Jobs & Internships

Tower Deli at Thanksgiving Point - Part-time Food Service Cashier Needed!

 JOB DESCRIPTION

  • Come join our team at the Tower Deli at Thanksgiving Point! We need to fill a part-time position for a friendly multi-tasker to handle all aspects of food service for our Tower Deli including making and serving food and to ring up customers. This is a great job for students!

 RESPONSIBILITIES

  • Greet guests and take orders.
  • Operate and balance a till. 
  • Prepare menu items, buss tables, take phone orders and do general cleaning.
  • Other duties as requested by supervisor.

 REQUIREMENTS

  • Applicants must work well with the public, have a current food handler's permit or obtain one within 30 days of hire, and money handling abilities.
  • Must be able to lift 30 lbs. and be able to stand for long periods of time and climb stairs.
  • Must be a team player and be self-motivated. 

 SHIFTS

  • Primarily day shifts between the hours of 10:30 to 4:00 Monday through Friday with open availability on Saturdays and Holidays.

 PAY

  • Depends on Experience

 TO APPLY

 Posted 12/17/14 

NEW JOB at Thanksgiving Point - Full-time, Salaried Banquet Manager Position!

Thanksgiving Point Conferences and Catering

BANQUET MANAGER POSITION -- JOB SUMMARY

The Banquet Manager is responsible for ensuring the efficient operation of the Banquet Department with a focus on cost control and exceptional guest service. Pay DOE

QUALIFICATION STANDARDS -- Education & Experience
• At least 2 years of progressive experience in a hotel or a related field required.
• High School diploma or equivalent required.
• Supervisory experience required.
• Must be proficient in Windows, company approved spreadsheets and word processing.
• Must have a valid driver's license for the applicable state.

Physical requirements
• Long hours regularly required.
• Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. • Ability to stand during entire shift.

Mental requirements
• Must be able to convey information and ideas clearly.
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must work well in stressful, high pressure situations, must maintain composure and objectivity under pressure.
• Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
• Must have the ability to assimilate complex information, data, etc. from disparate sources and consider, adjust or modify to meet the constraints of the particular need.
• Must be effective at listening to, understanding and clarifying the concerns and issues raised by co-workers and guests.
• Must be able to work with and understand financial information and data, and basic arithmetic functions.

DUTIES & FUNCTIONS -- Essential
• Approach all encounters with guests and employees in a friendly, service oriented manner.
• Maintain regular attendance in compliance with Thanksgiving Point standards, as required by scheduling which will vary according to business levels. Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working.
• Comply at all times with Thanksgiving Point standards to encourage safe and efficient operations.
• Prepare schedules and wage progress reports for all Banquet employees.
• Prepare payroll for the Banquet department.
• Assist as necessary in the setup, service and breakdown of banquet functions.
• Coordinate all banquet related food and beverage requirements with the appropriate department(s).
• Keep kitchen informed of accurate counts for plating.
• Recruit, hire, train and evaluate all Banquet personnel. 
• Review menu/service with Catering Event Managers and Food and Beverage Director.
• Maintain up to date details on banquet functions and communicate to supervisors.
• Responsible for ongoing training of captains/hourly employees to maintain standards of service.
• Respond to guest requests as needed.
• Prepare banquet checks, obtain guest signatures and inform client of payment procedures at the completion of all assigned functions.
• Notify the Food & Beverage Director all materials and equipment that require ordering or need to be replaced.
• Responsible for safety, sanitation, and cleanliness of service areas.
• Responsible for loss prevention programs among service employees.
• Attend Daily Food & Beverage Meeting and Weekly BEO Meeting to ensure proper communication between departments.
• Conduct menu classes as necessary to develop staff.
• Maintain a professional working relationship and promote open lines of communication with managers, employees and other departments.
• Ensure that pre-meal meetings are conducted for all functions.
• Review Banquet Staffs hours worked for payroll compilation and submit to accounting on a timely basis.

Marginal
• Supervise the work of Banquet Captains/Housemen and observe the performance of hourly service personnel.
• Assist Food & Beverage Director and Catering Director with budgeting.
• Responsible for control and maintenance of all service equipment. Write service requests as necessary.
• Correct hazards and notify the Director of Maintenance or Food & Beverage Director.
Submit order of all FOH supplies to Food & Beverage Director for approval and maintain inventory levels.

TO APPLY GO TO:  https://thanksgivingpoint.applicantpro.com/jobs/170981.html or http://thanksgivingpoint.applicantpro.com/jobs/

Posted 12/17/14

Legacy House if Spanish Fork - 3 Server Internships/Positions Open!

QUALIFICATIONS

  • Able to work on weekends and holidays
  • Able and willing to work with elderly
  • Possess good communication skills
  • Able to work at 7 or 7:30 a.m.
  • Able to work until 7 or 7:30 p.m.
  • Able to lift more than 25 lbs.
  • Must have a positive attitude all time
  • Able and willing to work with others
  • Must have a Food Handlers Permit or ServSafe Certified 

RESPONSIBILITIES

  • Always having a happy smile on at all times!
  • Taking meal orders from the residents in the dining area on a daily basis
  • Helping residents decide what to order
  • Helping residents feel comfortable in the dining area
  • Delivering ordered meals to residents in the dining area
  • Ensures that the service rendered is of superb quality
  • Ensures that the service rendered is up to standard and expectation of Legacy House
  • Making sure the residents are satisfied and are happy
  • Cleaning and vacuuming the dining area after each meal service
  • Making sure that tables are set correctly and ready for next meal service
  • Change table cloths when needed
  • Washing dishes after each meal service
  • Making sure that kitchen is completely clean before leaving for night
  • Making sure that checklist is being followed
  • Putting dishes away after being washed
  • Follow chef’s instructions
  • Helping out in the kitchen as directed by chef in charge
  • Ensures that all equipment are wiped down after each use
  • Help putting truck order away as directed by the chef in charge
  • Follow all other assignments as directed by Food Service Director 

PAY RATE

  • Depends on experience 

TO APPLY

  • Go to Legacy House of Spanish Fork to fill out and application by going to 1449 E. 150 So., Spanish Fork, UT.
  • In addition, please tell the receptionist you are from UVU Culinary Arts Program, and she will get a hold of Kilifi Tuaitanu, Food Service Director, and let the director know you are there.
  • KILIFI TUAITANU / Food Service Director
  • LEGACY HOUSE OF SPANISH FORK
  • Tel: 801-804-5106
  • Web: legacyspanishfork.com

Posted 12/16/14

Legacy House if Spanish Fork - 2 Chef Positions Open!

QUALIFICATIONS

  • Be able to cook from recipes
  • Be able to lift more than 25 lbs.
  • Be able to stand for long period of time
  • Must have food handlers permit or ServSafe Certified
  • Must be able to work with the elderly
  • Posses’ good communication skills
  • Must work weekends and holiday
  • Must have basic knowledge of different kitchen equipment
  • Posses’ good knife dexterity
  • Be able to work nights until 7 or 7:30 p.m. (sometimes we have catering, so sometimes it can go till 10 or 10:30 p.m.)
  • Must have a positive attitude at all time
  • Willing to submit to drug testing at any given time 

RESPONSIBILITIES

  • Cooking meals for 60 to 80 residents on a daily basis (these numbers will go up)
  • Making sure that food is superb and of good quality
  • Ensures that food is up to standard and expectations of Legacy House
  • Ensures that all meals go out on time
  • Ensures the safety of the kitchen on a daily basis
  • Will be responsible for opening and/or closing the kitchen
  • Making sure the kitchen staff are doing their work
  • Will be responsible for all pulled products from freezer to cooler
  • Ensures that kitchen is clean before kitchen staff leaves for the day/night
  • Help servers with washing dishes
  • Responsible for the cook’s line – making sure that all product(s) are dated, and refreshed with new product(s)
  • Will be responsible for putting away all truck orders
  • Will be responsible for getting all kitchen staff out on time
  • Follow all and any other assignments given to you by Food Service Director 

PAY RATE

  • Depends on experience 

TO APPLY

  • Go to Legacy House of Spanish Fork to fill out and application by going to 1449 E. 150 So., Spanish Fork, UT.
  • In addition, please tell the receptionist you are from UVU Culinary Arts Program, and she will get a hold of Kilifi Tuaitanu, Food Service Director, and let the director know you are there.
  •  KILIFI TUAITANU / Food Service Director
  • LEGACY HOUSE OF SPANISH FORK
  • Tel: 801-804-5106
  • Web: legacyspanishfork.com

 Posted 12/16/14

Sundance – Foundry Grill Chef Position

Job Title:                 FOUNDRY GRILL CHEF

Reports To:             Executive Chef                                     

FLSA Status:          Exempt/Salaried

Rate of Pay:            D.O.E

Shift:                      Minimum five days a week.  Average 50+ hours. Candidate must be available seven days a week. Full time, year round position, holidays mandatory

 ESSENTIAL DUTIES AND RESPONSIBILITIESinclude the following. Other duties may be assigned.

  • Training and Supervision of all line, pantry, prep cooks and dishwashers.
  • Expedite on one of the kitchen lines nightly. Coordinate nightly specials.
  • Control costs by watching labor, and monitor staffing levels. Establish and maintain a positive work environment.
  • Produce orders for restaurant. Ordering and requisition of all necessary products. Monthly inventories.
  • Rotation of food and food products to maximize company profitability.
  • Oversee the cleanliness of the kitchen and dishwashers.
  • Ensure a professional atmosphere between front and back of the house staff.
  • Work closely with Executive Chef on menu planning, costing & execution.
  • Responsible for setting a good example and ensuring staff abides by safety, sanitation standards, practices, and applicable laws.
  • Responsible for tracking, documenting, and ensuring all kitchen staff have appropriate certification, licensing and training according to Sundance Policies and State and Federal Laws.

 ALL SUNDANCE REPRESENTATIVES ARE EXPECTED TO

  • Embrace and promote all facets of the Sundance Guiding Principles:  vision, mission, cause, tenets service standards and values.
  • Exhibit job and product knowledge to accurately support and promote all Sundance departments, amenities and programming ventures.
  • Strategically balance customer, business, and employee needs. Demonstrate cooperative behavior with colleagues and supervisors.
  • Be able to work a flexible schedule, work well under pressure, and meet multiple and sometimes competing deadlines.
  • Keep information confidential as directed in the confidentiality agreement and furthermore support and comply with all Sundance policies, procedures, and standards. Protect Sundance assets. Be an ambassador of Sundance inside and outside of work.

 SUPERVISORY RESPONSIBILITIES

  • Manages 1 subordinate supervisor and supervises up to 20 employees in the Foundry Grill. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees.

 ENVIRONMENTAL COMMITMENT

  • Support and participate in environmental programs associated with position:  minimizing waste, recycling, energy conservation, purchase and use of sustainable products, education on environmental ethic, support vendors with similar ethic, decrease pollution levels, minimize the use of toxic chemicals, restore wild life habitats.

 DRESS CODE

  • Sundance recognizes the impact that our image has on the guest’s impression of the resort, and in order to best promote a positive, professional image and dress in a professional, conservative fashion that is appropriate for their area.

MANAGEMENT SKILLS

  • Financial management and accountability including preparation and adherence to departmental budget and willingness to implement improvements to achieve the financial goals of Sundance Partners, LTD.
  • Ability to manage change effectively. Provide leadership to position Sundance to achieve its vision.
  • Communicate goals and objectives in a manner which inspires employees to live and apply the guiding principles.
  • Clear concise written and verbal communication skills. Ability to sell concepts and ideas to management, peers, and employees.
  • Instill a guest service attitude in all employees. Excellent time management skills.
  • Follow, support and enforce company policies and procedures. Excellent problem resolution skills.
  • Assume responsibility and accountability for self and employees. Ability to quickly evaluate alternatives and think creatively.

 EDUCATION and/or EXPERIENCE

  • Associate's degree (A. A.) or equivalent from two-year college or technical school; or six months to one year related experience and/or training; or equivalent combination of education and experience.
  • Minimum one to two years experience in fine dining facility. Minimum one year in management role.
  • Working knowledge of classical and proper techniques for all line stations including Saucier, Entremitier, Charcuterie and Tournant Positions.
  • Must possess a working knowledge of timekeeping systems, word processing, spreadsheets, internet navigation and electronic mail. 
  • Must have current Utah food handlers permit. All certification, licensing, and training as required by State & Federal Law for food service. 
  • Ability to write routine reports and correspondence.  Ability to speak effectively before groups of customers or employees of organization.
  • Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume.  Ability to apply concepts of basic algebra and geometry, solve practical problems, deal with a variety of concrete variables, interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

 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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The employee frequently is required to stoop, kneel, crouch, or crawl.  The employee is occasionally required to sit and climb or balance. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move more than 100 pounds.  Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, and depth perception.

 WORK ENVIRONMENT 

  • The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. While performing the duties of this job, the employee is regularly exposed to moving mechanical parts.  The employee is frequently exposed to fumes or airborne particles and extreme heat.  The employee is occasionally exposed to wet and/or humid conditions, toxic or caustic chemicals, outside weather conditions, extreme cold, and risk of electrical shock. The noise level in the work environment is usually loud.    

 TO APPLY:  Qualified candidates may apply online at www.sundanceresort.com/careers-en.html

Posted: 12/9/14

Telos RTC  -- Cook Position Open

JOB DESCRIPTION: The Telos cook provides well-balanced, healthy meals as directed by the dietician and the nursing director. The afternoon cook is responsible to provide a satisfying, healthy dinner for 60 students and staff members at 5 pm Tuesdays, Thursdays and Saturdays.

ENVIRONMENT:  Telos works with teenage boys who have emotional disorders…depression, anxiety and learning disorders.  We don’t accept boys who have had problems with the law…so the students who are at Telos are soft, good boys who need extra help. 

SCHEDULE:  21-24 hours a week, Tuesday / Thursday / Saturday 11:30 am to 6:30 pm

STATUS:  Non-Exempt, At-Will Employee

REPORTS TO:  Human Resources Director

PAY: DOE

QUALIFICATIONS:

  • Knowledge of basic nutrition
  • Ability to follow menu plans and dietary recommendations
  • Current food-handler’s permit
  • Team player
  • Prompt and efficient
  • Willingness to work with teenage males
  • Ability to hold appropriate boundaries
  • Reliable and dependable

DUTIES AND RESPONSIBILITIES:

  • Adheres to safe-food handling and storage procedures
  • Provides special dietary needs as ordered by the MD, dietician, and nursing director
  • Shops for snacks and food per menus approved by the dieticians needed
  • Offers students a variety and adequate amount of food to meet their dietary needs as determined by the  dietician and nursing director
  • Serves meals in a timely manner adhering to the Telos schedule
  • Helps to prepare extra-large meals for Family Days—five times per year
  • Works with a team to provide meals for the students
  • Helps the students to clean up dishes after the meal
  • Participates in daily cleaning activities
  • Participates in family days cleaning days
  • Completes other assignments as given by supervisor

TO APPLY:   Go to www.telosrtc.com

Posted: 12/10/14

Westgate Park City Resort & Spa

3000 Canyons Resort Drive, Park City, Utah 84098

***HIRING***   Send resumes to: christin_lovat@wgresorts.com

GUEST SERVICE SUPERVISOR/SHUTTLE DRIVER:  Supervise the guest service agents, greets guest, escorts guest to unit, drive company shuttle, answers phones and provides guest with general local information.

                 AND

GUEST SERVICE AGENT/DRIVER:  $ 8.00 per hour plus tips. Greets guest, escorts guest to unit, drives company shuttle, answers phones and provides guest with general local information.

Full time positions offer the following benefits:

Health Insurance, Dental Insurance, Vision Plan, Long Term Disability, Short Term Disability,  Life Insurance, Employee Assistance Plan (EPA),  401K Plan, Sick / Personal Time, Vacation Time,  Attraction discounts, Westgate Lodging Discounts, Advancement Opportunities, etc.

WEEKENDS & HOLIDAYS REQUIRED. DRUG, SMOKE & TOBACCO FREE WORKPLACE.

Posted:  December 8, 2014

Miracles Fitness Retreat - Looking for Chefs

WE ARE LOOKING TO HIRE TALENTED, EXPERIENCED CHEFS! -- Do not miss this opportunity!

This is not your typical chef position. Come show us what you’ve got and see why this opportunity so unique and rewarding.

DATE: December 16th

TIME: Between 9 am and noon

PLEASE RSVP BY TEXT/PHONE/EMAIL: 801-915-1085 OR Austan@miraclesretreat.com, or simply come by between those hours. We’d love to talk and see you show off your skills. We’ll provide you with a variety of ingredients to make a healthy gourmet dish.

INTERVIEWS HELD AT: The Hyatt House, 9685 S Monroe Street, Sandy, UT

Posted: 12/3/14

Westgate Park City Resort & Spa - More FT, PT & Seasonal Positions Available!

Westgate Park City Resort & Spa

3000 Canyons Resort Drive, Park City, Utah 84098

 ***HIRING***  Send resumes to: maritza_pagan@wgresorts.com

FIRST POSITION:  (3) Giftroom Clerks and

PAY: $12.00 per hour

Seasonal FT -- AM / PM / Mid-shift

REQUIREMENTS: Computer and data entry skills, cash and credit card handling, customer service skills.

SECOND POSITION: General Maintenance Positions

FT and Seasonal positions available

REQUIREMENTS: 1 year apartment or resort general maintenance experience, able to work weekends, holidays, night and day shifts available.              

FULL-TIME POSITIONS OFFER BENEFITSHealth Insurance, Dental Insurance, Vision Plan, Long Term Disability, Short Term Disability,  Life Insurance, Employee Assistance Plan (EPA),  401K Plan, Sick / Personal Time, Vacation Time,  Attraction discounts, Westgate Lodging Discounts, Advancement Opportunities, etc.

WEEKENDS & HOLIDAYS REQUIRED, DRUG, SMOKE & TOBACCO FREE WORKPLACE.

Posted 12/3/14

The Homestead Resort - Sous Chef Needed

JOB DESCRIPTION

  • We are looking for an all-star sous chef to join us at the Homestead ASAP. A large part of the position will include smoking and charcuterie, as well as banquets and restaurant coverage.

QUALIFICATIONS

  • The right chef will be able to delegate, multitask, have great team spirit and attitude, and love learning and developing skill in the field.
  • Culinary experience of at least 2 years as a restaurant or banquet sous chef is a must. Fine dining experience is a plus.

SALARY

  • Dependent on experience

TO APPLY

Posted 11/19/14

Westgate Park City Resort & Spa - Several FT/PT & Seasonal Positions Open!

3000 Canyons Resort Drive, Park City, Utah 84098

***HIRING***   Several FT / PT Permanent and Seasonal Positions Open

TO APPLY:  Send resume to: christin_lovat@wgresorts.com

BENEFITS FOR FT EMPLOYEES:  Health Insurance, Dental Insurance, Vision Plan, Long Term Disability, Short Term Disability,  Life Insurance, Employee Assistance Plan (EPA),  401K Plan, Sick / Personal Time, Vacation Time,  Attraction discounts, Westgate Lodging Discounts, Advancement Opportunities, etc.

WEEKENDS & HOLIDAYS REQUIRED ~ DRUG, SMOKE & TOBACCO FREE WORKPLACE

Posted:  11/9/14 

Bake 360 - European Bakery & Cafe has Positions Open!

POSITIONS:           Needs Servers and Pastry Cooks

LOCATION:            700 E. 12300 South, Draper, UT

CAFÉ HOURS:       M-F from 7-7, Coffee Window opens at 6 am, & Saturday from 8-5, Closed Sunday

 TO APPLY:            Contact Chef Roy Olsen, 801.571.1500

WEBSITE:               http://olsensbake360.com/

Posted 11/11/14