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.  Applicants seeking H2B in-country extension may 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 Executive Sous Chef

    Management
    Food & Beverage - BOH

    Apply Now

    AM/PM Executive Sous-Chef

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

    Summary:

    The Sous Chef will assist the Executive Chef and Red Mill Chef in supervising, managing, overseeing and assisting the Red Mill A la Carte service. This position is responsible for supervising culinary employees, inventory and maintaining the highest professional food quality and sanitation procedures. The Sous Chef position may entail other duties outside of the realm of this job description. 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.  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
    • Oversees the evening and morning sanitation practices by others
    • Insure 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
    • Oversees, instructs, and takes part in daily preparation and service of:
      • Food and related items requisitioning
      • A La Carte Lunch and/or Dinner
      • Functions and/or theme nights
      • Smoked items
    • Reports safety concerns or mechanical problems with any equipment to the Red Mill Chef for prompt attention
    • Takes primary responsibility for the execution of evening menus at the Red Mil
    • Insures that standardized operating procedures including the use of recipes, closing checklists, product requisitioning, etc. are consistently followed
    • Ensures the consistent quality of finished food items served to Basin Harbor Guests
    • Assists the Red Mill 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
    • Performs other duties as assigned
    • Assist the chef with management of staff up to 15 employees

    Management Skills

    • Has ability to manage change effectively
    • Provides leadership to position the 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
    • Instill a "can-do" attitude in all employees
    • Excellent time management skills
    • Follow, support and enforce company policies and procedures
    • Excellent problem resolution skills
    • Assume responsibility and accountability for self and employees
    • Ability to quickly evaluate alternatives and decide on a plan of action

    Essential Qualifications and Competencies:

    • Minimum of 2 years experience at the level of Sous Chef or higher 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
    • Be service oriented with a proven track record of applying service principles in dealing with guests and employees
    • 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 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 H2B in-country extension may 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 H2B in-country extension may 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 H2B in-country extension may 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.  Applicants seeking H2B in-country extension may 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. Applicants seeking H2B in-country extension may 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
  • Banquet Chef

    Management
    Food & Beverage - BOH

    Apply Now

    Banquet Chef

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

    Summary:

    The Banquet Chef is responsible for the execution and organization of the Basin Harbor catered functions including but not limited to weddings, banquets, buffets, and/or other group functions including Hospitality Night, Harbor Fair, Shore Dinner, and the Vermont’s Artisans Dinner on the Lake.

    The Banquet Chef reports directly to the Executive Chef and Executive Sous Chef.

    The Banquet Cooks report directly to the Banquet chef.

    The Banquet Chef must be able to keep an open and constant line of communication between the Executive Chef, Executive Sous Chef, Pastry Chef, and the Sales Department as to party changes and additional labor and product needs for the Banquet department.

    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
    • Plans work schedule as required for the ultimate operation and supervision of the banquet department
    • Trains banquet personnel in related production, principles and practices
    • Must attend all BEO meetings
    • 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
    • Keeps banquet service and storage areas clean and organized on a daily basis
    • Assists with biweekly and monthly inventory
    • The Banquet Chef shall at all times demonstrate cooperative behavior with colleagues and supervisors
    • Tracks, records, and state reasons for waste daily
    • Reports safety concerns or mechanical problems with any of the equipment to supervisor for prompt attention
    • Completes accident and incident reports as necessary
    • Ensures that standardized operating procedures including the use of recipes, closing checklists, product requisitioning, etc. are consistently followed
    • Completes other duties as required and requested by the Executive Chef or Executive Sous Chef
    • Demonstrates teamwork and respect at all times to co-workers

    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:

    • Preferred Degree in Culinary Arts or Related Field
    • Minimum of 3 years’ experience at the level of Banquet Chef or higher in a full-service, quality driven, volume restaurant
    • ServSafe certification or ability to be certified
    • 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 serious professional in the food business
    View Job Description
  • Banquet Commis

    Culinary Line Level
    Food & Beverage - BOH

    Apply Now

    Banquet Commis

    This is a seasonal, non-exempt position. Our season runs from April/May through the end of October.  At this time, applicants seeking an H2B visa cannot be considered for this position.  Applicants who are seeking an H2B in-country extension will be considered.

    Summary:

    The Banquet Line Cook (Commis) maintains high quality standards by assisting and supporting the Banquet Chef in varied daily setup, production and/or service of a multiple function department.

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

    Qualifications:

    • Have prior culinary experience in hotels or resorts.
    • Be honest beyond reproach.
    • Be service oriented with a proven track record of applying service principles in dealing with guests and employees.
    • Have strong communication skills.
    • Be even tempered and respectful of others.
    • Be philosophically aligned with the culinary vision and philosophy of Basin Harbor.
    • Look and act as a professional in all situations and exemplify the best of serious professional in the food business.
    • Possess a degree in culinary arts or related field.
    • Are ServSafe certified or able to be certified.

     

    Duties and Responsibilities include the following.  Other duties may be assigned.

    • Read, comprehend and abide by all rules and regulations set forth in the BHC Foodservice Employee Manual and the BHC Employee Handbook
    • Begin work each day at the time posted on the schedule
    • Report safety concerns or mechanical problems with any of the equipment to supervisor for prompt attention
    • Requisition ingredients and supplies
    • Set up cook's station
    • Use standard recipes to prepare products
    • Sharpen, use and maintain knives
    • Clean and season griddles and pans
    • Thaw frozen food
    • Peel, cut, and mix food
    • Prepare garnishes
    • Boil, blanch, steam, simmer and poach
    • Sear meat, poultry or fish
    • Stew meats
    • Sauté food
    • Deep-fry food
    • Prepare and use breading and batters
    • Roast, broil, marinate, and braise food
    • Prepare vegetables
    • Cook rice and related grain products
    • Cook pasta and dumplings
    • Prepare banquet meals
    • Prepare reception food
    • Store and inventory supplies at the end of the shift
    • Clean, restock and close the Work Station
    • Completes other duties as required and requested
    • Demonstrates teamwork and respect at all times to co-workers
    • Possess the 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
  • 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
  • Dishwasher & Prep Cook (H2B extension eligible)

    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.  At this time, applicants seeking an H2B visa cannot be considered for this position.  Applicants who are seeking an H2B in-country extension will be considered.

    Ideal candidate 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.  

    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
  • Purchasing Assistant

    Culinary Line Level
    Food & Beverage - BOH

    Apply Now

    Purchasing Assistant

    This is a seasonal, non-exempt position. Our season runs from April/May through the end of October.  At this time, applicants seeking an H2B visa cannot be considered for this position.  Applicants seeking an H2B visas or in-country extension cannot be be considered for this position.

    Summary:

    The Purchasing Assistant assists the Purchaser is sourcing, ordering, receiving, and inventorying food, and all required supplies and materials required to meet the culinary and banquet needs of Basin Harbor.   Diversity helps us build a team that represents a variety of backgrounds, skills, and perspectives. We are an Equal Opportunity Employer.

     

    Qualifications:

    • 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.
    • Ability to perform sedentary work (defined as exerting up to 10 pounds of force occasionally and/or a negligible amount of force frequently or constantly to lift, carry, push, pull, or otherwise move objects, including the human body; sedentary work involves sitting most of the time, and requires walking or standing only occasionally.
    • Ability to perform light work (defined as exerting up to 20 pounds of force occasionally and/or up to 10 pounds of force frequently and/or a negligible amount of force constantly to move objects).
    • 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).
    • Ability to perform heavy work (defined as exerting up to 100 pounds of force occasionally and/or up to 50 pounds of force frequently and/or in excess of 20 pounds of force constantly to move objects).
    • Ability to perform very heavy work (defined as exerting in excess of 100 pounds of force occasionally and/or in excess of 50 pounds of force frequently and/or in excess of 20 pounds of force constantly to move objects).
    • 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 close to the eye.
    • to operate machines where the seeing job is at or within arms reach.
    • Have prior culinary experience in hotels or resorts.
    • Be honest beyond reproach.
    • Be service oriented with a proven track record of applying service principles in dealing with guests and employees.
    • Have strong communication skills.
    • Be even tempered and respectful of others.
    • Be philosophically aligned with the culinary vision and philosophy of Basin Harbor.
    • Look and act as a professional in all situations and exemplify the best of serious professional in the food business.
    • Possess a degree in culinary arts or related field.
    • Are ServSafe certified or able to be certified.

     

    Duties and Responsibilities include the following.  Other duties may be assigned.

    • Reads, comprehends and abides by all rules and regulations set forth in the

    Basin Harbor Foodservice Employee Manual and the BH Employee Handbook

    • Begins work each day at the time posted on the schedule
    • Unloads, receives, handles and stores all related products in a safe, orderly and respectful manner
    • Ensures quality of food products by inspection upon delivery
    • Ensures quality of food products by labeling, dating and rotating
    • Coordinates, supplies and delivers requisitioned items to the Red Mill, Ranger Room, and Children's Program
    • Coordinates and takes part in the stewarding/transportation aspect of functions (i.e. food and beverage items, chaffing dishes and fuel, china, flatware, glassware, utensils, banquet cart, grill, ice cream freezer, paper/disposable items, cambros, trash and compost barrels), including Ranger Room lunch
    • Keeps receiving area, storeroom, and all storage areas clean and organized on a daily basis
    • Track, record and state reason for waste daily
    • Monthly inventory
    • 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
    View Job Description
  • Saute Line Cook

    Culinary Line Level
    Food & Beverage - BOH

    Apply Now

    Saute Line Cook

    This is a seasonal, non-exempt position. Our season runs from April/May through the end of October.  At this time, applicants seeking an H2B visa cannot be considered for this position.  Applicants who are seeking an H2B in-country extension will be considered.

    The Saute Line Cook prepares orders for resort guests and maintains high quality standards by daily prep, production, set up and service of a la carte dinners; The Saute also participates in the production of meals for special functions.

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

    Qualifications:

    • 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.
    • Ability to perform light work (defined as exerting up to 20 pounds of force occasionally and/or up to 10 pounds of force frequently and/or a negligible amount of force constantly to move objects).
    • 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).
    • Ability to perform heavy work (defined as exerting up to 100 pounds of force occasionally and/or up to 50 pounds of force frequently and/or in excess of 20 pounds of force constantly to move objects).
    • Ability to perform very heavy work (defined as exerting in excess of 100 pounds of force occasionally and/or in excess of 50 pounds of force frequently and/or in excess of 20 pounds of force constantly to move objects).
    • Have prior culinary experience in hotels or resorts.
    • Be honest beyond reproach.
    • Be service oriented with a proven track record of applying service principles in dealing with guests and employees.
    •  Have strong communication skills.
    • Be even tempered and respectful of others.
    • Be philosophically aligned with the culinary vision and philosophy of Basin Harbor.
    •  Look and act as a professional in all situations and exemplify the best of serious professional in the food business.
    • Possess a degree in culinary arts or related field.
    • Are ServSafe certified or able to be certified.

     

    Duties and Responsibilities include the following.  Other duties may be assigned.

    • Reads, comprehends and abides by all rules and regulations set forth in the Basin Harbor Foodservice Employee Manual and the BH 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
    • Requisition ingredients and supplies
    • Set up the Cook's station
    • Use standard recipes to prepare products
    • Sharpen, use and maintain knives
    • Clean and season griddles and pans
    • Use kitchen equipment
    • Thaw frozen food
    • Peel, cut and mix food
    • Prepare garnishes
    • Boil, blanch, steam, simmer, and poach
    • Sear meat, poultry or fish
    • Stew meats
    • Sauté foods
    • Prepare sauces
    • Prepare banquet meals
    • Prepare reception food
    • Portion products for preparation and service
    • Store and inventory supplies at the end of the shift
    • Clean, re-stock, and close the Work Station
    • Completes other duties as required and requested
    • Demonstrates teamwork and respect at all times to co-workers
    • 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, Mechanical Food Processor, Scale, Sheeter, Candy Stove, Proofer

    View Job Description
  • Administrative Assistant

    Front of the House Service
    Food & Beverage - FOH

    Apply Now

    ADMINISTRATIVE ASSISTANT TO THE EXECUTIVE CHEF

    This is a seasonal, FLSA non-exempt position. Our season runs from April/May through the end of October.  Applicants seeking an H2B visa or H2B in-country extension cannot be considered for this position.

    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
  • Assistant Beverage Manager

    Management - FOH
    Food & Beverage - FOH

    Apply Now

    This position is not accepting H2B applications

    This is a seasonal, exempt position. Immediate start through the end of October.

    Summary:

    Responsible for assisting the Beverage Manager with the set-up of beverage service at all dining outlets.

    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.
    • Assist in supervision of all 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.
    • 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

     Qualifications:

    (1) 3+ years of experience with beverage/ restaurant operations

    (2) the ability to lead people

    (3) has a healthy relationship with alcohol

    (4) creative with the ability to effectively manage inventory

     

    View Job Description
  • Banquet Set Up

    Event Staff
    Food & Beverage - FOH

    Apply Now

     Banquet Set Up:

    Applicants seeking an H2B visa or H2B in-country extension cannot be considered for this position.This is a seasonal, non-exempt position. Our season runs from 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
  • Banquet Set Up LEAD

    Event Staff
    Food & Beverage - FOH

    Apply Now

    Banquet Set Up LEAD:

    Applicants seeking an H2B visa or H2B in-country extension cannot be considered for this position.This is a seasonal, non-exempt position. Our season runs from 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.

    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

    Responsibilities/Duties:
     

    • Development, training, and day-to-day operation of the Set-Up team.
    • Maintaining cleanliness/sanitation/ownership of storage areas, equipment, and set up vehicle, related wares and equipment, assisting with inventory as required.
    • Required to attend BEO meetings, and be responsible for clear communication of new or changing information to the team and management.
    • 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.
    • Providing ice and water for all meetings at the start and during breaks

    Position requires heavy lifting up to 50 pounds on a regular basis. Candidate must be able to drive a manual transmission vehicle. 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 required.

    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 Assistant

    Front of the House Service
    Food & Beverage - FOH

    Apply Now

    Dining Room Server Assistant

    Applicants seeking an H2B visa or H2B in-country extension cannot be considered for this position.

    This is a seasonal, hourly, FLSA exempt position. Our season runs from 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 Supervisor (Captain)

    Front of the House Service
    Food & Beverage - FOH

    Apply Now

    Dining Services Supervisor

    Applicants seeking an H2B visa or H2B in-country extension cannot be considered for this position.

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

    Summary: 

    Under direct supervision of designated supervisor, to be responsible for supervising waitstaff and providing quality food and beverage service in all assigned restaurant areas and banquet spaces.

    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.

    •  Be responsible for assigned dining room operations including: providing table/buffet set‑up; stocking service stands; minor food warming/preparation; order taking and delivery of food/beverages to patrons; clearing and re‑setting tables; check/bill preparation and settlement.
    • Be responsible for supervision of assigned waitstaff and training new hires in service standards, menu items, MICROS point of sale system, and upselling.
    • Be responsible for specific conference and banquet functions as assigned.
    • Cater to specific requests/needs of clients/guests in accordance with established procedures, acting as liaison between customer/kitchen staff.
    • Be responsible for ensuring accurate/timely input of sales/labor and billing data to MICROS system and credit card processor.
    • Maintain cleanliness/sanitation of service and kitchen work areas, related wares and equipment, assisting with inventory as required.
    • Be responsible for developing, updating and maintaining service sections of operating manuals.
    • May perform host/hostess function if needed.
    • Perform other related duties as assigned.

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

    • Experience in 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
  • Host/Hostess

    Front of the House Service
    Food & Beverage - FOH

    Apply Now

    Host / Hostess

    Applicants seeking an H2B visa or H2B in-country extension cannot be considered for this position.

    This is a seasonal, hourly, FLSA exempt position. Our season runs from 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:

    • Greet and help seat dining guests
    • Relay guest information to servers for proper billing
    • Assist supervisors, servers and server assistants
    • Work with maximum efficiency/productivity
    • Assist with setting up and resetting dining room
    • Take reservations for dining options
    • Clean entrance windows and menus as needed
    • 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, Part-Time Event Bartender

    Front of the House Service
    Food & Beverage - FOH

    Apply Now

    On-Call Event Bartender

    Must live locally; no housing available for this position.  Applicants seeking an H2B visa or H2B in-country extension cannot be considered for this position.

    This is a seasonal, hourly, FLSA exempt position. Our season runs from 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 Server

    Front of the House Service
    Food & Beverage - FOH

    Apply Now

    On-Call Part Time Special Event Server

    Must live locally; no housing available for this position.  Applicants seeking an H2B visa or H2B in-country extension cannot be considered for this position.

    This is a seasonal, hourly, FLSA exempt position. Our season runs from 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
  • Restaurant Runner/Busser

    Front of the House Service
    Food & Beverage - FOH

    Apply Now

     Runner Busser

    Applicants seeking an H2B visa or H2B in-country extension cannot be considered for this position.

    This is a seasonal, hourly, non-exempt position. Our season runs from 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
  • Assistant Golf Professional

    Golf Course
    Golf

    Apply Now

    Summary:  Assistant Golf Professional will assist Director of Golf with day-to-day golf operations at family-owned resort golf facility located on Lake Champlain in Vergennes, Vermont.  

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

    Job Responsibilities/Duties:

    • Member, Resort Guest, and day-guest services
    • Tournament operations
    • Cart fleet management
    • Men's and Ladies League administration
    • Supervision of Outside Services staff
    • Merchandising, retail and equipment sales
    • General hospitality services.

    Qualifications:

    • 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
    • Prior food service and preparation experience a plus
    • Able to co-operate with co-workers and staff to promote and maintain team spirit
    • Able to take direction and work in a team environment
    View Job Description
  • Bag Attendant

    Golf Course
    Golf

    Apply Now

    Bag Attendant

    Department: Golf

    Applicants seeking an H2B visa or H2B in-country extension cannot be considered for this position.

    This is a seasonal, hourly, FLSA exempt position. Our season runs from 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.

     

    Summary

    • Attends to course guests as directed by the Head Professional by performing the following duties.

    Essential Duties and Responsibilities  - Includes the following, other duties may be assigned.

    • Maintains all golf carts for cleanliness and battery charge.
    • Cleans golf clubs.
    • Greets all guests as instructed by the Head Professional.
    • Picks up range balls and maintains range cleanliness.
    • Takes all clubs to and from the bag room to and from the carts.
    • Maintains all areas near the golf shop in clean and orderly manner.
    • Performs additional tasks as requested by the Head Professional.
    View Job Description
  • Fairway Cafe/Beverage Cart Attendent

    Golf Course
    Golf

    Apply Now

    Fairway Cafe Attendant

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

    Summary:

    25-35 hours per week, May 15th until late September. Must be 18 years of age or older.   Will be responsible for selling beverages(alcoholic and nonalcoholic) and food to golf & resort patrons.  Maintaining surroundings, abiding by all state and local sanitary laws concerning food service and providing a pleasant atmosphere.  Must be computer literate.  Must be well organized, enjoy working with people, prior food service experience a plus.  Will be doing some light food preparation. Fairway Cafe is expected to open mid to late May and be open through end of the season. 

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

    Job Responsibilities/Duties:

    • Work with maximum efficiency/productivity
    • Promptly greet guests
    • Computer skills and understanding of POS system
    • Place next day order with main kitchen
    • Restocking of coolers and beverage station
    • Responsible for selling beverages (alcoholic/nonalcoholic) and food to golf and resort patrons.
    • Perform cleaning tasks and breakdown of service

    Qualifications:

    • 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
    • Prior food service and preparation experience a plus
    • Able to co-operate with co-workers and staff to promote and maintain team spirit
    • Constant standing, walking, stooping/bending, grasping and reaching above shoulder height.
    • Able to take direction and work in a team environment

     

    View Job Description
  • Bell Person (H2B Extension eligible)

    Guest Services
    Lodging Services

    Apply Now

    BELL PERSON        

    Reports To: Guest Services Manager

    Shift Days: Must be available 7 days/week

    Shift Hours: 35-40 hours/week

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

    Summary:

    Serves resort guests by welcoming them to Basin Harbor, assisting them with their varied needs while here, and provides a reassuring presence to all that things are running smoothly.

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

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

    Responsibilities/Duties:

    • Maintain a neat and professional appearance, wearing the prescribed uniform for that time of the day.
    • Pick up & carry a pager and/or radio, always ready to respond to any request.
    • Greet all guests as they arrive or leave the front door of the Lodge.
    • Open doors for all who enter or exit.
    • Answer guests questions, particularly with regard to resort locations and services.
    • Escort guests to their room/cottage; orient them to its features.
    • Assist guests with their luggage.
    • Store, deliver, & retrieve guests’ luggage in bell closet.
    • Transport guests around the resort.
    • Transport guests to town or run errands for guests (per manager approval).
    • Ensure the entrance (inside & out) is always clean, neat & tidy; assist with general pick-up & clean up around the Lodge, Lodge Lawn, and deck.
    • Perform routine guest service requests as requested by the guests themselves, the concierge, or the front desk (verbally or via the pager) such as delivering ice,  amenities, flowers, TVs.
    • Deliver food and/or beverages as requested to guests or guest rooms.
    • Assist Banquet Set-up staff, as time allows, particularly in the Main Lodge area, with preparations for or clean up after special events.
    • Assist with valet parking when requested on a BEO.
    • Turn on lights in the accommodations of guests arriving after dark.
    • Other duties as assigned by Guest Services Manager or Manager on Duty

    Qualifications:

    • Individuals with attention to detail, customer service skills, and strong work ethic are preferred.
    • High school diploma or general education degree (GED); or 1 to 3 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 write simple correspondence and effectively present information in one-on-one situations in person and over the telephone in English.
    • Technical competency in basic computer programs and functions is desired. (ie. Work, Excel, etc.)
    • 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 very heavy work (defined as exerting up to 100 pounds of force occasionally, and/or up to 50 pounds of force frequently, and/or 20 pounds of force constantly to move objects.)
    • Ability to stand for long periods of time and use hands, talk and hear. Visual acuity necessary to navigate from point A to point B, to provide assistance to others with a variety of needs or requests, to operate a motorized vehicle safely, and to perform other such tasks requiring distance vision.
    • Applicants must be over the age of 21 and have a clean driving record for our resorts vehicular insurance.
    • Must be willing and able to pass a background check.

     

     

     

     

    View Job Description
  • Front Desk Agent

    Guest Services
    Lodging Services

    Apply Now

     FRONT DESK AGENT       

    Reports To: Guest Services Manager

    Shift Days: Must be available 7 days/week

    Shift Hours: 35-40 hours/week

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

    Summary:

    Front Desk Agents greet and check in all guests upon their arrival. They also check out guests and offer assistance with guest checkout. They will assist guests during their stay by answering questions, resolving issues, and dispatching other departments for maintenance or housekeeping requests.

    Responsibilities/Duties:

    • Wears the Guest Services Uniform in accordance with the uniform code. Maintains a neat appearance and a professional manner.
    • Maintains a safe working environment for all.
    • Takes ownership of guest concerns and complaints and ensure that they are recorded, resolved, and followed up on.
    • Checks guest into the resort, confirming reservation data, communicating information to guests with the overall goal of making the guests feel welcome and appreciated.
    • Checks guests out of the resort, presenting guest folios, answering guests’ questions, and receiving payment on guests’ accounts, with the overall goal of making the guest feel appreciated and encourage to return to Basin Harbor.
    • Performs duties in conformance to policies, procedures, and the Basin Harbor philosophy and standards..
    • Answers inquiries pertaining to resort services, reservations, shopping, dining, entertainment, and travel directions.
    • Is cross trained to learn duties of the Switchboard Staff and may be scheduled to cover Switchboard shifts.
    • Takes telephone reservations and operates computer terminals and printers to store and receive reservation data.
    • Keeps supervisor/manager promptly and fully informed of all problems or unusual matters of significance.
    • Performs other duties as assigned by Guest Services Manager or Manager on Duty

    Qualifications:

    • 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 use or learn to use, the following equipment: computer, printer etc., telephone switchboard; office equipment such as fax machine, copy machine, postage meter etc.
    • Ability to use MS Office applications including Word and Excel.
    • Ability to read and comprehend simple instructions, short correspondence, and memos in English
    • 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 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
  • Massage Therapist

    Spa Services
    Lodging Services

    Apply Now

    Massage Therapist

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

    Summary:

    The Massage Therapist administers professional massage and body treatments to our guests. They must have a thorough knowledge of numerous massage modalities, possess a general understanding of body treatments and be willing to train for our specific massage and body treatment offerings. They must possess excellent communication skills and be able to learn the product and service knowledge necessary to effectively provide wellness solutions to meet the needs of our guests.

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

     Responsibilities/Duties:

    • Be on time for your shift, prompt with each appointment and perform services within the appropriate time allotted for the service.
    • Provide consistent professional massage and body treatments in accordance with our protocols.
    • Effectively inform and education our guests about specific wellness concerns.
    • Be flexible with your schedule, supporting the needs of the spa.
    • Properly care for equipment and use proper amounts of product to assist with cost controls.
    • Have complete knowledge and understanding of all services and products offered.
    • Uphold the standards of sanitation and sterilization as directed by law and the resorts policies and procedures.
    • Perform prep work, properly clean and restock room as required.
    • Communicate to management any and all occurrences involving staff or guests in the massage rooms that require attention.
    • Actively promote massage services, resort offerings and retail opportunities.
    • Handle guests questions and concerns professionally and courteously.
    • Provide accurate, appropriate and immediate response to all requests by guests.
    • Possess the ability to work without direct supervision.
    • Maintain a positive attitude and contribute toward a quality work environment.
    • Regularly attend and participate in any resort required classes or meetings.
    • Assist in all areas of the massage services as requested by management.

    Job Qualifications

    • High school diploma or equivalent
    • Certification from an accredited massage training facility
    • Training in some or all of the following modalities: Deep Tissue, Hot Stones, Reiki, Shiatsu, Sports Massage, Prenatal Massage, and Reflexology.
    • Minimum of 2 years’ experience.
    • Must be a team player.
    • Must have enthusiasm and possess excellent customer service skills.
    View Job Description
  • Reservation Agent

    Guest Services
    Lodging Services

    Apply Now

    This is a seasonal, non-exempt position.  Diversity helps us build a team that represents a variety of backgrounds, skills, and perspectives. We are an Equal Opportunity Employer.

    Basin Harbor seeks a full-time Seasonal Reservation Agent. As a key member of the Reservations Department, this position will sell lodging and resort packages and act as a guide to the overall Basin Harbor experience.  Our season runs from April/May through the end of October  

    The Reservation Agent will handle all incoming reservation calls with efficiency and professionalism, be able to make reservations, cancellations and answer questions on rates, hotel facilities, services and special promotions.  Cross training with Front Desk and Switchboard positions.

    Required Skills 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.
    • Professional phone etiquette
    • Computer literacy, experience with Microsoft Office products, and the ability to learn and adapt to new software systems
    • Strong decision making/problem solving/organizational skills
    View Job Description
  • Switchboard Operator

    Guest Services
    Lodging Services

    Apply Now

    SWITCHBOARD OPERATORS   

    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.  Applicants seeking H2B visas or in-country H2B extensions cannot be considered for this position.

    Reports To: Guest Services Manager

    Summary:

    The Switchboard Operator answers the switchboard telephone; handles calls according to Basin Harbor standards of efficiency and etiquette. The Switchboard Operator’s voice is the first heard by anyone calling Basin Harbor Club or from anyone calling from a guest room.  Important first impressions are made by the switchboard operator!

    Responsibilities/Duties:

    • Wears the Guest Services Uniform in accordance with the uniform code. Maintains a neat appearance and a professional manner.
    • Maintains a knowledgeable orientation to the day’s activities.
    • Assists in maintaining a safe working environment for all.
    • Responds to emergency situations received by radio, telephone and personal request in accordance with the Basin Harbor Emergency Response System.
    • Monitors property-wide communication by means of radios, pagers, and the HotSOS Rapid Response system.
    • Handles incoming and outgoing mail: Sorting, metering, packaging, maintaining the mail  log, and any other related tasks
    • Stocks the front office with needed supplies.
    • Checks radios and keys in and out and maintains a log of the usage of all keys and radios kept at the front office.
    • Performs numerous clerical duties on a regular basis: General Inquiry correspondence, making copies, printing correspondence, coordinating bulk mailing projects, etc.)
    • Maintains a log of all in-coming and out-going faxes and sees to it that these are properly billed and distributed.
    • Assists the Front Desk manager and Front Desk staff in maintaining the accuracy and completeness of guest information data, resort activities and schedules.
    • Performs other duties as assigned by Guest Services Manager

    Qualifications:

    • 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 use or learn to use, the following equipment: computer, printer etc., telephone switchboard, office equipment such as fax machine, copy machine, postage meter etc.
    • Ability to use MS Office applications including Word and Excel.
    • Ability to read and comprehend simple instructions, short correspondence, and memos in English
    • 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 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. 
    • Specific vision abilities required by this job include close vision.
    • Must be willing and able to pass a background check.

     

    View Job Description
  • Art Instructor

    Programming
    Recreation/Retail

    Apply Now

    Art Instructor 

    Department: Programming 

    Reports to: Recreation Director 

    This is a seasonal, part-time position. Our season operates from 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. Applicants seeking an H2B visa or H2B in-country extension cannot be considered for this position. 

    Summary: 

    Want to do what you love and get paid for doing it? Basin Harbor is seeking fun, positive artists with teaching experience who can work with groups of up to 18 participants. Basin Harbor offers classes to resort guests, groups, and corporate events. The ideal candidate will be passionate and knowledgeable about the medium of art they will be instructing. Tell us what you specialize in, we are looking to build a small group of instructors to provide a diverse class menu. Limited availability? No problem, we will work with you to create a weekly class offering that fits your schedule.  

     

    Responsibilities and Duties: 

    • Preparing the classroom by gathering and setting up equipment. 
    • Providing instruction on the use of media including, but not limited to, graphite and charcoal pencils, as well as oil, acrylic, watercolor paint.  
    • Setting up the studio and being ready to receive guests up to 30 minutes before class time.  
    • Checking guests in and taking payment as needed.  
    • Thoroughly cleaning up the studio and maintaining all supplies to standard. 

     

    Qualifications and Essential skills: 

    • Demonstrated excellence in a variety of art techniques. 
    • Fun, nurturing personality that is outgoing and inspirational. 
    • Excellent communication skills with children, teens and adults. 
    • Capacity to supervise group work of 1 to 18 people. 
    • Outstanding planning and problem-solving skills. 
    View Job Description
  • Assistant Harbormaster

    Waterfront
    Recreation/Retail

    Apply Now

    Assistant Harbormaster

    This is a seasonal, non-exempt position. Our season runs from April/May through the end of October.  Dates and hours are subject to change due to seasonal needs and business requirements.

    Summary:

    This position requires a well-rounded individual who can fulfill the job requirements and be able to provide back-up and assistance for the Harbormaster. The ideal candidate will have a strong background in boating, including the operation of different types of boats, sailing, water skiing, tubing, wake boarding and other water sports. The candidate must hold a State of Vermont (or equivalent) Safe Boating Certificate and be able to demonstrate the ability to handle boats of different types and sizes.

    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 and Duties:

    • Wears the waterfront team uniform in accordance with the uniform code. Maintains a neat appearance and a professional manner.
    • Maintains a working knowledge of the daily activities of the resort.
    • Assists in maintaining a safe working environment for all.
    • Responds to emergency situations received by radio, telephone and personal request in accordance with the Basin Harbor Emergency Response System.
    • Assists guests with reservations for dock space, water sports activities and boat rentals.
    • Assist with the operation of the Harbor Office including handling cash and guest charges.
    • Provide assistance to guests docking their boats.
    • Assist with employee management and scheduling.
    • Help provide oversight to insure the safe and efficient operation of resort’s fleet of boats including rentals, charters, water skiing, tubing, wake boarding and sailing.

    Essential Qualifications and Competencies:

    • Minimum 50 ton US Coast Guard License
    • 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.
    • Must be able to adapt to changes in a fast paced, dynamic, and sometimes intense work environment
    • Ability to use or learn to use, the following equipment: computer, printer and etc.; telephone, two way radio and other necessary equipment.
    • Ability to read and comprehend simple instructions, short correspondence and memos in English.
    • Ability to compute ratios and percentages.
    • Ability to apply common sense and understanding to carry out instructions furnished in written, oral or diagram form.
    • Ability to perform physical activities that include lifting, climbing, balancing, kneeling, reaching, walking, pushing, pulling and repetitive motions.
    • Must be willing and able to pass a background check
    View Job Description
  • Bike Attendant

    Waterfront
    Recreation/Retail

    Apply Now

    Bike Attendant

    This is a seasonal, non-exempt position. Our season runs from April/May through the end of October.  Dates and hours are subject to change due to seasonal needs and business requirements.

    Summary:

    The Bike Attendant is required to have complete knowledge of the renting, maintenance and control of our fleet of approximately 100 bicycles. This position involves fitting bicycles to our guests, completing rental paperwork and keeping track of the fleet. Mechanical skills are required to maintain the fleet. Work week and shift hours are subject to change based upon the needs of the business.

    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 and Duties:

    • Assist guests in choosing an appropriate bike
    • Complete and file all necessary paperwork
    • Perform light maintenance on brakes, chains and shifting mechanisms on bikes
    • Assist in maintaining a safe environment for all guests and employees
    • Maintain a knowledge base of bike and walking trails
    • Perform numerous clerical duties surrounding the rental and maintenance of the bikes
    • Assist other members of the waterfront team as needed
    • Perform any other functions as deemed necessary by the Harbormaster
    • Maintain a clean, orderly and organized work space
    • Wear the waterfront uniform as directed by the Harbormaster

    Essential Qualifications and Competencies:

    • General working knowledge of bicycles and bicycle maintenance
    • Ability to read and comprehend simple instructions, short correspondence and memos in English
    • 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 numbers, common fractions and decimals.
    • Ability to apply common sense, understanding and to carry out instructions furnished in written, oral or diagram form.
    • Excellent communication and customer service skills are essential.
    • 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
  • Dockhand

    Waterfront
    Recreation/Retail

    Apply Now

    Dock Hand

    This is a seasonal, non-exempt position. Our season runs from April/May through the end of October.  Dates and hours are subject to change due to seasonal needs and business requirements.

    Summary:

    The Dock Hand deals with the general operations of the waterfront at Basin Harbor.  

    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 and Duties:

    • Lifting, moving and transferring different types of watercraft, toys and other devices when and where needed.
    • Ensuring proper cleaning of boats, lines, covers and other items as needed
    • Maintaining the appearance of the waterfront by raking, cleaning, and straightening our beach areas.
    • Other duties will include serving guests at the waterfront and insuring that their experience at the resort is favorable
    • Helping our dock customers arrive by assisting with lines and fenders as well as helping these guests depart from the docks.
    • Other duties may be assigned by the Harbormaster as he/she sees fit.

    Essential Qualifications and Competencies:

    • Boating experience necessary.
    • Boater Safety Certification is preferred.
    • Experience water skiing, kayaking, sailing and fishing is desired.
    • Experience working in a full-service resort desired.
    • Excellent communication and customer service skills are essential.
    • Demonstrated ability to multi-task in a high-pressure work environment and work well in multi-disciplinary teams;
    • Comfortable working in a fast paced and sometimes intense work environment
    View Job Description
  • Recreation Counselor

    Recreation Department
    Recreation/Retail

    Apply Now

     Recreation Counselor


    Department: Recreation Department
    Reports to: Recreation Director

    This is a full time, seasonal, non-exempt position. Our Kids Camp operates from June 14,  through September 7.

    Summary:

    Responsible for the proper supervision of a group of children while providing them with a wide range of indoor and outdoor activities. Position requires the candidate to maintain a high level of energy and enthusiasm. Must interact positively and professionally with both children and parents at all times.

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

    Responsibilities/Duties:

    • Responsible for supervising indoor and outdoor activities
    • Interact with and engage children
    • Must attend all trainings
    • Other duties as assigned

    Qualifications:

    • Must enjoy working with young children
    • Must be highly motivated with a positive attitude and good work ethic
    • Exhibit characteristics of leadership, responsibility, patience and maturity while maintaining a creative and fun atmosphere
    • CPR/First aid certification preferred
    • Must be a strong swimmer
    • Evenings and weekends required
    • 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
  • Waterfront Concierge

    Waterfront
    Recreation/Retail

    Apply Now

    Waterfront Concierge

    This is a seasonal, non-exempt position. Our season runs from April/May through the end of October.  Dates and hours may vary based upon the season and business needs

    Summary:

    The Waterfront Concierge is primarily responsible for the care, comfort and happiness of the guests visiting the waterfront. Secondary, the Waterfront Concierge will provide coverage for Harbor Office Clerk.

    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 and Duties:

    • Insuring that all guests properly sign into the waterfront
    • Issuing towels to guests
    • Administering the complimentary fishing equipment
    • Issuing PFDs when required,
    • Issue paddles and other necessary equipment from the storage building
    • Helping guests with any questions or requirements that they might have

    The concierge is responsible for the overall condition of the beach area including, but not limited to, the sandy areas, all seating areas and the toys and equipment provided for the guests use. During times when there are only a few guests, this position may be assigned other tasks by the Harbor Master as he/she sees fit. This position will also cover off days/hours of the Harbor Office Clerk position.

    Essential Qualifications and Competencies:

    • Experience water skiing, kayaking, sailing, fishing desired.
    • Experience working in a full-service resort desired.
    • Excellent communication and customer service skills are essential.
    • Demonstrated ability to multi-task in a high-pressure work environment and work well in multi-disciplinary teams.
    • 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

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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