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The Otesaga Resort Hotel is hiring!  Fill out an application and start your career in hospitality! 

Immediate Open Opportunities Are Listed Below:

  • Culinary
    • Executive Sous Chef (FT)

      Job Summary:

      Recognized to be the Manager of the 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:

      1. Maintains sanitation, health, and safety standards in work areas.
      2. 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.

      3.      Demonstrates strong culinary skills while maintaining control of food costs.

      4.      Monitors receipt of supplies and proper storage

      5.      Writes all kitchen schedules in accordance with budget requirements.

      6.      Interviews and Hires all cooks and stewards with Executive Chef approval.

      7.      Manages all new hire and termination paperwork.

      8.      Writes all annual reviews for the kitchen staff. Executes reviews for the chefs with the Executive Chef.

      8.      Verifies that prepared food meets requirements for quality and quantity.

      9.      Analyze and perform monthly inventory, portion and waste control, and sanitation codes

      10.    Insures all food is prepared to the correct specifications, buffets and events are set up on time daily.

      11.    Communicate with all food and beverage areas and carry out BEO instructions as discussed in BEO meetings.

      12.    Review and update recipes and create weekly specialty and seasonal items

      13.    Ability to multi-task between all areas of production.

      14.   Establish recipe guidelines and recipes for all areas of production.

      15.   Build team moral through positive feedback and training.

       

      ADDITIONAL DUTIES AND RESPONSIBILITIES:

      1.      Availability to work early mornings, evenings, weekends, and holidays (required).

      2.      Certification in sanitation and workplace safety regulations.

      3.      Practices safe food handling techniques, preparation, and cooking procedures.

      4.      Manage opening and closing procedures of all kitchen areas.

      5.      Must be efficient, work in high volume, multitask and work well as part of a team.

      6.      Ability to withstand constant pressure to prepare meals quickly, while ensuring quality is maintained, and safety and sanitation guidelines are observed.

      7.      Personal cleanliness is essential.

      8.      Knowledge and implementation of work place safety

      9.      Control kitchen staff work hours. Examples keep overtime to a minimum and enforce staff to only work hours that they are scheduled.

    • Sous Chef (FT)

      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:

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

       

      ADDITIONAL DUTIES AND RESPONSIBILITIES:

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

      Job Summary:

      Recognized to be the Manager of the kitchen in the absence of the Executive Sous Chef. Maintains cleanliness and maintenance of facility. Works with the Executive Sous 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.
      • Demonstrates strong culinary skills while maintaining control of food costs.
      • Utilize strong planning and organization skills.
      • Monitors receipt of supplies and proper storage
      • Verifies that prepared food meets requirements for quality and quantity.
      • Assist with monthly inventory, portion and waste control, and sanitation codes
      • Insures all food is prepared to the correct specifications and ensure that the kitchen is ready for service.
      • Brief the banquet kitchen staff daily about the upcoming and current functions.
      • Communicate with all food and beverage areas and carry out BEO instructions as discussed in morning BEO meetings that are attended by the Banquet Chef.
      • Review and update recipes and create specialty and seasonal items
      • Build team moral through positive feedback and training.
      • Delegates and assists in preparing of all hot food items while overseeing the garde manger chef and cold food production.
      • Supervise and produce appealing buffet displays consistent with the needs of each event or buffet. 
      • Collaborate with the Executive Chef in menu development and implementation of banquet menus.
      • Support the Executive Sous Chef to ensure that the kitchen operates efficiently.

       

      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.
      • Execute end of day closing procedures of kitchen
      • Ensure that all equipment and refrigeration in the Banquet kitchen is working correctly.
      • 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 workplace safety.  Control kitchen staff work hours. Examples keep overtime to a minimum and enforce staff to only work hours that they are scheduled.
    • Chef de Cuisine (FT)

      Job Summary:

      Recognized to be the Manager of the kitchen. Trains and develops all Culinary & stewarding team members in his/her department. Maintains cleanliness and maintenance of facility. Works with Executive Sous & Executive Chef to create a productive working staff while maintaining & enhancing Recipes and culinary Standards within the restaurants concept. Follows all NY health department codes and standards.

      ESSENTIAL FUNCTIONS:

      1.      Maintains sanitation, health, and safety standards in work areas.

      2.      Demonstrates strong culinary skills while maintaining control of food costs.

      3.      Leads by example by working hands on with his staff while overseeing the total operations

      4.      Verifies that prepared food meets recipe requirements for quality and quantity.

      5.      Create daily specials within the specific season along with seasonal menu changes.

      6.      Ensures all food is prepared to the correct specifications.

      7.      Runs daily line ups with team members to review daily & weekly goals along with hotel information.

      8.      Establish cross training guidelines for all culinarians to build strength and upward mobility.

      9.      Build team moral through positive feedback

      10.   Weekly staff scheduling according to business volumes.

      11.   Assist with monthly inventory, portion and waste control.

       

      ADDITIONAL DUTIES AND RESPONSIBILITIES:

      1.      Availability to work early mornings, evenings, weekends, and holidays (required).

      2.      Certification in sanitation and workplace safety regulations.

      3.      Practices safe food handling techniques, preparation, and cooking procedures.

      4.      Follow opening and end of day closing procedure of kitchen

      5.      Must be efficient, work in high volume, multitask and work well as part of a team.

      6.      Ability to withstand constant pressure to prepare meals quickly, while ensuring quality is maintained, and safety and sanitation guidelines are observed.

      7.      Personal cleanliness is essential.

      8.      Knowledge and implementation of work place safety

      9.      Control food and labor costs with budgeted guideline

    • Line Cook (FT / PT)

      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.

    • Steward / Dishwasher (FT / PT)

      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.

  • Hawkeye Spa
    • Esthetician (PT)

      This position is responsible for performing spa services at Hawkeye Spa in the manner trained by Otesaga Resort Hotel. Esthetician is an integral member of the team that creates memorable and authentic experiences for our guests.

      Job Duties:

      • Provide guests with a thorough and knowledgeable professional skin care treatment
      • Perform services keeping guest satisfaction as priority
      • Proficient in all areas of skin care in accordance with spa protocols and accepted certification practices.
      • Properly care for equipment and use proper amounts of product (back bar) to assist with cost controls.
      • Promote and sell retail products
      • Answer guests calls, make reservations and check guests in and out of the spa
      • Begin and end all treatments on time, adhering to bookings
      • Clean and sanitize work area as per departmental policies
      • Remove all soiled linen from treatment room(s) and deposit in designated area
      • Operate all tools and equipment needed to perform services safely
      • Stock and organize treatment room(s) with appropriate linens and supplies
      • Prepare material and supplies for daily operations
      • Clean equipment and common areas used after performing services
      • Participate in maintaining neatness of service waiting areas
      • Restock linens for use in the treatment rooms
      • Ensure the privacy of each guest

       

      Basic Qualifications:

      • Must be 18 years of age or older
      • Current NY State skin care license required
      • A "people person" who is flexible with their schedule, loves to serve others, and knows how to multi-task while ensuring attention to detail.

       

      Additional Qualifications:

      Must have professional image and the ability to communicate well with others.

  • Maintenance
    • Boiler Operator (FT)
      The primary job function of this position is to maintain and operate high-pressure steam boilers.
    • Maintenance Attendant (FT)

      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.
       

The Otesaga Resort Hotel is an Equal Opportunity Employer.
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