JOB SUMMARY:

Recognized to be the Manager of the Hawkeye kitchen in absence of the Executive Chef. Maintains cleanliness and maintenance of facility. The Executive Sous Chef is in charge of chef development under the direction of the Executive Chef. He or she works with the Executive Chef to develop menus and ensure execution. Work with Executive Chef to create a productive working staff while maintaining grooming standards, NY health department codes and standards of conduct set forth by Management.

ESSENTIAL FUNCTIONS:

• Maintains sanitation, health, and safety standards in work areas.
• In charge of managing, monitoring and recordkeeping of the HAACP program. Works with the Health Department to receive variances or changes to the plan. Walks all onsite visits with Health Department inspector. Writes and manages action plan to resolve any issues found during inspection.
• Demonstrates strong culinary skills while maintaining control of food costs.
• Monitors receipt of supplies and proper storage
• Writes all kitchen schedules in accordance with budget requirements.
• Interviews and Hires all cooks and stewards with Executive Chef approval.
• Manages all new hire and termination paperwork.
• Contributes in Writing Quarterly & Annual reviews for the kitchen staff. Executes reviews with the Executive Chef.
• Verifies that prepared food meets requirements for quality and quantity.
• Analyze and perform monthly inventory, portion and waste control, and sanitation codes
• Ensures all food is prepared to the correct specifications and recipes are created and followed.
• Communicate with all food and beverage areas and carry out BEO instructions as discussed in BEO meetings.
• Review and update recipes and create weekly specialty and seasonal items
• Ability to multi-task between all areas of production.
• Establish recipe guidelines and recipes for all areas of production.
• Build team moral through positive feedback and training.

ADDITIONAL DUTIES AND RESPONSIBILITIES:

• Availability to work early mornings, evenings, weekends, and holidays (required).
• Certification in sanitation and workplace safety regulations.
• Practices safe food handling techniques, preparation, and cooking procedures.
• Manage opening and closing procedures for kitchen areas.
• Must be efficient, work in high volume, multitask and work well as part of a team.
• Ability to withstand constant pressure to prepare meals quickly, while ensuring quality is maintained, and safety and sanitation guidelines are observed.
• Personal cleanliness is essential.
• Knowledge and implementation of work place safety
• Control kitchen staff work hours. Examples keep overtime to a minimum and enforce staff to only work hours that they are scheduled.

Recognized to be the Manager of the kitchen in absence of the Executive Chef and Executive Sous Chef. Maintains cleanliness and maintenance of facility. Work with Executive Chef to create a productive working staff while maintaining grooming standards and standards of conduct set forth by Management.

ESSENTIAL FUNCTIONS:

• Maintains sanitation, health, and safety standards in work areas.
• Demonstrates strong culinary skills
• Monitors receipt of supplies and proper storage
• Verifies that prepared food meets requirements for quality and quantity.
• Analyze and perform monthly inventory, portion and waste control, and sanitation codes
• Reads food order slips or receives verbal instructions as to food required by patron, and prepares and cooks food according to instructions.
• Cooks the exact number of items ordered by each guest or group, working on several different orders simultaneously.

ADDITIONAL DUTIES AND RESPONSIBILITIES:

• Availability to work early mornings, evenings, weekends, and holidays (required).
• Certification in sanitation and workplace safety regulations.
• Practices safe food handling techniques, preparation, and cooking procedures.
• Develop end of day closing procedure of kitchen
• Must be efficient, work in high volume, multitask and work well as part of a team.
• Ability to withstand constant pressure to prepare meals quickly, while ensuring quality is maintained, and safety and sanitation guidelines are observed.
• Personal cleanliness is essential.
• Knowledge and implementation of work place safety 

The Line Cook is responsible for the daily preparation of food items in the pantry, fry and/or stations or other areas of the kitchen. At times, the Line Cook will be tasked to prepare items for another station or special event. In addition, the Line Cook cleans kitchen equipment, organizes produce delivery, and completes a nightly inventory. The ideal Line Cook candidate has a minimum of one year training and/or experience and is responsible to:

• Set up station according to restaurant guidelines
• Practice, monitor, and reinforce food safety procedures according to policy and health/sanitation regulations Follow recipes, portion controls, and presentation specifications as set by the restaurant
• Manage and maintain a safe working condition
• Restock all items as needed throughout shift
• Has understanding and knowledge to properly use and maintain all equipment in station
• Perform additional responsibilities as requested by the Executive Chef or Executive Sous Chef.
• Maintain fast, accurate service, positive guest relations, and ensure products are consistent with quality standards
• Hourly compensation depends on experience and culinary expertise.

A Steward or Dishwasher is primarily responsible for maintaining the cleanliness of all hotel china, silverware, and cookware. This person must have good communication skills and have the ability to lift, pull and push a moderate amount of weight. This is a fast-paced position that will involve constant staff interaction.

This position will maintain cleanliness of the staff cafeteria and kitchens including floors and equipment. Constant disinfecting and sanitizing of all areas is a must.

Position: Seasonal Sommelier (May - November)
Reports to: Director of Food & Beverage

Job Summary

The Sommelier is responsible for creating a comfortable yet luxury experience for our guests at The Otesaga Resort Hotel. This position is responsible for all aspects of wine and beverage service in the dining rooms including ambiance, cocktail/beer/wine/non-alcoholic beverage service, as well as food service under the direction of the department head.

Essential Job Functions

To successfully perform this job, an individual must perform each essential duty listed below.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this job.

• Provide on the floor assistance to guests by providing wine and other beverage recommendations, conducting beverage service, and answering relevant questions. 
• Ensure all wine is served in proper glassware and in proper condition.
• Assist with inventory controls and par levels related to beverages, including but not limited to beer, spirits, wine, and non-alcoholic beverages.
• Tastes and evaluates wines and other beverages for potential purchase. 
• Responsible for upkeep of accurate and up to date wine lists.
• Assist with the training of service staff on a variety of beverage topics, including proper service techniques, beverage pairings, and understanding guest preferences.
• Work with appropriate manager to successfully respond to any guest complaints or concerns.
• Adhere to all federal, state, and local alcohol serving laws.   
• Comply with all health, safety, and hygiene standards and policies.
• Assist service staff by taking orders, delivering food, and delivering beverages as needed.
• Assist with front of house closing duties as needed.
• Perform any other job-related duties as assigned.

Education: High school diploma or general education degree (GED)

Required Experience:

The person in this position needs to:

• Minimum 21 years of age
• Minimum 1 year Sommelier or fine dining experience
• Excellent knowledge of food and beverage pairings
• Excellent knowledge of wine and beverage service procedures
• Reliably commute or plan to relocate before starting work

Knowledge, Skills, & Abilities

 

• Robust food knowledge: should be able to articulate flavors and provide detailed descriptions.
• Knowledge of various dietary restrictions
• Ability to accurately describe, recommend and serve beverages of the world
• Possess basic math skills and ability to operate POS system
• Maintain professional presentation (must adhere to company and department dress code)
• Ability to upsell
• Outstanding guest service skills
• Ability to determine wine faults and maintain proper temperatures in order to showcase products at their maximum potential.
• Ability to clearly communicate both verbally and in writing
• Strong knowledge of pricing, budgets, and cost controls

Physical Requirements:

These physical requirements for this position may be accomplished with or without reasonable accommodations.

While performing the duties of this job, the employee is regularly required to stand, and/or move for extended periods of time (approximately 8 to 10 hours), twist at the neck and trunk, bend at the waist and stoop, kneel, crouch, or crawl. The employee is frequently required to reach with hands and arms, reach overhead, above shoulders and horizontally. Employees will frequently use hands to handle objects and tools and operate service equipment. The employee must regularly lift and/or move/push/pull up to 30 pounds.  The employee will also frequently ascend and descend stairs when moving between the dining rooms and the storage areas.  Vision abilities required by this job include close vision, color vision, and the ability to adjust focus[KTS3] [JS4]. Employees may use vision to monitor beverage and food quality and quantity. 

Work Conditions: The position will be required to work evening, weekend, and holiday hours. While performing the duties of this job, the employee generally works in an indoor and outdoor front of restaurant and kitchen environment with exposure to heat from ovens, hot foods and steamers and cleaning chemicals, fumes, equipment, and metal objects. The noise level in the work environment is usually moderate but may be loud dependent on specific work site and/or equipment operation. The physical demands and work environment characteristics 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.

This job description should not be interpreted as all-inclusive; it is intended to identify major responsibilities and requirements of the job. The employee in this position may be requested to perform other job-related tasks and responsibilities than those stated above.

Position: Seasonal Bartender (May - November)

Reports to: Beverage Manager

Job Summary

The Bartender is responsible for providing the highest level of beverage presentation and friendly service to all guests of The Otesaga Resort Hotel. This position is responsible for all aspects of wine and beverage service in the dining rooms including ambiance, cocktail/beer/wine/non-alcoholic beverage service, as well as food service under the direction of the department head.

Essential Job Functions

To successfully perform this job, an individual must perform each essential duty listed below.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this job.

• Craft and prepare beverages according to guest and restaurant specifications in an efficient and timely manner
• Provide on the floor assistance to guests by providing wine and other beverage recommendations, conducting beverage service, and answering relevant questions. 
• Contribute to improving the F&B sales revenues by being knowledgeable about drinks, cocktails, spirits, and other menu items, specials, and prices
• Accurately and efficiently take orders and input them into the POS system ensuring correct timing and billing
• Prepare the guest check accurately and collect payment or signature, as required
• Operate, maintain and properly clean all bar equipment and fittings
• Ensure that the bar is well-stocked at all times
• Ensure all beverages are served in proper glassware and in proper condition.
• Assist with inventory controls and par levels related to beverages, including but not limited to beer, spirits, wine, and non-alcoholic beverages.
• Work with appropriate manager to successfully respond to any guest complaints or concerns.
• Adhere to all federal, state, and local alcohol serving laws.  
• Comply with all health, safety, and hygiene standards and policies.
• Perform any other job-related duties as assigned.
• Assist service staff by taking orders, delivering food, and delivering beverages as needed.
• Assist with front of house closing duties as needed.
• Responsible for opening and closing procedures
• Responsible for filling out a daily tip report

Education: High school diploma or general education degree (GED)

Required Experience:

The person in this position needs to.

• Minimum 18 years of age
• Minimum 2 years of experience as a Bartender
• Prior experience in a luxury or fine dining setting is a plus
• Excellent knowledge of wine and beverage service procedures
• Reliably commute or plan to relocate before starting work

Knowledge, Skills, & Abilities

• Positive and friendly attitude
• Be knowledgeable about our drink offerings as well as all standard drinks and cocktail trends to assist guest in choosing their beverage based on likes/dislikes
• Robust food knowledge: should be able to articulate flavors and provide detailed descriptions.
• Knowledge of various dietary restrictions
• Ability to accurately describe, recommend and serve beverages of the world
• Possess basic math skills and ability to operate POS system
• Maintain professional presentation (must adhere to company and department dress code)
• Ability to upsell
• Outstanding guest service skills
• Ability to clearly communicate both verbally and in writing
• Strong knowledge of pricing, budgets, and cost controls

 

Physical Requirements:

These physical requirements for this position may be accomplished with or without reasonable accommodations.

While performing the duties of this job, the employee is regularly required to stand, and/or move for extended periods of time (approximately 8 to 10 hours), twist at the neck and trunk, bend at the waist and stoop, kneel, crouch, or crawl. The employee is frequently required to reach with hands and arms, reach overhead, above shoulders and horizontally. Employees will frequently use hands to handle objects and tools and operate service equipment. The employee must regularly lift and/or move/push/pull up to 30 pounds.  The employee will also frequently ascend and descend stairs when moving between the dining rooms and the storage areas.  Vision abilities required by this job include close vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Employees may use vision to monitor beverage and food quality and quantity.

Work Conditions: The position will be required to work evening, weekend, and holiday hours. While performing the duties of this job, the employee generally works in an indoor and outdoor front of restaurant and kitchen environment with exposure to heat from ovens, hot foods and steamers and cleaning chemicals, fumes, equipment, and metal objects. The noise level in the work environment is usually moderate but may be loud dependent on specific work site and/or equipment operation. The physical demands and work environment characteristics 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.

This job description should not be interpreted as all-inclusive; it is intended to identify major responsibilities and requirements of the job. The employee in this position may be requested to perform other job-related tasks and responsibilities than those stated above.

Position: Coffee Bar Manager

Reports to: Director of Food & Beverage

Job Summary

The Coffee Bar Manager is responsible for creating a comfortable yet luxury experience for our guests at The Otesaga Resort Hotel. This position is responsible for all day-to-day operations of the coffee bar including training of barista staff, ambiance, selling, preparation and service of food, drinks and maintaining market inventory. Attention to detail is of utmost importance in this role.

Essential Job Functions

To successfully perform this job, an individual must perform each essential duty listed below.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this job.

• Provide on the floor assistance to guests by providing food, coffee, and other beverage recommendations, conducting service, and answering relevant questions. 
• Ensure all food and drinks are served in proper vessels.
• Train and educate your team on the Otesaga's process and policies.
• Suggesting new menus items based on customer preferences and feedback.
• Monitor and maintain inventory and par levels related to the coffee bar, including but not limited to coffee, baked goods, non-alcoholic beverages, and merchandise.
• Responsible for upkeep of accurate and up to date menus, labels, and signage
• Assist with the training of service staff on a variety of beverage topics, including proper service techniques, and understanding guest preferences.
• Receive delivered supplies and verify correct items and quantities have been delivered.
• Work with appropriate manager to successfully respond to any guest complaints or concerns.
• Comply with all health, safety, and hygiene standards and policies.
• Assist service staff by taking orders, delivering food, and delivering beverages as needed.
• Assist with front of house closing duties as needed.
• Perform any other job-related duties as assigned.

Education: High school diploma or general education degree (GED)

Required Experience:

The person in this position needs to:

• Minimum 1 year management experience in hospitality industry
• Preferred experience as a barista or work experience in café or coffee shop
• Ability to work nights, weekends & holidays as required
• Strong knowledge of coffee and beverage service
• Sound knowledge of merchandising
• Excellent organizations and time management skills  
• Reliably commute or plan to relocate before starting work

Knowledge, Skills, & Abilities

• Set a positive tone and strong work ethic, leading by example.
• Knowledge of various dietary restrictions
• Ability to accurately describe, recommend and serve beverages of the world
• Possess basic math skills and ability to operate POS system
• Maintain professional presentation (must adhere to company and department dress code)
• Ability to upsell
• Outstanding guest service skills
• Ability to determine faults in food and beverage and maintain proper temperatures in order to showcase products at their maximum potential.
• Ability to clearly communicate both verbally and in writing
• Strong knowledge of pricing, budgets, and cost controls

Physical Requirements:

These physical requirements for this position may be accomplished with or without reasonable accommodations.

While performing the duties of this job, the employee is regularly required to stand, and/or move for extended periods of time (approximately 8 to 10 hours), twist at the neck and trunk, bend at the waist and stoop, kneel, crouch, or crawl. The employee is frequently required to reach with hands and arms, reach overhead, above shoulders and horizontally. Employees will frequently use hands to handle objects and tools and operate service equipment. The employee must regularly lift and/or move/push/pull up to 30 pounds.  The employee will also frequently ascend and descend stairs when moving between the dining rooms and the storage areas.  Vision abilities required by this job include close vision and color vision.  Employees may use vision to monitor beverage and food quality and quantity. 

Work Conditions: The position will be required to work evening, weekend, and holiday hours. While performing the duties of this job, the employee generally works in an indoor and outdoor front of restaurant and kitchen environment with exposure to heat from ovens, hot foods and steamers and cleaning chemicals, fumes, equipment, and metal objects. The noise level in the work environment is usually moderate but may be loud dependent on specific work site and/or equipment operation. The physical demands and work environment characteristics 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.

This job description should not be interpreted as all-inclusive; it is intended to identify major responsibilities and requirements of the job. The employee in this position may be requested to perform other job-related tasks and responsibilities than those stated above.

The primary job function of this position is to maintain and operate high-pressure steam boilers.

The purpose of a MAINTENANCE ATTENDANT is to perform routine property and equipment repairs and preventative maintenance, monitor utilities and assist in ensuring the safety of guests and associates in compliance with all corporate and brand standards and all federal, state and local laws.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Responds in a courteous and timely manner to all guests' questions, complaints or requests.
• Performs maintenance and repair work on the interior and exterior of building, hotel rooms and contents, laundry and kitchen/refrigeration equipment, lighting, heating/air conditioning (HVAC) ventilation, water treatment systems and swimming pools.
• Conduct inspections for Preventative Maintenance needs.
• Ensure the security of inventory such as tools, supplies, equipment, furniture, televisions, etc.
• Replenish supplies in a timely and efficient manner, minimizing waste and ensuring that equipment is prepared and operational for the next shift.
• Completes assigned work orders in a timely manner and within specifications.
• Record and report completed repairs and items that require further attention.
• Maintains regular attendance, is consistently on time, and observes prescribed work, break and meal periods in compliance with standards.
• Maintains high standards of personal appearance and grooming, which include compliance with the dress code.
• Performs any other duties as requested by supervisor

QUALIFICATIONS AND REQUIREMENTS:

The requirements listed below are representative of the knowledge, skills, and/or abilities required.

EDUCATION AND EXPERIENCE REQUIREMENTS

A high school diploma or general education degree (GED) and six months to one year of related experience and/or training; or equivalent combination of education and experience. Working knowledge of carpentry, plumbing, electrical work, painting, HVAC work and masonry. Ability to work nights, weekends and holidays.

WORK ENVIRONMENT:

The work environment normally entails the following:

• Ability to work in all types of inclement weather conditions
• 1/3 to 2/3 of time working near mechanical parts, with vibration and risk of electrical shock, and in high, precarious places, on ladders and in extreme cold and heat.
• Exposure to cleaning chemicals throughout the day
• Moderate to occasional loud noise levels consistent with hotel environment

PHYSICAL DEMANDS:

During the course of performing the physical demands of this position, associates are expected to observe and adhere to safety and security procedures, promoting a safe work environment.

The physical activity normally entails the following attributes.

• Stand or walk more than 2/3 of the time
• Sit less than 1/3 of the time
• Use hands to finger, handle, or feel 75% of time
• Reach with hands and arms 75% of time
• Reach overhead with hands and arms 25% of time
• Stoop, kneel, crouch, or crawl, climb or balance 50% of time
• Talk or hear 50% of time
• Carry / Lift /Push/Pull up to 75 lbs.

Full Job Description

Responsibilities:

• Painting interior and exterior of facilities
• Light Maintenance responsibilities

Job Type: Full-time

Benefits:

• 401(k)
• Dental insurance
• Employee assistance program
• Employee discount
• Flexible schedule
• Health insurance
• Paid time off
• Referral program
• Retirement plan
• Vision insurance

Schedule:

• 10 hour shift
• 8 hour shift
• Day shift
• Holidays
• Monday to Friday
• Overtime
• Weekend availability

Ability to commute/relocate:

• Cooperstown, NY 13326: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Painting: 1 year (Required)

Work Location: One location