Careers

Start Your Dream Career in Beautiful Mt. Hood

Are you interested in being a member of our growing team at “Mt. Hood’s Premier Resort Destination”? Just think about what it would be like to call 300 acres of Oregon high country your “office” while working alongside friendly people and meeting hotel guests from around the world. In addition to excellent benefits, salaries and a supportive and welcoming work environment, a career at The Mt. Hood Oregon Resort offers ample opportunities for advancement.

Please contact us today, or send your resume directly to Sarah Heubel at sarah.heubel@mthood-resort.com, to learn more about joining our amazing team here at the Mt. Hood Oregon Resort.

 

Position
Job Description
  • Executive Assistant 2

    Executive Assistant 2

    Title: Executive Assistant to the President

    Reports To: President

    Summary: In charge of all IT and Accounting duties, assists President and Corporate Office for Projects and Events.

    • Assists President and Corporate Office with projects and events as assigned by the President
    • Follows up with Staff Accountant to ensure compliance with Company purchasing policy & PO process, including conducting 3-way match process including Invoice, Check Copy and PO.
    • Ensure timely payment of all invoices in accordance with vendor terms and agreed payment batch schedule.
    • Assist with month end activities as assigned by the President.
    • In charge of all IT related events and needs on daily basis. Gives new employee correct access to systems needed to complete their assigned jobs.
    • Completes all Accounts Receivable duties at month end and as assigned by the President.
    • Keep office, desk and own work space neat and organized, no food should be visible or stored in an area where work is being done.
    • Phone messages and e-mails are to be checked and replied to in an expedited manner.
    • Maintain the highest level of productivity at all times.
    • Adheres to deadlines as set forth by President
    • Assist the Accounting Team with other ad-hoc projects as needed

    Must have previous Accounting and IT experience.

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  • Executive Chef

    POSITION TITLE: Executive Chef/Sous Chef

    REPORTS TO: Assistant General Manager/President

    POSITION SUMMARY: The Executive Chef/Sous Chef is responsible for any restaurant and kitchen operations. Ensures that all kitchens provide nutritious, safe, eye-appealing, properly flavored food. Maintains a safe and sanitary work environment for all employees. Other duties include menu planning, food cost, and staff leadership. Specific duties involving food preparation are the establishment of quality standards, training of employees in cooking methods, presentation techniques, portion control, and retention of nutrients. Also responsible for the daily janitorial cleaning of the kitchen and restaurant areas. All other duties as requested.

    TASKS:

    1. Interviews, hires, evaluates, rewards, and disciplines kitchen personnel as appropriate.

    2. Orients and trains kitchen personnel in property and department rules, policies, and procedures.

    3. Trains kitchen personnel in food production principles and practices. Establishes quality standards for all menu items and for food production practices.

    4. Plans and prices menus. Establishes portion sizes and standards of service for all menu items.

    5. Schedules kitchen employees in conjunction with business forecasts and predetermined budget.

    6. Controls food cost by establishing purchasing specifications, storeroom requisition systems, product storage requirements, standardization recipes, and waste control procedures.

    7. Trains kitchen personnel in safe operating procedures of all equipment, utensils, and machinery. Provides safety training in lifting, carrying, hazardous material control, chemical control and first aid.

    8. Trains kitchen personnel in sanitation practices and establishes cleaning schedules, stock rotation schedules, refrigeration temperature control points, and other sanitary controls.

    9. Trains kitchen personnel to prepare all food while retaining the maximum amount of desirable nutrient. Trains kitchen personnel to meet special dietary requests, including low-fat, low-sodium, vegetarian, and low-calorie meals.

    10. Maintain organization of staff and production areas, including storage and janitorial.

    11. Must have a passion for food, a vision and a desire to excel in a high-paced work environment.

    PREREQUISITES:

    Education: Degree from a post-secondary culinary arts training program is desirable.

    Experience: A minimum of 5 years as Sous Chef plus 3 years in another food preparation position.

    Physical: Must be able to speak clearly and listen attentively to employees, dining room staff, and guests. Must to able to stand and exert well-paced mobility for periods up to four (4) hours in length. Must have the ability to lift pots, pans, etc, up to 40 pounds in weight. Must be able to read and write to facilitate the communication process.

    Language: Ability to read, write and speak English. Must be able to speak clearly and listen attentively to guests and other employees.

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  • Administrative Coordinator - Sales

    POSITION TITLE: ADMINISTRATIVE COORDINATOR - SALES

    REPORTS TO: Director of Sales and Marketing

    POSITION SUMMARY: Assisting the Sales Team in the servicing of the group clients, and all administrative support.

    TASKS:

    Responsible for qualifying and directing incoming calls.

    • Preparing weekly and monthly sales reports for resort management and corporate office.
    • Database Management.
    • Distribute daily schedule of events
    • Distribute weekly schedule of events
    • Distribute Change Log Orders
    • Arrange VIP amenities
    • Distribute incoming Sales Leads
    • Faxing documents for guests and resort personnel.
    • Processing Mail
    • Contacting clients at the direction of conference services to confirm elements of the groups events.
    • Inventory control and ordering of office supplies.
    •  

    PHYSICAL:

    Reasonable mobility to perform property tours covering distances up to 3 miles. Valid drivers license.

    Vision: Ability to distinguish between and among colors. Ability to exercise depth perception to determine space and distance relationships. Ability to exercise peripheral vision to be aware of objects within a large area while eyes are focused on one object.

    Hearing: Ability to hear in one or both ears so that verbal communication can be received, understood and acted upon in either a face to face or a telecommunications basis. Corrective devices permissible.

    Speaking: Ability to express oneself verbally with clarity on either a face to face or a telecommunications basis.

    Only applicants within a 25 mile radius need apply.

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  • Accounting and Human Resources Assistant

    Job Description: Accounting and Human Resources Assistant

    Reports to: HR Manager and Assistant Director of Finance

    Job Description:

    We are seeking for a motivated Accounting and Human Resources Assistant who is an excelling multitasker with exceptional communication and time management skills. Accounting and Human Resources Assistant can expect to assist both the Accounting and Human Resources departments with data entry, processing, recording transactions, assisting with audits and fact-checking, preparing reports, etc. You should be thorough, accurate, organized, efficient and a good multi-tasker to fit this position.

    To be a successful Accounting and Human Resources Assistant, you should have an understanding of basic Accounting principles, extremely proficient with computers and software, such as Microsoft Excel, Microsoft Word, Sage, etc.

    Responsibilities:

    -Providing support to the Accounting and Human Resources Departments and Manager.

    -Responsible for completing Month End functions and must have a flexible schedule during Month End closing procedures.

    -Processing transactions, getting approval for and processing all Purchase Orders, issuing checks, placing all orders requested in a timely fashion.

    -Performing basic office tasks, such as filing, data entry, answering phones, using simple office equipment such a copy machine, postage machine, etc.

    -Handling communications with clients, vendors and Department Heads via phone, email and in-person.

    -Assisting with audits, fact checks and resolving discrepancies.

    Must have Accounting knowledge and be extremely comfortable using and learning new computer programs efficiently.

     

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  • Banquet Manager

    POSITION TITLE:  Banquet Manager

    REPORTS TO:  Food and Beverage Manager

    Great benefits including free golf and ski passes.

    POSITION SUMMARY:  Banquet Manager must be available and flexible for business volumes as required by events. Coordinates and supervises the execution of all banquet functions to ensure clients' specifications are adhered to and that the function runs smoothly and efficiently.  Possess knowledge of food production and service and has the ability to perform all positions in banquet operations in order to supervise, direct, and train all banquet personnel.

    TASKS:

    • Reviews and has a thorough understanding of all function sheets to coordinate scheduled events.
    • Banquet Manager will hire, train and supervise the banquet staff.  Completes and posts weekly staff schedules ensuring an adequate number of staff to serve each function.  Provides banquet staff with a copy of each function sheet to enable them to gain a thorough understanding of the clients' expectations prior to the event.  Keeps an accurate payroll ledger of banquet staff.
    • Periodically meets with applicable department heads to plan and coordinate efforts for scheduled functions to ensure the efficient execution of the event and that it adheres to the client's guidelines and expectations. Informs staff of special requests or changes that will affect either the food production or service for the event.
    •  Ensures that they correspond to client's specifications, where applicable.
    •  Inspects each function room prior to scheduled event to check whether room setup, menu, and schedule of events conform to the function sheet.
    • Greets client prior to the onset of the function and is present throughout the duration to assist in areas where needed.  Periodically checks with client to ensure satisfaction with the function and to respond to any additional requests.
    • Continually directs and assists banquet and bar staff during the entire event to ensure that all details are carried out according to the client's specifications and prepares and assists to complete all paperwork.
    • Prepares and presents accurate function bill to the client at the completion of the event and collects payment.
    • Supervises cleanup and breakdown of function after its completion; accounts for all equipment and supplies; and ensures its return to the storage area.

    PREREQUISITES:

    Education:       High school graduate/GED. 

    Experience:      Must possess general knowledge of food and beverage and service procedures, generally involving minimum two (2) years as a server.

    Physical:        Must be able to stand and exert well-paced mobility for periods of up to four (4) hours in length.  Must have the ability to lift trays, soiled dish bins, etc., of up to 40 pounds in weight.  Must be able to speak clearly and listen attentively to guests and other employees.

    Language:      Ability to read, write, speak and understand English. Must be able to speak clearly and listen attentively to guests and other employees.

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  • Food and Beverage Staff/Banquets

    Our Food and Beverage team is looking to fill the following openings in the department:

    • Bartenders
    • Waitstaff
    • Hostess

    Current OLCC and Oregon Food Handler cards required.

    Full and part time positions open; AM and PM shift available.

    Please email your resume to our HR department  or come apply in person at 68010 E Fairway Ave, Welches, OR 97067.  

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  • Banquet Captain

    POSITION:    BANQUET CAPTAIN

    REPORTS TO:  BANQUET MANAGER

    POSITION SUMMARY:  Coordinate and supervise the execution of banquet functions to ensure client's specifications are adhered to and that the function runs smoothly and efficiently. Oversee training of new personnel.

     TASKS:

    1. Meets with banquet manager to review daily events.
    2.  Inspects banquet rooms prior to events to ensure compatibility with client arrangements.
    3.  Requisitions or obtains equipment and supplies needed for each function.
    4.  Greet client prior to event and be present throughout the duration to assist in areas where needed.
    5.  Assist with the duties of server if necessary to maintain service effectiveness and efficiency.
    6. Continually direct staff during entire event to ensure details are carried out according to the client's specifications.
    7. Prepares and presents an accurate function bill to the client at the completion of the event.
    8. Supervise clean-up and breakdown of function after its completion and ensures return of all equipment and supplies to its storage area.

    PREREQUISITES:

    Education:     High school graduate or equivalent.

    Experience:   Sufficient exposure, generally a minimum of two (2) years in the aggregate as a server in a similar type of foodservice establishment.  Some experience as a trainer desired.

    Physical:        Must be able to stand and exert well-paced mobility for periods of up to four (4) hours in length.  Must have the ability to lift trays, soiled dish bins, etc., of up to 40 pounds in weight.  Must be able to speak clearly and listen attentively to guests and other employees.

    Language:      Ability to read, write, speak and understand English. Must be able to speak clearly and listen attentively to guests and other employees.

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  • Landscaper

    POSITION: Landscaper

    REPORTS TO: Facility Director

    POSITION SUMMARY: Under direct supervision of Facilities Manager.  Is responsible for assisting with the care and maintenance of the ornamental plants, shrubs, annuals, and trees on the Resort property.  Operates equipment associated with the maintenance of plants, and does related golf course tasks as required.

    TASKS: Prepares soil planting beds, establishes by transplants, and maintains annual and perennial flowers in aesthetically pleasing arrangements.  Plants and maintains ornamental shrubs and trees, including appropriate pruning, fertilization, and pest control.  Operates mechanical and power equipment utilized in the maintenance of areas defined.  Responsible for snow removal and safe passage, including graveling of walks and traffic areas on Resort grounds.

    PREREQUISITES:

    EDUCATION:  Must be able to communicate with staff and co-workers and guests.  Must have some mechanical aptitude and demonstrate good judgement and common sense.

    EXPERIENCE:  Prior landscaping experience mandatory.

    PHYSICAL:  Must be in good physical condition.  Must be able to exert fast-paced mobility for periods up to 4 hours in length.  Must be able to bend, kneel, reach, and stoop.  Must be able to lift up to 50 pounds.  Must be able to withstand repetitive motion such as raking and mowing.

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  • Bartender

    Part-Time bartender

    Great benefits include free golf and ski passes!

    POSITION SUMMARY: Responsible for the set-up, maintenance and operation of the bar. 

    TASKS:

    • Receives drink orders from patrons or wait staff.
    • Mixes and serves alcoholic and non-alcoholic drinks for patrons of bar and dining room following standard recipes.  Mixes ingredients such as liquor, soda, water, sugar and bitters to prepare cocktails and other drinks.  Serves wine and bottled beer or draws draft beer from kegs.
    • Rings drink orders into register, collects money from patrons for drinks served and makes change
    • Orders or requisitions liquor, other beverages and supplies.
    • Arranges bottles and glasses to make an attractive display and merchandise drinks.
    • May slice and pit fruit for garnishing drinks.
    • May wash and sterilize glassware.
    • May prepare appetizers, such as pickles, cheese and cold meats and replenish as needed.

     

    PREREQUISITES:

    Must be age 21 or older

    Education: High School graduate or equivalent.  

     Experience: Must have basic knowledge of beer, wine, and spirits and be familiar with standard drink recipes.  Must possess basic math skills and have the ability to handle money. OLCC and Food Handlers permit required.

    Physical: Must have ability to remain stationary for long periods of up to four hours in length.  Must be able to reach, bend, stoop and frequently lift up to 50 pounds.

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  • Facilities/Maintenence

    Facilities Services Job Description

    Title: Facilities Maintenance

    SUMMARY
    Performs all around carpentry, maintenance, and repair work in all areas of the Resort. Previous commercial experience a plus. Driver’s license required.

    ESSENTIAL DUTIES AND RESPONSIBILITIES include the following.  Other duties may be assigned.

    • Performs handyman work including, but not limited to carpentry, painting, drywall and plaster repair, miscellaneous electrical work, minor plumbing repairs, basement and attic work, insulation work, roof replacement and repair, gutter cleaning and repair, railing and fence work, fireplace and chimney work, door & window repairs and replacement, porch & deck cleaning and repairs, siding work, and minor concrete & masonry work.
    • May examine with manager to ensure understanding of assigned project's scope and budget.
    • Reviews with manager and completes work orders as required.
    • Picks up and delivers necessary materials to job site all non-special order material.
    • Verifies the delivery and good condition of all special order materials.
    • Conducts initial walk-through of work recommendations.
    • Must maintain a neat and safe work-site and Resort property.
    • Keeps proper paperwork on working hours and material purchases.
    • Maintains a company vehicle in safe and clean condition.
    • May oversee sub-contractors working on jobs.
    • Removes debris from job-site and coordinates with office for trash pick-up from job site when needed.
    • Maintains communication with department managers while on the job, including dealing with job order expectations, reporting the job's progress, and informing the manager of any necessary changes to scope of project.
    • Stays in contact with the office daily to communicate job schedule and status.
    • Works full-time, 40 hours and overtime as needed.
    • Maintains a professional appearance by wearing a uniform at all times and maintains professional behavior while representing the company.

    QUALIFICATIONS
    To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

    EDUCATION and/or EXPERIENCE
    High school diploma or general education degree (GED); and minimum 5 yrs related experience and/or training; or equivalent combination of education and experience.

    LANGUAGE SKILLS
    Ability to read and understand the English language including procedure manuals, and estimates. Ability to respond to common inquiries or complaints from customers, co-workers, suppliers, or subcontractors. Ability to present information and communicate effectively with customers, co-workers, subcontractors, and general public.

    MATHEMATICAL SKILLS
    Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to calculate figures and amounts such as proportions and percentages.  Ability to apply concepts of basic geometry to determine dimensions and material needed.

    REASONING ABILITY
    Ability to solve practical problems and challenges where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Ability to successfully communicate those solutions to the client and fellow workers.

    EQUIPMENT OPERATION
    Ability to use and operate all basic carpentry hand and power tools. Employee must have a valid operators permit and the ability to safely drive a company vehicle.

    PHYSICAL DEMANDS
    The employee is frequently required to lift and carry up to 75 lbs. of products and materials. The employee is frequently required to crawl, bend and stoop, and may be required to drive 40-50 miles to pick up parts.  The employee is required to lift and climb a 32-foot ladder.

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  • Guest Service Agent

    We're currently hiring a Full Time/Part Time Guest Services Agent.

    Oregon drivers license rquired.

    Great benefits include free golf and ski passes!

    Job Summary

    Switchboard, check-in, checkout, make reservations, provide information and directions, guest accounting, guest services, and all aspects of customer service.

    Duties and Responsibilities

    • Promptly and correctly answers all reservations & front office calls.
    • Directs calls to appropriate destinations.  Verify phone lines before connecting to guestrooms.
    • Accurately give directions and answer questions.
    • Provide guests with information about attractions, facilities, and services on or off property.
    • Assist guests in making calls and in obtaining outside operators.
    • Verify and maintain logbooks.
    • Follows all safety, emergency and power outage procedures.
    • Uses proper mail and radio procedures.
    • Makes arrangements for special requests/amenities in room (flowers, massage, wine, etc.).
    • Reads memos and the log book daily.
    • Reads and understands group resumes.
    • Records and makes wake up calls.
    • Inform guests of meeting room locations and times.
    • Help maintain lobby appearance.
    • Maintain and stock brochure racks.
    • Perform all other duties as assigned or needed.
    • Stand or sit for extended periods of time
    • Climb stairs

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  • Night Guest Service/Security

    NIGHT GUEST SERVICES

    Reports to: Front Desk Manager/General Manager

    JOB DESCRIPTION

    Summary/Objective
    This position is under the direct supervision of the Front Desk Manager for assigned shift of the NGS department and is responsible for the protection, safeguarding and security of assets, personnel, customers and all visitors.

    Essential Functions

    Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

    1. Performs security patrols.
    2. Enforces property procedures.
    3. Protects property from theft, sabotage, fire and accidents.
    4. Investigates and writes reports on accidents, incidents, suspicious activities, safety and fire hazards and other security related situations.
    5. Provides any needed assistance to customers, employees and visitors following the department's procedures.
    6. Serves as training to new NGS staff.

    Competencies

    1. Teamwork Orientation.
    2. Stress Management/Composure.
    3. Ethical Conduct.
    4. Communication Proficiency.
    5. Customer/Client Focus.

    Supervisory Responsibility

    This position has no supervisory responsibilities.

    Work Environment
    This job operates in a professional environment. This role routinely uses standard office equipment such as computers, phones, photocopiers, filing cabinets and fax machines.

      

    Physical Demands
    The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
    While performing the duties of this job, the employee is regularly required to talk/hear and understand the English language. The employee frequently is required to stand; walk; use hands to finger, handle or feel; and reach with hands and arms. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.  

    Position Type/Expected Hours of Work
    This may be a full-time or part position. Days and hours of work are based on resort occupancy levels. 

     

     Required Education and Experience

    1. High school diploma or equivalent.

    2. At least 21 years of age.

    3. Good working knowledge of security operations, safety practices in a business environment and enforcement procedures.

    1. Previous security and/or guest service experience preferred.

    Other Duties

    Duties, responsibilities and activities may change at any time with or without notice. 

     

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  • Housekeeping and Laundry Personnel

    Full Time and Part Time Housekeeping Staff

    Great benefits including free golf and lift tickets

    Reports to:  Executive Housekeeper/Assistant Exec.Housekeeper/Supervisor

    Position Summary:  The cleanliness and orderliness of guest rooms, public areas, and linens

     TASKS:

    •  Bed making
    •  Dusting
    •  Vacuuming
    •  Sweeping
    •  Mopping by hand
    •  Cleaning and disinfecting surfaces
    •  Must have ability to comprehend and communicate with guests and supervisors request.
    •  Any other assignments/duties assigned by supervisors.
    •  Must be able to work flexible daytime hours and weekends.
    •  Must be able to work directly with a variety of cleaning chemicals.
    •  Must read and follow The Resort’s written service standards.
    • Able to stand long periods of time

     

    PREREQUISITES:

    Education:  No specific education level required.

    Salary:  Competitive Salary range

    Valid driver's license is required.

    Experience: Previous experience preferred but not required .  Must have the ability to learn techniques of            cleaning and maintaining guest rooms.

    Physical:     

    • Must be able to lift 50-75 pounds.
    • Must be able to go up and downstairs throughout the shift.
    • Repetitive bending, stooping, bending of the wrist.

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  • Prep Cook and Banquet Cook

    We're currently hiring Full Time and Part-Time prep cooks and banquet cooks.

    Great benefits include free golf and ski passes!

    POSITION SUMMARY: Responsibilities will include, but not be limited to: food preparation (portioning and preparing food items prior to cooking), quality assurance and opening/closing oversight. Attention to detail, cleanliness, organization and the ability to work well with others are a necessity. Responsible for maintaining a sanitary kitchen workstation. 

    TASKS:

    Complies with all portion sizes, quality standards, department rules, policies, and procedures.

    Identifies and selects cuts of meat, poultry, shellfish, fish, game, fruits, or vegetables used for food productions.

    Prepares foods by peeling, paring, coring, portioning, washing, sectioning, zesting, cutting, or scoring, slicing, breading, marinating, seasoning, etc.

    Prepares garnish for all food plates and platters.

    Prepares salad dressings, sauces, stocks, dips, etc.  

    Fry, sauté, broil, bake, steam, etc, all foods to preparation standards.  

    Assembles all food items for presentation.

    Maintains a sanitary work station

    Selects and uses knives, hand tools, utensils, and equipment to portion, cut slice, dip, score, julienne, whip, beat, maintain hold temperature, chill, freeze, or otherwise produce food in the kitchen.

    All other duties as assigned.

    PREREQUISITES:

    Education: Degree from a post-secondary culinary arts training program is desirable.  Must be able to speak, read, write and understand English. 

    Experience: A minimum of 1 year in a food preparation position is preferred. 

    Physical: Must be able to speak clearly and listen attentively to employees, dining room staff, and guests.  Must be able to stand and exert well-paced mobility for periods of up to six (6) hours in length.  Must have the ability to lift pots, pans, etc., up to 40 pounds in weight.  Must be able to read and write to facilitate communication.  Must possess finger and hand dexterity for using small tools and equipment. Oregon Food Handlers Card required.

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  • Line Cook

    We're currently hiring Full Time and Part-Time line cook.

    Great benefits include free golf and ski passes!

    POSITION SUMMARY: Responsibilities will include, but not be limited to: food preparation (portioning and preparing food items prior to cooking), quality assurance and opening/closing oversight. Attention to detail, cleanliness, organization and the ability to work well with others are a necessity. Responsible for maintaining a sanitary kitchen workstation. 

    TASKS:

    Complies with all portion sizes, quality standards, department rules, policies, and procedures.

    Identifies and selects cuts of meat, poultry, shellfish, fish, game, fruits, or vegetables used for food productions.

    Prepares foods by peeling, paring, coring, portioning, washing, sectioning, zesting, cutting, or scoring, slicing, breading, marinating, seasoning, etc.

    Prepares garnish for all food plates and platters.

    Prepares salad dressings, sauces, stocks, dips, etc.  

    Fry, sauté, broil, bake, steam, etc, all foods to preparation standards.  

    Assembles all food items for presentation.

    Maintains a sanitary work station

    Selects and uses knives, hand tools, utensils, and equipment to portion, cut slice, dip, score, julienne, whip, beat, maintain hold temperature, chill, freeze, or otherwise produce food in the kitchen.

    All other duties as assigned.

    PREREQUISITES:

    Education: Degree from a post-secondary culinary arts training program is desirable.  Must be able to speak, read, write and understand English. 

    Experience: A minimum of 1 year in a food preparation position is preferred. 

    Physical: Must be able to speak clearly and listen attentively to employees, dining room staff, and guests.  Must be able to stand and exert well-paced mobility for periods of up to six (6) hours in length.  Must have the ability to lift pots, pans, etc., up to 40 pounds in weight.  Must be able to read and write to facilitate communication.  Must possess finger and hand dexterity for using small tools and equipment. Oregon Food Handlers Card required.

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  • Banquet Set-Up

    POSITION TITLE:                 BANQUET SET-UP

    REPORTS TO:                      BANQUET SET-UP CAPTAIN/BANQUET MANAGER

    POSITION SUMMARY:   The basic purpose of the position is to prepare all function rooms according to established standards of quality.  Set-up persons are charged with the responsibility of setting-up all meeting and food functions throughout the Resort.  This includes setting tables, chairs, stages, audio-visual and anything else needed to meet the requirements of the guests or organizations using the rooms.

     

    TASKS:

    •  Meets with set-up captain or banquet manager to review daily assignments.
    • Prepares rooms for setting by vacuuming and/or breaking down previous set-up.
    • Sets-up necessary tables, chairs, etc. according to function contracts.
    • Places linens, skirting, audio-visual, etc. in room as required.
    • Prepare and serve coffee and refreshments as required to meeting and function rooms.
    • Stocks and maintains overall cleanliness of the storage areas.
    • Informs set-up captain or banquet manager of any group special requests.
    • Keeps track of group consumption levels of refreshments for billing purposes.

    PREREQUISITES:

    Required:             OLCC & Food Handlers License.

    Education:           High school graduate or equivalent.

    Experience:         Previous foodservice experience required.

    Physical:              Must be capable of strenuous lifting up to 75 pounds, have a good sense of balance and be able to stand and exert fast-paced mobility for periods of up to four (4) hours in length.

    Language:           Ability to read, write, speak and understand English. Must be able to speak clearly and listen attentively to guests and other employees.

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Rooms in The Resort at the Mountain Hotel at Oregon, US