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
Culinary/Kitchen
Cook - part-time, year-round 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
Qualifications:
- 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 I9.
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
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
Cook - Full-time, Year-round with benefits DETAILS
Description
The responsibilities of the Cook includes but is not limited to focusing on accurately and efficiently preparing and portioning food products prior to cooking. he 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 I9.
Status: Non-exempt
Location
Seasonal
Hours Per Week
Start Date
Assistant Pastry Chef DETAILS
Description
This exciting opportunity is perfect for an individual with a minimum of three to five years’ pastry experience and for someone who is highly creative and is always seeking to learn and grow within the role. This individual will work closely with our seasoned Executive Pastry Chef in the overall operations of the pastry shop as well as assist in the management of the pastry shop staff, training, menu, wedding cakes, and creating the most delectable and creative desserts to top off all dining experiences at the resort.
Description:
Responsibilities of the Assistant Pastry Chef include but are not limited to assisting the Executive Pastry Chef in managing the staff in the department and making sure that quality control measures are being adhered to daily and that all recipes are being executed correctly and consistently. In addition, the Assistant Pastry Chef is responsible for the preparation and baking of menu items such as breads, pastries, cookies, cakes, brownies, etc. for the various restaurants. The Assistant Pastry Chef will assist the Executive Pastry Chef as directed in areas of design, creation, execution and presentation of all baked goods and will assist with the hiring, training, scheduling, and disciplinary actions of the pastry staff.
Requirements
• One year minimum in a supervisory position
• Degree from a culinary school preferred
• Ability to perform job functions with attention to detail, speed, and accuracy
• Clear thinker, remain calm and resolve problems using good judgment
• Ability to handle multiple tasks at one time
• Good organizational skills
• Able to work well under pressure and meet production schedules and timeliness of food displays
• Able to lift up to 50 lbs
• Can stand for long periods of time
• Excellent English communication skills both written and oral
• Luxury hotel experience and or fine dining preferred
Reports to: The Executive Pastry Chef
Status: Exempt-EXEC
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
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