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POSITION: HOSPITALITY STAFF

REPORTS TO: Guest Services Manager

SUMMARY: Provide housekeeping and food service for our guests to create a positive customer service experience. Occasional travel between campuses may be required.

PRINCIPAL ACCOUNTABILITIES by function:

Housekeeping and janitorial:

Clean hallways, classrooms, conference areas, dining hall, display areas, offices, and guest rooms and pavilion:

  • Sweep and mop floors
  • Vacuum carpets
  • Dust furniture
  • Other cleaning as assigned

Clean guest rooms:

  • Change bed linen and make beds
  • Replace used towels
  • Replenish bath care products (e.g. soap and shampoo)
  • Perform laundry services
  • Clean vehicles, as assigned.
  • Clean outdoor areas, as assigned, including snow removal.

Bathrooms:

  • Check that all toilet paper dispensers are supplied.
  • Wipe down all stools and urinals as needed
  • Wipe down sink and counter top around the sink.
  • Check weekly that the aerosol dispenser is working. Change canister if empty.
  • Sweep floor of all debris as needed.
  • Empty trash.
  • Wet mop as assigned.
  • Wipe down stall walls as assigned.
  • Clean showers
  • Provide general tank cleaning and maintenance on composting toilets, as needed.

Meal Preparation:

  • Assist in obtaining all food items needed for renters, using healthy and/or organic ingredients when feasible.
  • Prepare delicious and nutritious meals that meet the needs of the renter, including dietary restrictions.
  • Keep a sanitized and orderly kitchen that meets or exceeds local health code and standards.
  • Ensure all food and other items are stored properly and are not used after expiration.
  • Monitor stock and place orders when there are shortages
  • Occasionally, prepare meals for VIP guests and drop-ins as requested by executive staff.

GENERAL ACCOUNTABILITIES:

  • Ensure adherence to Nature and Wildlife Discovery Center policies, standards, and procedures.
  • Keep accurate and current records pertinent to the position.
  • Attend training and staff meetings as necessary.
  • Keep all equipment used for the execution of duties clean and in good working condition, properly stored and used only for the intended purposes.
  • Other duties as assigned that are minor or incidental tasks related to the position.
  • Additional duties not described above as assigned by Guest Services Manager and Executive Director.

REQUIREMENTS:

  • Valid Safe Serve completion certificate preferred.
  • Read and write in English and tell time on an analog clock.
  • Hygiene and clothing must meet or exceed minimum requirements for food service professionals.
  • Work well with others and independently.

PHYSICAL ACTIVITIES AND DEMANDS:

  • The physical abilities involved in the performance of essential duties are: Standing for up to 6 hours at a time. Lift, carry, pull, push or manipulate heavy objects  and materials (up to 50 lbs, routinely); stooping; manual strength and dexterity to operate commercial kitchen equipment including knives and utensils; working overhead for up to 2 hours at a time; working with water; work temperature extremes; routine hazards from heavy and/or dangerous equipment, including propane stoves, ovens and convection ovens, ice maker, commercial blenders, and hot liquid carafes; exposure to bacterial contamination and hazardous chemicals and fumes. This work is performed primarily indoors, but may require occasional outdoor work.

TIME: 0.25 FTE

CLASS: Hourly

SELECTION: Selected by the Guest Services Manager after interview; requires approval of Executive Director. Hire is dependent on satisfactory results from an inquiry to criminal background and sexual offender registry.

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