The Summer 2021 guest season is June 18 - September 18. The 2021 employee season is June 12 - September 21. Applicants who can stay the entire season are given first consideration. We also invite applications of those who can arrive mid-season (July/August) and stay until mid-September.
Working at the Ranch involves flexibility and a teamwork approach where everyone realizes the common goal of working together to provide the best experience for our guests. Because there is a large weekly ebb and flow of work intensity, the schedule sometimes requires an "all hands on deck" approach to getting tasks done. This philosophy requires some shared responsibilities and job sharing where staff will assist other departments as needed.
The main responsibilities of the Guest Services Hosts are to interact with guests with professionalism and grace, while performing all related office and floor duties, during day and/or evening shifts. Hosts are responsible for enthusiastically welcoming guests, setting the tone and then properly maintaining the Ranch welcome throughout their stay with attentive service and careful attention to the details of host tasks. Responsibilities include: acquainting guests with our program and available activities at check-in and throughout their stay; assisting in planning and booking activities and appointments; retail sales; billing; check-outs; making reservations and appropriate follow-up; answering phone calls and emails; generating daily and weekly guest reports; fielding communications received by the office and disseminating information appropriately.
- Exceptional guest service and communication skills
- Good memory skills to attend to guest needs and for personal attention
- Friendly and outgoing
- Motivated and detail-oriented team worker – dependable and responsible
- For the office assistant role, basic computing skills are necessary
This position is for someone who can float between host, waitstaff and housekeeping to assist when and where needed. The floater position requires flexibility, especially replacing staff in all positions on others day off or when required to assist with workloads. It is a very team-oriented position in a fun work environment. Excellent customer service and teamwork skills required.
Floater Job Requirements:
· Exceptional guest service skills
· Good memory skills to attend to guest needs and for personal attention
· Work well in stressful, high-pressure and fast-paced situations
· Friendly and outgoing
· Flexibility with days off and schedule
· Motivated and detail-oriented
· Team worker – dependable and responsible
· Knowledge of fine dining and wine service preferred
· Housekeeping tasks include: making beds, cleaning bathrooms, windows, and floors, doing laundry, maintaining and restocking supplies, sweeping and mopping, and other duties as assigned and needed.
· Able to lift up to 30 pounds
· Work split shifts as needed
The role of our BBQ Line Cook is to prepare traditional and regionally inspired BBQ dishes as an extension of the Executive Chef. The BBQ Line Cook will execute the smoking and preparing of hot food and cold food, under the guidance of the Executive Chef, ensuring a high level of performance and guest satisfaction. Guest satisfaction in our dining room revolves around the food. The BBQ Line Cook is responsible for setting station up, preparation of food items, and maintaining cleanliness in all areas and BBQ equipment, including the main lodge kitchen. The BBQ Line Cook will also assist in ordering, putting deliveries away in a timely fashion, maintaining a proper uniform, assisting in ware washing and stewarding teams, having a solid understanding of time management, working independently, working safely with a sense of urgency, etc. Split shifts are required for most of the staff as well as closing shifts and opening shifts back to back are rare, but could occur.
The role of our Line Cook/Employee Meal Cook is to prepare culinary dishes as an extension of the Executive Chef. Line Cook/Employee Meal Cook will execute the daily employee menu (hot food and cold food), ensuring a high level of performance and employee satisfaction. Line Cook/Employee Meal Cook is responsible for setting up work station, preparation of food items, maintaining and executing the packed lunch deli station, prepping and executing the cold line station during ala carts nights, assist in the preparation of outdoor nights, and maintaining cleanliness in all areas of the kitchen. The Line Cook/Employee Meal Cook must also assist in ordering, putting deliveries away in a timely fashion, maintaining a proper uniform, assisting in ware washing and stewarding teams, having a solid understanding of time management, working independently, working safely with a sense of urgency, etc.
The role of our Dish Steward/Prep Cook is to do some preparation/execution of culinary dishes as an extension of the Executive Chef and maintain the cleanliness and sanitation of the food and beverage areas. The Dish Steward/Prep Cook will execute the lunch menus, ensuring a high level of performance and guest satisfaction. Guest satisfaction in our dining room revolves around the food. The Dish Steward/Prep Cook is responsible for setting up ware washing station, maintain floor and surface areas of the kitchen, small ware cleanliness and large equipment. Maintaining chemical knowledge, preparation of food items (food preparation is 50% of the time). Assisting in putting deliveries away in a timely fashion, maintaining a proper uniform; a solid understanding of time management, working independently, working safely with a sense of urgency, etc. Able and willing to complete deep cleaning tasks in a timely fashion.
How to Apply
Are you ready to have unlimited moments of elevation this summer? If yes, please complete our online application. Please no resumes without applications.
If you have any questions, please contact Erica at firstname.lastname@example.org or 208-725-3000. We look forward to hearing from you!