Currently, we have no rear- round positions
available.
Year Round positions at Rock Springs (those that do open up every couple of years) include:
Guest Services: GS Manager, Lead GS Coordinator/ Conference Coordinator, Guest Services Coordinator,
Food Service: Chef, Lead Cook, Prep Cook, Dishwasher, Head Server, and Server (equivalent of a bus person).
Houskeeping: Housekeeping Supervisor, Housekeepers.
HOUSKEEPING SUPERVISOR
GENERAL INFORMATION
Position Title: Housekeeping Supervisor
Reports To: Guest Services Manager
Date Revised: March 6, 2007
Coordinates With: All Departments
Supervises: Housekeeping Staff
PURPOSE OF THE POSITION
To provide our guests with a clean and pleasant environment.
MAJOR POSITION RESPONSIBILITIES
- Assist GS Manager with Hiring, training, managing, and scheduling housekeeping staff
- Supervise an overall housekeeping program with an emphasis on training, duties, effective scheduling and tasks
- Manage inventory of supplies and order when needed, including linens and guest expendables
- Check with the office (or mail box) daily for changes and special projects
- Take regular inventory of all cleaning supplies, sundries, linens, towels, and equipment, and order as needed
- Assist GS Manager with regular price & quality comparisons of cleaning products and guest expendables to make sure we are purchasing the best quality for the best price. Track all purchases and prices on order log sheet
- Adhere to annual budget, keeping appropriate labor and expense costs, adjusting schedules/purchases when necessary. Maintain accurate records of each
- Work with HK staff cleaning all interior areas
- Communicate to maintenance any repairs needed to equipment or facilities
- Pick up any litter on grounds
- Develop a thorough knowledge of Rock Springs' services, and programs we offer
- Supervise the safety program for the HK department Understand the proper use of HK chemicals and their hazards
- Maintain the cleanliness and neatness of the housekeeping building, van and any HK storage areas
- Have a thorough understanding of the personnel policy, follow and enforce its guidelines
- Understand that work shifts will vary according to business requirements and may include late nights, early mornings, weekends, and overtime
- Carry out any misc. tasks as assigned by management and realize that responsibilities may change seasonally
- Coordinate with GS Manager deep cleaning projects including carpets, windows, and chimneys
- Attend and participate in staff/manager meetings, as well as ranch sponsored activities.
SKILLS REQUIRED
1. Detail Oriented
2. Independent thinker
3. Leadership
4. Reliability
5. Accountability
PHYSICAL REQUIREMENTS
1. Able to lift 50lbs. heavy linen bags into and out of van
2. Able to carry vacuum and supplies up and down stairs and cabin to cabin
3. Able to carry arm loads of clean linen to cabins
4. Able to work on hand and knees
5. Able to be on feet for long periods of time
6. Able to work at a fast
pace
LEAD GUEST SERVICES/ CONFERENCE COORDINATOR
Reports to: Guest Services Manager
Coordinates with: All Departments
PRIMARY FUNCTION
Take care of our guest's needs while they are on property in a manner that exceeds their expectations. Act as the primary contact for all conference and retreat groups, assebling information and distributing it to department heads. Manage the Front Office, the Bar and the recreation equipment.
MAJOR RESPONSIBILITIES
- Carry out Manager on Duty Responsibilities
- Act as primary contact with conference season groups, gather information, write all group resumes, and distribute information to the department heads.
- Ensure lodge, conference center, and grounds are in order
- Oversee or carry out setup and tear down for each event
- Provide snack breaks and continuous coffee service to conference groups
- Greet, socialize with, and provide information for guests
- Help maintain ranch security as guests come and go from property
- Organize, prioritize, and delegate guest services tasks
- Assist in training, motivating, and evaluating Guest Service Coordinators
- Manage and maintain office equipment
- Manage the Front Office
- Purchase and inventory office and meeting supplies
- Carry out daily office duties, including answering the phone, processing mail, sending brochures, and other office functions
- Process summer and Thanksgiving program reservations
- Assist in creating an annual budget for the front office and manage the department to achieve budget goals
- Sell retail merchandise
- Manage job application processing
- Manage the Bar, tend bar
- Organize, maintain and stock recreation equipment
SECONDARY RESPONSIBILITIES
- Provide clerical and other support to Director of Guest Services and Operations
- Carry out other duties and provide clerical support as requested by
- General Manager and other office staff managers
- Understand that job shifts and hours will fluctuate with business demands (shifts may include early mornings, late evenings, weekends and holidays)
- Setup and tear down seasonal décor in the lodge
JOB SKILLS REQUIRED
- Excellent customer service skills
- Excellent oral communication skills
- Excellent time management skills
- Computer skills
- Mathematical aptitude
- Multitasking skills
- General office skills
PHYSICAL REQUIREMENTS
- Able to move/set up tables and chairs at the conference center
- Able to move about the property and cabins
- Able to transport boxes and heavy items from the lodge to the conference center
GUEST SERVICES COORDINATOR
**Position currently available for summer seasonal
only**
Reports to: Guest Services Manager
Coordinates with: All Departments
PRIMARY FUNCTION
Take care of our guest's needs while they are on property in a manner that exceeds their expectations. Complete Front Office/Guest Services tasks, carry out Manager on Duty responsibilities, tend bar, and provide support to the Director of Guest Services & Operations and other staff.
MAJOR RESPONSIBILITIES
- Carry out Manager-on-Duty Responsibilities
- Ensure lodge, conference center, and grounds are in order
- Setup and tear down for each event
- Provide snack breaks and continuous coffee service to conference groups
- Greet, socialize with, and provide information for guests
- Help maintain ranch security as guests come and go from property
- Complete Front Office tasks
- Carry out daily office duties
- Answer and process telephone calls, process mail, process summer and Thanksgiving program reservations, send brochures to prospective guests, act as cashier
- Sell retail merchandise
- Assist with job application processing
- Stock and maintain office forms and file systems
- Stock brochures, stationary and office supplies
- Assemble information/marketing packets
- Maintain and distribute guest room packets
- Market and sell summer program
- Tend the Bar
- Serve beverages
- Assist with product inventory, keep bar clean and organized
SECONDARY RESPONSIBILITIES
- Provide clerical and other support to Director of Guest Services and Operations
- Carry out other duties and provide clerical support as requested by
- General Manager and other office staff managers
- Understand that job shifts and hours will fluctuate with business demands (shifts may include early mornings, late evenings, weekends and holidays)
- Set up and tear down seasonal décor in the lodge
JOB SKILLS REQUIRED
- Excellent customer service skills
- Excellent oral communication skills
- Time management skills
- Computer skills
- Mathematical aptitude
- Multitasking skills
- General office skills
PHYSICAL REQUIREMENTS
- Able to move/set up tables and chairs at the conference center
- Able to move about the property and cabins.
- Able to transport boxes and heavy items from the lodge to the conference center
LEAD COOK
Reports to: Chef
PRIMARY FUNCTION
To provide excellent meals for our guests and staff, from preparation through clean up. To assist the Chef in meeting the objectives for the food service operations.
MAJOR RESPONSIBILITIES
- Carry out and oversee the production of meals, including prepping, cooking, and baking.
- Supervise shift food service staff, making sure that their duties are accomplished according to job descriptions and duty lists, and advise chef of problems
- Be knowledgeable of the needs of each individual group. Read and understand group resumes and agendas
- Maintain food costs and quality by rotation of product, proper storage, and utilization
- Adhere to menu guidelines. When variation is necessary, cross-reference menus to avoid duplication
- Check menus for following days to assure availability of product.
- Advise Chef of discrepancies
- Keep Walk-in cooler, Reach-in and Freezers clean and organized. Pay special attention to the shelf designated to your shift
- Help formulate menus to better accommodate our guests
- Understand that job shifts and hours will fluctuate with business demands. Shifts may include early mornings, late nights, weekends and holidays
- Understand duties may vary to include baking, prep work, dishwashing, deep cleaning and table bussing and serving
- Carry out any other tasks assigned by management
- Read and understand the Staff Handbook
- See that cleaning duties are carried out on a regular basis to meet our own standards as well as the health department requirements
- Attend and participate in staff meetings
SKILL REQUIRED
- Knowledge of food preparation and willingness to learn
- Team Worker
- Reliable
- Supervisory Skills
- Organized
- Self Motivated
PHYSICAL REQUIREMENTS
- Able to lift & carry items up to 60 lbs.
- Able to stand for extended periods.
PREP COOK
Reports to: Chef, Lead Cook
PRIMARY FUNCTION
To assist in the preparation, service, and clean up of quality meals for guests and staff
MAJOR RESPONSIBILITIES
- Contribute to the success of Rock Springsâ food service in helping that department meet its objectives
- Prepare menu items as designated by Lead Cook; i.e. salads, vegetables, condiments, hors d'oeuvres, baked goods, etc.
- Setup Buffet, including appropriate garnishes
- Carry out daily cleaning duties are done, as designated
- Contribute to menu planning by communication of ideas to chef and lead cook
- Assist in controlling food cost by rotating stock and maintaining proper storage
- Sweep floors and wipe down tables in dining area, straighten chairs and tables as needed throughout shift
- Understand that job shifts and hours fluctuate with business demands.
- Shifts may include early mornings, late evenings, weekends, and some holidays
- Carry out other duties as requested by management
- Read and understand staff handbook
- Attend and participate in staff meetings
SKILLS REQUIRED
- Basic understanding of food preparation.
- Able to follow recipes
- Team worker
- Reliable
PHYSICAL REQUIREMENTS
- Able to lift and carry objects up to 60 lbs.
- Able to stand for extended periods
DISHWASHER
Reports to: Chef, Lead Cook
PRIMARY FUNCTION
Provide clean dishes and utensils for both cooking and serving food to our guests and staff.
MAJOR POSITION RESPONSIBILITIES
- Contribute to the success of Rock Springsâ food service by helping that department meet its objectives
- Wash and put away in their proper place all dishes, utensils, and pots
- Check all items after they have been washed to make sure they are clean when finished
- Know how to operate the dishwasher properly and safely
- Help clear and wipe down tables after meals
- Make sure there is a bucket of bleach solution under prep sink with clean cloths for sanitizing tables
- Clean the kitchen at the end of the shift: clean sink areas, empty garbage cans, sweep and mop kitchen floors
- Take all cans and bottles to recycling area and sort according to instruction
- See that the noise level from handling dishes and silverware is kept to a minimum
- Maintain the back porch
- Participate in scheduled cleaning, as assigned by the Chef or Lead Cook
- Carry out any other tasks or duties assigned by management
- Understand that shift will vary, depending upon business demands, and may include early mornings, late nights, weekends, and holidays
- Read and understand the staff handbook
- Attend and participate in staff meetings if possible
SKILLS REQUIRED
- Reliable
- Team worker
- Able to follow instructions
PHYSICAL REQUIREMENTS
- Able to lift and carry items up to 60 lbs.
- Able to stand for extended periods
HEAD SERVER
Reports to: Chef, Lead Cook
PRIMARY FUNCTION
To provide our guests and staff with the best possible service in the dining room, and to assign duties to the servers to facilitate this level of service.
MAJOR POSITION RESPONSIBILITIES
- Set tables and buffet
- Serve hors dâoeuvres, beverages, and dessert
- Bus tables, clean dining room after dinner
- Maintain the dining room, including equipment, service ware, everything on the tables, beverage service items, linens, and furniture
- Interact with guests, and staff eating with guests in a professional, yet warm, manner
- Communicate with manager and kitchen special needs for better serving guests
- Coordinate the needs of the guests, other servers, the kitchen staff, and the manager
- Keep a written monthly inventory on all service ware, and give to chef in April and October
- Report to maintenance and the kitchen manager any dining room furniture or equipment needing repair
- Provide appropriate training for new servers
- Understand that job shifts and hours will fluctuate with business demands. Shifts may include early mornings, late nights, weekends, and holidays
- Carry out other duties or tasks, as requested by management
- Read and understand the staff handbook
- Attend and participate in staff meetings if possible
SKILLS REQUIRED
- Friendly, accommodating nature.
- Organized
- Self-motivated
- Team Worker
- Tidy, Professional appearance
- Reliable
PHYSICAL REQUIREMENTS
- Able to lift & carry items up to 35 lbs.
- Able to access all parts of the dining room readily when guests are eating
SERVER
Reports to: Chef, Lead Cook, Head Server
PRIMARY FUNCTION
To provide our guests and staff with the best possible service in the dining room.
MAJOR RESPONSIBILITIES
- To provide hospitable, prompt, courteous, and gracious service of meals
- Interacting with guests and staff in a professional yet warm manner.
- Set tables & Buffet
- Serve Hors d' oeuvres
- Maintain salt and pepper shakers, sugar, and creamers, refilling as necessary
- Set up and maintain the beverage service area throughout meal times
- Greet all guests.
- Serve beverages
- Bus dishes from tables
- Serve dessert
- See that the dining room is always attended
- Clean up all areas in which food was served after meals
- Read and understand the staff handbook
- Carry out any other tasks assigned by management
- Understand that shifts will vary, depending upon business demands.
- Shifts may include early mornings, late evenings, weekends, and holidays
- Attend and participate in staff meetings
SKILLS REQUIRED
- Friendly, accommodating nature
- Team worker
- Tidy, Professional appearance
- Reliable
PHYSICAL REQUIREMENTS
- Able to lift & carry items up to 35 lbs.
- Able to move freely between chairs in the dining room when it is full of guests
CHEF
Supervises: All food service staff: cooks, prep cooks, dishwashers, servers
Coordinates with: All departments: Guest Services, Barn, Accounting, Housekeeping, Marketing, Maintenance, Youth Counseling, General Manager.
PURPOSE OF THE POSITION
To manage our food service operation in a way that meets our objectives for that department.
PRIMARY DEPARTMENT OBJECTIVES
1. To provide excellent food to our guests, according to their agenda.
A. The food quality will be of the highest standards. It will be fresh, and taste good. Hot food will be hot, and cold food will be cold when served.
B. The buffet will be set up in such a way that the food looks attractive and appetizing. Garnishes and displays will be used to enhance the appeal. Color combinations will be considered when planning menus.
C. Foods will be “from scratch” whenever possible.
D. Meals will be served in a punctual manner, according to the group’s agenda
2. To provide a clean, sanitary, and appealing environment for guest meals and food production.
A. All guest dining areas will be kept clean and tidy.
B. Food preparation areas will be kept clean and sanitary, and in compliance with health department guidelines.
C. Dishes and glassware will be clean.
3. To contribute to the profitability of Rock Springs.
A. Maintain a labor cost average of less than 30%, exclusive of burden.
B. Maintain a food cost average of less than 35% by costing menu items and utilizing leftovers.
C. Control cost of non-food items through reducing waste and breakage.
D. Increase overall revenues through cross selling. This may include pointing out our retail, suggesting riding, or encouraging guests to return.
MAJOR POSITION RESPONSIBILITIES
1. Oversee the production and service of all food.
A. Plan menus.
B. Purchase food.
C. Provide recipes and training the cooks will need when working separate from you.
D. Prepare and present meals.
E. Clean food service area and prepare it for the next shift or meal.
F. See to the cleanliness of all areas in which food is served, both before and after service.
2. Manage all food service personnel.
A. Hire, train and schedule staff.
B. Set performance standards and give staff reviews.
C. Update kitchen job descriptions, as needed.
D. Be familiar with employment laws, and operate within them.
E. Recommend wage increases.
F. Discipline and discharge kitchen staff, if needed.
G. Track the hours worked of staff to stay within allowed cost percentages.
3. Maintain legal standards required of food service operations.
A. Pass all health inspections.
B. Implement all changes requested by health department
C. Be familiar with and uphold all OSHA standards.
D. Keep records of employee sanitation training.
E. Carry out required safety training.
F. Provide a staff member for the safety committee.
4. Know, instruct, and uphold Rock Springs operating standards.
A. Read and understand the “Staff Handbook” and the “Managers Handbook.”
B. Attend and participate in staff and managers meetings.
C. Attend and participate in ranch sponsored staff parties and retreats.
D. Develop strong knowledge of Rock Springs facilities, services, programs, and department functions.
E. Understand that job shifts and hours will fluctuate with business demands, and will include early mornings, late evenings, weekends, and holidays. Convey this to kitchen staff as well.
F. Carry out other tasks assigned by the Director of Guest Services and Operations, and the General Manager.
G. Maintain and continually develop the kitchen operating manual.
5. Contribute to the profitability of Rock Springs.
A. Work with General Manager to develop annual operating budget.
B. Track food and labor cost and percentages.
C. Review monthly statements.
D. Investigate variances from budgeted expenses.
E. Prepare daily foodservice statistics (guest count, revenue, expenses, labor hours)
F. Take monthly food inventory to adjust food cost.
G. Recommend equipment purchases to the DGS&O and the GM
6. Maintain food preparation and service areas and equipment.
A. Schedule cleaning projects (daily, weekly, monthly, bi-yearly)
B. Manage pest control within kitchen.
C. Maintain or request maintenance on equipment, as needed.
D. Inventory small equipment, china, and silverware twice annually.
7. Maintain relationships and communications with other departments.
A. Review information about incoming groups and summer guests, and bring questions to the Director of Guest Services & Operations.
B. Make notes and follow up post-group information with guest services.
C. Coordinate luncheon ride with stables, youth counseling, and the office.
D. Coordinate hayride with the youth counselors.
E. Coordinate maintenance that is beyond the capabilities of the kitchen staff with the maintenance department.
8. Maintain relationships with vendors.
A. Order according to schedule set up with them.
B. Check in and inspect food for quality and quantity.
C. Periodically check prices for competitiveness.
9. Provide meals to Rock Springs staff, as outlined in the Staff Handbook.
A. During the Summer American Plan, feed staff with the guests.
B. During conference season feed staff from the buffet items after they have been pulled into the kitchen.
C. Place “fair game” items in designated areas for staff.
SKILLS REQUIRED
Culinary
Creativity
Supervisory
Communication
Interpersonal
Problem solving
Time management
Organizational
Mathematical
Detail Oriented
Ability to meet deadlines and work under pressure
PHYSICAL REQUIREMENTS
Ability to lift and carry 60 lbs
Able to stand for extended periods
