The job assignments we currently have available involve varying levels of knowledge and responsibility. We do our best to assign people to the areas of their greatest ability and preference to the extent that we can based on anticipated business needs. Please be aware that we consider all of our seasonal employees to be "All Purpose", meaning that employees may be asked to help out in any area as needed during the season. In addition, assignments may be changed at any time depending on business needs or other factors.
GENERAL ALL PURPOSE STAFF
A majority of our seasonal employees are general all purpose staff. Duties include housekeeping, dining room food service (including setting tables, serving guests plate and buffet-style meals, bussing tables, washing dishes, and providing excellent customer service to guests), and general cleaning. Staff may also be assigned to do airport shuttling, boat checkout, running errands, grounds-keeping, selling sundries, and a variety of special assignments. The job requires a professional demeanor and a commitment to excellent service. Shifts are spread throughout the day, and schedules change daily to accommodate the needs of each conference. All purpose staff work 30-40 hours per week.
HOUSEKEEPING/GROUNDS CREW LEADERS
Duties include daily cabin service, lodge maintenance, and complete cabin turn over between conferences. Crew leaders coordinate and provide guidance and direction to fellow staff members during housekeeping shifts, assist with general facility and grounds maintenance, and conduct daily trash and recycling collection. Crew leaders must interact effectively with guests in dealing with housekeeeping issues, must be able to work with, lead and motivate small teams, and must be highly detail oriented. Approximately 30 hours per week are housekeeping/grounds work and 5-10 hours per week are filled with general all purpose shifts.
KITCHEN STAFF
Duties include food preparation, buffet and salad bar set-up, inventory rotations, and kitchen sanitation. Dinner is either plated by kitchen staff or served buffet-style. Prior culinary experience is helpful but not mandatory. The schedule is normally split into two shifts per day. Kitchen staff work 30-40 hours per week.
ASSISTANT DINING ROOM MANAGERS
Responsible for the appearance and smooth operation of the dining room in the absence of the dining room manager by providing guidance and direction to staff during set-up, service, and clean-up. Other duties include typical dining room functions, such as table set-up, serving guests, and bussing tables. Dining room or restaurant experience is very desirable as are leadership skills. The job requires a professional demeanor and a commitment to excellent service. Approximately 30 hours per week is spent in the dining room and 5-10 hours per week is directed toward all purpose shifts.
NIGHTWATCH RELIEF
Works three days of all purpose shifts and conducts nightwatch duties two nights a week from 10 p.m. to 6 a.m. Nightwatch responsibilities include upholding the quiet hours policy, cleaning the Lodge, setting meeting rooms, making security walks around Camp, and responding to any guest needs at night. The job is labor-intensive, solitary and involves frequent lifting. Ability to work with minimal supervision, diplomacy with guests and staff and attention to detail are essential. The nightwatch relief works 15 hours per week in the specialized capacity and 25-35 hours in all purpose shifts.
OFFICE ASSISTANTS
Perform general clerical and front desk duties in and around the front office, assists regular office staff with guest relations, and helps to monitor Camp operations and troubleshoot any issues that arise in the evening hours. Must have decision-making abilities, communication skills, and a professional demeanor. Good computer skills and customer service experience are essential; knowledge of audio-visual equipment is a plus. Office assistants spend approximately 20 hours per week in the office and 15-20 hours per week doing general all purpose shifts.
BREAKFAST/LUNCH COOK
Normally a three-season assignment, the breakfast/lunch cook is a lead cook responsible for producing breakfast as assigned and assisting with lunch preparation. Works under general direction from the executive chef and sous chef. Follows established recipes and basic cooking techniques, including recipe scaling for quantity. Maintains required standards of quality in food preparation and presentation. Observes established procedures and guidelines for food handling and storage. May provide guidance and direction to other kitchen seasonal staff.
FOUNTAIN ASSISTANT
Normally a three-season assignment, the Fountain assistant helps to run the Camp store. Responsibilities include assisting the Fountain manager with maintaining store inventory, helping to enhance the appearance of the Fountain, and training, motivating, and supporting staff. In addition, the assistant will interact positively with guests when selling sundries, beverages and hosting social hours, while creating a standard of excellent service for all purpose staff to follow. Approximately 5 hours per week are filled with general all purpose shifts.
HEAD OF HOUSEKEEPING ASSISTANT
Normally a three-season assignment, the assistant helps the head of housekeeping in keeping the guest cabins and main lodge spotless. Responsibilities include responding to guest requests, motivating and providing guidance and direction for a staff of up to 15, and prepping and organizing supplies. This assignment assumes some duties of the head of housekeeping in that person's absence. Approximately 5 hours per week are filled with general all purpose shifts.
