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| Bell Harbor Conference Center |
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| Sales |
|
| Position: |
Assistant Director of Sales |
| Hours: |
Full Time |
| Job Description: |
ESSENTIAL DUTIES AND RESPONSIBILITIES
Maintains market segments and has an annual goal
Maintain relationships and be an active member in the community with industry partners such as the hotel industry, event centers, destination management companies, and the convention and visitors bureau
Assists director with generating sales manager goals report, monthly closing report, monthly owners report, booking pace report and forecasting report
Assists director with business review meetings to maximize space and revenues (yield management)
Conduct weekly sales meetings
Assist director in arbitration between sales managers regarding market segment and/or related questions
Responsible with management of the sales administrative assistant
Assists director with sales department interviews, reviews and disciplinary actions
Assists director with creating the annual sales budget
Cross Selling to all CHI properties |
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| Cedarbrook Center |
|
| Culinary |
|
| Position: |
Executive Chef |
| Hours: |
Full Time |
| Job Description: |
|
|
| Technology |
|
| Position: |
Technology Specialist |
| Hours: |
Full Time |
| Job Description: |
Responsibilities: Set up, strike, and operate audio-visual equipment. IT/AV tech support. Customer service.
Competencies: Well rounded in AV systems in hospitality. Strong troubleshooting skills, strong PC/networking knowledge.
Experience required: 2+ years in AV/Hospitality.
Rate of pay: $16/hour |
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| Club Cielo at Escala |
|
| Administrative & General |
|
| Position: |
Executive Assistant **Opening August 1, 2009** |
| Hours: |
Full Time |
| Job Description: |
Oversee the operation of the administrative office, provide administrative support to all department managers, human resource/benefits and payroll liason, and manage all printing needs, uniforms for all departments and office supplies. Provide efficient, courteous, and personalized customer service to all internal and external guests. |
|
| Engineering |
|
| Position: |
Building Engineer **Opening June 1, 2009** |
| Hours: |
Full Time |
| Job Description: |
Responsible for the routine, preventative and emergency interior/exterior maintenance and repairs to ensure optimum efficiency and economy of operations. Maintains a clean and functional operational environment throughout building. |
|
| Guest Services |
|
| Position: |
Chef Concierge / Security Manager **Opening July 1, 2009** |
| Hours: |
Full Time |
| Job Description: |
Responsible for direct supervision of the concierge and security teams and oversight of the valet service team members to ensure all residents and guests receives extraordinary customer service. |
|
| Sales |
|
| Position: |
Membership Director |
| Hours: |
Full Time |
| Job Description: |
Responsibilities: Responsible for developing and implementing programs, projects and activities designed to increase and retain membership. Represent the Club in its relationships with numerous external constituencies. Plans and implements strategies to meet club membership goals including an annual membership strategic development plan for membership retention and growth.
Experience Required: Bachelors Degree (BA) from four-year College or university, or two years related experience and/or training; or equivalent combination of education and experience preferably in the private club / hospitality / service industries. |
|
| Friday Harbor House |
|
| Culinary |
|
| Position: |
Pantry Cook |
| Hours: |
Full Time |
| Job Description: |
Two Pantry Cook positions open. Full time and part time. |
|
| Position: |
Utility |
| Hours: |
Part Time |
| Job Description: |
Two Utility positions open. Part Time and seasonal. |
|
| Food and Beverage |
|
| Position: |
Bartender |
| Hours: |
Full Time |
| Job Description: |
Two Bartender positions open. Full Time and Part Time. |
|
| Front Office |
|
| Position: |
Front Desk Agent |
| Hours: |
Seasonal |
| Job Description: |
|
|
| Housekeeping |
|
| Position: |
Housekeeper |
| Hours: |
Seasonal |
| Job Description: |
|
|
| Kitsap Conference Center |
|
| Culinary |
|
| Position: |
Banquet Chef |
| Hours: |
Full Time |
| Job Description: |
Responsible for kitchen, stewards, and housekeeping. Scheduling staff, team member training and appraisals, ordering, production, food cost, cleanliness of kitchen. Maintain good relationships with front of the house staff. |
|
| Position: |
Cook 1 |
| Hours: |
Part Time |
| Job Description: |
Responsibilities: Supervising of line staff production and execution of hot line production.
Competencies: Knife skills, basic culinary and production knowledge and understanding of culinary vocabulary. Being able to lift 50lbs. Multi-tasking a must.
Experience Required: Minimum 3 years culinary experience, prior catering experience a plus. Culinary education a plus. |
|
| Food and Beverage |
|
| Position: |
Food & Beverage Manager |
| Hours: |
Full Time |
| Job Description: |
Responsibilities: Overall supervision of food and beverage operations. Hiring, training, scheduling and supervision of servers, bartenders and setup staff. Liquor control, ordering and inventory. Customer Satisfaction.
Experience Required: Food and beverage operations experience. |
|
| Lakedale Resort |
|
| Front Office |
|
| Position: |
Front Desk Agent |
| Hours: |
Seasonal |
| Job Description: |
|
|
| Housekeeping |
|
| Position: |
Housekeeper |
| Hours: |
Seasonal |
| Job Description: |
|
|
| Salish Lodge & Spa |
|
| Culinary |
|
| Position: |
Banquet Chef |
| Hours: |
Full Time |
| Job Description: |
|
|
| Position: |
Banquet Cook (Cook 1) |
| Hours: |
Full Time |
| Job Description: |
Responsibilities: Food preparation and line cooking. Take direction from chefs. Commit to the standards of our culinary program. Ability to supervise a team of cooks through preparation and service.
Competencies: Advanced knife skills. Knowledge of food products, their regions and seasons. Self-motivating with a strong sense of urgency. Ability to multi-task in a stressful environment a must. Supervisory experience.
Experience Required: Culinary school graduate is a plus. Minimum 2 years experience cooking in a reputable hotel or restaurant.
Rate of pay: $12-15/hour |
|
| Position: |
Food Runner |
| Hours: |
Part Time |
| Job Description: |
Responsible for maintaining flow of food from kitchen to tables.
Competencies: Knowledge of food, guest relations, strength to carry heavy loads, ability to organize and multi-task.
Experience Required: Experience in fine dining.
Rate of pay: $8.55/hour plus tips
Must be availalbe weekends |
|
| Position: |
Pastry Cook |
| Hours: |
Full Time |
| Job Description: |
Responsibilities: Baking station 2 days a week. General pastry prep 3 days a week.
Competencies: Pastry certificate and/or equivalent experience.
Schedule requirements: Flexible. 2 days 5-1:30 / 3 days 8-4:30 |
|
| Position: |
Prep Cook |
| Hours: |
Full Time |
| Job Description: |
Responsibilities: Food preparation and kitchen cleanliness. Take direction from chefs. Commit to standards of culinary program.
Competencies: Advanced knife skills. Knowledge of food products, their regions and seasons. Self-motivating with strong sense of urgency. Ability to multi-task in a stressful environment is a must.
Experience Required: Culinary school graduate a plus. Minimum 2 years experience cooking in a reputable hotel or restaurant.
Rate of pay: $10-12/hour |
|
| Engineering |
|
| Position: |
Engineer |
| Hours: |
Full Time |
| Job Description: |
Job Requirements:
Must have a general understanding of electrical and mechanical systems.
Must have an understanding of refrigeration cycle and HVAC equipment repair.
Must be able to complete all types of work orders generated for engineering
Required to work in outdoor environments (regardless of weather condition or temperature) Able to work in high temperatures as well as low; and ability to work in rainy or sunny conditions.
Ability to lift 10-60 lbs weight and carry without injury.
Ability to work safely in heights or cramped locations.
Ability to work for extended periods of time bending down or on knees.
Ability to operate and maintain all equipment used by Engineering Dept.
Ability to safely handle potentially hazardous materials (i.e. pool chemicals and drain cleaners)
Ability to work in a multi-cultural environment and communicate effectively to people of other cultures.
Able to work independently with minimal supervision, as well as work well with others to achieve goals set by Salish Lodge and Spa. |
|
| Food and Beverage |
|
| Position: |
Banquet Server |
| Hours: |
Full Time |
| Job Description: |
Setting up, serving and clean up of the events. Responsible for the cleanliness and organization of the Banquet Department. Must be able to multi-task and anticipate what comes next. Needs to work fast and efficient. Needs to be guest oriented. Previous banquet service helpful. Various hours, needs to be available weekends. Minimum wage plus tip pool (no tip pool when training). |
|
| Position: |
Relief Captain |
| Hours: |
Full Time |
| Job Description: |
Overseeing the Banquet Department, responsible for the cleanliness and organization. Must be able to multi-task and anticipate what comes next. Needs to work fast and efficiently. Needs to be able to delegate and follow through with associates. Communication with Kitchen and Catering departments is key. Some computer experience is needed. Various hours, needs to be available weekends. Rate of pay: $10.50 when working as Captain, $8.55 when working as server. (Plus tip pool after training is completed). |
|
| Position: |
Server Assistant |
| Hours: |
Part Time |
| Job Description: |
Responsible for greeting guests at their tables. Provide effective service in such ways as helping guests understand the menu and the products we use, introducing guests to the beverage menu we have including wine and spirits. Must be available weekends and holidays. |
|
| Front Office |
|
| Position: |
Valet Supervisor |
| Hours: |
Full Time |
| Job Description: |
Need to be available weekends. Rate of pay: $10.55 per hour. |
|
| Housekeeping |
|
| Position: |
Inspector |
| Hours: |
Full Time |
| Job Description: |
Must be available weekends. Rate of pay $12.50 |
|
| Operations |
|
| Position: |
General Manager |
| Hours: |
Full Time |
| Job Description: |
Minimum two years experience required at four star or diamond rated establishment with 80+ rooms. Hands on experience preferred in Sales, Rooms, or F&B. |
|
| Retail |
|
| Position: |
Falls Gift Shop Retail Associate |
| Hours: |
Full Time |
| Job Description: |
Part Time positon available as well. Needed Memorial Day through mid September. Must be available weekends. Rate of pay: $10.00 |
|
| Position: |
Falls Gift Shop Supervisor |
| Hours: |
Full Time |
| Job Description: |
Schedule Requirements: Flexible
Rate of pay: $12.00 |
|
| Rooms |
|
| Position: |
Room Service Attendant |
| Hours: |
Full Time |
| Job Description: |
Responsibilities: Taking orders by phone and delivering menu items to guest rooms. Must have in-depth understanding of menu items and anticipate guest needs.
Competencies: Must have strong communication skills and organizational skills to take orders and deliver meals within the quoted time range. |
|
| Sales |
|
| Position: |
Retail Associate - Country Store |
| Hours: |
Part Time |
| Job Description: |
Responsibilities: Greet guests, cashier, know product effectively to sell, keep shelves neat and stocked. Pay Rate: $10/hour. Must be available from 5-10pm. |
|
| The Resort at Deer Harbor |
|
| Housekeeping |
|
| Position: |
Housekeeper |
| Hours: |
Part Time |
| Job Description: |
The Housekeeper assists in the overall resort operation of Deer Harbor by maintaining the cleanliness of the guest rooms and public facilities. |
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