Responsible for excellent client service and compiling all necessary information, including finalizing banquet event orders and billing statements, to successfully execute wedding and special event business for Basin Harbor. The Wedding & Special Events Coordinator will be the primary contact for wedding and special event business at Basin Harbor, including welcoming and introduction of all clients to their designated banquet manager(s) or captain(s) on the day of the event. Works closely with Director of Special Events and Director of sales. Weekend shifts required during May-October.  

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

    Responsibilities and Duties:

    • Request, compile, and concisely communicate all details for weddings and special events through banquet event orders, billing, signage, and floor plans, all in a timely manner.  Review details weekly in-season with food and beverage team at BEO Meeting.
    • Request and process deposits and payments for all special events.
    • To be available at all reasonable times for event clients, providing support and advice through the event planning process.
    • Ensuring that the wedding and special event details are communicated to the Basin Harbor Team in a timely manner and that essential details are appropriately transitioned to each event manager/captain.
    • Write Thank You Notes to couples and key contacts for events.
    • Help manage seasonal tasting events, including invitations, RSVPs, vendor engagement, menu design with Chef, and pre-work packets for attendees.
    • Conduct site tours as needed.
    • Other duties as assigned. 

    Essential Qualifications and Competencies:

    • Bachelor’s degree preferred, plus 2-5 years of experience in the hospitality industry, preferably with experience in weddings and events; or equivalent combination of education and experience. 
    • Food & Beverage, catering and banquets experience is a plus.
    • Ability to use MS Office applications including Word and Excel.
    • Working knowledge of Delphi, Salesforce, or other catering and hotel booking software is ideal.
    • Must have excellent communication, organizational skills and a desire to succeed.
    • Ability to write simple correspondence and to effectively present information in one-on-one situations in person and over the telephone in English.
    • Ability to add, subtract, multiply, and divide in all units of measure, using whole number, common fractions, and decimals. 
    • Ability to compute ratios and percentages.
    • Ability to apply common sense, understanding to carry out instructions furnished in written, oral, or diagram form.
    • 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 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. 
    • Specific vision abilities required by this job include close vision.
    • Must be willing and able to pass a background check.

     

    View Job Description
  • 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. Applicants seeking in-country H2B extensions will 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.  Applicants seeking in-country H2B extensions will 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.  Applicants seeking in-country H2B extensions will 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.  Applicants seeking in-country H2B extensions will 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.

    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 Pastry

    Culinary Line Level
    Food & Beverage - BOH

    Apply Now

    AM / PM Pastry

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

    Summary:

    The Pastry Commis primary responsibility is to assist the Executive Chef and Pastry 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 reports directly to the Executive Chef, Executive Sous Chef and Pastry Chef.   Applicants seeking in-country H2B extensions will 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
    • 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
    • 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
    • Mixes, kneads, portions and shapes dough or batter to make donuts, muffins, Danish, croissants, breads, rolls, and other products
    • Prepares fillings, toppings, and icings for further assembly
    • Inserts pastries and muffins into the oven and removes baked product
    • Places pastries or breads in baskets or trays for service
    • Assists Pastry Chef with any related projects and preparation pertaining to daily operations
    • 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
    • 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, Executive Sous Chef, and Pastry Chef.

    Essential Qualifications and Competencies:

    • Minimum of 2 years’ experience in a full-service, quality driven, volume restaurant
    • Preferred degree in culinary arts or related field
    • Prior culinary experience in hotels or resorts
    • Honesty beyond reproach
    • Strong communication skills
    • Be even tempered and respectful of others
    • Be aligned with the culinary vision and philosophy of Basin Harbor
    • Exemplify the best of serious food service professional
    • ServeSafe certification or ability to be certified
    View Job Description
  • AM / PM Pastry Tournant

    Culinary Line Level
    Food & Beverage - BOH

    Apply Now

    Pastry Tournant

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

    Summary:

    Serves resort guests and maintains high quality standards by assisting and supporting the Pastry Chef in varied daily set up, production, and/or service of a multiple function department.  Applicants seeking in-country H2B extensions will 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 include the following.  Other duties as assigned:

    • 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
    • Reports safety concerns or mechanical problems with any of the equipment to supervisor for prompt attention
    • Completes other duties as required and requested
    • Demonstrates teamwork and respect at all times to co-workers

    BAKER

    • Mixes, kneads, portions and shapes dough or batter to make donuts, muffins, Danish, croissants, breads, rolls, and other products
    • Prepares fillings, toppings and icings for further assembly
    • Inserts pastries and muffins into the oven and removes baked product
    • Places pastries or breads in baskets or trays for service
    • Assists Pastry Chef with any related projects and preparation pertaining to daily operations
    • Ensures quality of food products by labeling, dating, rotating and tasting prior to service
    • Keeps pastry shop service areas and storage areas clean, organized and sanitary on a daily basis
    • Tracks, records and state reason for waste daily
    • Fills out accident and incident reports as necessary
    • Assists with thorough and total breakdown and clean-up upon closing for the season

    PM PASTRY CHEF DE PARTIE

    • Is responsible for preparation and execution of all PM dinner service including al la carte dessert service on any special functions
    • Has appropriate mise en place for plate presentation.
    • Facilitates service and proper rotation of items
    • Portions pastries, desserts and ice cream
    • Assists Pastry Chef with any related projects and preparation pertaining to daily operations
    • Ensures quality of food products by labeling, dating, rotating, and tasting prior to service
    • Keeps pastry shop, service areas and storage areas clean, organized, and sanitary on a daily basis
    • Tracks, records and states reason for waste daily
    • Assists with thorough and total breakdown and clean up upon closing for the season

    PM PASTRY COMMIS
     

    • Rotates and stores all items from general storage on a daily basis.
    • Ensure proper garnish and other plate presentation items are kept fresh and rotated daily
    • Portion pastries, desserts and ice cream
    • Insures quality of food products by labeling, dating, rotating, and tasting prior to service
    • Keeps pastry shop, service areas and storage areas clean, organized, and sanitary on a daily basis
    • Thorough and total breakdown and clean up upon closing for the season

    Supervisory Responsibilities:  Ability to coordinate and work in a multifaceted environment is extremely important.  Good relations and positive work ethic are vital to successfully maintaining a smooth operation.  Responsible for supervising a staff of up to five people in Pastry Chef's absence.

    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. Applicants seeking in-country H2B extensions will 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
  • Administrative Assistant

    Culinary Line Level
    Food & Beverage - BOH

    Apply Now

    ADMINISTRATIVE ASSISTANT TO THE EXECUTIVE CHEF

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

    This position is not accepting H2B applications.

    Summary:

    Responsible for communication between the Executive Chef and culinary operations and the other departments within the resort. Position requires candidate to maintain a high level of administrative work and organization. Must interact positively and professionally with a number of managers and line staff.

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

    Responsibilities and Duties:

    • Is responsible for generating reports for the Executive Chef
    • Will interact with other departments on a daily basis
    • Must be organized, efficient and accurate
    • Will perform other duties as assigned

    Essential Qualifications and Competencies:

    • Attention to detail is of the utmost importance
    • Must be highly motivated with a positive attitude and good work ethic
    • Will have some knowledge of the food industry
    • Must have at least 2 years administrative support experience
    • Minimum of high school diploma
    • Must be able to adapt to changes in a fast paced, dynamic, and sometimes intense work environment
    • Must be willing and able to pass a background check
    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.

    This position is not accepting H2B applications

    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
  • Dishwasher

    Culinary Line Level
    Food & Beverage - BOH

    Apply Now

    Dishwasher

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

    Is aligned with the culinary vision and philosophy of Basin Harbor.  Serves resort guests and maintains high quality standards by maintaining china, glassware and flatware in a respectful, clean and orderly manner.  Supports Line Staff by maintaining clean equipment and utensils.  Must maintain a neat professional appearance and manner.  

    Applicants seeking out-of-country H2B positions, or in-country H2B extensions will 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
    • Must check with supervisor before leaving shift
    • Prepares and starts dish machine according to manufacturer’s instructions
    • Fills dish racks full with pre-scraped dirty dishes, rinses if necessary, and sends through dish machine
    • Check and change filters before and after shift
    • Basic setup and maintenance of employee cafeteria
    • Daily cleanliness of North Dock equipment
    • Sends full racks of glassware through dish machine
    • Sends pre-soaked, sorted, and upright flatware through dish machine
    • Washes dishes, glassware and flatware by hand if necessary
    • Transfers equipment and supplies between work and storage areas
    • Segregates and removes compost, garbage and recyclables and places it in designated containers
    • Washes pots, pans and trays
    • Washes walls, worktables, refrigerators, and ice machine
    • Sweeps and mops floors
    • Washes and peels vegetables and assists with other preparation as needed
    • Demonstrates teamwork and respect at all times to co-workers
    • Performs additional responsibilities as request by the Executive Chef and Executive Sous Chef

    Essential Qualifications and Competencies:

    • Have 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
    • Even temper and respect for others
    View Job Description
  • Banquet Set Up

    Event Staff
    Food & Beverage - FOH

    Apply Now

     Banquet Set Up:

    This position is not accepting H2B applications

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

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

    Responsibilities/Duties:

    • Emptying trash from all function areas.
    • Changing linen, and putting it in the correct areas for cleaning by housekeeping.
    • Vacuuming all meeting rooms after functions.
    • Inspecting Banquet equipment for defects, cleanliness, and any other maintenance needed and reporting to the Manager.
    • Cleaning and mopping of the storerooms and meeting rooms.
    • Setting up meeting rooms and private function areas with the appropriate equipment and materials, including tables, chairs, glasses, water, pens, writing tablets, and any other items requested.
    • Storing equipment and materials neatly in proper areas.
    • Icing and watering all meetings at the start and during breaks

    Qualifications:

    • Extremely detail oriented
    • Tactful, approachable, perceptive and customer service oriented
    • Able to communicate effectively with guests, staff and supervisors
    • Clean, well kept, professional appearance
    • Self-motivated, adaptable, responsible and reliable
    • Able to perform multiple tasks systematically in a fast paced environment
    • Able to co-operate with co-workers and staff to promote and maintain team spirit
    • Positive attitude and excellent communication skills

    Position requires heavy lifting up to 50 pounds on a regular basis. The ability to drive a manual transmission vehicle preferred. Must be detail oriented and have ability to read BEOs and follow instruction.  Needed from early May through the end of October.  Day and Evening shifts available.

     

     
    View Job Description
  • Beverage Manager

    Management - FOH
    Food & Beverage - FOH

    Apply Now

    Beverage Manager

    This position is not accepting H2B applications

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

    Summary:

    Responsible for set-up and high quality servicing of all beverage service including Red Mill Restaurant, banquet and function needs for upscale clientele.

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

    Responsibilities and Duties

    • Must be very customer service focused both internally and externally, detail oriented, and excel at maintaining and raising standards.
    • Develop and maintain a positive interaction with guests throughout service including: introducing yourself to the guest before or at the beginning of the service.
    • Demonstrate at all times that the Basin Harbor Beverage staff is there to exceed their expectations and reinforce that the beverage staff will be there for them.
    • Supervise beverage activities: set-up & service.
    • Work in concert with the Banquet department, Sales department, Kitchen/Storeroom and Front Office and outside vendors.
    • Develop creative displays as needed to promote the sale of beverages.
    • Hire, train, supervise and develop employee staff.
    • Monitor Profit and Loss: including meeting departmental targets in finance, labor and beverage as well as productivity levels, forecasting, scheduling, requisitions, and inventory for departmental supplies and props.
    • Attend BEO and work in concert with sales department to coordinate any and all specifications/changes with the end goal being to exceed guest satisfaction.   
    • Demonstrate good prioritization, have good time management skills, strong leadership skills and effective communication skills. 
    • Delegate tasks as well as being a hands on worker, and skilled at multi-tasking.
    • Ensure that the beverage staff provide timely, accurate and high quality service to exceed guest satisfaction.
    • Maintain par inventory and reorders stock as needed
    • Do whatever else is necessary as needed to insure quality service for internal and external customers.     

     Qualifications:

    A Bachelor’s degree plus at least 10 years work experience, including at least 5 years’ experience in a leadership role in an upscale F&B environment.  Experience must provide evidence that the candidate has a good understanding of 

    (1) fine dining restaurant operations
    (2) the ability to lead people
    (3) the ability to analyze problems and recommend solutions
    (4) the ability to communicate effectively with others, both orally and in writing
    (5) the ability to exercise mature judgment
    (6) ability to effectively manage budgets and improve profitability

    • Ability to use, or learn to use, a golf cart, property vehicles and any other beverage/catering related equipment.
    • Ability to perform physical activities that include climbing, balancing, stooping, kneeling, crouching, crawling, reaching, standing, walking, pushing, pulling, lifting, fingering, grasping, feeling, talking, hearing and repetitive motions.
    • Visual acuity necessary to prepare and analyze data and figures, for accounting, for transcription, for computer terminal use, for extensive reading, for visual inspection involving small defects and small parts, using measurement devices, and assembly or fabrication of parts at distances to the eye.
    • To operate machines whether the seeing job is at or within arm’s reach.
    • Ability to multi-task.
    • 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 up to 20 pounds of force constantly to move objects).    
    View Job Description
  • Dining Room Server

    Front of the House Service
    Food & Beverage - FOH

    Apply Now

    Position Title: Dining Room Server

    Reports To: Dining Room Manager

    Shift Hours: Varies depending on restaurant/dining room

    Applicants seeking in-country H2B extensions will be considered for this position.

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

    Summary:  The dining program at Basin Harbor is exceptional. The reputation and appeal of our multiple dining venues is one of tradition and quality. Whether working at Ardelia’s lake view dining room or the Red Mill Restaurant or our lunch venue, The Ranger Room, we are proud to present delicious, farm to table selections for breakfast, lunch and dinner.

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

    Responsibilities/Duties: Includes the followingOther duties may be assigned.

    • Responsible for serving meals and taking drink orders
    • Anticipate guests needs and special request by being tactful, approachable, perceptive and customer service oriented
    • Assists in maintaining a safe working environment for all.
    • Detail oriented: transmits orders to bar and kitchen by recording guest choices; identifying guest special dietary needs and special requests, all with maximum efficiently and productivity.
    • Follows set up and breakdown guidelines for dining room.
    • Protects establishment and guest by adhering to sanitation, safety, and alcohol beverage control policies.
    • Keeps kitchen staff informed by noting timing of meal progression
    • Understand the need for proper etiquette and service standards
    • Ability to take direction and work in a team environment
    • Able to communicate effectively with  staff and supervisors
    • Reinforce dining room procedure
    • Clean, well kept, professional appearance

    QualificationsReasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

    • Experience in formal restaurant setting
    • Knowledge of wine preferred
    • Understand the need for proper etiquette and service standards
    • 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
    • Ability to read and comprehend simple instructions, short correspondence, and memos in English
    • Ability to add, subtract, multiply, and divide in all units of measure, using whole number, common fractions, and decimals
    • Ability to compute ratios and percentages
    • Ability to apply common sense, understanding to carry out instructions furnished in written, oral, or diagram form
    • Self-motivated, adaptable, responsible and reliable
    • Able to perform multiple tasks systematically in a fast paced environment
    • 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
  • Dining Room Server Assistant

    Front of the House Service
    Food & Beverage - FOH

    Apply Now

    Dining Room Server Assistant

    This position is not accepting H2B applications

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

     

    Summary:  The dining program at Basin Harbor is exceptional. The reputation and appeal of our multiple dining venues is one of tradition and quality. Whether working at Ardelia’s lake view dining room or the Red Mill Restaurant or our lunch venue, The Ranger Room, we are proud to present delicious, farm to table selections for breakfast, lunch and dinner.

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

    Responsibilities/Duties: Includes the followingOther duties may be assigned.

    • Responsible for supporting Servers during meal service
    • Anticipate guests needs and special request by being tactful, approachable, perceptive and customer service oriented
    • Assists in maintaining a safe working environment for all
    • Detail oriented: transmits orders to bar and kitchen by recording guest choices; identifying guest special dietary needs and special requests, all with maximum efficiently and productivity
    • Follows set up and breakdown guidelines for dining room.
    • Protects establishment and guest by adhering to sanitation, safety, and alcohol beverage control policies
    • Keeps kitchen staff informed by noting timing of meal progression
    • Understand the need for proper etiquette and service standards
    • Ability to take direction and work in a team environment
    • Able to communicate effectively with  staff and supervisors
    • Reinforce dining room procedure
    • Clean, well kept, professional appearance

    QualificationsReasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

    • Experience in formal restaurant setting
    • Experience carrying service trays
    • Knowledge of wine preferred
    • Understand the need for proper etiquette and service standards
    • 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
    • Ability to read and comprehend simple instructions, short correspondence, and memos in English
    • Ability to add, subtract, multiply, and divide in all units of measure, using whole number, common fractions, and decimals
    • Ability to apply common sense, understanding to carry out instructions furnished in written, oral, or diagram form
    • Self-motivated, adaptable, responsible and reliable
    • Able to perform multiple tasks systematically in a fast paced environment
    • 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
  • Dining Services Manager

    Management - FOH
    Food & Beverage - FOH

    Apply Now

    Dining Services Manager

    This position is not accepting H2B applications

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

    Summary:

    Basin Harbor on Lake Champlain is currently accepting applications for the position of Dining Services Manager. This full-time/seasonal is responsible for oversight of our front of house dining operations in our resort's various outlets. The Dining Services Manager directs and organizes the activities of the Dining service departments to maintain high standards of food & beverage service. Supports all dining service managers (Maitre D’, Banquet Manager, Beverage Manager, & Red Mill Manager) to ensure a smooth running operation through truthfully deployed training and expectations.  Responsible for ensuring maximum guest satisfaction as well as the creation of a positive work environment while maximizing profitability. Maintains awareness at all times of the effect of actions upon the guest’s experience.

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

     Responsibilities/Duties:

    Ensure first class performance in all food and beverage operations by:

    • Development and implementation of formal dining standards and ongoing training of staff
    • Having a critical eye for service and professionalism
    • Implementation of internal controls that work for line and accounting staff
    • Continual evaluation of existing programs to maintain quality and maximize profitability
    • Monitor service at all points of guest interface, seek guest input and promote continual improvement by maintaining high standards, setting an example; address and resolve guest complaints and train/empower others do so
    • Work flexible hours based on anticipated business levels at each outlet/shift and to support/coach outlet managers/supervisors
    • With the help of the Banquet Manager & Beverage Manager, prepare the Operational Schedule of Resources on a weekly basis.
    • Works with Executive Chef while he creates menus that are attractive to customers, reflect our Vermont heritage and provide value to the customer and profitability for the outlet
    • Implement effective control of beverage and labor costs among all sub-departments.  Audit beverage tallies to ensure controls are in place
    • With the help of the Director of Finance, manage and refine the wine list for Ardelia's 
    • Maintain an awareness at all times of the effect of actions upon the guest’s dining experience at all outlets. Respond to guest complaints to ensure and track guest service levels
    • Responsible for maintaining on-going front of the house and back of the house communication to create solutions to daily operational issues
    • Maintain a professional appearance and ensures that dining room staff complies with dress, appearance and grooming standards
    • Plan and conduct Dining Services meetings to discuss operational issues and disseminate pertinent information
    • Learn the strengths and weaknesses of all members of team and try to maximize opportunities to solve the problems encountered
    • Remain current on and adhere to local and state laws concerning alcohol service, licensing and control
    • Other duties as assigned

    Qualifications:

    A Bachelor’s degree plus at least 10 years work experience, including at least 5 years’ experience in a leadership role in an upscale F&B environment.  Experience must provide evidence that the candidate has a good understanding of

    (1) fine dining restaurant operations
    (2) the ability to lead people
    (3) the ability to analyze problems and recommend solutions
    (4) the ability to communicate effectively with others, both orally and in writing
    (5) the ability to exercise mature judgment
    (6) ability to effectively manage budgets and improve profitability

     

    View Job Description
  • Full Time Bartender

    Front of the House Service
    Food & Beverage - FOH

    Apply Now

    Full Time Bartender

    This position is not accepting H2B applications

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

    Summary:

    The dining program at Basin Harbor is exceptional. The reputation and appeal of our multiple dining venues is one of tradition and quality. Whether working at Ardelia’s lake view dining room or the Red Mill Restaurant or our lunch venue, The Ranger Room, we are proud to present delicious, farm to table selections for breakfast, lunch and dinner.

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

    Responsibilities/Duties: Includes the followingOther duties may be assigned.

    • Responsible for serving meals and taking drink orders
    • Anticipate guests needs and special request by being tactful, approachable, perceptive and customer service oriented
    • Assists in maintaining a safe working environment for all
    • Detail oriented: transmits orders to bar and kitchen by recording guest choices; identifying guest special dietary needs and special requests, all with maximum efficiently and productivity
    • Follows set up and breakdown guidelines for all bar locations
    • Protects establishment and guest by adhering to sanitation, safety, and alcohol beverage control policies
    • Keeps kitchen staff informed by noting timing of meal progression
    • Understand the need for proper etiquette and service standards
    • Ability to take direction and work in a team environment
    • Able to communicate effectively with  staff and supervisors
    • Clean, well kept, professional appearance

    QualificationsReasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

    • Experience in high volume bar and restaurant setting
    • Knowledge of liquor, craft beer, and wine
    • Understand the need for proper etiquette and service standards
    • 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
    • Ability to read and comprehend simple instructions, short correspondence, and memos in English
    • Ability to add, subtract, multiply, and divide in all units of measure, using whole number, common fractions, and decimals
    • Ability to compute ratios and percentages
    • Ability to apply common sense, understanding to carry out instructions furnished in written, oral, or diagram form
    • Self-motivated, adaptable, responsible and reliable
    • Able to perform multiple tasks systematically in a fast paced environment
    • 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
  • Host/Hostess

    Front of the House Service
    Food & Beverage - FOH

    Apply Now

    Host / Hostess

    This position is not accepting H2B applications

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

    Reports to:   Dining Services Manager

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

    Responsibilities/Duties:

    • Aid dining room staff for efficiency
    • Assist supervisors, servers and server assistants
    • Work with maximum efficiency/productivity
    • Assist with setting up and resetting dining room
    • Take reservations for dining options
    • Anticipate guests needs and special request
    • Understand the need for proper etiquette and service standards
    • Ability to take direction and work in a team environment

    Qualifications:

    • Extremely detail oriented
    • Tactful, approachable, perceptive and customer service oriented
    • Able to communicate effectively with guests, staff and supervisors
    • Able to reinforce dining room procedures
    • Clean, well kept, professional appearance
    • Self-motivated, adaptable, responsible and reliable
    • Able to perform multiple tasks systematically in a fast paced environment
    • Able to co-operate with co-workers and staff to promote and maintain team spirit
    • Experience in dining room setting with regards to efficiency and etiquette

     

     

     
    View Job Description
  • On-Call Event Bartender

    Front of the House Service
    Food & Beverage - FOH

    Apply Now

    On-Call Event Bartender

    This position is not accepting H2B applications

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

    Summary:

    Bartending at Basin Harbor can be a little bit of everything. We have 4 dining venues, 2 outdoor bars and multiple special events during our 6 month season. We are looking for qualified bartenders to work part-time at our summer resort. Indoor events, outdoor events, bars on boats, hayrides and other interesting locations. Our bartenders must be energetic, personable, engaging and willing to uphold the long standing tradition of exceptional guest service at Basin Harbor. Join our team, it's a summer job you will never forget. 

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

    Reports to:    Beverage Manager

    Responsibilities/Duties:

    • Prepare alcohol or non-alcohol beverages
    • Interact with customers, take orders and serve snacks and drinks
    • Assess customers’ needs and preferences and make recommendations
    • Mix ingredients to prepare cocktails
    • Plan and present bar menu
    • Check customers’ identification and confirm it meets legal drinking age
    • Restock and replenish bar inventory and supplies
    • Comply with all food and beverage regulations

    Qualifications:

    • Extremely detail oriented
    • Tactful, approachable, perceptive and customer service oriented
    • Able to communicate effectively with guests, staff and supervisors
    • Clean, well kept, professional appearance
    • Self-motivated, adaptable, responsible and reliable
    • Able to perform multiple tasks systematically in a fast paced environment
    • Able to co-operate with co-workers and staff to promote and maintain team spirit
    • Proven working experience as a bartender
    • Excellent knowledge of in mixing, garnishing and serving drinks
    • Computer literacy.
    • Positive attitude and excellent communication skills
    • Ability to keep the bar organized, stocked and clean
    • Relevant training certificate

    Must be available to work May through October.

     

    View Job Description
  • On-Call, Part-Time Special Event Serve-

    Front of the House Service
    Food & Beverage - FOH

    Apply Now

    On-Call Part Time Special Event Server

    This position is not accepting H2B applications

    This is a seasonal, non-exempt position. Our season runs from April/May through the end of October.  This part-time position is only suitable for those who do not require on-campus housing.

    Summary:

    Being an On-Call Special Event Server at Basin Harbor allows you to be a part of our wedding events and experience our impressive history of exceptional food & beverage service.  Basin Harbor is a one of a kind wedding destination and you can be a part of some of the most breathtaking wedding weekends in New England.  This position is available as part-time only.  We will distribute a calendar of special events early this spring, primarily Friday and Saturday afternoon and evening events, often until late hours, with some mid-week dates.  You must be available for a minimum of 10 shifts and commit to your availability in advance. Perfect for a second job.  Wedding servers will earn $20.00 per hour during events.  Dinner in our employee cafeteria will be provided with each evening shift worked.  Housing is not available 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/Duties:

    • Work with maximum efficiency/productivity
    • Responsible for setting up the event space, taking and placing customers’ orders, carrying trays, serving food and beverages, and cleaning and clearing tables
    • Set up for events by putting out tablecloths and place settings, arranging table placement and setting up a buffet
    • Keep glasses filled; remove each round of plates and replenish utensils
    • Perform cleaning tasks and breakdown of service
    • Responsible for serving meals and taking drink orders
    • Pre- and post- event related duties
    • Anticipate guests needs and special request
    • Understand the need for proper etiquette and service standards
    • Ability to take direction and work in a team environment
    • This position requires lifting up to 20 pounds regularly, as well as being on your feet for full shifts
    • Must be available on weekends and have a flexible schedule
    • Must enjoy working indoors and outdoors

    Qualifications:

    • Extremely detail oriented
    • Tactful, approachable, perceptive and customer service oriented
    • Able to communicate effectively with guests, staff and supervisors
    • Able to reinforce dining room procedures
    • Clean, well kept, professional appearance
    • Self-motivated, adaptable, responsible and reliable
    • Able to perform multiple tasks systematically in a fast paced environment
    • Able to co-operate with co-workers and staff to promote and maintain team spirit
    • Experience in dining room setting with regards to efficiency and etiquette
    View Job Description
  • Red Mill Server

    Front of the House Service
    Food & Beverage - FOH

    Apply Now

    Red Mill Server

    Applicants seeking in-country H2B extensions will be considered for this position.

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

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

    Responsibilities/Duties:

    • Transmits orders to bar and kitchen by recording guest choices; identifying guest special dietary needs and special requests
    • Prepares room for dining by setting condiments, candles, napkins, service plates, and utensils
    • Protects establishment and guest by adhering to sanitation, safety, and alcohol beverage control policies
    • Keeps kitchen staff informed by noting timing of meal progression
    • Work with maximum efficiency/productivity
    • Assist with setting up and resetting
    • Responsible for serving meals and taking drink orders
    • Knowledge of wine preferred
    • Anticipate guests needs and special request
    • Understand the need for proper etiquette and service standards
    • Ability to take direction and work in a team environment

    Qualifications:

    • Extremely detail oriented
    • Tactful, approachable, perceptive and customer service oriented
    • Able to communicate effectively with guests, staff and supervisors
    • Able to reinforce dining room procedures
    • Clean, well kept, professional appearance
    • Self-motivated, adaptable, responsible and reliable
    • Able to perform multiple tasks systematically in a fast paced environment
    • Able to co-operate with co-workers and staff to promote and maintain team spirit
    • Experience in a fast-paced restaurant setting

     

    View Job Description
  • Restaurant Runner/Busser

    Front of the House Service
    Food & Beverage - FOH

    Apply Now

     Runner Busser

    This position is not accepting H2B applications

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

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

    Responsibilities/Duties:

    • Work with maximum efficiency/productivity
    • Obtain service area assignment at the beginning of each shift
    • Remove used tableware between courses and provide tableware for next course
    • Clear tables after guests. Take tableware to dish room and place silverware, dishes, glassware, etc. in appropriate areas for washing
    • Promptly clean table tops, chairs, and floor between seating. Check floor and clean as required. Reset and arrange tabletop
    • Perform cleaning tasks and breakdown of service
    • Assist with setting up and resetting
    • Constant standing, walking, stooping/bending, grasping and reaching above shoulder height
    • Pre- and post- meal service related duties
    • Ability to take direction and work in a team environment

    Qualifications:

    • Detail oriented
    • Tactful, approachable, perceptive and customer service oriented
    • Able to communicate effectively with guests, staff and supervisors
    • Able to reinforce dining room procedures
    • Clean, well kept, professional appearance
    • Self-motivated, adaptable, responsible and reliable
    • Able to perform multiple tasks systematically in a fast paced environment
    • Able to co-operate with co-workers and staff to promote and maintain team spirit
    • Experience in dining room setting

    Must be available to work May through October

     

    View Job Description
  • Repair & Maintenance Technician

    Maintenance/Security
    Grounds/Maintenance

    Apply Now

    Repair & Maintenance Technician

    This is a year-round, full time position

    Summary:

    Full time position will  work with our Repair and Maintenance team.  This department is responsible for the majority of repairs in the 120 buildings on the grounds of Basin Harbor.  This position covers many, varied jobs.  Every day is different! R&M Technician reports to the R&M Lead, and Director of Grounds and Engineering.

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

    Responsibilities/Duties

    This position is for a "Jack or Jane of all trades" who could, whose day could (and probably will) involve any combination of:  

    • Light plumbing
    • Light carpentry
    • Painting
    • Light electrical

    Qualifications:

    • Valid Drivers Licence
    • Flexible schedule as required
    • Related experience
    • Strong references
    • Ability to work independently or as a member of a team
    • "Outside the box" thinking, and resourcefulness
    • Pride of workmanship
    View Job Description

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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