Job Descriptions

Employees must be available to work our entire season from early June until late September. All applicants must be available to work weekdays, weekends, holidays, AM and PM shifts. Employees must be willing to work split-shifts and to follow house rules for on-campus housing. 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.

Wait Staff

The wait staff is responsible for serving food and beverages in a friendly, professional and efficient manner to guests thereby adding to a positive guest experience. Duties include describing, selling and serving food and beverages in a positive and professional manner and performing all related dining room tasks. Duties also include other Ranch facilities cleaning and housekeeping assistance. Attentive, gracious, service to guests, careful performance of daily work, and adherence to standards and practices for safety and sanitation in the kitchen and service areas are essential elements of the Ranch wait staff job. Also performs other related duties as assigned by management.

Wait Staff 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
Motivated and detail-oriented
Team worker – dependable and responsible
Knowledge of fine dining and wine service preferred
Able to lift up to 30 pounds.
Work split shifts as needed

Housekeeper

Housekeepers are responsible for maintaining the appearance and cleanliness of the Ranch guest accommodations and public areas, with the detailed attention necessary to ensure the high standards that distinguish the Ranch. Must be trustworthy, team-oriented and have good work ethics. Must take pride in keeping the facilities clean and in exceptional working order. Attentive, gracious, careful performance of daily work, and adherence to standards and practices for safety and sanitation in service areas are essential elements of the Ranch housekeeping position. Also performs other related duties as assigned by management.

HOUSEKEEPING JOB REQUIREMENTS:

Perform daily cleaning and sanitizing of public areas
Daily stayover and cleaning service in cabins
Bed making
Cleaning bathrooms, windows, and floors
Laundering of linens
Maintaining and restocking supplies
Sweeping and mopping
Work well in stressful, high-pressure and fast-paced situations
Friendly and outgoing
Motivated and detail-oriented
Team worker – dependable and responsible
Able to lift up to 30 pounds

Guest Services Host

The main responsibilities of the Guest Services Hosts are to interact with guests with professionalism, while performing floor duties during evening shifts. Hosts are responsible for enthusiastically welcoming guests, setting the tone with attentive service and careful attention to the details of host tasks. Responsibilities include acquainting guests with our food and beverage program, assisting with dinner reservations, seating, beverage sales and assisting waitstaff. Attentive, gracious, service to guests, careful performance of daily work, and adherence to standards and practices for safety and sanitation in the kitchen and service areas are essential elements of the Ranch host position. Also performs other related duties as assigned by management.

HOST 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
Motivated and detail-oriented
Must work as a team – dependable and responsible
Knowledge of fine dining and wine service preferred
Able to lift up to 30 pounds
Work split shifts as needed

Guest Services Host/Office Assistant

The main responsibilities of the Front Office Assistant are to interact with guests with professionalism and grace, while performing all related office and floor duties, during day and/or evening shifts. The front office assistant is responsible for enthusiastically welcoming guests, setting the tone and then properly maintaining the Ranch hospitality throughout their stay with attentive service and careful attention to the detailed tasks. Day shift 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. Evening shift responsibilities include acquainting guests with our food and beverage program, assisting with dinner reservations, seating, beverage sales and assisting waitstaff with prep and execution of dinner service.

FRONT OFFICE ASSISTANT 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
Motivated and detail-oriented
Must work as a team – dependable and responsible
Basic computing skills
Work split shifts as needed

Housekeeper/Wait Staff/Host/Children’s Program (Floater)

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 their day off or when required to assist with workloads. Children’s Program duties include: planning activities, crafts, and games appropriate to the participating children’s ages and the available Ranch facilities, safely entertaining and playing with the children during the evening dinner hour 3 nights per week. It is a very team-oriented position in a fun work environment. Excellent customer service and teamwork skills required.

FLOATER (Housekeeping/Waitstaff/Host/Children’s Program) 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
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
Flexibility with days off and schedule
Work split shifts as needed

BBQ Line Cook

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.

AM and PM Line Cook

The role of our Line Cook is to prepare culinary dishes as an extension of the Executive Chef. The Line Cook will execute the menu (hot food and cold food), ensuring a high level of performance and guest satisfaction. Guest satisfaction in our dining room revolves around the food. The Line Cook is responsible for setting station up, preparation of food items, and maintaining cleanliness in all areas of the kitchen but not limited to assisting 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.

Line Cook/Employee Meal Cook

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 a la 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.

AM Chef de Partie/Baker/Pastry Cook

The role of our AM Chef de Partie/Baker/Pastry Cook is to consistently prepare batters, doughs, confectionary products as an extension of the Executive Chef. The Baker/Pastry Cook must maintain the cleanliness and sanitation of the food and beverage areas. The Baker/Pastry Cook will execute the menu, ensuring a high level of performance and guest satisfaction. Guest satisfaction in our dining room revolves around the food. The Baker/Pastry Cook is responsible for setting up and maintaining their workstation, scaling, measuring, ordering, producing items outlined by the Executive Chef. The Baker/Pastry Cook will assist 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. The Baker/Pastry Cook is also expected to help the line with producing Breakfast Orders and aiding in the production of the Lunch Program.

Dish Steward / Prep Cook

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.