-
Night Auditor
(Guest Services)
Balance revenue and settle accounts nightly, maintain files, and reset the system for the next day of operations while performing Guest Service Agent tasks and duties.
-
Room Attendant / Housekeeper
(Housekeeping)
Clean and maintain guest rooms to ensure rooms meet established standards.
-
Executive Sous Chef
(Chefs/Kitchen)
Support and assist the Executive Chef in the daily operations of the kitchen, particularly as it relates to managing the culinary and stewarding staff, meeting food consistency and quality standards, while meeting financial and other objectives.
-
Room Attendant / Housekeeper
(Housekeeping)
Clean and maintain guest rooms to ensure rooms meet established standards.
-
Revenue Management Analyst
(Revenue Management)
Assist revenue management Leadership in maximizing room revenue across a portfolio of select, full service and independent properties by collecting and entering data, maintaining tools, and analyzing data.
-
Banquet House Attendant
(Catering/Banquet)
Set up, break down, and service meeting rooms in accordance with established guest service and sustainability standards.
-
Guest Service Agent
(Guest Services)
Greet, register and service guests in a friendly and courteous manner according to hotel/brand and sustainability standards.
-
Line Cook
(Chefs/Kitchen)
Prepare food items in accordance with production requirements and established guest service and sustainability standards.
-
Bartender
(Bartender/Mixologist)
Serve beverages and/or food in a friendly, courteous and timely manner, achieving a high level of guest satisfaction.
-
Restaurant Server
(Food & Beverage)
Serve food and beverage to guests in a courteous and friendly manner in accordance with established brand/hotel guest service and sustainability standards.
-
Steward / Dishwasher
(Chefs/Kitchen)
Cook or Stewarding Supervisor - Executive Steward or Sous Chef
-
Bell Person
(Guest Services)
Greet guests with a warm welcome at hotel entrance and provide services related to the transportation and storage of luggage and provide other guest services.
-
Chef de Cuisine
(Chefs/Kitchen)
Assist Executive Chef in leading the kitchen with scheduling and coordinating associates as well as supervising the staff to ensure all food preparation is done according to standard. Chef de Cuisine is directly responsible for the entire kitchen operations in the absence of the Executive Chef.
-
Cook II
(Chefs/Kitchen)
Prepare food items according to recipes and standards, taking pride in the excellence and quality of cuisine, while maintaining a safe and sanitary work environment.
-
Engineer (Hotel Maintenance)
(Engineering/Maintenance)
Perform preventative and repair maintenance work to ensure the hotel is maintained according to established quality and sustainability standards while treating guests in a warm and friendly manner.
careers.hhmhotels.com/whiteface-lodge/jobs
