Canada Jobs

SKI/SNOWBOARD INSTRUCTOR

DEPARTMENT: Ski & Snowboard School

REPORTS TO: Supervisor, Ski & Snowboard School

CLASSIFICATION: Full Time and Part Time Seasonal

SUMMARY

Ski/Snowboard Instructors ensure a high level of customer satisfaction by providing quality lessons delivered in a professional and well-organized manner. Instructors are responsible for ensuring that lesson content is current and up to date. On hill training sessions are available daily through the Snow School and CASI and CSIA updates are offered throughout the season. Support the resort mission by ensuring that we are “creating the best memories again and again” by providing the best possible experience for our guests.

PRIMARY RESPONSIBILITIES

• Assist the Supervisor/Team Leader in greeting guests as they arrive at the lesson location. When required be available to assist the supervisor by organizing groups.
• Ensure a high level of customer satisfaction by providing quality lessons delivered in a professional and well-organized manner.
• Demonstrate a high level of customer service.
• Ensure that your day-to-day activities, in and out of lesson situations, fall within the guidelines of the Ski & Snowboard School’s Health and Safety policies.
• Be a champion of the “Guest Experience”

QUALIFICATIONS

• Must hold a minimum level 1 C.A.S.I. or Level 1 C.S.I.A
• Previous instructing experience an asset
• Strong communication and interpersonal skills
• Excellent customer services skills
• Must be able to work flexible hours, including evenings, weekends and holidays (Christmas, Family Day weekend and March Break)
• Successful applicants must be 18 years of age or older and will be required to provide a Vulnerable Sector Check

SUPERVISOR, SKI LODGE KITCHEN

DEPARTMENT: Food & Beverage

REPORTS TO:Base Lodge Kitchen Manager

CLASSIFICATION:Full Time Seasonal

PRIMARY RESPONSIBILITIES

• Ensure that all kitchen and food line employees are at their station ready to work, that they have the tools that are required to do the job
• Provide a quality product and monitor cost of sales, paying particular attention to excess waste
• Keep kitchen production at an appropriate pace based on business levels
• Ensure all areas are maximized with Merchandising and stocked
• Continually strive to exceed our Guest’s expectations
• Create a positive and rewarding employee experience for our food court staff
• Open and/or close of the kitchen and food line
• Ensure that all areas are safe and that all equipment is in good working order
• Work with the Kitchen Manager to reward and recognize good performance fro m employees
• Provide a quality food product to guests
• Monitor labour and food costs
• Ensure that the receiving areas, fire exits and service areas are kept clean
• Take a hands-on approach to managing the team, must maintain a floor presence throughout the shift
• Support the Lodge Manager in the pre and post season set up and pre-shift meetings

QUALIFICATIONS

• Minimum of two years Food & Beverage kitchen supervisor experience
• Must be self-motivated and have the ability to set the pace for the rest of the team
• Knowledge of food court production and service is considered an asset
• Must have well developed interpersonal and organization skills
• Experience with computers
• POS experience as asset
• Must be flexible and willing to work weekends and holidays as required by business needs

SUPERVISOR, BASE LODGE FOOD & BEVERAGE

DEPARTMENT: Food & Beverage

REPORTS TO: Manager, Base Lodge Food & Beverage/Manager, Food & Beverage

CLASSIFICATION: Full Time, Seasonal

SUMMARY

The main purpose of this position is to assist the Manager, Food and Beverage in the front of house operation at one of the three Base Lodges on resort. This position will provide leadership to a variety of different employees in an effort to keep the lodge clean and the food lines running efficiently for our guests.

PRIMARY RESPONSIBILITIES

• Open and/or close assigned base lodge
• Set up cash floats for Food and Beverage Base Lodge Attendants on a daily basis
• Ensure that the lodge meets our cleanliness standards at all times
• Follow daily walk around checklists
• Provide a quality product and monitor cost of sales, paying particular attention to excess waste
• Ensure all areas are maximized with merchandising and stocked
• Continually strive to exceed our guests’ expectations
• Create a positive and rewarding employee experience for our food and beverage staff
• Have a hands-on approach with front line staff – lead by example
• Motivate employees and create a clean and safe working environment
• In conjunction with Manager, Food and Beverage and Manager, Food and Beverage Operations, train employees and follow progressive discipline programs
• Assist Manager, Food and Beverage in creating employee schedules
• Support Blue Mountain Resort’s green efforts; recycling, composting and other waste diversion programs

QUALIFICATIONS

• A minimum of two years food and beverage supervisory experience
• Knowledge of quick service food production an asset
• Self-motivated individual who has the proven ability to initiate new procedures to “get it done”
• Good interpersonal, communication and organizational skills
• Computer literate in MS Office suite of programs
• POS experience mandatory
• Smart Serve Certificate mandatory
• Must be available to work evenings, weekends and holidays

Fill the assessment form to secure your Work and travel Canada.

BASE LODGE – LINE COOK

DEPARTMENT: Food and Beverage

REPORTS TO: Kitchen Manager and/or Supervisor

CLASSIFICATION: Full Time and Part Time, Seasonal

SUMMARY

The main purpose of this position is to ensure food is prepared quickly and precisely to fulfill the order requirements made by our guest.  Line Cooks maintain above average service quality standards with speed and consistency under pressure. This diverse position encompasses all functions of the kitchen and all staff participate in the cleanliness of the kitchen and the tools used to perform the duties.

PRIMARY RESPONSIBILITIES

• Provide courteous and quick customer service
• Take food orders from guests and communicate the order to other staff
• Prepare all food according to set recipes or prep lists
• Assist in all areas of the kitchen as required
• Prepare all grilled items including hamburgers, chicken etc.
• Prepare food using deep fryer
• Fill steam tables and turn on heat lamps
• Prepare own preparation for menu items
• Stock, replenish and keep all stations clean
• Keep storage areas clean
• Monitor fridges, freezers and loading docks for cleanliness
• Scrape waste from dinner ware and put them in the dishwasher
• Wash all utensils and glassware
• Collect and dispose of garbage
• Maintain safety per OHSA and abide by Green Initiatives
• Adhere to health and safety policies

QUALIFICATIONS

• A minimum of 2 years prior kitchen experience necessary, preferably in a cooking position
• Basic knowledge of kitchen equipment such as char broiler, deep fryer, convection oven required
• Ability to stand for long periods
• Enthusiastically work with co-workers in a cooperative manner
• Ability to interpret and follow the instructions of a prep list
• Remain focused and be thorough with assigned tasks
• Basic knife and food handling skills are assets
• Available to work weekends, evenings and holidays

BASE LODGE FOOD AND BEVERAGE CASHIER

DEPARTMENT:Food & Beverage

REPORTS TO: Manager and/or Supervisor, Food and Beverage

CLASSIFICATION: Full Time and Part Time, Seasonal

SUMMARY

The main purpose of this position is to serve our guests in one of our ski lodge operations by maintaining a clean and safe environment and acting as a cashier.

PRIMARY RESPONSIBILITIES

• Act as a cashier for the self-serve food locations in one of our ski lodges
• Be accountable to the operation by accurately entering all products purchased by the guest
• Clear guests trays and debris from tables
• Wipe all table and counter surfaces to consistently maintain a clean environment
• Sweep floor and mop when scheduled
• Assist in restocking and merchandising in the food service area
• Assist in maintaining the washrooms which includes sweeping, mopping, emptying of trash and cleaning all surfaces
• Ensure all cutlery is polished and restocked frequently
• Keep the bussing station clean and tidy looking
• Adhere to the waste management operation which includes changing garbages
• Assist to keep the walkways and entrances and clear of ice and snow
• Follow all health and safety standards

QUALIFICATIONS

• Courteous and friendly to the guest and employees at all times
• Food and beverage experience an asset
• Smart Serve certification an asset
• Proficient with using computers
• Previous POS experience an asset
• Able to work in a fast paced environment
• Self-motivator and starter
• Knowledge of food, liquor, cash handling and cleaning procedures would be an asset
• Good interpersonal, communication and organizational skills
• Ability to maintain a positive attitude
• Able to multi-task, prioritize and strong attention to detail

BASE LODGE KITCHEN HELPER

DEPARTMENT: Food and Beverage

REPORTS TO:Heart of House Supervisor

CLASSIFICATION: Seasonal

SUMMARY

The main purpose of this position is to act as a support mechanism to the other food and beverage staff in the kitchen. This position is critical to the success of the ski lodge because it maintains a clean environment and ensures that the kitchen tools are ready and in place for the next use

PRIMARY RESPONSIBILITIES

• Scrape waste from dinner ware and put in the dishwasher
• Wash all utensils and glassware
• Collect garbage and sort into dispose, compost or recycling
• Prepare food, such as peel vegetables, wash lettuce, or other non-cooking tasks
• Maintain equipment
• Keep storage areas clean
• Monitor fridges, freezers and loading docks for cleanliness
• Maintain safety per OHSA and abide by Green Initiatives

QUALIFICATIONS

• Previous dishwashing experience is a definite asset
• Must have the ability to remain focused and be thorough with assigned tasks
• Must be able to work with co-workers in a cooperative, friendly manner
• Must move with a sense of urgency according to business levels
• Ability to lift 30lbs or more is a requirement
• Ability to stand/walk for long periods is required
• Available to work weekends, evenings and holidays

CHEF DE PARTIE

DEPARTMENT: Food & Beverage

REPORTS TO:Sous Chef, Executive Chef

CLASSIFICATION:CORE (Full Time, year-round, permanent work)

PRIMARY RESPONSIBILITIES

• Prepares large and small volume orders at our Village Conference Centre and/or Pottery Restaurant. Oversees the morning and afternoon operations of these facilities
• Ensure that the food service is running smoothly and safely
• Maintain and oversee proper storage of all food items
• Ensure that all equipment is properly cleaned and in good working order
• Assist in maintaining proper par levels of food products, inventory taking and food ordering
• Participate in menu development, function sheets and scheduling of staff
• Assist and delegate cleaning of the line and all storage areas
• Oversee 1st Cooks, Apprentice Cooks and Prep Cooks in food preparation
• Provide feedback to Sous Chef with performance management of subordinates
• Participate in menu engineering/perpetual inventory initiatives/process

QUALIFICATIONS

• Chef’s Red Seal certification required
• Must possess proven supervisory and leadership skills
• Minimum of 5 years cooking experience
• Experience with food and labour costing
• Must be able to work flexible hours –weekends, holidays
• Must possess experience in menu development for high volume establishments with an emphasis on quality production

JOURNEYMAN COOK

DEPARTMENT: Food and Beverage

REPORTS TO: Executive Chef

CLASSIFICATION: CORE

SUMMARY

This position will work closely with the Sous Chefs and other cooks in the dining room and banquet kitchens to prepare a variety of meals for our restaurant and conference guests.

PRIMARY RESPONSIBILITIES

• Cook for various stations for The Pottery dining room restaurant and Conferences/Banquets
• Assist with breakfast, lunch or dinner service as required
• Ensure that the food service is running smoothly and safely
• Maintain proper storage of all food items that pertain to your station
• Assist in maintaining proper par levels of food products
• Show a keen interest and creation in the development of menu items
• Prepare set up line for service and solve problems on the line, quickly, when needed
• Maintain cleaning of the line and all storage areas

QUALIFICATIONS

• Completion of first year schooling in a culinary apprentice or management program
• Minimum of 3 years cooking experience
• Must be able to work flexible hours –weekends, holidays
• Must possess experience for high volume cooking with an emphasis on quality production and service level
• Ability to work in a cohesive team environment with an emphasis on learning

FRONT DESK REPRESENTATIVE

DEPARTMENT: Front Desk, Lodging

REPORTS TO: Front Office Supervisor

CLASSIFICATION: Full Time, Seasonal

SUMMARY
Front Desk Representatives are the first point of contact for our lodging guests and the check in experience often sets the tone for a guest’s stay. It is the vision of the front desk and the entire resort to create the best memories for our guests by continually exceeding their expectations. The Front office also acts as the “hub” of information for the resort, servicing both internal and external requests knowledgeably and efficiently. The Front Office provides employees with a fast paced, professional and service oriented environment.

PRIMARY RESPONSIBILITIES

• Provide professional and personalized interaction with guests throughout the check-in/check-out process
• Take ownership of the guest’s entire stay at Blue Mountain
• Act as a main point of information for resort guests and internal customers
• Handle guest and internal resort inquires
• Accept payment from guests
• Answer phones in a professional and friendly manner
• General administrative duties
• Mail out guest receipts

QUALIFICATIONS

•  Ability to display exceptional customer service skills
• Strong organizational skills
• Excellent interpersonal and communication skills
• Two years Front Desk/Office or related experience or College diploma/University degree
• Experience handling money
• Intermediate to advanced computer knowledge required
• Focus on self learning and development
• Team oriented with an energetic, friendly, cheerful and animated demeanor

Available to work weekends, evenings and holidays (8 hour shifts between 6:45am to 11pm)

PUBLIC SPACES ASSOCIATE

DEPARTMENT: Housekeeping

REPORTS TO: Housekeeping Public Spaces Supervisor

CLASSIFICATION: Full-time Seasonal

SHIFTS: Typical shifts are 8.25 hours long, starting as earlier as 7am to as late as 11:30pm.

Straight afternoon shifts available if preferred.

SUMMARY
This position is essential to the success of the Lodging Department, because it ensures that we are able to provide our internal and external customers with clean public spaces in the hotels and employee areas; including carpet and floor maintenance. This Associate is responsible for cleaning public spaces in the hotels, underground, base lodges, offices, and outlying facilities on resort. They are also responsible for providing exemplary customer service by engaging each guest; providing enthusiastic, friendly service; anticipating guest needs; and taking ownership. They will ensure that guest and staff requests and deliveries are met in a timely manner, and that inventory and linen are stocked and inventory rooms are clean and well-maintained. The Public Space Associate also works closely with the ‘At Your Service’ department to ensure that any special lodging guest requests are met.

PRIMARY RESPONSIBILITIES

•  Mopping, sweeping and vacuuming floors, stripping, waxing and maintaining floors.
• Carpet cleaning using spot treatment as well as larger equipment
• Clean and disinfect sinks, countertops, toilets, mirrors, floors, etc, replenish bathroom supplies, and polish metal work, such as fixtures and fittings in public bathrooms within hotel lobbies, base lodges and office buildings.
• Monitor and maintain cleanliness of common area spaces throughout shift.
• Respond to calls on hand-held devices from internal dispatch to clean spills, broken glass, etc
• Assist with receiving deliveries of amenities, supplies and equipment specific to the housekeeping department.
• Deliver guest service requests i.e. deliver a corkscrew, cot, extra towels etc.
• Assist with Conference room drops for guests.
• Stock and pick up pool towels and maintain pool areas (straightening chairs and removing garbage). Close hot tubs areas at 11:00pm.
• Prepare linen bags and deliver bags to units and/or linen sheds, and prepare outgoing linen for pick-up.
• Ensure that appropriate supplies on each hotel floor are maintained and organize and stock linen in storage areas and ensure par levels are maintained.
• Garbage and recycling removal for all hotels.
• Occasionally clean guest rooms as required.
• Cleaning the vehicles and identifying maintenance issues.

QUALIFICATIONS

• High school or equivalent education preferred.
• At least 6 months experience in a similar role would be an asset.
• Regular weekend and holiday work.

HOUSEKEEPING ROOM ATTENDANT

DEPARTMENT: Housekeeping

REPORTS TO: Manager, Housekeeping

CLASSIFICATION: Full-Time Seasonal and CORE (Full-Time year round with Benefits)

SUMMARY

The main purpose of this position is to ensure that all guest rooms are cleaned to Blue Mountain/Westin brand standards, according to our detailed training programs. This position is essential to the success of the Lodging Department because it ensures that we are able to provide our guests with clean rooms and exceed their expectations of lodging service quality.

PRIMARY RESPONSIBILITIES

• Providing exemplary customer service by meeting our four service promises: engaging each guest; providing enthusiastic and friendly service; anticipating guest needs; and taking ownership.
• Perform essential duties of the daily housekeeping services in assigned units and common areas to standard, within specified time limits.
• Cleaning of guest rooms includes: making beds, changing linens as required, cleaning and sanitizing bathrooms and kitchens, dusting, vacuuming, placing furniture to original position and replenish amenities.
  • Cleaning the bathroom inside the guest room includes: cleaning and sanitizing (horizontal and vertical) all sinks, faucets, vanities, tubs, showers, walls and toilets.
  • Cleaning the kitchen inside the guest room includes: loading/emptying the dishwasher, cleaning and sanitizing (horizontal and vertical) all sinks, taps, dishes, cupboards, fridge, stovetop, oven and microwave.
• Ensure all kitchen inventory is accounted for and replaced/reported.
• Updating and prioritizing rooms to be cleaned.
• Deep Cleaning units annually in a team, including assisting with moving furniture, high dusting and full clean of unit.
• Responsible for stocking and maintaining a clean/organized working environment at all times – this includes the linen lock-up, housekeeping carts, vacuums etc.
• Responsible for assisting in the removal of trash, recyclables and dirty linens as seen fit or directed.
• Clean common area as required (may include night cleaning).
• Handle guests’ complaints and take action to resolve problems – inform leadership when required.
• Assist other housekeeping employees in maintaining clean and organized working and public areas.

QUALIFICATIONS

• Physically fit and able to:
  • lift up to 25 pounds on a continuous basis and lift up to 45 pounds (with assistance) occasionally throughout the day.
  • Push and pull carts and equipment weighing up to 100lbs on a continuous basis
  • Bend, stoop, squat and stretch to fulfill cleaning tasks
  • Handle repetitive physical motions, such as standing, sitting, stretching and bending
• Team Orientated
• Proven ability to work under tight time demands
• Ability to maintain a positive attitude at work
• Proven guest service ability with an attention to detail
• Previous experience in housekeeping an asset

Fill the assessment form to secure your Work and travel Canada.