Cape Cod Employment Opportunities at Chatham Bars Inn
Cape Cod Employment Opportunities at Chatham Bars Inn
Careers at Chatham Bars Inn
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.
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.
Thank you.
Filter By Department
Culinary/Kitchen
Cooks, Line Cooks & Breakfast Cooks - Seasonal DETAILS
Description 
The responsibilities of the Cook includes but is not limited to focusing on accurately and efficiently cooking meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. The cook also performs other duties in the areas of food and final plate preparation and presentation, including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates. Additional responsibilities:
• Prepares a variety of meats, seafood, poultry, vegetables and other food items using broilers, ovens, grills, fryers and a variety of other kitchen equipment
• Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures
• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils
• 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 item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating
• Handles, stores and rotates all products properly
• Completes required tasks within assigned time frames
• Assists in food prep assignments during off-peak periods as needed
• Attends all scheduled employee meetings and brings suggestions for improvement
• Performs other related duties as assigned by the manager
Requirements
• High school diploma or equivalent vocational training certificate
• 2 years or more of experience in the culinary field
• 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 detail, speed, and accuracy
• Must be able to lift up to 50 lbs. and stand for up to five/six hours per shift
• Ability to prioritize, organize, 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
• Must be flexible with schedules and can work holidays and weekends
Essential:
• 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, BEO’s 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
• Ability to properly rotate products in walk in cooler
• Clean and maintain equipment properly
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
Dishwasher 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
Location
Seasonal
Hours Per Week
Prep Cook - Full-Time Year -Round with Benefits DETAILS
Description
The position of Prep Cook provides the opportunity to gain valuable work experience with on-the-job training in live professional kitchens. The Prep Cook will prep the mise en place for the menu items and batch production items for the various dining outlets on the property, all under the guidance of professional chefs at Chatham Bars Inn.
Qualifications:
• 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. Must be able to lift up to 50lbs and stand for up to five hours per shift, five days a 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.
Requirements
• 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.
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
Location
Seasonal
Hours Per Week
Pantry Cook - Full-Time Year-Round with Benefits DETAILS
Description
• Prepares a variety of cold foods, salads, seafood, proteins, vegetables and other food items using broilers, ovens, grills, fryers and a variety of other kitchen equipment.
• Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
• 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, sauté burners, convection oven, table top equipment, flat top range and refrigeration equipment.
• Produces and maintains par stocks of dressings and batch production items.
• Handles stores and rotates all products properly.
• Completes required tasks within assigned time frames.
• Assists in food prep assignments during off-peak periods as needed.
• Attends all scheduled employee meetings and brings suggestions for improvement.
• Performs other related duties as assigned by the manager.
Requirements
• 2 years or more of experience in the culinary field.
• 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 detail, speed, and accuracy.
• Must be able to lift up to 50 lbs. and stand for up to five/six hours per shift.
• Ability to prioritize, organize 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.
• Must be flexible with schedules and can work holidays and weekends.
Essential:
• 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, BEO’s 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.
• Ability to properly rotate products in walk in cooler.
• Clean and maintain equipment properly.
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
Stewarding Supervisor - Full-Time Year-Round with Benefits DETAILS
Description
Assists the Executive Steward in overseeing the day-to-day functions of the Stewarding Department in addition to working alongside the Stewards in the various kitchens. The key responsibilities include but are not limited to:
• Assisting and guiding the Stewards in the department
• Prioritize and organize work assignments
• Assist in establishing par levels and storage requirements for supplies and equipment
• Maintain close communication with the Executive Steward to ensure that the operation is running efficiently
Requirements
• Valid Driver’s License a must
• Superior organizational skills
• Paying attention to detail
• Ability to complete multiple tasks simultaneously
• Able to supervise multicultural / bilingual staff
• Able to lift up to 50 lbs.
• Able to meet deadlines
• Pro-active
• Must be flexible with schedule, including working weekends and holidays when necessary
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
Junior Sous Chef - Full-Time Year-Round with Benefits DETAILS
Description
The key responsibilities include but are not limited to:
• Prepares a variety of meats, seafood, poultry, vegetables and other food items using broilers, ovens, grills, fryers and a variety of other kitchen equipment.
• Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
• 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 item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
• Handles, stores and rotates all products properly.
• Completes required tasks within assigned time frames.
• Assists in food prep assignments during off-peak periods as needed.
• Assist the Sous Chefs in the line operation, preparation, and food production
• Planning, scheduling, and organizing staff to ensure proper coverage
• Communicate and enforce policies and procedures
• Attend pre-shift meetings, review and communicate all information pertinent to the day’s activities with the Sous Chefs
• Assists the Sous Chefs in the preparation of 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
• Attends all scheduled employee meetings and brings suggestions for improvement.
• Performs other related duties as assigned by the manager.
Requirements
• Experience in managing high-end operations preferred
• Culinary Degree preferred
• Demonstrated leadership abilities required
• Must have superior communication and organizational skills
• 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 detail, speed, and accuracy.
• Must be able to lift up to 50 lbs. and stand for up to five/six hours per shift.
• Ability to prioritize, organize 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.
• Must be flexible with schedules and can work holidays and weekends.
Reports to:
The Executive Chef and Sous Chef Team
Location
Seasonal
Hours Per Week
Baker DETAILS
Description
We are looking to hire a full time year round Baker.
About the Position:
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
Location
Seasonal
Hours Per Week
Banquet Chef DETAILS
Description
We are looking to fill the position of Banquet Chef. This is a full time year round position.
Overall responsibility for preparing and coordinating the production of all cold and hot food items and 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:
• Supervision of Banquet Kitchen staff
• Planning, scheduling, and organizing staff to ensure proper coverage
• Communicate and enforce policies and procedures
• Conduct pre-shift meetings and review 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 and minimize loss
• Ensure that all Banquet Kitchen 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 guest’s needs
• Promote teamwork and motivation through daily communication
Requirements
• Minimum of 1-year supervisory experience
• Demonstrated leadership abilities
• Superior communication skills
• Degree in Culinary Arts preferred
• Must be flexible with schedule and work weekends/holidays as needed
Reports to: The Executive Chef and Executive Sous Chef
Location
Seasonal
Hours Per Week
Farm Chef - Seasonal DETAILS
Description
The Farm Chef is responsible for planning and directing the food preparation in the Farm. In addition, the Farm Chef is responsible for ensuring that product quality and service standards are met, and that optimum dining service is provided to hotel guests. The key responsibilities include but are not limited to:
• Manages the Farm’s Culinary operation including 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, and communicate any anticipated changes with the purchasing department and the harvest manager
• Check and control proper storage of all food items in refrigerators and freezers to maintain product freshness and minimize loss
• Coordinating with the Executive Sous Chef and Harvest Manager to utilize the maximum amount of farm product at the Inn as well as the Farm.
• Coordinating with the Executive Sous Chef and Harvest Manager to effectively turn all the farm surplus crops into value added products for the inn and farm stand through pickling, preserving, and fermentation.
• 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
Requirements
• Minimum of 1 years supervisory experience
• Experience in managing high-end operations preferred
• Culinary Degree preferred
• Demonstrated leadership abilities required
• Must have superior communication and organizational skills
• Must be flexible with schedule and can work evenings, holidays, weekends as needed
Location
Seasonal
Hours Per Week
Tavern Chef DETAILS
Description
We are looking to fill the position of Tavern Chef. This is a full time year-round position.
The Tavern Chef is responsible for planning and directing the food preparation in the Tavern kitchen. In addition, the Tavern Chef is responsible for ensuring that product quality and service standards are met, and that optimum dining service is provided to hotel guests. The key responsibilities include but are not limited to:
• Manages the Tavern 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, and communicate any anticipated changes with the purchasing department
• Check and control proper storage of all food items in refrigerators and freezers to maintain product freshness and minimize loss
• 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
Requirements
• Minimum of 1 years supervisory experience
• Experience in managing high-end operations preferred
• Culinary Degree preferred
• Demonstrated leadership abilities required
• Must have superior communication and organizational skills
Reports to: The Executive Chef and Executive Sous Chef
Location
Seasonal
Hours Per Week
Sous Chef - Seasonal DETAILS
Description
We are looking to fill the position of Season Sous Chef.
Overall responsibility for preparing and coordinating the production of all cold and hot food items and to ensure that product quality and service standards are met, and that optimum service is provided to hotel guests in various Kitchens. The key responsibilities include but are not limited to:
• Supervision of Kitchen staff in each outlet
• Planning, scheduling, and organizing staff to ensure proper coverage
• Communicate and enforce policies and procedures
• Conduct pre-shift meetings and review 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 and minimize loss
• Ensure that all kitchen 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 guest’s needs
• Promote teamwork and motivation through daily communication
Requirements
• Minimum of 1 year supervisory experience
• Demonstrated leadership abilities
• Superior communication skills
• Degree in Culinary Arts preferred
Reports to: The Executive Chef and Executive Sous Chef
Location
Seasonal
Hours Per Week
Line Cook DETAILS
Description
We are seeking to fill the position of Line Cook (Full time Year-Round).
This exciting opportunity is perfect for individuals with a minimum of 1 to 2 years’ experience and for someone who is creative and always seeking to learn and grow within the role. This individual will work closely with our Chefs in the various outlets to cook foods using the finest local ingredients, most of which are locally sourced through our 8-acre farm, local fish pier, and other areas around Cape Cod. The Line Cook will play an integral role in creating memorable dining experiences for our resort guests.
Responsibilities include but are not limited to the preparation and cooking of menu items for the various restaurants.
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.
Skills:
• 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.
Essential Job:
• 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
Location
Seasonal
Hours Per Week
- Bell/Valet (3) |
- Grounds (1) |
- Housekeeping (5) |
- Human Resources (1) |
- Purchasing & Receiving (1) |
- Recreation (2) |
- Sales & Marketing (1) |
- Spa (2) |
- Front Office (4) |
- Accounting (2) |
- Culinary/Kitchen (12) |
- Maintenance/Engineering (2) |
- Farm (2) |
- Food & Beverage (5) |
- Retail (1)
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