April is coming soon and we will open for a new fantastic season! Employment opportunities:HUMAN RESOURCES ASSISTANT - The Human Resource Assistant will perform administrative tasks and services to support effective and efficient operations of the human resource department. This position resolves benefits-related problems and ensure effective use of plans and positive employee relations. The Human Resource Assistant will ensure that all policies are administered in accordance with federal and state regulations. This role provides support to the Human Resource Director to include payroll, record-keeping, file maintenance and assistance with International J1 students.
EXECUTIVE SOUS CHEF - 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.
CHEF DE CUISINE - 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, NY health department codes and standards of conduct set forth by Management.Insures all food is prepared to the correct specifications and buffet is set up on time daily.
LINE COOK -
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
SOUS CHEF - Management of food production and service of all areas of the culinary department, including expediting, ala carte menus and also volume production while maintaining The Otesaga Resort Hotel's 4 diamond standards through organization, delegation and supervision of culinary team as well as "hands on" production. 2-3 years experience with a degree in culinary arts preferred.
BEVERAGE MANAGER - Coordinate the organization and administrative functions in the beverage operation
Ensure compliance with standards of operation and standards of service at all times throughout hotel
Ensure that staffing is maintained at an appropriate level to match business demand
Check each outlet each day for supplies, staffing, business levels and physical plant maintenance.
Prepare, Issue, Inventory and account for banquet bars
Prepare and post banquet beverage billing
Maintain par levels of beverage product and related equipment
Conduct regular monthly inventories to the highest accuracy and completeness
Manage the hotel bottle and glass wine list for accuracy, inventory, updates
Create and maintain a seasonal cocktail & beer selection
Research new products and trends
Proactively prepare new menu content with appropriate lead time and supply considerations
Assist in the preparation of annual revenue and expenditure budgets
Assist in the maintenance and programming of all F&B Systems
ASSISTANT DIRECTOR OF FOOD & BEVERAGE - Coordinate the organization and administrative functions in all areas of the F&B Operation.
Ensure total compliance with standards of operation and standards of service at all times throughout hotel.
Ensure that staffing is maintained at an appropriate level to match business demand.
Participate in the formulation of strategic business plans & budgets for the hotel.
Establish weekly/ monthly reporting system to monitor; Sales mix, payroll performance etc.
Develop implement and monitor action plans on service.
Oversee F&B candidate selection and staffing.
Oversee staff performance of all F&B colleagues.
Ensure that the appraisal deadlines are adhered to.
Assume ownership for the ongoing training requirements in the division.
Ensure that disciplinary procedures are undertaken fairly and in accordance to hotel policies.
Research innovative new technology solutions in the F&B field
STEWARDS/DISHWASHER - experience preferred. Days and evenings, 5 days a week. Clean and maintain cleanliness of kitchen work areas, dishes, floors, equipment etc.
MASSAGE THERAPIST: NYS licensed in Massage Therapy. Professionally perform a body massage on a guest while consistently obtaining full guest satisfaction.
Greet guests and show them to their massage room
Complete services requested within the time frame specified by management
Must ensure privacy and proper draping
Must be proficient in all areas of massage therapy , including but not limited to anatomy, physiology, body systems.
Maintain a clean and orderly work area and follow proper sanitation procedures for all equipment used.
Promote additional products and services
Must maintain proficiency, training, techniques, and procedures while working at this establishment
Maintain products, supplies, and inventory
Stock supplies and linens before and after every shift
GENERAL MAINTENANCE - This position assists to maintain a historical building by answering calls and working on projects to fix or enhance electrical, plumbing, HVAC or painting in guest rooms and public areas. Experience in a commercial building maintenance preferred.
HOUSEPERSON - 8 am - 3pm (6 days a week including weekend and holidays) Duties include but are not limited to, heavy vacuuming, sweeping, mopping, cleaning of restrooms, removing trash, taking care of guest requests, delivering and picking up of clean and dirty linen, etc. Must be able to lift 50 lbs.
EVENING HOUSEPERSON - 3pm - 10pm (6 days a week including weekends and holidays) Duties include but are not limited to, heavy vacuuming, sweeping, mopping, cleaning of restrooms, taking care of guest requests, delivering and picking up of clean and dirty linen, etc. Must be able to lift 50 lbs.
ROOM ATTENDANTS - 8 am -3 pm @ Cooper Inn or 830 am - 330 pm Otesaga Hotel (6 days a week). Duties include but are not limited to, deep cleaning and upkeep of guest rooms, cleaning and upkeep of guest hallways including doors and windows, neatness of closets and carts, heavy cleaning of the Cooper inn guest rooms and hallways including doors and windows, etc.
TURNDOWN ATTENDANTS - 3pm - 10pm & 4 pm - 11 pm (6 nights a week) Duties include but are not limited to, vacuuming, sweeping, mopping, deep cleaning, cleaning of restrooms, cleaning of offices, cleaning of pro shop, turning down guest rooms, delivering guest requests, etc.
HOUSEKEEPING INSPECTOR - 830 am - 330 pm (6 days a week) Duties include but are not limited to, supervising and inspecting guest rooms as they are being cleaned and when rooms are completed, taking care of guest requests, inspecting public space and restrooms, inspecting the Cooper Inn guestrooms and public space, inspecting the outside areas of the hotel, parking lot, service building, pro shop, will be trained as room attendant for possibility of filling in, etc.
OUTSIDE BUILDING CLEANER: Responsible for the cleanliness of certain parts of the outside areas of the hotel, pro shop, maintenance building and Cooper Inn. Washing windows, washing woodwork, clearing spider webs, etc,.Hours: 8 am - 3 pm;Must be able to work weekends and holidays. Various days off.
FRONT DESK CLERK - Welcome and register guests upon arrival at the hotel. Must have computer knowledge and cash handling skills. Provide information and help guests with problems. Must be professionally friendly and good with people. Day shifts 7:00am - 3:30pm, 9:30am - 6:00pm. Evening shift 3:00pm - 11:30pm. Overnight at the Cooper Inn - 11:30pm - 7:30am
RESERVATIONS Sales Agents - Taking and processing inquiries for rooms, amenities and help guests plan their entire visit. The right candidate is outgoing, detail oriented, self-motivated, has good phone skills. Sales and/or computer systems experience preferred; willing to train a fully-committed team-player with a positive attitude. A nice position to grow a hospitality career, or for an experienced performer looking to put their skills to use in a highly visible role.
BELL STAFF / VALET - - Must be 18+ and have an excellent driving record & interact with people. Weekdays & weekends; varying hours. Must be able to lift and move 50 lbs. This position will meet our guests as they drive up to the hotel. They are the first person that greets our guests. Unload luggage from the vehicle as our guest checks in. May help them to their room and park their car.
LIFEGUARDS - Duties include but are not limited to, cleaning lounge chairs and tables, keeping patio clean, taking garbage out at end of shift, watching all swimmers at all times while in pool, following rules and making sure guests follow rules, renting canoes, must be certified for lifeguarding/waterfront/ first aid/CPR/AED for professional rescuer. Memorial Day weekend - Labor Day weekend
EVENT MANAGEMENT SET-UP - Move and set up tables, equipment and provisions for events, meetings and function rooms. Various evenings. Must be able to lift and move 50 lbs
BEVERAGE STEWARD - Beverage inventory, stocking shelves, cleaning beverage area, gather together wine, liquor, and beer for banquet bar
DINING ROOM CAPTAIN - A Lead employee to assist wait staff / bus persons. Responsible for dining room cleanliness, billing, and assist with training of staff on a daily basis. Coffee break service and banquets.
GREETER — Welcome and assist guests in the Dining Room or Hawkeye Grill. All shifts, all days of the week.
SERVERS - Wait on diners in the Main Dining Room, Hawkeye Grill and special events. Experience preferred. Must be available for all shifts, breakfast, lunch and dinner; and all days of the week. Days off rotate.
TABLE BUSSERS- Set up, clear & move tables in the Dining Room and Hawkeye Grill, must be available all shifts and days of week. Must be able to lift and move 40 lbs. Days off rotate
STEWARD/DISHWASHER/CLEANER - experience preferred. Days and evenings, 5 days a week. Clean and maintain cleanliness of kitchen work areas, dishes, floors, equipment etc.
GOLF COURSE MAINTENANCE - Maintain turf and golf course per Superintendent specifications; Utilize special equipment properly and safely; practice golf course etiquette with guests.
HOTEL GROUNDS - Mowing and trimming of outside hotel grounds and Cooper Inn; removal of trash and debris; replanting
Must be at least 18 years old. The Otesaga Hotel and Cooper Inn is an Equal Opportunity Employer.
The Otesaga Resort Hotel is an equal opportunity employer. You must be 18 years of age or older.
607-544-2507 or [email protected]