Cape Cod Employment Opportunities at Chatham Bars Inn
Cape Cod Employment Opportunities at Chatham Bars Inn
Careers at Chatham Bars Inn
Thank you for your interest in employment opportunities at Chatham Bars Inn. The following information will help you with the application process and give you answers to the most frequently asked questions.
As Cape Cod’s most beautiful address, Chatham Bars Inn employs only highly motivated, well-skilled and gracious associates who are looking to excel both personally and professionally. You will be expected to commit yourself to excellence, outstanding guest service and a positive attitude toward your work and fellow associates. By doing so, you will be following our mission to create a unique and memorable guest experience enveloped in charm and gracious service.
The hiring process begins with an application. Each department manager handles his or her own interviewing; therefore, please do not send a resume or application without expressing to us the position(s) for which you are applying. You may apply to more than one department or for more than one position. Please be specific and accurate about your skills and professional experience.
Please apply at our website by clicking on any job listing. To view the available opportunities, click on each department shown. Please do not e-mail us requesting general information.
Once you have presented us with your qualifications, please allow us one week to process your application. You may then follow up with a telephone call or e-mail directly to your targeted department(s). Because we receive hundreds of applications from candidates seeking employment, we are, unfortunately, unable to respond personally to each inquiry. Questions about pay rates and other job conditions should be directed to the specific department at the time of interview.
The summer season begins in early June and continues through Labor Day Weekend. Our summer associates are a vital part of our ability to provide the very best for our guests and therefore must be willing and able to remain with us until the end of the season. If you are a student who is required to return to school before that time, please give us accurate information as to your return-to-school plans, as we will be checking your information against your school's official schedule. If you are able to stay with us through our very busy conference season, running through September, October and early November, please be sure to give us that information.
Thank you.
Filter By Department
Bell/Valet
Shuttle Driver - 2020 Season DETAILS
Description 
The role of the Seasonal Shuttle Driver is to provide safe and timely transportation for Employees and Guests handled efficiently and professionally. The Seasonal Shuttle Driver is responsible for but not limited to adhering to and practicing the Chatham Bars Inn Service Standards that include Leading Hotels of the World, Forbes, and AAA. Additional responsibilities include but are not limited to:
• Transporting employees to and from work
• Assisting the Bell/Valet department with rides, valet and luggage for guests
• Maintaining the cleanliness of all Guest Services vehicles daily
• Completing daily inspections of all vehicles
• Provide other departments with assistance if needed
• Assisting with guest inquiries
• Maintaining communication with the Front Desk at all times
• Respond to and manage phone activity at the Bell station and on company radios
• Maintain a professional appearance at all times
Requirements
• Valid Driver’s License
• Ability to multi-task
• Ability to work well in a fast-paced and diverse environment
• Strong attention to detail and organization
• Ability to work closely and cohesively with other departments to ensure optimum guest satisfaction
• Well-groomed
• Able to drive for long periods of time during shift(s)
• Previous experience preferred but not necessary
This position is at-will. Employment with the Company is voluntarily entered into and you may terminate the employment relationship at any time, with or without notice and for any reason or no reason. Similarly, the Company may terminate the employment relationship at any time, with or without notice and for any reason or no reason.
Job Offers are contingent upon successfully passing the background check and completing the Form I9.
Location
Seasonal
Hours Per Week
Start Date
End Date
Bell/Valet - 2020 Season DETAILS
Description
The role of the Bell/Valet Attendant is to provide the utmost in guest service while ensuring that the guest’s arrival, welcoming, and hotel orientation is handled efficiently and professionally. The Bell/Valet Attendant is responsible for but not limited to adhering to and practicing the Chatham Bars Inn Service Standards that include Leading Hotels of the World, Forbes, and AAA. Additional responsibilities include:
• Greeting the guest upon arrival
• Smile and greet guests in a welcoming manner and use the guest’s name
• Assisting with their luggage and motor vehicle
• Escorting the guest to their room
• Provide room orientation in addition to hotel orientation via maps and directions
• Assisting with guest inquiries
• Communications with the Front Desk at all times
• Respond to and manage phone activity at the Bell station and company radios
• Maintain a professional appearance at all times
Requirements
- Superior customer service skills
- Ability to multi-task
- Ability to work well in a fast-paced environment
- Strong attention to detail and organization
- Ability to work closely and cohesively with other departments to ensure optimum guest satisfaction
- Well-groomed
- Able to stand for long periods of time during shift(s)
- Able to move quickly to retrieve guests vehicles
- Previous experience preferred but not necessary
- Must have valid driver's license
This position is at-will. Employment with the Company is voluntarily entered into and you may terminate the employment relationship at any time, with or without notice and for any reason or no reason. Similarly, the Company may terminate the employment relationship at any time, with or without notice and for any reason or no reason.
Job Offers are contingent upon successfully passing the background check and completing the Form I9.
Location
Seasonal
Hours Per Week
Start Date
End Date
Overnight Bell/Valet Attendant - 2020 Season (11 PM - 7 AM) DETAILS
Description
The role of the Overnight Bell/Valet Attendant is to provide the utmost in guest service while ensuring that the guest’s arrival, welcoming, and hotel orientation is handled efficiently and professionally. The Overnight Bell/Valet Attendant will assist the Overnight Manager with answering the phones and helping with any guest requests or complaints. Overnight Bell/Valet Attendant is responsible for adhering to and practicing the Chatham Bars Inn Service Standards that include Leading Hotels of the World, Forbes, and AAA. Additional responsibilities include:
• Greeting the guest upon arrival
• Smile and greet guests in a welcoming manner and use the guest’s name
• Assisting with their luggage and motor vehicle
• Escorting the guest to their room
• Provide room orientation in addition to hotel orientation via maps and directions
• Assisting with all guest inquiries
• Communications with the Front Desk at all times
• Respond to and manage phone activity at the Bell station and company radios
• Transport Employees to and from work
• Cleaning all Guest transportation vehicles
• Maintain a professional appearance at all times
• Patrol property including all buildings to prevent and detect signs of intrusion and ensure security of doors, windows, and gates
• Answer alarms and investigate disturbances
Requirements
• Valid Driver’s License required
• Ability to multi-task
• Ability to work well in a fast-paced environment
• Strong attention to detail and organization
• Ability to work closely and cohesively with other departments to ensure optimum guest satisfaction
• Well-groomed
• Able to stand for long periods of time during shift(s)
• Able to move quickly to retrieve guests vehicles
• Able to lift items over 50 pounds.
• Previous experience preferred but not necessary
Nature of Employment:
This position is at-will. Employment with the Company is voluntarily entered into and you may terminate the employment relationship at any time, with or without notice and for any reason or no reason. Similarly, the Company may terminate the employment relationship at any time, with or without notice and for any reason or no reason.
Job Offers are contingent upon successfully passing the background check and completing the Form I9.
Location
Seasonal
Hours Per Week
Start Date
End Date
Grounds
Grounds Worker - full-time, year-round with Benefits DETAILS
Description
The Grounds Worker is responsible for but not limited to overall care of lawns and plantings of shrubs, annuals, and trees, clearing of roads and walkways, rubbish removal, snow removal, tool and equipment maintenance and other related work.
Requirements
• Prior landscaping and gardening experience preferred
• Proper knowledge of tools and equipment usage and maintenance including riding and push mowers, hedge trimmers, leaf blowers, string trimmers and other related equipment is required
• Experience planting shrubs, perennials and annuals is preferred
• Working on weekends(either a Saturday or Sunday during season, schedule changes in winter time based on snow conditions)
• Snow removal experience preferred (snow blowers/snowplowing)
• Ability to work outside in all weather conditions. (Winter snow removal, Rain and Summer heat)
Reports to: Grounds Manager
Nature of Employment: This position is at-will. Employment with the Company is voluntarily entered into and you may terminate the employment relationship at any time, with or without notice and for any reason or no reason. Similarly, the Company may terminate the employment relationship at any time, with or without notice and for any reason or no reason.
Job Offers are contingent upon successfully passing the background check and completing the Form I9.
Location
Seasonal
Hours Per Week
Start Date
Housekeeping
Lobby Attendant - full-time, extended seasonal - 2020 Season DETAILS
Description
The Lobby Attendant is responsible for but is not limited to the overall cleanliness of the public areas, reporting deficiencies to ensure all rooms are maintained in accordance to standards and procedures of public areas as set forth by Forbes, AAA, Leading Hotels of The World and Chatham Bars Inn.
General Responsibilities Include:
• Ensure all public areas of the hotel are cleaned and maintained up to the standard as demonstrated by Housekeeping supervisory staff during initial training
• Continuously uses chemicals to clean and sanitize the public restrooms including sinks, mirrors, walls, toilets and floors. Stocks the restrooms with sufficient paper products and amenities
• Sweeps, vacuums, extracts, scrubs, waxes, and polishes public area floors both interior and exterior
• Cleans and polishes furniture and upholstered items, ensuring they are always in the best condition
• Dusts furniture, wash walls, ceiling, woodwork, windows, door panels, and sills
• Welcomes guests and creates a hospitable experience
• Performs other related duties as assigned by the manager
Requirements
• Superior attention to detail
• Can work well independently as well as in a team setting
• Follow direction well
• Able to meet deadlines
• Able to lift up to 50 lbs.
• Being flexible and motivated
• Professional appearance and grooming
• Able to work with cleaning chemicals/products
Reports to: Assistant Director of Housekeeping
Nature of Employment: This position is at-will. Employment with the Company is voluntarily entered into and you may terminate the employment relationship at any time, with or without notice and for any reason or no reason. Similarly, the Company may terminate the employment relationship at any time, with or without notice and for any reason or no reason.
Job Offers are contingent upon successfully passing the background check and completing the Form I9.
Location
Seasonal
Hours Per Week
Start Date
End Date
Purchasing & Receiving
Storeroom Clerk - 2020 Season DETAILS
Description
The Storeroom Assistant will be responsible for but not limited to maintaining and organizing all kitchen and restaurant products within the receiving and storeroom areas. Duties to include: assisting with all product deliveries, including inspecting and checking in orders, unpacking, return shipping and ensure proper billing, and maintaining inventory by recommending re-ordering of supplies. Heavy lifting is required.
Requirements
• Highly motivated and organized individual
• Must be able to stand for long periods of time, bend, reach, and lift up to 50lbs
• Excellent written and verbal skills
• Must be flexible and able to work independently as well as in a team setting
• Must be able to work weekends, holidays, and early morning shifts as needed
Nature of Employment:
This position is at-will. Employment with the Company is voluntarily entered into and you may terminate the employment relationship at any time, with or without notice and for any reason or no reason. Similarly, the Company may terminate the employment relationship at any time, with or without notice and for any reason or no reason.
Job Offers are contingent upon successfully passing the background check and completing the Form I9.
Location
Seasonal
Hours Per Week
Start Date
End Date
Storeroom Clerk - 2020 Season - part-time DETAILS
Description
The Storeroom Assistant will be responsible for but not limited to maintaining and organizing all kitchen and restaurant products within the receiving and storeroom areas. Duties to include: assisting with all product deliveries, including inspecting and checking in orders, unpacking, return shipping and ensure proper billing, and maintaining inventory by recommending re-ordering of supplies. Heavy lifting is required.
Requirements
• Highly motivated and organized individual
• Must be able to stand for long periods of time, bend, reach, and lift up to 50lbs
• Excellent written and verbal skills
• Must be flexible and able to work independently as well as in a team setting
• Must be able to work weekends, holidays, and early morning shifts as needed
Nature of Employment:
This position is at-will. Employment with the Company is voluntarily entered into and you may terminate the employment relationship at any time, with or without notice and for any reason or no reason. Similarly, the Company may terminate the employment relationship at any time, with or without notice and for any reason or no reason.
Job Offers are contingent upon successfully passing the background check and completing the Form I9.
Location
Seasonal
Hours Per Week
Start Date
End Date
Recreation
Activities Coordinator - 2020 Season DETAILS
Description
The Activities Coordinator is responsible for but not limited to overseeing the Activities Department by training and supervising a staff of six, developing, promoting and implementing daily activities and special events that provide our guests with a FUN, active & exciting experience. Activities to include;
• Scheduled sports games, challenges, tournaments, contests & relays
• Evening Movies
• Entertainment at evening Clambakes (Bonfires & Games)
• Pirate Cruises, Mascot Appearances
• Poolside & Beachside entertainment
• Weekly Carnivals
• Art Projects at our Craft Tent
Requirements
• Current certification in CPR & First Aid
• Supervisory experience
• Prior experience in customer service and/or hospitality industry
• Able & willing to work flexible hours with a rotating schedule
• Skilled in sports, games, crafts, etc.
• Ability to perform job functions with great attention to detail, speed and accuracy
• Ability to maintain positive relations at all times, fostering teamwork & motivation – infect others with excitement & happiness
• Control payroll, manage inventory, and track revenues/activity attendance
• Propose, develop & facilitate new programs for all ages to enhance their experience
• Prioritize and organize
• Follow direction thoroughly
• Delegate tasks effectively
• Resolve problems promptly & professionally, using good judgment
Desirable: Previous mascot experience
REPORTS TO: Recreation Manager
Nature of Employment: This position is at-will. Employment with the Company is voluntarily entered into and you may terminate the employment r relationship at any time, with or without notice and for any reason or no reason. Similarly, the Company may terminate t the employment relationship at any time, with or without notice and for any reason or no reason.
JJob Offers are contingent upon successfully passing the background check and completing the Form I9.
Location
Seasonal
Hours Per Week
Start Date
End Date
Recreation Manager - full-time,year-round with benefits - IMMEDIATE START DETAILS
Description
The Recreation Manager is responsible for but not limited to the overall coordination, administration, implementation and management of all resort recreation programs and activities with the following areas: resort activities, children’s programs, tennis, bikes, corporate teambuilding, holiday activities and all other resort recreation.
• Select, plan and implement recreation activities for a variety of ages, interests and skill levels
• Formulate policies, procedures, rules & regulations for new events/activities
• Recruit, select, train, supervise and schedule quality recreation personnel
• Develop, sell and facilitate corporate team building activities & events
• Responsible for storage and upkeep of all recreation equipment
• Keep a variety of records including participation, liability waivers & fees billed
• Control and account for the expenditure of funds in accordance with the approved budget
• Monitor payroll and control overtime
• Recommend/determine charges for fee-based programs and activities
• Evaluate and implement changes in programs if necessary
• Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day
• Resolve guest complaints, ensuring guest satisfaction
• Be familiar with all hotel services/features and local attraction/activities to respond to guest inquiries accurately
• Maintain complete knowledge of and comply with all company and departmental policies, service standards & procedures
• Establish and maintain effective working relationships with employees, supervisors, participants, outside vendors and guests
• Communicate all recreational information including policies and procedures to all departments including the Concierge and Front Desk staff
• Evaluate and verify employee performance through the review of completed work assignments and work techniques
• Create and maintain a high level of energy and moral among staff
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas
• Perform other duties as assigned
Requirements
• Bachelor’s degree in Recreation or a closely related field
• Four years of increased experience in planning and implementing a wide range of recreational activities
• Two years’ experience in supervising or managing staff
• Equivalent combination of education and experience
• Current certification in CPR & First Aid
• Ability to develop, coordinate and direct varied activities
• Experience creating, planning & facilitating teambuilding and other corporate group activities/events
• Ability to communicate effectively orally and in writing
• Considerable knowledge of the equipment, facilities, operations and techniques used in a resort recreation setting
• Ability to formulate policies, procedures, rules and regulations
Ability to:
• Perform job functions with attention to detail, speed and accuracy
• Prioritize and organize
• Follow directions thoroughly
• Work cohesively with co-workers as part of a team
• Be a clear thinker, remaining calm and resolving problems using good judgment
• Maintain confidentiality of guest information and pertinent hotel data
• Excellent customer service skills; able to establish and maintain effective working relationships with guests and other employees
• Ability and willingness to work evenings, weekends and holidays as needed
REPORTS TO: Director of Rooms
Nature of Employment: This position is at-will. Employment with the Company is voluntarily entered into and you may terminate the employment relationship at any time, with or without notice and for any reason or no reason. Similarly, the Company may terminate the employment relationship at any time, with or without notice and for any reason or no reason.
Job Offers are contingent upon successfully passing the background check and completing the Form I9.
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.
Employee signature below constitutes employee's understanding of the requirements, essential functions and duties of the position.
Location
Seasonal
Hours Per Week
Start Date
Spa
Spa Attendant - 2020 Season DETAILS
Description
The Spa Attendant will be responsible for but not limited to the overall cleanliness, organization, and up-keep of the locker rooms at the Spa, relaxation room, outdoor area & fitness room. In addition, the Spa Attendant will be responsible for greeting orientating the guests to the amenities in locker room and escorting them to the Relaxation Room prior to all treatments.
• Make sure that Leading Hotels of the World & Quality Assurance Standards are adhered to at all times
• Ensure prompt response and follow up to guest’s needs
Requirements
• Flexibility for schedules, holidays and weekends may be required
• Ability to work with cleaning chemicals
• Current TIPS Alcohol Certification or comparable alcohol service certification
Reports to: Spa Director
Nature of Employment: This position is at-will. Employment with the Company is voluntarily entered into and you may terminate the employment relationship at any time, with or without notice and for any reason or no reason. Similarly, the Company may terminate the employment relationship at any time, with or without notice and for any reason or no reason.
Job Offers are contingent upon successfully passing the background check and completing the Form I-9.
Location
Seasonal
Hours Per Week
Start Date
End Date
Massage Therapist - 2020 Season DETAILS
Description
Responsible for but not limited to performing spa body treatments as set forth on our menu of services relative to body and massage therapies. Responsible for maintaining all inventories relative to the accomplishment of all massage and body therapies, inclusive of products and equipment.
Requirements
• Must possess the ability to interpret documents, such as, memos, safety rules and policy & procedure manuals
• Requires a flexible schedule based on business, client, and staffing demands
• At least one weekend day is required
• Schedule requires a minimum of 32 hours per week
• Minimum of 1 years’ experience as Massage Therapist/Body Worker or equivalent managerial experience
• Current Massachusetts Licensure necessary
• National Certification appreciated
• Guest service experience necessary
• Must be able to stand for a minimum of 6 hours a day
• Must be able to push, pull, tug, lift, and carry up to 50 lbs. in the preparation of all treatments and training for treatments
Work environment is fast paced, where guest satisfaction is a primary objective. Must be able to work in an environment where guests are scantily clad or disrobing for services.
Reports to:
Spa Director
Nature of Employment:
This position is at-will. Employment with the Company is voluntarily entered into and you may terminate the employment relationship at any time, with or without notice and for any reason or no reason. Similarly, the Company may terminate the employment relationship at any time, with or without notice and for any reason or no reason.
Job Offers are contingent upon successfully passing the background check and completing the Form I-9.
Location
Seasonal
Hours Per Week
Start Date
End Date
Front Office
Concierge - 2020 Season DETAILS
Description
The position of Concierge includes but is not limited to ensuring that the needs and requests of hotel guests are met, and that each guest has a memorable stay.
• Adhering to and practicing the Chatham Bars Inn Service Standards which include, Leading Hotels of the World, Forbes, and AAA Standards.
• Meet and exceed the guests’ expectations by being attentive to their needs, pay attention to what they are asking for, and work hard to make their experience the best it can be by delivering in a timely fashion. This also means listening to what is not said as that is where we can capture opportunities to exceed expectations.
• Assist guests with locating suitable dining, entertainment, boating, and travel accommodations both inside and outside the resort
• Manage appointments and reservation requests for various dining and recreational activities
• Maintain a professional appearance and friendly attitude toward guests, other employees and management staff
• Conduct themselves in a professional manner at all times to reflect the high standards of the company
Requirements
• Superior customer service skills- genuinely enjoys working with people
• Excellent written and verbal skills
• Having strong organizational skills is necessary
• Have thorough knowledge of Chatham, Cape Cod, and the Islands (includes main roads, dining options, historical and special attractions, scenic areas, and transportation)
• Must be able to multi-task in a busy environment, one where interruptions are expected
• Problem solving abilities and being able to do so to the satisfaction of the guest is necessary
• Must be able to sit and stand for long periods of time
• Works well under pressure
• Must be able to work weekends and holidays
• Must be flexible with work schedule
• Fluency in English is necessary, ability to speak additional languages is desired but not required
Nature of Employment: This position is at-will. Employment with the Company is voluntarily entered into and you may terminate the employment relationship at any time, with or without notice and for any reason or no reason. Similarly, the Company may terminate the employment relationship at any time, with or without notice and for any reason or no reason.
Job Offers are contingent upon successfully passing the background check and completing the Form I9.
Location
Seasonal
Hours Per Week
Start Date
End Date
Front Desk Agent - 2020 Season DETAILS
Description
The role of the Guest Service Agent is to provide the utmost in guest service while ensuring that the check in and check out process for guests is handled efficiently and professionally. The Guest Service Agent is responsible for but not limited to managing keys, recording and executing wake-up call information, providing directions, assisting in all guest inquiries, and adhering and practicing the Leading Hotels of the World Quality Standards.
• Provide quotes for room rates and up-sell the guest when possible
• Assist in coordinating the Front Desk and the Housekeeping Department
• Verify that the correct charges are posted to the corresponding guest folio
• Collect payment for charges on the guest folio
• Ensure all cash and cash equivalents are accounted for and balanced at the beginning and end of each work shift
• Respond to and manage phone activity including providing general knowledge to callers
• Provide administrative, reception and program support to management and staff
• Smile and greet guests in a welcoming manner and use the guest’s name
• Resolve guest complaints within scope of authority; otherwise refer the matter to the management
• Register and assign rooms to guests
• Maintain a professional appearance at all times
Requirements
• Ability to multi-task
• Ability to work well in a fast-paced environment
• Strong attention to detail and organization
• Excellent computer skills and telephone etiquette
• Ability to work closely and cohesively with other departments to ensure optimum guest satisfaction
• Well-groomed
• Able to stand for long periods of time during shift(s)
• Previous experience preferred but not necessary
REPORTS TO: Front Desk Manager
Nature of Employment: This position is at-will. Employment with the Company is voluntarily entered into and you may terminate the employment relationship at any time, with or without notice and for any reason or no reason. Similarly, the Company may terminate the employment relationship at any time, with or without notice and for any reason or no reason.
Job Offers are contingent upon successfully passing the background check and completing the Form I9.
Location
Seasonal
Hours Per Week
Start Date
End Date
PBX Operator - 2020 Season DETAILS
Description
The responsibilities include but are not limited to responding to incoming calls in a timely manner and directs caller to appropriate destination providing a smooth, clear and professionally courteous communication practice. In addition, the operator/ coordinator will work directly with various departments including housekeeping, engineering, food and beverage, recreation and the spa on all “Knowcross” follow up items on a daily basis.
Responsibilities:
• Maintains confidentiality, security and integrity of guest and organizational data
• Leading Hotels of the World Service Standards are met with each call
• Ensures release of information is consistent with all privacy policies
• Obtains necessary information and transfers calls to correct extensions
• Provides hotel information to callers as appropriate
• Responds quickly and accurately to disaster and emergency situations as required, remaining calm
Requirements
• Superior customer service skills including proper telephone etiquette
• Can work well in a team setting as well as individually
• Enjoys a fast-paced environment
• Excellent multi-tasking skills a must
• Follows direction well
• Being flexible with schedules and hours
• Able to work weekends and holidays
Reports to: Front Office Manager
Nature of Employment: This position is at-will. Employment with the Company is voluntarily entered into and you may terminate the employment relationship at any time, with or without notice and for any reason or no reason. Similarly, the Company may terminate the employment relationship at any time, with or without notice and for any reason or no reason.
Job Offers are contingent upon successfully passing the background check and completing the Form I9.
Location
Seasonal
Hours Per Week
Start Date
End Date
Accounting
Accounting Intern - 2020 Season DETAILS
Description
The position of Accounting Intern has responsibilities that include but are not limited to assisting the accounting department with the following duties:
• Assist Income Auditor with S&P check verification, packages reconciliation, and average check report
• Assist and resolve general questions and disputes (including credit card chargebacks) from guests and clients
• Printing and organizing group billing with Opera PMS and Banquet Event Orders (BEO’s)
• Assist accounts payable with Monthly review of all vendor statements and settle any discrepancies
• Additional duties as required
Requirements
• This position requires excellent time management and organizational skills
• Basic computer skills necessary
• Ability to work with guest and employee concerns in a friendly manner. This involves listening to the nature of the concern; demonstrate concern to the customer and provide positive and proactive solutions
• Ability to read, write and speak English well in order to communicate effectively with employees and guests
Reports to: Assistant Controller
Nature of Employment: This position is at-will. Employment with the Company is voluntarily entered into and you may terminate the employment relationship at any time, with or without notice and for any reason or no reason. Similarly, the Company may terminate the employment relationship at any time, with or without notice and for any reason or no reason.
Job Offers are contingent upon successfully passing the background check and completing the Form I9
Location
Seasonal
Hours Per Week
Start Date
End Date
Boats
Sailing Boat Captain - 2020 Season - full-time or part-time DETAILS
Description
Chatham Bar Inn is seeking to hire seasonal Sailing Captains from April 1 through October 31st; full-time or part-time postions available.
The responsibilities include but are not limited to: Transporting guests safely to and from destinations, maintaining overall appearance and cleanliness of the vessel, maintain boats and equipment on board, such as engines, winches, navigational systems, fire extinguishers, and life preservers. Train and manage Mates during boat operations.
- Keep accurate master's log, a daily summary of events, the number of people aboard, radio log, and the chronometer log
- Inspect vessels to ensure efficient and safe operation of vessels and equipment, and conformance to regulations
- Steer and operate vessels, using radios, depth finders, radars, lights, buoys, and lighthouses
- Managing crews and using communication devices to speak with marine support
- Purchase supplies and equipment as needed
Requirements
- All candidates must have experience maneuvering and docking 21’-40’ vessels in challenging conditions, have good interpersonal skills and excellent communication and leadership skills
- Captains must have at minimum a U.S. Coast Guard 25-Ton Master license
- USCG 50-ton Master Near Coastal license required
- Sailing endorsement
- Weekends and holidays required
- Knowledge of area waters, specifically in and around Chatham, Nantucket, & Martha’s Vineyard
- Solid understanding of the area’s tides and weather patterns
- Be able to safely navigating waterways
- Read gauges to verify sufficient levels of hydraulic fluid, air pressure, and oxygen
- Excellent communication and interpersonal skills
Nature of Employment: This position is at-will. Employment with the Company is voluntarily entered into and you may terminate the employment relationship at any time, with or without notice and for any reason or no reason. Similarly, the Company may terminate the employment relationship at any time, with or without notice and for any reason or no reason.
Job Offers are contingent upon successfully passing the background check and completing the Form I-9.
Location
Seasonal
Hours Per Week
Start Date
End Date
Boat Captain - 2020 Season - full-time or part-time DETAILS
Description
The responsibilities include but are not limited to: Transporting guests safely to and from destinations, maintaining overall appearance and cleanliness of the vessel, maintain boats and equipment on board, such as engines, winches, navigational systems, fire extinguishers, and life preservers. Train and manage Mates during boat operations.
- Keep accurate master's log, a daily summary of events, the number of people aboard, radio log, and the chronometer log
- Inspect vessels to ensure efficient and safe operation of vessels and equipment, and conformance to regulations
- Steer and operate vessels, using radios, depth finders, radars, lights, buoys, and lighthouses
- Managing crews and using communication devices to speak with marine support
- Purchase supplies and equipment as needed
Requirements
- USCG 50-ton Master Near Coastal license required
- Weekends required
- Knowledge of area waters, specifically in and around Chatham, Nantucket, & Martha’s Vineyard
- Solid understanding of the area’s tides and weather patterns
- Be able to safely navigating waterways
- Read gauges to verify sufficient levels of hydraulic fluid, air pressure, and oxygen
- Excellent communication and interpersonal skills
- Work weekends and holidays
Nature of Employment: This position is at-will. Employment with the Company is voluntarily entered into and you may terminate the employment relationship at any time, with or without notice and for any reason or no reason. Similarly, the Company may terminate the employment relationship at any time, with or without notice and for any reason or no reason.
Job Offers are contingent upon successfully passing the background check and completing the Form I-9.
Location
Seasonal
Hours Per Week
Start Date
End Date
Culinary/Kitchen
Breakfast Cook - full-time, year-round with benefits DETAILS
Description
dental, vision, life, 401 K, vacation-time and sick-time.
The position of Cook includes but is not limited to the preparation and cooking of breakfast menu items for the various restaurants.
- Assumes 100% responsibility for quality of products served
- Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures
- Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period
- Portions food products prior to cooking according to standard portion sizes and recipe specifications
- Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment
- Prepares items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating
- Follows proper plate presentation and garnish set up for all dishes
- Handles, stores and rotates all products properly
- Completes required tasks within assigned time frames
- Tracks and reports any food waste
- Assists in food prep assignments during off-peak periods as needed
- Opens and/or closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen
- Cooks only items generated from the restaurant point-of-sale system
- Performs related duties such as helping to wash dishes as needed, preparing recycling, cleaning around restaurant and help with any other projects as assigned by the kitchen manager
- Attends all scheduled employee meetings and brings suggestions for improvement
- Performs other related duties as assigned by the manager-on-duty
Requirements
- 2 years or more of experience in the culinary field
- High school diploma or equivalent vocational training certificate.
- Ability to communicate clearly and effectively in English with guests, co-workers, and management personnel
- Ability to compute basic mathematical calculations
- Ability to perform job functions with attention to details, speed, and accuracy
- Ability to prioritize, organize, work and follow through with assigned tasks. Ability to be a clear thinker, remain calm and resolve problems using good judgment
- Ability to work well under the pressure of meeting production schedules and timeliness of food displays
- Ability to handle multiple tasks at one time while maintaining a high level of professionalism
- Ability to work well with others in a team environment
- Contribute to the growth and success of the team
- Ability to maintain a clean, neat and organized work environment
- Ability to follow recipes; able to increase or decrease recipe as needed
- Demonstrates good knife skills
- Ability to season food properly
- Ability to properly follow all processes that are in place
- Understands how to read contracts and order tickets
This position is at-will. Employment with the Company is voluntarily entered into and you may terminate the employment relationship at any time, with or without notice and for any reason or no reason. Similarly, the Company may terminate the employment relationship at any time, with or without notice and for any reason or no reason.
Job Offers are contingent upon successfully passing the background check and completing the Form I-9.
Location
Seasonal
Hours Per Week
Start Date
Dishwasher - 2020 Season DETAILS
Description
Overall responsibility of the Dishwasher is to ensure that product quality and service standards are met and that optimum service is provided to hotel guests. The key responsibilities include but are not limited to:
• Cleaning kitchen wares (china, glass, silver, etc) while handling it with care to minimize breakage
• Clean and maintain kitchen equipment
• Making sure health and state regulations are followed at all times
• Adhere to Hotel specifications and standards
Requirements
• Can work well independently as well as in a team setting
• Follow direction well
• Able to meet deadlines
• Able to lift up to 50 lbs.
• Able to work in an environment with warm temperatures
• Being flexible and motivated
• Must be able to work weekends and holidays
Reports to: The Executive Steward
Nature of Employment: This position is at-will. Employment with the Company is voluntarily entered into and you may terminate the employment relationship at any time, with or without notice and for any reason or no reason. Similarly, the Company may terminate the employment relationship at any time, with or without notice and for any reason or no reason.
Job Offers are contingent upon successfully passing the background check and completing the Form I9.
Location
Seasonal
Hours Per Week
Start Date
End Date
Restaurant Sous Chef - 2020 Season DETAILS
Description
The Sous Chef is responsible for planning and directing the food preparation for the assigned kitchen(s) at the hotel. In addition, the Sous Chef is responsible for ensuring that product quality and service standards are met and that optimum dining service is provided to hotel guests. The Sous Chef will communicate with the Executive Sous Chef and Executive Chef on a daily basis. The key responsibilities include but are not limited to:
• Manages the line operation, staff, preparation, and food production
• Planning, scheduling, and organizing staff to ensure proper coverage
• Communicate and enforce policies and procedures
• Conduct pre-shift meetings, review and communicate all information pertinent to the day’s activities
• Prepare requisitions for supplies and food items
• Check and control proper storage of all food items in refrigerators and freezers to maintain product freshness
• Ensure that all staff are properly trained and that they have the tools to effectively carry out their daily tasks
• Maintain sanitation and cleanliness standards
• Ensure prompt response and follow up to staff and guest’s needs alike
• Promote teamwork and motivation through daily communication
This Position is a seasonal position from June to September.
Requirements
• Minimum of 2 years’ supervisory experience
• Must be able to demonstrate strong production and creative skills
• Experience in managing high-end operations preferred
• Culinary Degree preferred
• Demonstrated leadership abilities required
• Must have superior communication and organizational skills
• Must be able to stand for long period of time
• Must be flexible with schedule and can work holidays and weekends
• Can lift up to 50 lbs
.
REPORTS TO: Executive Chef
This position is at-will. Employment with the Company is voluntarily entered into and you may terminate the employment relationship at any time, with or without notice and for any reason or no reason. Similarly, the Company may terminate the employment relationship at any time, with or without notice and for any reason or no reason.
Job Offers are contingent upon successfully passing the background check and completing the Form I9.
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.
Location
Seasonal
Hours Per Week
Start Date
End Date
Banquet Chef - full-time, year-round with benefits DETAILS
Description
Chatham Bars Inn Resort & Spa, a 4-Star, 4-Diamond luxury resort is located in the town of Chatham, on Cape Cod, in Massachusetts. The resort and its location are steeped in history and rich in a service-oriented culture. Chatham Bars Inn sits high upon a bluff with sweeping views of Pleasant Bay and the Atlantic Ocean. Our understated luxury and premium amenities coupled with a staff of passionate service providers creates an experience for guests that is thoroughly enjoyable and memorable.
There are 4 full-service restaurants, 217 guestrooms; 15,000 sq. ft. of dedicated meeting space plus another 7,000 sq. ft. in additional space for meetings & events. Our 8-acre farm is the source for our fresh vegetables, herbs, and fruits. Chatham Bars Inn boasts an award-winning Spa, two pools, and a bevy of outdoor activities that includes biking, kayaking, tennis, yoga, power walks, and a quarter mile of private beach. Our boat fleet is extensive and provides enjoyment such as whale watching, deep sea fishing, seal cruises, sunset cruises, water tours, and trips to the islands of Nantucket and Martha's Vineyard.
Chatham Bars Inn is a wonderful place to work as it offers so much including great benefits, a positive culture and environment that fosters growth and enjoyment in what we do. Working with seasoned and passionate professionals who value each other and share in the same goal of consistency in quality service just makes the daily work experience pleasurable.
Our four restaurants are defined by our Chef’s creative touches, local products and fresh seafood. Our farm grows the finest vegetables and our Chefs enjoy creating delicious dishes using those very same vegetables…they even get to select and pick the items themselves! Working with the best culinary talents in an environment where everyone participates, learns, and is motivated by the local resources is one of the many reasons why working at Chatham Bars Inn is truly special.
Chatham Bars Inn is seeking to hire a full-time, year-round Banquet Chef with benefits that include medical, dental, vision, life, 401 K, vacation-time and sick-time.
The Banquet Chef is responsible for participating in the development and implementation of the culinary and business strategies in addition to leading in the preparation and cooking of menu items for the various guest events. The Banquet chef leads the banquet team in efficiently cooking meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. The Banquet chef performs other duties in managing the areas of food and final plate preparation with efficiency, proper presentation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates. Additional responsibilities included but are not limited to:
• Lead in the training of staff
• View weekly and supervise the daily BEOs, anticipates business volume and stocks work areas accordingly
• Leads team in complying with consistency with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures
• Maintains sufficient levels of food products at line stations to assure a smooth service period
• Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment
• Follows proper plate presentation and garnish set up for all dishes
• Handles, stores and rotates all products properly
• Completes required tasks within assigned time frames
• Tracks and reports any food waste
• Assists in coverage in other kitchens during off-peak periods as needed
• Opens and/or closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen
• Attends all scheduled employee meetings and brings suggestions for improvement
• Performs other related duties as assigned by the manager-on-duty
Chatham Bars Inn is seeking to hire a full-time, year-round Banquet Chef with benefits that include medical, dental, vision, life, 401 K, vacation-time and sick-time.
The Banquet Chef is responsible for participating in the development and implementation of the culinary and business strategies in addition to leading in the preparation and cooking of menu items for the various guest events. The Banquet chef leads the banquet team in efficiently cooking meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. The Banquet chef performs other duties in managing the areas of food and final plate preparation with efficiency, proper presentation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates. Additional responsibilities included but are not limited to:
• Lead in the training of staff
• View weekly and supervise the daily BEOs, anticipates business volume and stocks work areas accordingly
• Leads team in complying with consistency with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures
• Maintains sufficient levels of food products at line stations to assure a smooth service period
• Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment
• Follows proper plate presentation and garnish set up for all dishes
• Handles, stores and rotates all products properly
• Completes required tasks within assigned time frames
• Tracks and reports any food waste
• Assists in coverage in other kitchens during off-peak periods as needed
• Opens and/or closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen
• Attends all scheduled employee meetings and brings suggestions for improvement
• Performs other related duties as assigned by the manager-on-duty
Requirements
• High school diploma or equivalent vocational training certificate.
• Ability to communicate clearly and effectively in English with guests, co-workers, and management personnel
• Ability to compute basic mathematical calculations
• Ability to perform job functions with attention to details, speed, and accuracy
• Ability to prioritize, organize, work and follow through with assigned tasks. Ability to be a clear thinker, remain calm and resolve problems using good judgment
• Ability to work well under the pressure of meeting production schedules and timeliness of food displays
• Ability to handle multiple tasks at one time while maintaining a high level of professionalism
• Ability to work well with others in a team environment
Contribute to the growth and success of the team
• Ability to maintain a clean, neat and organized work environment
• Ability to follow recipes; able to increase or decrease recipe as needed
• Demonstrates good knife skills
• Ability to season food properly
• Ability to properly follow all processes that are in place
• Understands how to read contracts and order tickets
Location
Seasonal
Hours Per Week
Start Date
Dishwasher - Part-time, year-round DETAILS
Description
Overall responsibility of the Dishwasher is to ensure that product quality and service standards are met and that optimum service is provided to hotel guests. The key responsibilities include but are not limited to:
• Cleaning kitchen wares (china, glass, silver, etc) while handling it with care to minimize breakage
• Clean and maintain kitchen equipment
• Making sure health and state regulations are followed at all times
• Adhere to Hotel specifications and standards
Requirements
• Can work well independently as well as in a team setting
• Follow direction well
• Able to meet deadlines
• Able to lift up to 50 lbs.
• Able to work in an environment with warm temperatures
• Being flexible and motivated
• Must be able to work weekends and holidays
Reports to:
The Executive Steward
Nature of Employment:
This position is at-will. Employment with the Company is voluntarily entered into and you may terminate the employment relationship at any time, with or without notice and for any reason or no reason. Similarly, the Company may terminate the employment relationship at any time, with or without notice and for any reason or no reason.
Job Offers are contingent upon successfully passing the background check and completing the Form I-9.
Location
Seasonal
Hours Per Week
Start Date
Employee Cafeteria Attendant - 2020 Season DETAILS
Description
Overall responsibility of the cafeteria attendant is to ensure that product quality and service standards are met and that
optimum service is provided to our staff. The key responsibilities include but are not limited to:
• Cleaning the cafeteria (china, glass, silver, etc) while handling it with care to minimize breakage
• Clean and maintain all equipment (soda machine, cold table, hot table)
• Fill and maintain the salad bar as well as all hot/cold food
• Making sure health and state regulations are followed at all times
• Adhere to Hotel specifications and standards
Requirements
• Can work well independently as well as in a team setting
• Follow direction well
• Able to meet deadlines
• Able to lift up to 50 lbs.
• Able to work in an environment with warm temperatures
• Being flexible and motivated
• Must be able to work weekends and holidays
Reports to:
The Executive Steward and Executive Sous Chef
Nature of Employment:
This position is at-will. Employment with the Company is voluntarily entered into and you may terminate the employment relationship at any time, with or without notice and for any reason or no reason. Similarly, the Company may terminate the employment relationship at any time, with or without notice and for any reason or no reason.
Job Offers are contingent upon successfully passing the background check and completing the Form I9.
Location
Seasonal
Hours Per Week
Start Date
End Date
Line Cook - Full-time, Year-round with benefits DETAILS
Description
Responsibilities of the Line Cook include but are not limited to the preparation and cooking of menu items for the various kitchens. The Line Cook will efficiently cook meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. The Line Cook performs other duties in the areas of food and final plate preparation with efficiency, proper presentation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates.
• Assumes 100% responsibility for quality of products served
• Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period
• Portions food products prior to cooking according to standard portion sizes and recipe specifications
• Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment
• Prepares items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating
• Follows proper plate presentation and garnish set up for all dishes
• Handles, stores and rotates all products properly
• Completes required tasks within assigned time frames
• Tracks and reports any food waste
• Assists in food prep assignments during off-peak periods as needed
• Opens and/or closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen
• Cooks only items generated from the restaurant point-of-sale system
• Performs related duties such as helping to wash dishes as needed, preparing recycling, cleaning around restaurant and help with any other projects as assigned by the kitchen manager
• Attends all scheduled employee meetings and brings suggestions for improvement
• Performs other related duties as assigned by the manager-on-duty
Requirements
• 2 years or more of experience in the culinary field
• High school diploma or equivalent vocational training certificate.
• Ability to communicate clearly and effectively in English with guests, co-workers, and management personnel
• Ability to compute basic mathematical calculations
• Ability to perform job functions with attention to details, speed, and accuracy
• Ability to prioritize, organize, work and follow through with assigned tasks. Ability to be a clear thinker, remain calm and resolve problems using good judgment
• Ability to work well under the pressure of meeting production schedules and timeliness of food displays
• Ability to handle multiple tasks at one time while maintaining a high level of professionalism
• Ability to work well with others in a team environment
Contribute to the growth and success of the team
• Ability to maintain a clean, neat and organized work environment
• Ability to follow recipes; able to increase or decrease recipe as needed
• Demonstrates good knife skills
• Ability to season food properly
• Ability to properly follow all processes that are in place
• Understands how to read contracts and order tickets
Reports to: The Executive Chef
Nature of Employment: This position is at-will. Employment with the Company is voluntarily entered into and you may terminate the employment relationship at any time, with or without notice and for any reason or no reason. Similarly, the Company may terminate the employment relationship at any time, with or without notice and for any reason or no reason.
Job Offers are contingent upon successfully passing the background check and completing the Form I9.
Location
Seasonal
Hours Per Week
Start Date
Pastry Cook - full-time, year-round with benefits DETAILS
Description
Responsibilities of the Pastry Cook include but are not limited to the preparation and baking of menu items such as breads, pastries, cookies, cakes, brownies, etc. for the various restaurants.
• Assumes 100% responsibility for quality of products served
• Knows and complies consistently with our standard portion sizes, baking/cooking methods, quality standards and kitchen rules, policies and procedures
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period
• Portions food products prior to cooking according to standard portion sizes and recipe specifications
• Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment
• Follows proper plate presentation and garnish set up for all dishes
• Handles, stores and rotates all products properly
• Completes required tasks within assigned time frames
• Tracks and reports any food waste
• Assists in food prep assignments during off-peak periods as needed
• Opens and/or closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen
• Performs related duties such as helping to wash dishes as needed, preparing recycling, cleaning around restaurant and help with any other projects as assigned by the kitchen manager
• Attends all scheduled employee meetings and brings suggestions for improvement
• Performs other related duties as assigned by the manager-on-duty
Requirements
• High school diploma or equivalent vocational training certificate.
• Ability to communicate clearly and effectively in English with guests, co-workers, and management personnel
• Ability to compute basic mathematical calculations
• Ability to perform job functions with attention to details, speed, and accuracy
• Ability to prioritize, organize, work and follow through with assigned tasks. Ability to be a clear thinker, remain calm and resolve problems using good judgment
• Ability to work well under the pressure of meeting production schedules and timeliness of food displays
• Ability to handle multiple tasks at one time while maintaining a high level of professionalism
• Ability to work well with others in a team environment
Contribute to the growth and success of the team
• Ability to maintain a clean, neat and organized work environment
• Ability to follow recipes; able to increase or decrease recipe as needed
• Demonstrates good knife skills
• Ability to season food properly
• Ability to properly follow all processes that are in place
• Understands how to read contracts and order tickets
Reports to: The Executive Chef
Nature of Employment: This position is at-will. Employment with the Company is voluntarily entered into and you may terminate the employment relationship at any time, with or without notice and for any reason or no reason. Similarly, the Company may terminate the employment relationship at any time, with or without notice and for any reason or no reason.
Job Offers are contingent upon successfully passing the background check and completing the Form I9.
Location
Seasonal
Hours Per Week
Start Date
Line Cook - 2020 Season DETAILS
Description
Responsibilities of the Line Cook include but are not limited to the preparation and cooking of menu items for the various kitchens. The Line Cook will efficiently cook meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. The Line Cook performs other duties in the areas of food and final plate preparation with efficiency, proper presentation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates
.
• Assumes 100% responsibility for quality of products served
• Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period
• Portions food products prior to cooking according to standard portion sizes and recipe specifications
• Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment
• Prepares items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating
• Follows proper plate presentation and garnish set up for all dishes
• Handles, stores and rotates all products properly
• Completes required tasks within assigned time frames
• Tracks and reports any food waste
• Assists in food prep assignments during off-peak periods as needed
• Opens and/or closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen
• Cooks only items generated from the restaurant point-of-sale system
• Performs related duties such as helping to wash dishes as needed, preparing recycling, cleaning around restaurant and help with any other projects as assigned by the kitchen manager
• Attends all scheduled employee meetings and brings suggestions for improvement
• Performs other related duties as assigned by the manager-on-duty
Requirements
• High school diploma or equivalent vocational training certificate
• Ability to communicate clearly and effectively in English with guests, co-workers, and management personnel
• Ability to compute basic mathematical calculations
• Ability to perform job functions with attention to details, speed, and accuracy
• Ability to prioritize, organize, work and follow through with assigned tasks. Ability to be a clear thinker, remain calm and resolve problems using good judgment
• Ability to work well under the pressure of meeting production schedules and timeliness of food displays
• Ability to handle multiple tasks at one time while maintaining a high level of professionalism
• Ability to work well with others in a team environment
Contribute to the growth and success of the team
• Ability to maintain a clean, neat and organized work environment
• Ability to follow recipes; able to increase or decrease recipe as needed
• Demonstrates good knife skills
• Ability to season food properly
• Ability to properly follow all processes that are in place
• Understands how to read contracts and order tickets
Reports to: The Executive Chef
Nature of Employment: This position is at-will. Employment with the Company is voluntarily entered into and you may terminate the employment relationship at any time, with or without notice and for any reason or no reason. Similarly, the Company may terminate the employment relationship at any time, with or without notice and for any reason or no reason.
Job Offers are contingent upon successfully passing the background check and completing the Form I9
Location
Seasonal
Hours Per Week
Start Date
End Date
Breakfast Cook - 2020 Season DETAILS
Description
The position of Breakfast Cook includes but is not limited to the preparation and cooking of breakfast menu items for the various restaurants.
• Assumes 100% responsibility for quality of products served
• Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period
• Portions food products prior to cooking according to standard portion sizes and recipe specifications
• Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment
• Prepares items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating
• Follows proper plate presentation and garnish set up for all dishes
• Handles, stores and rotates all products properly
• Completes required tasks within assigned time frames
• Tracks and reports any food waste
• Assists in food prep assignments during off-peak periods as needed
• Opens and/or closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen
• Cooks only items generated from the restaurant point-of-sale system
• Performs related duties such as helping to wash dishes as needed, preparing recycling, cleaning around restaurant and help with any other projects as assigned by the kitchen manager
• Attends all scheduled employee meetings and brings suggestions for improvement
• Performs other related duties as assigned by the manager-on-duty
Requirements
• High school diploma or equivalent vocational training certificate.
• Ability to communicate clearly and effectively in English with guests, co-workers, and management personnel
• Ability to compute basic mathematical calculations
• Ability to perform job functions with attention to details, speed, and accuracy
• Ability to prioritize, organize, work and follow through with assigned tasks. Ability to be a clear thinker, remain calm and resolve problems using good judgment
• Ability to work well under the pressure of meeting production schedules and timeliness of food displays
• Ability to handle multiple tasks at one time while maintaining a high level of professionalism
• Ability to work well with others in a team environment
Contribute to the growth and success of the team
• Ability to maintain a clean, neat and organized work environment
• Ability to follow recipes; able to increase or decrease recipe as needed
• Demonstrates good knife skills
• Ability to season food properly
• Ability to properly follow all processes that are in place
• Understands how to read contracts and order tickets
Reports to: Executive Chef
Nature of Employment: This position is at-will. Employment with the Company is voluntarily entered into and you may terminate the employment relationship at any time, with or without notice and for any reason or no reason. Similarly, the Company may terminate the employment relationship at any time, with or without notice and for any reason or no reason.
Job Offers are contingent upon successfully passing the background check and completing the Form I9.
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.
Location
Seasonal
Hours Per Week
Start Date
End Date
Pastry Cook - 2020 Season DETAILS
Description
Responsibilities of the Pastry Cook include but are not limited to the preparation and baking of menu items such as breads, pastries, cookies, cakes, brownies, etc. for the various restaurants.
• Assumes 100% responsibility for quality of products served
• Knows and complies consistently with our standard portion sizes, baking/cooking methods, quality standards and kitchen rules, policies and procedures
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period
• Portions food products prior to cooking according to standard portion sizes and recipe specifications
• Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment
• Follows proper plate presentation and garnish set up for all dishes
• Handles, stores and rotates all products properly
• Completes required tasks within assigned time frames
• Tracks and reports any food waste
• Assists in food prep assignments during off-peak periods as needed
• Opens and/or closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen
• Performs related duties such as helping to wash dishes as needed, preparing recycling, cleaning around restaurant and help with any other projects as assigned by the kitchen manager
• Attends all scheduled employee meetings and brings suggestions for improvement
• Performs other related duties as assigned by the manager-on-duty
Requirements
• High school diploma or equivalent vocational training certificate
• Ability to communicate clearly and effectively in English with guests, co-workers, and management personnel
• Ability to compute basic mathematical calculations
• Ability to perform job functions with attention to details, speed, and accuracy
• Ability to prioritize, organize, work and follow through with assigned tasks. Ability to be a clear thinker, remain calm and resolve problems using good judgment
• Ability to work well under the pressure of meeting production schedules and timeliness of food displays
• Ability to handle multiple tasks at one time while maintaining a high level of professionalism
• Ability to work well with others in a team environment
Contribute to the growth and success of the team
• Ability to maintain a clean, neat and organized work environment
• Ability to follow recipes; able to increase or decrease recipe as needed
• Demonstrates good knife skills
• Ability to season food properly
• Ability to properly follow all processes that are in place
• Understands how to read contracts and order tickets
Reports to: The Executive Chef
Nature of Employment: This position is at-will. Employment with the Company is voluntarily entered into and you may terminate the employment relationship at any time, with or without notice and for any reason or no reason. Similarly, the Company may terminate the employment relationship at any time, with or without notice and for any reason or no reason.
Job Offers are contingent upon successfully passing the background check and completing the Form I9.
Location
Seasonal
Hours Per Week
Start Date
End Date
Employee Cafeteria Cook - 2020 Season DETAILS
Description
Overall responsibility of the Cafeteria Cook is to ensure that product quality and service standards are met and that optimum service is provided to our staff. The key responsibilities include but are not limited to:
• Ability to maintain a clean, neat and organized work environment
• Ability to follow recipes; able to increase or decrease recipe as needed
• Demonstrates good knife skills
• Ability to season food properly
• Ability to properly follow all processes that are in place
• Understands how to read contracts and order tickets
• Can communicate with all internal customers efficiently. (stewarding, banquets…)
• Ability to fill out all requisitions properly
• Ability to follow all rules and regulations in employee handbook properly
• Ability to properly rotate products in walk in cooler
• Clean and maintain equipment properly
Requirements
• Ability to communicate clearly and effectively in English with guests, co-workers, and management personnel
• Ability to compute basic mathematical calculations
• 2 years or more of experience in the culinary field
• Ability to perform job functions with attention to details, speed, and accuracy. Must be able to lift up to 15lbs and stand for up to five hours per shift, five days per week
• Ability to prioritize, organize, work and follow through with assigned tasks
• Ability to be a clear thinker, remain calm and resolve problems using good judgment
• Ability to work well under the pressure of meeting production schedules and timeliness of food displays
• Ability to handle multiple tasks at one time while maintaining a high level of professionalism
• Ability to work well with others in a team environment
• Contribute to the growth and success of the team
Nature of Employment: This position is at-will. Employment with the Company is voluntarily entered into and you may terminate the employment relationship at any time, with or without notice and for any reason or no reason. Similarly, the Company may terminate the employment relationship at any time, with or without notice and for any reason or no reason.
Job Offers are contingent upon successfully passing the background check and completing the Form I9.
Location
Seasonal
Hours Per Week
Start Date
End Date
Steward/Overnight Cleaner - 2020 Season DETAILS
Description
Overall responsibility of the Overnight Steward is to ensure that product quality and service standards are met during the overnight shift. The key responsibilities include but are not limited to:
• Cleaning kitchen wares (china, glass, silver, etc) while handling it with care to minimize breakage
• Clean and maintain kitchen equipment
• Making sure health and state regulations are followed at all times
• Adhere to Hotel specifications and standards
Requirements
• Superior organizational skills
• Can work well independently as well as in a team setting
• Follow direction well
• Able to meet deadlines
• Able to lift up to 50 lbs.
• Able to work in an environment with warm temperatures
• Being flexible and motivated
• Must be able to work weekends and holidays
Report to: Executive Steward
Nature of Employment: This position is at-will. Employment with the Company is voluntarily entered into and you may terminate the employment relationship at any time, with or without notice and for any reason or no reason. Similarly, the Company may terminate the employment relationship at any time, with or without notice and for any reason or no reason.
Job Offers are contingent upon successfully passing the background check and completing the Form I9.
Location
Seasonal
Hours Per Week
Start Date
End Date
Banquet Cook - 2020 Season DETAILS
Description
Responsibilities of a Banquet Cook include but are not limited to the preparation and cooking of menu items for the various kitchens. The Banquet Cook will efficiently cook meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. The Banquet Cook performs other duties in the areas of food and final plate preparation with efficiency, proper presentation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates.
• Assumes 100% responsibility for quality of products served
• Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period
• Portions food products prior to cooking according to standard portion sizes and recipe specifications
• Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment
• Prepares items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating
• Follows proper plate presentation and garnish set up for all dishes
• Handles, stores and rotates all products properly
• Completes required tasks within assigned time frames
• Tracks and reports any food waste
• Assists in food prep assignments during off-peak periods as needed
• Opens and/or closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen
• Cooks only items generated from the restaurant point-of-sale system
• Performs related duties such as helping to wash dishes as needed, preparing recycling, cleaning around restaurant and help with any other projects as assigned by the kitchen manager
• Attends all scheduled employee meetings and brings suggestions for improvement
• Performs other related duties as assigned by the manager-on-duty
Requirements
• High school diploma or equivalent vocational training certificate.
• Ability to communicate clearly and effectively in English with guests, co-workers, and management personnel
• Ability to compute basic mathematical calculations
• Ability to perform job functions with attention to details, speed, and accuracy
• Ability to prioritize, organize, work and follow through with assigned tasks. Ability to be a clear thinker, remain calm and resolve problems using good judgment
• Ability to work well under the pressure of meeting production schedules and timeliness of food displays
• Ability to handle multiple tasks at one time while maintaining a high level of professionalism
• Ability to work well with others in a team environment
Contribute to the growth and success of the team
• Ability to maintain a clean, neat and organized work environment
• Ability to follow recipes; able to increase or decrease recipe as needed
• Demonstrates good knife skills
• Ability to season food properly
• Ability to properly follow all processes that are in place
• Understands how to read contracts and order tickets
• Can stand for long periods of time
• Able to lift up to 50 lbs.
• Flexible with work schedule and can work holidays and weekends.
Reports to: The Executive Chef
Status: Non-exempt
Nature of Employment: This position is at-will. Employment with the Company is voluntarily entered into and you may terminate the employment relationship at any time, with or without notice and for any reason or no reason. Similarly, the Company may terminate the employment relationship at any time, with or without notice and for any reason or no reason.
Job Offers are contingent upon successfully passing the background check and completing the Form I9.
Location
Seasonal
Hours Per Week
Start Date
End Date
Baker - 2020 Season DETAILS
Description
Responsibilities of a Baker include but are not limited to the preparation and baking of menu items such as breads, breakfast pastries, pastries, cookies, cakes, brownies, etc. for the various restaurants and banquets.
• Assumes 100% responsibility for quality of products served
• Knows and complies consistently with our standard portion sizes, baking/cooking methods, quality standards and kitchen rules, policies and procedures
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period
• Portions food products prior to cooking according to standard portion sizes and recipe specifications
• Maintains a clean and sanitary work station area including tables, shelves, flour bins, scales, sauté burners, convection oven, bannetones, loading boards, flat top range, freezer and refrigeration equipment
• Follows proper plate presentation and garnish set up for all dishes
• Handles, stores and rotates all products properly
• Completes required tasks within assigned time frames
• Tracks and reports any food waste
• Assists in food prep assignments during off-peak periods as needed
• Opens and/or closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen
• Performs related duties such as helping to wash dishes as needed, preparing recycling, cleaning around restaurant and help with any other projects as assigned by the kitchen manager
• Attends all scheduled employee meetings and brings suggestions for improvement
• Performs other related duties as assigned by the manager-on-duty
Requirements
• High school diploma or equivalent vocational training certificate
• Ability to communicate clearly and effectively in English with guests, co-workers, and management personnel
• Ability to compute basic mathematical calculations
• Ability to perform job functions with attention to details, speed, and accuracy
• Ability to prioritize, organize, work and follow through with assigned tasks. Ability to be a clear thinker, remain calm and resolve problems using good judgment
• Ability to work well under the pressure of meeting production schedules and timeliness of food displays
• Ability to handle multiple tasks at one time while maintaining a high level of professionalism
• Ability to work well with others in a team environment
• Contribute to the growth and success of the team
• Ability to maintain a clean, neat and organized work environment
• Ability to follow recipes; able to increase or decrease recipe as needed
• Demonstrates good knife skills
• Ability to season food properly
• Ability to properly follow all processes that are in place
• Understands how to read banquet order events and contracts and order tickets
• Can lift up to 50 lbs.
• Can stand for long periods of time
• Flexible with schedule and can work weekends and holidays
Reports to: The Executive Pastry Chef
Status: Non-exempt
Nature of Employment: This position is at-will. Employment with the Company is voluntarily entered into and you may terminate the employment relationship at any time, with or without notice and for any reason or no reason. Similarly, the Company may terminate the employment relationship at any time, with or without notice and for any reason or no reason.
Job Offers are contingent upon successfully passing the background check and completing the Form I9.
Location
Seasonal
Hours Per Week
Start Date
End Date
Farm
Farmhand - 2020 Season DETAILS
Description
The Farm Hand will be working at the Chatham Bars Inn Farm, located on Route 6A in Brewster. This facility produces high quality organic vegetables for use at several restaurants located at the Chatham Bars Inn resort in Chatham, MA. Candidates with a strong passion for sustainable agriculture and experience farming are preferred. This position will provide the right candidate with a hands-on opportunity to experience and master nearly every aspect of organic vegetable production.
The Farm Hand is responsible for but not limited to:
- Harvesting, transplanting, weeding, pruning, trellising, thinning, managing irrigation systems, and pest control
- Some tractor and rototiller work will be required for soil preparation and cultivation
- Post-harvest operations will include sorting, washing, bunching of harvested crops, quality control, and packing/storage responsibilities
- Transport and delivery of farm products will also be required
- Greenhouse operations will entail but are not limited to seeding, potting-up, irrigation, pest control, and fertility management
Requirements
- Previous farm hand experience preferred
- Demonstrates passion for sustainable/organic agriculture
- Ability to maintain a professional attitude and neat appearance
- Follow direction well
- Strong attention to detail and organization
- Must enjoy working with plants and produce
- Ability to multi-task
- Must be able to work independently as well as in a team setting
- Ability to work under challenging ergonomic conditions, including work that requires frequent crouching, bending and kneeling
- Ability to regularly lift loads of 50 pounds or more
- Must be able to work outside in all climates
- Valid Driver’s License is required
HOURS: This is a full-time, extended-seasonal position, averaging 40 hours per week. Candidates will be expected to have flexibility in terms of scheduling. Growing season hours may start as early as 5:30 AM.
Nature of Employment: This position is at-will. Employment with the Company is voluntarily entered into and you may terminate the employment relationship at any time, with or without notice and for any reason or no reason. Similarly, the Company may terminate the employment relationship at any time, with or without notice and for any reason or no reason.
Job Offers are contingent upon successfully passing the background check and completing the Form I-9.
Location
Seasonal
Hours Per Week
Start Date
End Date
Harvest Coordinator - 2020 Season DETAILS
Description
The Harvest Coordinator will be working at the Chatham Bars Inn Farm, located on Route 6A in Brewster, MA. This facility produces high quality sustainably grown vegetables for use at several restaurants located at the Chatham Bars Inn resort in Chatham, MA. Candidates with a strong passion for sustainable agriculture and experience farming are preferred.
The Harvest Coordinator’s responsibilities include but are not limited to:
• Managing day-to-day harvest and pack-room operations for a high-volume farm-to-table vegetable account, 100 member CSA program & several large wholesale accounts
• Coordinate and assist with all post-harvest operations will include sorting, washing, and bunching of harvested crops, quality control, and packing/storage responsibilities
• Neatly pack, label and package all vegetables to the exacting standards of the restaurants at the Chatham Bars Inn
• Maintain a clean, orderly and organized pack-room and cold-storage area
• Manage a diverse crew of 8+ harvesters to ensure speed, efficiency and quality standards
• Ensure that harvest operations and deliveries are conducted in a timely and efficient manner
• Responsible for maintaining quality standards and ensuring that all products leaving the farm meet the impeccable standards of the Chatham Bars Inn Farm
• Transport and delivery of farm products will also be required
• Participate in general farm-hand duties as necessary
Requirements
• Excellent time management skills
• Strong attention to detail and organization
• Ability to manage a diverse crew of harvesters
• Calm and positive attitude, even when working under stressful conditions
• Ability to maintain a professional attitude and neat appearance
• Must be able to work independently as well as in a team setting
• Ability to work under challenging ergonomic conditions, including work that requires frequent crouching, bending and kneeling
• Ability to regularly lift loads of 50 pounds or more
• Must be able to work outside in all climates
• Valid Driver’s License is required
Location
Seasonal
Hours Per Week
Start Date
End Date
Farm Stand Attendant - 2020 Season DETAILS
Description
The Farm Stand Attendant will be working at the Chatham Bars Inn Farm, located on Route 6A in Brewster, MA. This facility produces high quality sustainably grown vegetables for use at several restaurants located at the Chatham Bars Inn resort in Chatham, MA. Candidates with a strong passion for sustainable agriculture and experience farming are preferred.
The Farm Stand Attendant’s responsibilities include but are not limited to:
• Assisting with day-to-day harvest, display & retail operations for a small high-volume farm stand
• Collaborating with the farm stand supervisor to ensure a constant supply of fresh vegetables to the farm stand.
• Maintaining the health of nursery stock and plants for sale
• Positively engaging with our loyal customer base
• Neatly packing, labeling, packaging all vegetables to the exacting standards of the Chatham Bars Inn
• Maintaining a clean, orderly and well-organized retail display area
• Maintaining accurate sales records and book keeping practices
• Maintaining quality standards and ensuring that all products leaving the farm meet the impeccable standards of the Chatham Bars Inn Farm
• Transport and delivery of farm products will also be required
• Participate in general farm-hand duties as necessary
Requirements
• Excellent time management skills
• Strong attention to detail and organization
• Ability to manage a diverse crew of farm stand workers
• Calm and positive attitude, even when working under stressful conditions
• Ability to maintain a professional attitude and neat appearance
• Must be able to work independently as well as in a team setting
• Ability to work under challenging ergonomic conditions, including work that requires frequent crouching, bending and kneeling.
• Ability to regularly lift loads of 50 pounds or more
• Must be able to work outside in all climates
• Valid Driver’s License is required:
REPORTS TO: Farm Manager
HOURS: This is a full-time, extended-seasonal position, averaging 40 hours per week. Candidates will be expected to have flexibility in terms of scheduling. Growing season hours may start as early as 5:30 AM.
Nature of Employment: This position is at-will. Employment with the Company is voluntarily entered into and you may terminate the employment relationship at any time, with or without notice and for any reason or no reason. Similarly, the Company may terminate the employment relationship at any time, with or without notice and for any reason or no reason.
Job Offers are contingent upon successfully passing the background check and completing the Form I-9.
Location
Seasonal
Hours Per Week
Start Date
End Date
Food & Beverage
F&B Cleaner - 2020 Season DETAILS
Description
The Food and Beverage Cleaner is responsible for but not limited to setting up, organizing, reset, and breakdown of all events. The Food and Beverage Cleaner takes direction from the Director of Banquets to manage the objectives and requirements for all events such as meetings, conferences, weddings, and conventions and makes sure that these events meet goals and run smoothly.
• Assists the Food and Beverage service staff with the execution of all events
• Maintain cleanliness of all Food & Beverage event space, excluding bathrooms
• Responsible for transportation of all food and beverage to event spaces.
• Responsible for all Food & Beverage event set up. All items except buffet decoration, food placement, and buffet signage
• Inspect event facilities in order to ensure that they conform to the BEO specifications and the Food and Beverage Standard
• Responds quickly to guest requests and follows up to ensure guest satisfaction
• Maintain cleanliness of all Food & Beverage equipment (china, glass, silver, chaffers, etc.) while handling it with care to minimize breakage
• Maintain par levels in all banquet event space pantries
• Execute all coffee breaks and beverage breaks per banquet event orders
• Ensures health and state regulations are followed at all times
• Adhere to Hotel specifications and standards
• Will perform any other duties as assigned by management
Requirements
• Maintain consistent verbal and written communication with clients
• Work effectively with all departments to ensure consistent and efficient service
• Candidates must possess outstanding verbal and written communication skills
• Must be highly organized and detail-oriented
• Must be able to stand for long periods of time and be able to lift up to 50lbs
• Must have a valid driver’s license
• Must be able to meet deadlines and follow specific instructions
• Can work well independently as well as in team settings
• Must be able to work holidays and weekends with a flexible schedule
• Must be able to communicate well in English verbally and understand written directions
REPORTS TO: Director of Banquets
Nature of Employment: This position is at-will. Employment with the Company is voluntarily entered into and you may terminate the employment relationship at any time, with or without notice and for any reason or no reason. Similarly, the Company may terminate the employment relationship at any time, with or without notice and for any reason or no reason.
Job Offers are contingent upon successfully passing the background check and completing the Form I-9.
Location
Seasonal
Hours Per Week
Start Date
End Date
Fine Dining Servers - 2020 Season - mid May through mid October DETAILS
Description
The responsibilities include but are not limited to greeting guests to our fine dining outlet and welcoming guests assigned tables, assisting guests with their orders; announcing current menu and daily specials and are able to fully and easily explain menu items and ingredients; promptly serving food while ensuring quality and accuracy of orders; attending to guests throughout their dining experience; maintaining cleanliness of restaurant; delivering bill requests; and performing other tasks as assigned. Performing all duties and adhering to the company’s service standards that include Leading Hotels of the World, Forbes, and AAA.
Requirements
• Availability to work through the fall preferred
• Effective written and verbal communication skills,
• Superior customer service and interpersonal skills
• Ability to work for long hours
• Servers should also be well groomed
• Superior organizational skills
• Can work well in a team setting
• Enjoys a fast-paced environment
• Follows direction well
• Able to lift up to 50 lbs.
• Being flexible with schedules and hours (including weekends & holidays)
• Able to work with cleaning chemicals/products
• Current TIPS Alcohol Certification or comparable alcohol service certification
Nature of Employment: This position is at-will. Employment with the Company is voluntarily entered into and you may terminate the employment relationship at any time, with or without notice and for any reason or no reason. Similarly, the Company may terminate the employment relationship at any time, with or without notice and for any reason or no reason.
Job Offers are contingent upon successfully passing the background check and completing the Form I9.
Location
Seasonal
Hours Per Week
Start Date
End Date
Server - 2020 Seasonal - mid May through mid October DETAILS
Description
The responsibilities include but are not limited to greeting and welcoming guests at assigned tables, assisting guests with their orders; announcing current menu and daily specials and are able to fully and easily explain menu items and ingredients; promptly serving food while ensuring quality and accuracy of orders; attending to guests throughout their dining experience; maintaining cleanliness of restaurant; delivering bill requests; and performing other tasks as assigned. Performing all duties and adhering to the Chatham Bars Inn Standards.
Requirements
• Availability to work through the fall preferred
• Effective written and verbal communication skills
• Superior customer service and interpersonal skills
• Ability to work for long hours
• Servers should also be well groomed
• Superior organizational skills
• Can work well in a team setting
• Enjoys a fast-paced environment
• Follows direction well
• Able to lift up to 50 lbs.
• Being flexible with schedules and hours (including weekends & holidays)
• Able to work with cleaning chemicals/products
• Current TIPS Alcohol Certification or comparable alcohol service certification
Nature of Employment: This position is at-will. Employment with the Company is voluntarily entered into and you may terminate the employment relationship at any time, with or without notice and for any reason or no reason. Similarly, the Company may terminate the employment relationship at any time, with or without notice and for any reason or no reason.
Job Offers are contingent upon successfully passing the background check and completing the Form I9.
Location
Seasonal
Hours Per Week
Start Date
End Date
Bartender - 2020 Season - mid May through mid October DETAILS
Description
The responsibilities of the Bartender include but are not limited to providing the utmost in customer service and care as you prepare drink and food orders for guests in your bar. You will be required to be attentive to your guests at all times and anticipate their needs so as to create and maintain a high service level and exceptional experience with each and every guest. Additional responsibilities and duties:
• Learn, practice, and maintain all Chatham Bars Inn Company Service Standards
• Record drink orders accurately and immediately after receipt into the register system
• Accept guest payment, process credit card charges and make change (if applicable)
• Wash and sterilize glassware
• Prepare garnishes for drinks and replenish snacks for bar patrons
• Maintains bottles and glasses in an attractive and functional manner to support efficient drink preparation
• Clear and reset tables in bar area
• Present drink menus, make specific recommendations and answer questions regarding beverages
• Maintain cleanliness in all areas of the bar including counters, sinks, utensils, shelves and storage areas
• Receive and serve food orders to guests seated at the bar.
• Assist the restocking and replenishment of bar inventory and supplies
• Learn and formally address the guest’s names during service
• Adhere to all hygiene and sanitary standards
• Thank guests for their visit and invite them to return
• Attends all scheduled employee meetings and brings suggestions for improvement
• Must arrive on time and in a complete, clean, pressed uniform for all scheduled shifts
Requirements
• Strong customer service skills necessary
• Must be available to work varying shifts, be flexible, work holidays and weekends and stay until close or end of scheduled shift
Must have the ability to handle money and operate a point-of-sale system
Be able to work in a standing position for long periods of time
• Be able to safely lift and easily maneuver trays of food frequently weighing up to 20 to 25 pounds
• Be willing to follow direction and ask questions for clarification if needed
• Be able to work in a fast paced restaurant environment
• Must posses a positive attitude and work well with other team members
• Must be able to speak and write in English
• Must be able to work independently as well as in a team setting
• Current TIPS Alcohol Certification or comparable alcohol service certification
Reports to: Restaurant Manager
Nature of Employment: This position is at-will. Employment with the Company is voluntarily entered into and you may terminate the employment relationship at any time, with or without notice and for any reason or no reason. Similarly, the Company may terminate the employment relationship at any time, with or without notice and for any reason or no reason.
Job Offers are contingent upon successfully passing the background check and completing the Form I9.
Location
Seasonal
Hours Per Week
Start Date
End Date
Seasonal Restaurant Managers - 2020 Season mid May through mid October DETAILS
Description
The Seasonal Restaurant Manager will be responsible for but not limited to assisting and supporting the Food and Beverage Manager in the assigned outlet. The Manager will maintain a high standard of quality with regard to guest and employee satisfaction and is responsible for meeting the objectives and standards set forth by the Resort and the Leading Hotels of the World and Leading Quality Assurance, in addition to:
• Greeting guests and assigning tables
• Handles guest complaints
• Contribute to the achievement of F&B revenue goals
• Strive to increase F&B guest counts while maintaining quality of service
• Review staffing needs daily and weekly
• Ensures accountability of the restaurant operating systems (requisitions, weekly and daily inventory’s)
Requirements
• Minimum of 1 year supervisory experience preferred
• Ability to work weekends and holidays
• Must be able to stand for long periods of time
• Ability to multi-task
• Strong attention to detail and organization
• Basic computer skills required. Experience with Excel, Outlook, Micros and Open Table
• Clear and concise written and verbal communication skills
• Enjoys a fast-paced work environment
• Must be able to lift up to 40 lbs
• Current TIPS Alcohol Certification or comparable alcohol service certification
Reports To: Director of Food and Beverage
Nature of Employment: This position is at-will. Employment with the Company is voluntarily entered into and you may terminate the employment relationship at any time, with or without notice and for any reason or no reason. Similarly, the Company may terminate the employment relationship at any time, with or without notice and for any reason or no reason.
Job Offers are contingent upon successfully passing the background check and completing the Form I-9.
Location
Seasonal
Hours Per Week
Start Date
End Date
Retail
Retail Associate - 2020 Season DETAILS
Description
Responsible for providing outstanding customer service, generating sales, shop merchandising and orderliness, and safeguarding company assets. This position assists the Retail Supervisor, and includes sales, inventory/stock room tasks, and merchandise data entry for both the CBI Main Inn Shop (Signature Shop) and the CBI and Vineyard Vines Beach and Pool Shop.
Primary responsibilities include, but are not limited to, the following:
• Greet guests in a friendly and welcoming manner as they enter the store
• Maintain a neat and orderly appearance of all racks, shelves, clothes, gift items, etc.
• Properly handle all merchandise and keep it well presented
• Assist all guests with clothing, jewelry, accessories and gifts
• Process sales using computer POS system properly and efficiently, generate end of day sales reports
• Stock room and inventory management
• Assist Retail Supervisor with additional assigned projects
• Perform all job functions with attention to detail, accuracy and efficiency
Requirements
• Excellent Computer skills
• Previous Retail experience preferred, but not required
• Friendly, courteous, pleasant and helpful personality
• Ability to organize and follow directions thoroughly
• Ability to work cohesively with co-workers as part of a team
• Ability to work varied hours/days, including nights, weekends and holidays
• Previous experience and training in Customer Service preferred
• Physical ability to stand for extended periods of time
• Endure various physical movements throughout the work areas
• Exert physical effort in handling boxes of merchandise and fixtures throughout the store
• Able to lift up to 30 lbs. and up, and stand on a ladder or stepstool
Nature of Employment: This position is at-will. Employment with the Company is voluntarily entered into and you may terminate the employment relationship at any time, with or without notice and for any reason or no reason. Similarly, the Company may terminate the employment relationship at any time, with or without notice and for any reason or no reason.
Job Offers are contingent upon successfully passing the background check and completing the Form I9.
Location
Seasonal
Hours Per Week
Start Date
End Date
Retail Associate - 2020 Extended Seasonal DETAILS
Description
Responsible for providing outstanding customer service, generating sales, shop merchandising and orderliness, and safeguarding company assets. This position assists the Retail Supervisor, and includes sales, inventory/stock room tasks, and merchandise data entry for both the CBI Main Inn Shop (Signature Shop) and the CBI and Vineyard Vines Beach and Pool Shop.
Primary responsibilities include, but are not limited to, the following:
• Greet guests in a friendly and welcoming manner as they enter the store
• Maintain a neat and orderly appearance of all racks, shelves, clothes, gift items, etc.
• Properly handle all merchandise and keep it well presented
• Assist all guests with clothing, jewelry, accessories and gifts
• Process sales using computer POS system properly and efficiently, generate end of day sales reports
• Stock room and inventory management
• Assist Retail Supervisor with additional assigned projects
• Perform all job functions with attention to detail, accuracy and efficiency
Requirements
• Excellent Computer skills
• Previous Retail experience preferred, but not required
• Friendly, courteous, pleasant and helpful personality
• Ability to organize and follow directions thoroughly
• Ability to work cohesively with co-workers as part of a team
• Ability to work varied hours/days, including nights, weekends and holidays
• Previous experience and training in Customer Service preferred
• Physical ability to stand for extended periods of time
• Endure various physical movements throughout the work areas
• Exert physical effort in handling boxes of merchandise and fixtures throughout the store
• Able to lift up to 30 lbs. and up, and stand on a ladder or stepstool
Nature of Employment: This position is at-will. Employment with the Company is voluntarily entered into and you may terminate the employment relationship at any time, with or without notice and for any reason or no reason. Similarly, the Company may terminate the employment relationship at any time, with or without notice and for any reason or no reason.
Job Offers are contingent upon successfully passing the background check and completing the Form I9.
Location
Seasonal
Hours Per Week
Start Date
End Date
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