Employment

JOB DESCRIPTION

Position Title:              Cook    
Reports To:                  Unit Manager and Chef
Date Published:           August 2007
Department:                 600-700 Food & Beverage

General Purpose:

Maintain quality and portion control in all phases of food preparation.  Ensure the guest receives a quality product quickly and within cost of sale percentages.

Essential Duties/ Responsibilities:

Prepare menus based on established specification recipe card and use records.

Assist in prep levels through established prep procedures.

Other Responsibilities:

Guest service and interaction as needed.

Control waste and theft through continuous monitoring and training.

Plan and carry out Cook’s list for next day’s needs and for special events/ daily operations.

Maintain cleanliness of the kitchen, storage areas and cooking line.

Other duties as assigned.

Job Qualifications:

Knowledge, Skills and Abilities:  Solid knowledge of food preparation and storage, inventory controls, sanitation requirements, commercial kitchen equipment.  Basic interpersonal communication skills.  Must be able to ski intermediate runs if assigned to Dante’s or Powderhouse restaurants.  Must be 18 years of age or older. Alertness, precision, ingenuity, problem-solving, judgment, reasoning, aesthetic sense, imagination, patience, persuasiveness, speaking ability, tactile, olfactory and visual discrimination, memory, creativity, concentration and initiative are required mental abilities.

Education or Formal Training:  Minimum 1 year on-the-job training.

Experience:  Previous food preparation experience helpful.

 Material and Equipment Directly Used: Commercial kitchen equipment and cleaning agents.  Skis and ski lift if assigned to Dante’s or Powderhouse restaurants.

Working Environment/ Physical Activities: 100%  of the workday is spent indoors in a restaurant environment.  80% of the day is spent standing and 20% walking.  Frequently lifting and carrying objects weighing up to 70 pounds.  Occasionally pushing/ pulling objects weighing up to 150 pounds.  Constantly operating controls of kitchen equipment.  Occasionally climbing, balancing, stooping, kneeling.  Frequently crouching.  Constantly reaching, handling, fingering and feeling objects.  Constantly engaging in conversation, tasting and smelling.  Constantly using near acuity, and color and field vision.  Frequently use far acuity, depth perception and accommodation.  Occasionally use far acuity, accommodation and field of vision.  Frequent exposure fumes, odors and gases.  Occasional exposure to dusts, mists and poor ventilation.  Constant exposure to potential mechanical, electrical, burns and radiant energy hazards.  Frequent exposure to toxic, caustic chemical hazards.

JOB DESCRIPTION

Position Title:              Banquet Staff
Reports To:                  Banquet Manager
Date Published:           October 2002; Revised August 2005
Department:                 600-700 Food and Beverage

General Purpose: Perform multiple tasks involving set up, service and breakdown of banquets and meeting functions.

Essential Duties/ Responsibilities:

Pre-Event:
            Vacuuming, dusting, polishing of china, glasses and silver.
            Set-up chairs and tables, including linen and place settings.
            Assist kitchen staff with food preparation and presentation.
            Bathroom stocking and cleaning.

During Event :
            Serve food and beverages to guests and/or keep buffet stocked as necessary.
            Bus tables and replenish beverages as needed.
            Engage guests courteously with a smile and inquire regarding any needs they may have.

Post-Event:
            Clean all areas including vacuuming and takedown of tables and chairs.
            Assist kitchen staff in wrapping/ storing leftovers.
            Help with dishwashing duties.
            Take soiled linen to laundry room and wash, dry and fold.

Other Responsibilities:

Assist other banquet staff as needed.

Other duties as assigned.

Job Qualifications:

Knowledge, Skills & Abilities:  Solid guest relations skills, able to work in a fast-paced environment.  Must be alert, able to concentrate and have good visual discrimination.

Education or Formal Training:  Food Handlers Safety Class taken and passed preferred.

Experience:  Some food and beverage experience preferred.

Material and Equipment Directly Used:

Some food and beverage equipment.

Working Environment/ Physical Activities:

95% of the day is spent indoors in a restaurant environment.  5% of the workday is spent on chairlifts and skiing to and from restaurant in changing weather conditions including cold, snow, wind and wet, if assigned to Dante’s.  Constantly walking, standing, carrying, lifting objects up to 30 pounds.  Constantly balancing, reaching, handling, feeling and fingering objects.   Frequently stooping and occasionally kneeling and crouching.  Frequently using far acuity and field of vision.  Constantly using near acuity and color vision.  Constantly tasting and smelling.  Occasional fumes, odors, gases, or poor ventilation.  Frequently in extreme heat (kitchen).  Potential hazards include burns, electrical, radiant energy and toxic caustic chemicals.

JOB DESCRIPTION

Position Title:              Bartender
Reports To:                  Unit Manager and Floor Lead
Date Published:           August 2007
Department:                 600-700 Food and Beverage

General Purpose:
 
Front Line Guest Service Interaction.
Mix and serve bar drinks as requested using excellent guest service skills. 

Essential Duties/ Responsibilities:

Guest service standards.

Mix and serve bar drinks.

Reconcile cash register amounts. 

Maintain bar area, glassware, etc., in a clean manner.

Stock bar as necessary.

Other responsibilities:

Other duties as assigned.

Job Qualifications:

Knowledge, Skills & Abilities:  Solid bar service knowledge and interpersonal communications/ guest relations skills.  Basic records management and accounting skills.  If assigned to on-mountain restaurant, must be able to safely ski/snowboard intermediate runs.  Must be 21 years of age or older.

Alertness, precision, ingenuity, analytic ability, persuasiveness, patience, reasoning, judgement, concentration, initiative, speaking ability, aesthetic sense, and tactile, auditory, olfactory and visual discrimination are necessary abilities.

Education or Formal Training:  None required.  Beverage safety course preferred.

Experience:  2 Years experience bartending.

Material and Equipment Directly Used:

Cash register, credit card validation machine, cleaning agents (skis/snowboard, ski lifts if assigned to on-mountain restaurants).

Working Environment/ Physical Activities:

Indoor restaurant environment.  80% of the workday is spent standing and 15% is spent walking.  Occasionally lift and carry objects up to 150 pounds.  Constantly operating controls, reaching for, feeling, fingering and handling objects.  Occasionally stooping, kneeling, and crouching.  Constantly using near and far acuity, depth perception, accommodation, color and field of vision.

Constant exposure to fumes and odors.   Potential hazards include mechanical, electrical and toxic, caustic chemicals (cleaning supplies).

JOB DESCRIPTION

Position Title:              Alpine Slide Lift Operator/ Attendant
Reports To:                  Lift Operations Foreman/ Lift Operations Manager
Date Published:           June 2001, Revised July 2006                
Department:                 400 – Lift Operations

General Purpose:

Use proper and safe procedures for lift start-up and closing, safety checks, loading and unloading of guests, Alpine Slide sleds and mountain bikes to ensure a friendly, safe and efficient experience for DMR summer guests.

Essential Duties/ Responsibilities:

Ensure proper and safe loading and unloading of guests, using excellent guest service skills at all times. 
Inform guests on the correct use of sleds and the Alpine Slide, to ensure their safe use.

Use proper procedures for lift start-up, safety checks, auxiliary operations, Code 4s, completion of logs and close of lift.

Use proper procedures for pre-operational safety checks, relaying all information regarding daily lift logs to drive terminal of any unusual situations.

Check all safety equipment daily for proper function.

Use all safety equipment and procedures at all times. Be aware of the safety people working around machines at all times.

Report any existing or potential safety hazards to supervisor immediately.

Operate machinery in a safe and careful manner to avoid damage to the machines and to protect corporate property, the forest land, wildlife habitat and natural resources.

Check that each guest has a valid ticket before loading on the chair.

Complete lift incident reports completely and accurately and notify Foreman/Manager of incidents immediately.

Maintain close communications between stations.

Be aware of sounds, temperature and alignment of machinery.

Be proficient in lift principals and terminology.

Know all radio and telephone procedures.

Become knowledgeable in lift evacuation procedures and responsibilities. 

 Other Responsibilities:

Maintain a slow/safe speed of Alpine Sleds while rotating from midway to the bottom station.

Ensure proper opening and closing procedures for your station.

Assist in training other operators to required standards.

Have a well-rounded understanding of the lift, mechanical, electrical, and hydraulic systems and be familiar with location of all major components.

Have complete knowledge of all Alpine Slide procedures and policies.

Be constantly alert for emergency situations and understand emergency procedures.

Understand the conditions which require lift evacuation and be able to initiate evacuation procedures.

Other duties as assigned.

Job Qualifications:

            Knowledge, Skills & Abilities:  Basic knowledge of mathematics and record-keeping. Excellent communications and guest relations skills. Basic machinery operation skills.

            Alertness, speaking, reading and writing (English) ability, auditory, tactile, olfactory and visual discrimination, judgment, and patience are necessary abilities.

            Education or Formal Training:  High school diploma or GED.
           
            Experience:  Previous lift operation/ ski resort or customer service experience helpful.

Material and Equipment Directly Used:

Ski lift machinery, Alpine slide and sleds, mountain bikes, hand tools and simple office equipment.

Working Environment/ Physical Activities:

90% of the workday is spend outdoors in a high altitude summer resort setting with constantly changing weather conditions to include snow, cold, wet, heat lightening and thunder storms. 90% of the day is spent standing.

Constantly lifting, pushing and pulling objects weighing up to 100 pounds. Occasionally carrying objects weighing up to 50 pounds. Constantly using and monitoring controls that operate lifts. Constantly stooping, balancing, handling objects and using hearing, near and far acuity, depth perception, color and field of vision. Constantly talking and listening to guests.

10% of the time noise levels reach 75-110 decibels. Occasional exposure to fumes, odors and gases. Constant exposure to mechanical hazards. Occasional exposure to electrical, high exposure to electrical, high exposed worksite, burns and radiant energy.

Job Description

Position Title:          Custodian
Reports To:             Housekeeping Supervisor
Date Published:      March 2000
Department:             80-Hotel and Hospitality

General Purpose:

Service and maintain all hotel common areas to ensure cleanliness and neatness of the hotel.  Maintain clean, safe and functional public facilities throughout Purgatory Village including, but ot limited to:  Village Center Building and Kendall Mountain Building public facilities.

Essential Duties/Responsibilities:

Clean public restrooms and spa facilities.

Monitor, maintain and stock restrooms with toilet paper, paper towels, soap, and sanitary products throughout the day.

Remove all trash and sanitary products from restrooms, hallways and spa facilities and properly dispose of waste.

Mop all floors in public foyers, restrooms, hallways and stairwells.

Clean windows in all public areas.

Report all maintenance and repair problems to the Supervisor immediately.

Dust common ares, vending machines, ledges, railings, and furniture.

Wax, buff, and scrub common floors as required.

Report all potential safety hazards to the Supervisor immediately.

Other Responsibilities:

Other duties as assigned.